MIAMI, Nov. 26, 2012 /PRNewswire/ -- In order to
promote Mexican food production and thereby increase Mexican
exports, create jobs and improve quality of life of Mexicans,
the Secretary of Agriculture, Livestock, Rural Development,
Fisheries and Food (SAGARPA) in conjunction with Authentic Flavors
of Mexico AC, will promote the culinary traditions of Mexico, as well as the consumption of fresh
and semi-processed products of this country. On this occasion
they will feature the gastronomy and products of the state of
Jalisco, a region well known for
tequila and mariachis. This to keep the title given by UNESCO to
the Mexican cuisine: "Cultural Heritage and Intangible
Heritage of Humanity."
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Authentic Flavors of Mexico,
together with the General Consulate of Mexico in Chicago and the Mexican-US Chamber of Commerce
Midwest Chapter, will conduct the second ceremony "Authentic
Mexican Restaurant", to award Mexican restaurants in the
Chicago area.
The restaurants awarded were chosen by Authentic Flavors of
Mexico AC, based on a menu they provided and their
contribution in spreading the Mexican cuisine along with its
traditions, gastronomy and support to Mexican fields through
consumption of Mexican products.
The 23 restaurants awarded : Adobo Grill, Big Star,
Birrieria Zaragoza, Cafe Bombon, Chilapan, Cine, Dorado,
El Jardin, La Casa de Samuel, La
Lagartija Taqueria, Los Nopales,
Mago, Mexique, Mezcalina, Mixteco Grill, Mundial Cocina Mestiza,
New Rebozo, Nuevo Leon, Salpicon,
San Gabriel Mexican Cafe, Taco Joint Urban, Taqueria & Cantina
and Zapatista.
Additionally, two special awards will be delivered to chef
and master Dudley Nieto, for his
contributions made throughout this year to the gastronomic Mexican
community, through several Mexican restaurants, of which the latest
is Mezcalina. Kendall College will also be awarded for the
"outstanding" program Nieto has within his tourism school of
Mexican cuisine and the program he has handled since 3 years ago,
together with the Tourism Board of Mexico, through which he invited the best
chefs from Mexico to provide two
weeks of lectures in his school.
After the ceremony, dinner will be offered to the guests. Dishes
served will focus on the gastronomy of the state of Jalisco and its products, because this state
is more than a Tequila producer. It is also a major producer of
pomegranate, dried fruits, chia seeds, avocado, coffee, agave
syrup, dried chiles, typically Yahualica, and it is the only state in
Mexico that has an ostrich meat
plant, TIF certified, and recently it has also been certified to
export pork to Japan.
Preparation of the dinner will be coordinated by culinary
curator of Authentic Flavors of Mexico in Chicago, Chef Dudley
Nieto, from Mezcalina restaurant. Also dishes will be
prepared by the following chefs/restaurants: Cesar Reyes - Zapatista, Manuel Banuelos - Mezcalina, Priscilla Satkoff - Salpicon, Yanni Sanchez - Cine, and guest Chef
Leopoldo Cortes, Jalisco state representative for Blanca Blue
Restaurant. The mixologist Martin
Cabrera, will combine ingredients produced in the region of
Jalisco.
The ceremony will be presided over by General Consul of
Mexico in Chicago, Eduardo Arnal
Palomera, and representatives of ProMexico in Chicago, Jaltrade, the Mexican Promotional
Tourism Council and Authentic Flavors of Mexico Foundation.
SOURCE Sabores autenticos de Mexico