Puebla: Capital of Ibero-American Gastronomy 2022

Puebla was named Capital of Ibero-American Gastronomy 2022 by the Mexican Academy of Gastronomy and it celebrated with a meal at its Industrial Club Headquarters.

The menus of three impressive and young chefs from Puebla, in which each one printed the seal of his restaurant, were served alternately to the diners.

The camaraderie arose immediately when we began to ask for small samples from the diner next to us, imprinting curiosity and fun to the event.

The delicious dishes were paired with two Casa Madero labels by Manuel Orgaz, who has been a sommelier of the Industrial Club for more than 40 years:

For the first two courses, the Chardonnay Casa Grande Madero 2020 and for the second two, the Reserva Don Pepe, the fourth edition of the wine produced by the Parras winery exclusively for the club and contains cabernet sauvignon, shiraz, cabernet franc and petit verdot. .

Pueblan chefs and their delicacies

Chef Angel Vazquez

Confit suckling pig, green pipián, quelites and pistachio salad

Chef Vázquez is the oldest of the three. He is the owner of the prestigious Augurio and Intro restaurants, committed to making Puebla cuisine known as it has been prepared for centuries.

Vázquez has extensive international experience, in addition to being the teacher of many of the young chefs from Puebla who are currently having success:

Snack: Doblada de Cazón, guacamole and chiltepín sauce.

Entry: Male plantain croquettes stuffed with goat cheese, mole poblano and cheese.

Main course: Confit suckling pig, green pipián, quelites and pistachio salad.

Dessert: Warm cajeta, fermented Dominican banana ice cream.

chef daniel nates

Puebla: Capital of Ibero-American Gastronomy 2022

Dogfish doubled, guacamole and chiltepin sauce

The second of the menus was in charge of Chef Daniel Nates, from the Maizal restaurant, a very creative chef and a finalist in the S. Pellegrino Young Chef contest.

From the beginning, Nates’ mission was to make product cuisine with ingredients that come from both Puebla and its neighboring states, thus enhancing the ingredients of Pueblan cuisine:

Snack: Duck tinga mole, sour cream and pistachio.

Starter: Roasted cauliflower with toasted butter, bride’s mole and huitlacoche mole.

Main Course: Male plantain croquette stuffed with goat cheese, mole poblano and cheese.

Dessert: Corn sprout ice cream, red nicuatole and corn hair ashes cookie.

Chef Fernando Hernandez Ruiz

Puebla Capital of Ibero-American Gastronomy 2022

Huauzontles tempura and mashed roasted sweet potato

Chef Fernando Hernández Ruíz, from Moyuelo, possibly the most avant-garde restaurant in Puebla, which has a menu of no more than 18 dishes and mixes flavors, both from Puebla, as well as Arab and Lebanese influences, presented a proposal faithful to these maxims:

Snack: Huauzontles tempura and mashed roasted sweet potato.

Starter: Buffalo burrata and pesto with roasted leaves.

Main Course: Charcoal octopus with jalapeño sauce.

Dessert: Semifreddo of bitter chocolate and dry jocoque.

Puebla, Capital of Ibero-American Gastronomy 2022

Puebla Capital of Ibero-American Gastronomy 2022

Male plantain croquettes stuffed with goat cheese, mole poblano and cheese, chef Daniel Nates

The President of the Mexican Academy of Gastronomy, Laura Berrenechea de Caraza invited these renowned chefs from Puebla to this meal, to give us a sample of the highlights of said cuisine.

Before we tried the delicacies from Puebla, Berrenechea commented on his plans to continue making known, year after year, the chefs and mayors of the different regions of the country that have given international fame to our cuisine.

The current President of the Mexican Academy of Gastronomy is originally from Mexico City, she was also president from 2011 to 2014, a position that she will hold again as of September 2021.

Chef Berrenechea has traveled the Mexican territory in search of recipes and stories of their creators, researching their origins, ingredients and preparation, in order to rescue the essence of the regional dishes that distinguish Mexico.

Get to know a little more about Laura

Puebla Capital of Ibero-American Gastronomy 2022

Chef Laura Berrenechea

Laura, has studies in Mexico, France, England and Italy, is the author of various books on Mexican cuisine, such as Laura’s kitchen, The great Mexican cuisine, The classic book of Mexican cuisine, Gastronomy of the Bankers’ Club, among others. much others.

She has also served as editor of the Promexa Gastronomic Department, which has been in charge of sending us different gastronomic collections, which continue to be republished.

The president of the Mexican Academy of Gastronomy has also been a gastronomic advisor for restaurants such as: El Ciruelo, La Casa que Canta, Carolo, The University Club, El Club de Golf Cañada de Santa Fe, among others.

If her name rings a bell, it’s because you’ve probably seen her on a current Mexican cooking television show on Canal Once.

And if you want to know more about the history of one of the great icons of traditional Pueblan cuisine, the mole from Puebla, stop by here.