Mesamérica will reunite Spanish and Mexican chefs who work in Mexico and Spain
25 Jun 2012
First Mexican Gastronomic Summit
The Spanish culinary tradition is one of the pillars of IberoAmerican cuisines and the Mexican is no exception. Moreover, the culinary dialogue between Mexico and Spain is now perhaps more intense and interesting than ever.
Author: Rosa María González Lamas/©ICEX
Spanish Chefs working in Spain and México, and Mexican Chefs working in Spain will be some of the faces of Mesamérica, a new annual event that attempts to review Mexican cuisine in a cosmopolitan context. The event’s first edition will be held this July.
Mesamérica is focused on presenting what is going on in the Mexican culinary scene, and also what is going on in the world around an axis of Mexican flavors. During four days presenters will explore Mexican cuisine through a kaleidoscope that will rotate from its traditional essence and culinary influences to the most contemporary trends that enrich it as a world heritage.
Barcelona-based Spanish Chef Albert Adrià (Tickets), Mexican-based Basque Chef Mikel Alonso (Biko), Catalan Pastry Chefs Xano Saguer and Jordi Butrón (Espai Sucre Barcelona and Mexico, DF), and Oswaldo Oliva, a native from Mexico who works in R&D at Spanish Mugaritz will be some of the professionals to address that dialogue between both cuisines.
Conceived for culinary arts students and culinary professionals, Mesamérica will be held July 25th through the 28th at the Auditorio Blackberry in Colonia Condesa, Mexico City.