Spanish foods generate a lot of interest in Central America
04 Jul 2012
Spanish Chamber of Commerce organizes culinary series with a taste of Spain.
Degustation is the most pleasurable learning experience.
Author: Rosa María González Lamas/©ICEX
The Spanish Chamber of Commerce in Guatemala organized Con Sabor a España!, an innovative learning and tasting experience to promote the foods and wines from Spain among residents of this Central American country, with a pairing menu inspired by traditional Basque cuisine.
Nina Aldana, Executive Chef of Barceló Hotel Guatemala conducted a master class where she demonstrated how to prepare each of the courses later enjoyed by diners, explaining the recipes’ history, choice of ingredients and culinary techniques. Wine connoisseur Martín García joined Chef Aldana to explain each of the wine pairing selections.
The menu began with two pintxos, a Serrano ham omelette and a pickled king prawn, paired with La Campana (DO Penedès). Other Basque-inspired culinary creations were an anchovy, avocado and piquillo pepper salad, paired with red Canals & Nubiola (DO Catalunya); merluza a la vasca (hake Basque-style), in harmony with white Canals & Nubiola; chicken Riojan style, paired with Pago de los Capellanes Roble (red from DO Ribera del Duero); and goxua Basque cream, served with a sparkling Semi-Dry Marqués de Monistrol (DO Cava).
The event was co-sponsored by Spain’s Ministry of Economy and Competitiveness.