Othoniel Alvarez: “French and Mexican cuisine are my two loves”
The state of Veracruz, located in the Gulf of Mexico, celebrates the seventh edition of Qué gusto! in France. Mexican chef Othoniel lvarez Castaneda with Escala in Paris shares some of the secrets of this dish that are often unknown overseas. The French public was able to enjoy a succulent sampling of dishes from Mexican cuisine, especially from the state of Veracruz. With more than 700 kilometers of coastline, Veracruz is known as the region where the Spanish set foot on land more than 500 years ago, leaving behind an extensive culinary heritage. Veracruz is known for, among other things, two products: vanilla, originally from Papantla and today grown in countless countries and for Coatepec coffee. , Similarly we will find all the culinary preparations of that state, male banana til, molot. The state of Veracruz today has such an extensive gastronomy that sometimes we do not value it, much less is known. That’s why the culinary arts of that state were chosen on this occasion.” On this occasion, the chefs presented selected dishes made from the very specific products of Veracruz, for example, an infladi ta de piloncillo.” Piloncillo is the first extraction of sugarcane juice, Gordita is a thick tortilla made from nixtamalized corn which we are going to dry and cook in a tallow. Then we’re going to put it in a fryer with very hot oil, and the steam that’s going to be fluff up both sides of the tortilla, and they’ll have the flavor of scraped piloncillo and we hydrate it with fennel tea are going to do. It’s actually a very typical dish of the state of Veracruz.” Noting that French cuisine and Mexican influences are his passions, Chef Othoniel confirms: “They are really two of my loves. French cuisine is known around the world as a cradle, a world reference. But don’t forget the Mexican cuisine. The cuisines have a lot in common due to the exchange of cultures, but we have such a wide variety of gastronomic things to do in the country that we will never end up exploring everything. France and Mexico are the two countries in the world whose cuisine is recognized by UNESCO as an Intangible Cultural Heritage of Humanity. The young chef was born in Tenensingo, Mexico State. He came to France to complete his studies in gastronomy and hotel management. His first forays into Japanese cuisine, “I learned a lot with typical, traditional, Japanese food,” he says. And now his favorite game is creating a fusion between Mexican, French and Japanese cuisines. “It is very important for me to have this experience,” he adds. Innovate, update experiences, incorporate new flavors, flavors, mixes, a real challenge: “It’s not easy. To grow it, you have to find a balance to meet both. One hundred percent respect for a traditional kitchen.” Maybe the techniques, ingredients, methods of preparation are the same, but similar with the modern. It is delicate and you have to find the middle ground so that it is good, it will have a lasting impact on the customer or even our guests But to be able to make it, to be able to do it is also very exciting,” says the Mexican chef. Gastronomic cooking has long become a big business. Just count the number of schools and programs of all kinds that offer to teach good cooking. And the crowd of people interested in it, a reflection of the society attracted by the entertainment. “The study of Digestive Science is not for everyone. It is a rigorous discipline that must be treated with respect to avoid falling into a trap. If we want to do business, we can, but Cooking In this you have to know how to respect the product, the seasons. Today we live in a world in which it will be even more difficult for us to fill our stomachs. It is a business because every human being needs to eat, something else What better way to eat something nice and delicious than this,” says Chef Othoniel.