This Saturday the booth of the radio program Gastrolab of the Herald of Mexico returns with a new issue and as always the chef Israel Aretxiga (@israelaretxiga) will take us by the hand along with the program team through a journey through different topics of gastronomy that remind us of the importance of culinary art.
However, this broadcast was a different space and it is that the team of gastronomic laboratory narrated the most outstanding details that were experienced in the special dinner in the restaurant Heavensince it was an experience with a six hands menu with expert chefs who undoubtedly offered their talent to excite diners with new experiences. While, before the end of the program, the chef Mariana Ruiz explained some curiosities of the buddha handa fruit that surely many people are unaware of.
So if you want to know how was the special dinner at Zeru restaurant and some interesting facts about the buddha handit is better that you continue reading the following information that will be a totally special broadcast that you cannot miss this time.
3 chefs join their talent in the kitchen at Zeru
Chefs Pepe Salinas, from El Balcón del Zócalo; Fernando Martínez Zavala, from Migrante, and Israel Arétxiga, from Zeru, joined forces to add knowledge and create great dishes within the kitchen that surely merged great creations by joining their talents and making clear the love and talent they have for the gastronomic field. .
On this occasion, a great camaraderie was generated in the kitchen to grow the gastronomy of the Zeru restaurant, a place that reflected the talent of the chefs in an exquisite dinner with six hands. It was last March 31 when Zeru Lomasled by the chef Israel Aretxiga he opened the doors of his already open kitchen, to receive two of the greatest gastronomic figures; Pepe Salinas and Fernando Martinez Zavala.
Under the name “Partiendo la Cocina” was the dinner where the kitchen experts offered their guests a six-course dinner, six hands, each accompanied by six great wines where the gastronomic art of Mexican origin was endorsed and the talent of these personalities.
Dessert time in Zeru
One of the favorite meal times is dessert time and surely in this special Zeru event, diners were looking forward to arriving at this space to enjoy a delicacy made by pastry experts. Of course, this task was entrusted to chef Mariana Ruiz.
So, following the broadcast of this special program, chef Mariana Ruiz explained that on this occasion it was decided to make a cylinder-shaped dessert with orange zest sponge cake and careful decorations that led to a creation process specially designed to please the guests. of this special dinner.
The event was surely a delight for the guests and Splitting the kitchen was a success as three personalities gave all their enthusiasm to shine in each dish that was offered and endorse their love for cooking.
How do you eat Buddha’s hand fruit? Get to know 3 facts about this curious citrus fruit
Before the end of the broadcast, we had to talk about that hidden flavor, which is why Buddha’s hand was the chosen food in this program, and share some of its curiosities and find out why it is so particular within the gastronomic art.
The buddha hand is a curious citrus which is fragmented into sections similar to fingers, hence its name, thanks to its strange shape that is clearly distinguished from the others. It is a fruit that grows on bushes or small trees with long, irregular branches covered with thorns.
Chef Mariana mentioned that it is a fruit which contains interesting data that many times is unknown and therefore narrated some curiosities:
- The most common way of eating buddha hand is by slicing its shell into sheets or strips and using it as a dressing for desserts. Its bark in cooking is also used to flavor some liqueurs. It is mainly used to flavor or caramelize some pastry recipes.
- Its flavor is slightly sweet and the color varies from green to yellow depending on the point of maturation.
- In traditional Chinese medicine it is used buddha hand As an herb to treat inflammation of the liver and lungs, it is also used in home remedies when suffering from cough or phlegm.
These are some facts that the kitchen expert shared about this iconic fruit that is probably not as well known compared to other options, but that undoubtedly has great features that are worth knowing.
A true gastronomic tour and wisdom in the knowledge of this field, were some topics that were taken up again in this new broadcast of the radio program of Gastrolab of the Herald of Mexicospace in which the art of food is recognized and all the ingredients that allow us to taste a delicious dish are discussed.