This Saturday the booth of the radio program Gastrolab of the Herald of Mexico returns with a new issue and as always the chief 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.
As usual, the program is decorated with the participation of the editor of gastronomic laboratory and specialist in gastronomy, miriam lirawho spoke about a personality that enhances gastronomy thanks to his contribution and knowledge in the kitchen, so if you want to know which chef it is and other culinary topics that were covered in this new broadcast, it is better that you continue reading the following information .
Pía León, a woman who praises Peruvian gastronomy
Starting with the broadcast, our dear editor spoke about the Peruvian Pía León, a chef who, thanks to her skills in the kitchen, has managed to consolidate a well-deserved place in this field since, with her career, she managed to be considered the Best Female Chef in the World (Best world’s Female Chef 2021) by the organization The World’s Best Restaurants.
Over the years, she has become a true female reference in the kitchen thanks to her skill and gastronomic tenacity, which has become an art that is recognized both in Peru and in Latin America. She currently runs Ella Kjolle’s restaurant, a place that she defines as “constantly changing” by proposing innovative dishes that enhance the regions of Peru through rich recipes.
Today, Pía León graced the pages of gastronomic laboratory and explained in an interview that one of his purposes for this 2022 is to continue looking for new projects in the kitchen.
Julia Child and her legacy thanks to her multiple gifts
The broadcast followed by talking about another woman who extolled gastronomy thanks to her culinary skills, chef Julia Child, an American cooking teacher, author and even television personality who was recognized for bringing French cuisine to the United States public with her first cookbook Titled, Mastering the art of French cuisine.
His book was considered groundbreaking upon its release in September 1961 and remained the best-selling cookbook for five consecutive years after its publication. While her skills in the kitchen and other talents of hers positioned her as a female icon in various fields.
Sadly, in 2004, just two days shy of her 92nd birthday, Julia Child passed away from kidney failure at her care home in Montecito, California. However, her legacy remains within the kitchen and she is remembered as a figure who managed to venture into various fields thanks to her multiple talents.
Flavors Polanco, the culinary festival to bring the whole family together
interview for gastronomic laboratoryArturo Urrieta, one of the personalities involved in Polanco Flavorstalked about this culinary festival that comes once again to bring the whole family together in a delicious culinary tasting.
This event has been held for many years but due to the health emergency generated by the Covid-19 virus pandemic, it suspended its activities. However, this 2022 returns again to delight diners with a host of preparations.
This event has a cost of 2,500 pesos, so diners can enjoy the full variety of dishes that are presented and live the full experience that is organized year after year.
You can eat all you want, access wine tastings and talks. It will be next weekend: March 12 and 13. It is a family reunion but it is also an opportunity to taste exquisite dishes”, said Urrieta.
It will be in each of the stands where the attendees will be able to witness the gastronomic experience that promises to be unique and with a true delight to the palate since 75 restaurants will promote their distinctive seal through their most representative dishes.
Huasteca traditional food
To end the edition, chef Israel and food journalist Miriam Lira spoke about the huastec and those culinary dishes that can be found in this region to delight the most demanding palates with endless flavors that please all tastes.
The huastec It is a region in Mexico that includes the north of Veracruz, the south of Tamaulipas, the southeast of San Luis Potosí, the north of Puebla, the east of Hidalgo and, to a much lesser extent, includes some areas of the states of Querétaro and Guanajuato. It is a very complete territory in which you can find several gastronomic jewels.
Mixiotes, barbecue, zacahuil, pulque, molotes, bocoles, paneques are some of the many preparations that can be found in this zone and that if they were enumerated, the long list would possibly never end. However, they are such traditional recipes that for years they have been recreated from generation to generation and are currently part of that typical food that can be found in these Mexican corners.
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.