San Luis Potosí, San Luis Potosí.- It is well known that the Mexican Kitchen, World Heritage, has unmatched wealth.
For this reason, chefs from the state of San Luis Potosí are seeking to mix textures, flavors and colors to enhance that richness.
The objective is to create unique dishes for the palate thanks to the combination of traditional ingredients with haute cuisine elements.
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The heart of palm, corn, beans, guajillo chili or vanilla typical of potosina diversity are some elements that renowned chefs use in their culinary projects that have given a new life to the gastronomic sector of the region.
Without following traditional recipes, but following intuition, Francis Ibanez, chef of the restaurant “Nawá culinary historical”, says this Sunday that in his kitchen they intend to keep the traditional present due to the variety of flavors and textures it provides.
“These are ingredients with which we have a connection because some of us have consumed them since we were children and have been abandoning them,” says the chef, who has worked in restaurants such as Pujol, considered one of the best in Mexico and the world.
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Project beyond a fashion
Although returning to varieties of corn typical of Mexico, such as blue and yellow, has become a trend in some expensive restaurants, Ibáñez argues that his project goes beyond a fad.
“Suddenly it became fashionable to eat Creole corn, but the joke (point) is that you do it out of conviction. More than a rescue, it is to keep it alive, present”, he emphasizes.
His restaurant has become a reference for haute cuisine in San Luis Potosí, a city in the center of the country with just over 900,000 inhabitants that combines the colonial and the industrial.
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“Nawá mixes elements such as beans and hearts of palm from the Huasteca potosina with fish, Mexican meats and other ingredients from international cuisine that result in a risky proposal for diners,” Ibáñez boasts.
Gourmet pastries with local features
Uriel Ortiz He is the creator of the “Conxa” bakery, a place that offers high sweet and salty pastries that uses ingredients made in the region such as vanilla and coffee from the Huasteca Potosina or corn from the Green River region.
The intention is that these ingredients give a unique and tasty touch to French or European haute confectionery techniques, said the chef, who was previously rosetta’s chefa haute confectionery bakery and restaurant in the Chef Elena Reygadas in Mexico City.
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“It makes a difference compared to industrial products, with real flavors. We take the techniques and bases from other countries and seek to provide different textures and variety with the local product,” he says.
New proposals, classic ingredients
Paco Hidalgo, a chef originally from San Luis Potosí, has taken the best of the places where he has worked in New York, Mexico City, Mérida and Guadalajara to create “Malo”, a restaurant that offers fresh and innovative dishes with ingredients produced in various parts of the country.
The chef, who has worked in restaurants such as Alcalde, a proposal from haute cuisine in Guadalajara, says that the new gastronomic proposals in San Luis want to break with the idea that food should be one way and that people dare to try new flavors.
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“We want to take people out of their comfort zone so that they dare to try new things,” he says.