{"id":12440,"date":"2016-11-30T23:22:47","date_gmt":"2016-12-01T04:22:47","guid":{"rendered":"http:\/\/www.midiariodecocina.com\/?p=12440\/"},"modified":"2016-12-05T02:26:55","modified_gmt":"2016-12-05T07:26:55","slug":"convite-expogourmet-campeche-2016-mexico-english","status":"publish","type":"post","link":"https:\/\/www.midiariodecocina.com\/en\/convite-expogourmet-campeche-2016-mexico-english\/","title":{"rendered":"Convite ExpoGourmet Campeche 2016, Mexico (ENGLISH)"},"content":{"rendered":"
\"Cathedral<\/a>

In 1999 it was declared World Heritage Site by UNESCO as “Historic Fortified Town of Campeche”.<\/p><\/div>\n

On November 18 and 19 I was invited to the first Expo Gourmet Campeche, in the city of Campeche, located southeast of Mexico and west of the Yucatan peninsula. A peaceful city with a lot of history, culture, landscapes, and a rich gastronomy. Under the slogan of making “Campeche popular forever”, this first festival began, where not only did we enjoy its food, ingredients and rich geography, but we also discovered a city with friendly, generous people, and where safety is noteworthy.<\/p>\n

It was a very intense weekend, where we had a pleasant welcome upon our arrival from Mexico City. I must say that that night was magical, since we entered the Casa de los Murmullos<\/em> (the House of Whispers) of Chef Patrick Cros and Paco Castilla, we were treated so warmly, so pleasantly, and this suited perfectly with the fact of being able to share with other people with whom we had the pleasure of enjoying a spectacular dinner.<\/p>\n

I must mention that I fell in love with the Risotto in marrow<\/em>, and Foie Gras over thick salt<\/em>.\u00a0\"Casa<\/a><\/p>\n

The next day was the press conference, where it was clearly spoken of the need to make this city well-known for all its geographical, historical and, above all, gastronomic qualities. This initiative was led by Chef Patrick Cros, who brought together a select group of Chefs and collaborators to simply make a great celebration of this Expo Gourmet. The intention is to place Campeche as an important gastronomic destination of Mexico.<\/p>\n

\"Convite<\/a>

From the left Federico L\u00f3pez, Adri\u00e1n Herrera, Patrick Cros, and Pilar Mer\u00e9<\/p><\/div>\n

As you can see, Campeche has a lot to show, for example it has several museums, one of them that I visited on this trip was the Fort of San Miguel, the Archeological Museum of Campeche, which has several pieces from different Mayan cities.<\/p>\n

\"Archeological<\/a><\/p>\n

It is often said that one can get to know a city through its gastronomy, and what better to start with the markets. In them we see the reflection of its inhabitants, their customs, their ingredients and traditions. That is why we had to visit the market of Pedro Sainz de Baranda, where on our tour we could see local products from the region, many types of fruits, fish, sweets, and of course some small places where you can taste the flavors of Campeche.
\n\"Market<\/a> \"Market<\/a>\"Botanas<\/a><\/p>\n

In Campeche you can find the popular Calle 59<\/em> (i.e. Street 59), the urban heart where you can see an architectural treasure, having several businesses and restaurants, as well as private homes. Without a doubt I must recommend the Salon Rinc\u00f3n Colonial<\/em> cantina, there you can enjoy some Botanas (snacks or appetizer), just for the consumption of some beer. Spectacular, to say the least. We could taste a series of tacos and the popular Pan de caz\u00f3n (a type of bread), a very typical dish of Campeche.<\/p>\n

\"Calle<\/a>\"Calle<\/a><\/p>\n

On Friday we again had a spectacular dinner, where the chefs invited to the event worked in several restaurants around the area. With my fellow travellers we were lucky enough to enjoy the well-known Marganzo Restaurant, and taste a 5-course dinner by Chef Federico Lopez. The menu consisted of Sopa de lima de la familia<\/em> (a type of soup), Mini pan de caz\u00f3n<\/em> (a type of bread), Crab cake de cangrejo moro<\/em> (Stone-crab cake), Pulpo en salsa de frijol con habanero y pl\u00e1tano macho<\/em> (Octopus in bean sauce with habanero pepper and male plantain), Camar\u00f3n en manto de filete de res campechano<\/em> (Shrimp in a cover of Campechano beef tenderloin), 4 dessert samples, and all such delicious dinner was accompanied by varieties of Mexican wines. That evening was a really luxury.<\/p>\n

\"Dinner<\/a><\/p>\n

\"Chaya<\/a>

This is the chaya leaf that the owner of the Marganzo Restaurant kindly showed to us, since I particulary loved the juice of water from the chaya leaf and pineapple.<\/p><\/div>\n

 <\/p>\n

\"Frailes,<\/a>

She posed very kindly to show us these popular sweets filled with coconut flakes, called “Frailes”<\/p><\/div>\n

 <\/p>\n

\"Archeological<\/a><\/p>\n

On Saturday we toured the archeological zone of Edzn\u00e1, which is located 60 kilometers (37 miles) southeast of the city of Campeche. Visiting that area is a must. There you can count on guides if you so desire, and discover with your own eyes all this architectural beauty created by the Mayans, and how this city worked in those times.<\/p>\n

\"Archeological<\/a><\/p>\n

\"Lunch<\/a><\/p>\n

Saturday also belonged to the La Pigua<\/a> Restaurant, where at lunchtime we sampled the most typical flavors of Campeche. This city has an extensive coast, so they have fresh and delicious seafood. At that time we tried Coconut Shrimp<\/em>, Stone-Crab Hands<\/em>, Cayo Arcas Shrimp<\/em>, and Ceviche<\/em>. Visiting that place is also a must.<\/p>\n

In the evening, we returned to the La Pigua Restaurant, but this time it was in another hall where the gala dinner was held, which in turn was a fundraiser dinner. It was very interesting to see how 8 chefs met to elaborate the 8-course dinner:<\/p>\n