Ana Lorenzana, of Colombian origin, is one of the personalities that make up Tejiendo México. She is a photographer by profession, she has managed to capture in images the gastronomic culture of Mexico and Colombia, with the avant-garde touch that characterizes her.
“Thanks to my work I have been able to understand that food is the basis of absolutely everything and the importance of transmitting food culture,” shared Ana Lorenzana.
If at this moment there is a project that is spreading the gastronomic culture of Mexico, it is Arca Tierra. This initiative created by Lucio Usobiaga has had the mission of rescuing the chinampera zone of Xochimilco for seven years now.
Arca Tierra uses a program of regenerative organic agriculture mixed with ancestral techniques such as those carried out in the 9th and 10th centuries in which it was planted inside a fence surrounded by willows called ahuejotes.
There are 22 restaurants that Arca Tierra supplies with different vegetables, but three chinampas and 7,500 square meters are exclusively for the five partner restaurants of the project: Quintonil, Rosetta, Pujol, Máximo Bistrot and Contramar.
Caminito al Cielo is a collective founded by chef David Estrada made up of young Oaxacans who are dedicated to preserving and disseminating the sociocultural and gastronomic work of women and men from rural communities in the state.
In Caminito al Cielo they give workshops, gastronomic and cultural experiences, cooking classes and first-hand research, all this through a local network where peasants, farmers, artisans, cooks and the entire gastronomic sector of Oaxaca participate.
The basis of the Caminito al Cielo project is the cultural record to preserve and spread the tradition to new generations. “We firmly believe that children are the ‘corn seed’ of our communities.”
The chef Edo Kobayashi, of Japanese roots, but born in Tijuana, Baja California, is the promoter of the capital’s Little Tokyo, with an empire of 24 restaurants created in seven years in Mexico City, Jalisco, Sinaloa, Baja California and the United States.
It is thanks to Edo Kobayashi that Mexico City has some of the best Japanese food in the world. It is enough to bring to mind the Rokai restaurant, an izakaya or bar in Japanese, or Rokai Ramen that serves the famous broth with noodles that was invented in World War II.
In order to rescue his Japanese roots, chef Edo, together with his brother, decided to weave what is now called Little Tokyo in Mexico City, restaurants where there are no chili bulls, cream cheese or Tampico sauce.
The civil organization Fundación Tortilla was born six years ago from the mind of Rafael Mier, who had the goal of rescuing the culture and consumption of corn in Mexico.
The Foundation seeks to maintain contact with different decision makers and formulators of public policies, from the three levels of government, to influence the Maize Agenda in Mexico.
Diversity is one of the key elements in the culture of corn and the milpa in general. “Biodiversity is essential for the development, culture and well-being of Mexican people and ecosystems,” shared Rafael Mier.
La Rifa is an agroecological and gastronomic project that has forged alliances with dozens of peasant families that produce cocoa in the Mexican southeast. It is directed by Mónica Ortiz, Daniel Reza and Fausto Reyes.
The transformation from cocoa to chocolate takes place in the La Rifa workshop in the Juárez neighborhood, in Mexico City. Where they follow different steps that go from the selection of the seeds, their roasting, the shelling process, the grinding, the refining of the cocoa paste and the tempering of the chocolate.
They have different lines of chocolate, the main ones are chocolate bars to eat and chocolate drinks. And his main challenge is to break through in a chocolate market that is flooded with candy products.
Through her pen, gastronomic journalist Liliana López has been able to explore the flavors of Colombia, her native land, and Mexico, her current country of residence. For the writer and photographer “Food as such is transversal to society”.
“Mexico is wonderful in every way. Not only because I have the privilege of discovering it little by little, from the Pacific coast to the Atlantic, but also because of the variety of gastronomy and because it is one of the best places on the planet to eat”, says Liliana.
Just like the seven personalities that are part of Tejiendo México, the new Lincoln Corsair Grand Touring synthesizes a lifestyle that seeks high performance, design and versatility based on sustainability and respect for the environment.
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