Balcony of the Zócalo celebrated the flavors of Chiapas


Chiapas gastronomy is on the rise and proof of them is the Balcony of the Zócalo restaurant. On the night of Saturday March 26, this restaurant hosted a magical dinner by the sous chef Edgar Hernandez and the chef Amelia Alvarez Gordillo, from Committee of Dominguez. Get to know the details of this evening that highlighted flavors that represent Chiapas. Photos: Cynthia Benitez and courtesy.

Trip to Chiapas non-stop

At only 22 years of age, the chef Amelia Alvarez Gordillo offered along with sous chef from Balcony of the Zócalo, Edgar Hernandez, a memorable dining experience. In it, the culinary techniques of Mexico City and ingredients from Chiapas complemented each other to offer a five course dinner.

This event arose thanks to the fact that Balcón del Zócalo, led by the Chef Pepe Salinas, wanted to give his support to Maki Chiapas flavoredproject directed by the chef from Chiapas. “Amelia was an intern at Balcón del Zócalo and the contact always continued. Through this menu we wanted to give boost to the projectso i can have diffusion and go ahead. So we managed to make a mix between Balcony of the Zocalo and Maki”, declared chef Edgar Hernandez.

Putting your state’s name on high

Chiapas flavored maki formally opened the September 14, 2020. It was born with the aim of exposing the traditional gastronomy of the state with avant-garde techniques. In addition to this, the project spreads the culture, science and Chiapas art. Chef Amelia told us that she currently collaborates with about 250 people, since also market products promote and decorative pieces with recycled materials.

To the 5 years I learned to cook with my grandmother; from there came my love for knowing what she did. I understood that preparing food also represents a whole experience, because at the same time you enjoy it and, most importantly, you create a projection in those who try what you do”, mentioned the young cook.

Chef Amelia Álvarez in action

This is how the seasoning of Chiapas feels

The dinner was framed by a unique view of the Historic Center, thanks to the privileged location of Balcón del Zócalo. To start the culinary journey, chef Édgar offered a square yellow corn tamale from PueblaAccompanied by Ocosingo cheese and adorned with Creole coriander and onion ash powder. The compact size of the preparation worked ideally to make way for the other dishes.

the japanese word maki it means “roll”, and inspired by it, the chef Amelia Alvarez created a Mexican dish with this oriental technique. Thus he offered four Makis flavored with Chiapas made from mango coffin (Chiapas denomination of origin), plantain, Chiapas cream cheese and Saint leaf. Without a doubt, our favorite was romeritos with mole: the sweet and spicy touch of the sauce was complemented by the mild flavor of the rice.

Maki created by chef Amelia Álvarez at Balcón del Zócalo

More delicacies in Balcón del Zócalo

Chef Édgar Hernández surprised with his mini toast. was made of totoaba, at the base led Tuna Pate and, to crown it, he used avocado and pico de gallo with pineapple. Its acid touch is contrasted with the sweetness of the pineapple.

The main course was also in charge of chef Amelia, who presented a pork tenderloin with the flavor of its place of origin. We were surprised by contrast of colors and softness of the saucer. the meat was cooked for 12 hours with braised technique and decorated with colored carrots.

pork tenderloin

In Ocosingo we like to mix the salty with the sweetThat’s why I wanted to include these flavors. In the main course we use a pork loin stuffed with chilies style of pickles, traditional preparation of Comitán”, detailed the chef.

And although this menu will not be for sale to the general public, we can recommend any of the Mexican dishes with a contemporary twist at this restaurant. Here you can get an idea of ​​what awaits you. Where: Av. 5 de Mayo 61, Historic Center. average check $800 pesos. balcondelzocalo.com

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