Conservatory of the Gastronomic Culture of Mexico (CCGM)
WHAT DO YOU SAY ABOUT THE MEXICAN CUISINE IN THE WORLD?
• Daniel Ovadía, one of the most influential Mexican chefs in our country, tells you how our cuisine is perceived abroad
• What challenges do Mexican chefs face outside the country?
• What is the current situation of our cuisine?
Mexico City, April 2016.- Since his appearance on the culinary front, chef Daniel Ovadía has been an ardent promoter of the culinary traditions of the Mexican Republic, expressed and embodied in contemporary cuisine.
He is a renowned chef who has participated in several international forums proudly representing Mexico. Today Ovadía shares how Mexican cuisine is perceived abroad and the challenges to face from the appointment of our cuisine as Intangible Heritage of Humanity by UNESCO.
PRIDE OF BEING MEXICAN
“I think the ingredients that most identify us outside the country are chili and corn. There is no person who speaks of Mexican cuisine without mentioning these two foods, “he shares.
For Ovadía, the best advice I would give to anyone, be it a chef or not, is that when he talks about Mexico, he feels proud of who we are, where we come from and who we represent.
In relation to Mexican restaurants that are established outside our borders, chef Ovadía does consider that they are faithful to the foundations of our cuisine.
“The fact that there are Mexican restaurants abroad was something that had to happen. In Mexico we have done an arduous job: researchers, chefs, press, the same diner and the
producers. Therefore, I think it is necessary for Mexican chefs to start breaking boundaries to open, even more, sites outside our borders.
“Therefore, those of us who have establishments in other nations, try to make it as close as possible to our cuisine, traditions and ingredients, obviously always with the limitation of not being in our country and that is often complicated,” he says.
WE OUTSIDE THE BORDER
Ovadía says that abroad today they perceive the national gastronomy as a great cuisine.
“I remember 10 or 8 years ago, when you came to a restaurant outside of your country and you said you were Mexican, until they saw your work, they did not believe in the scope of your technique, your kitchen and your way of working, for the simple fact of being Mexican and doing Mexican cuisine.
“Today they respect us and know us much more. It’s amazing to get anywhere in the world and being told that you have heard from Mexican chefs is a great incentive. ”
Foreigners, says Ovadía, already know what Mexican food is, already has it well studied, they already know Mexican chefs.
“Out of the country, they are already aware and they know beyond the mole, the tamales and the nachos. Nowadays they have us at a very high level, which pride should give us as Mexicans and as national chefs. ”
The founding chef of the restaurant Isla Calacas, established in Malaga, Spain, says that many myths have been broken abroad and today few people believe that Mexican cuisine is only nachos or burritos and tamales.
“Today myths are more within the country. Here it is believed that Mexican food is a kitchen for poor people, that does not work, that is only that of the positions that we know.
It has happened to me that they ask me, what restaurant you are from and I tell them the name, and then they ask me what food and I answer that Mexican. I think our own compatriots see us weird, they would prefer me to tell them that I have an Italian or Spanish establishment. Still do not understand that the one that has several restaurants, is not a reason not to be nixtamalizando to make tortillas, that is the part that we should break in Mexico. I think we should take care to break the myths inside Mexico and then beyond the borders, “says the chef.
WHO WE ARE AND WHAT DO WE KNOW?
“The definition of Mexican Gastronomy is very complex. Although, I am convinced that it is a mixture of different culinary cultures and by understanding the micro-kitchens of the communities that make up the Mexican Republic, we could perceive it better.
“We must understand that each entity has its own cultures, beliefs, forms of preparation, recipes and techniques. From this, we will better perceive the culinary philosophy of a global national cuisine, “says Ovadía.
However, for the Mexican cook, the national food is completely fused, no matter how much the pre-Hispanic part is.
“We would not understand the national culinary without the great mergers that have been acquired throughout history. With the ingredients so used in the day to day; for example, cilantro and pork, which we did not originally have in our Mexico, “says the chef.
Cibreo Communication communication@cibreoeditores.com
Communication Department of the Conservatory of Gastronomic Culture of Mexico
