Sabores de México: A Culinary Journey to the Heart of the Capital
Aguascalientes Chefs Plating
In the heart of Mexico City, an innovative culinary concept is taking food enthusiasts on a gastronomic tour of the country, one state at a time. Fogones MX, a unique restaurant initiative, is revolutionizing the way diners experience Mexico's diverse regional cuisines by featuring a different chef from a different state each weekend.
The concept behind Fogones MX is simple yet powerful: bring authentic regional cuisine to the capital city, prepared by the very hands that have been perfecting these recipes for generations. It's not just about serving food; it's about preserving culinary traditions and educating diners about the rich tapestry of Mexican gastronomy.
Chef Antonia Santos Aranda from Aguascalientes
This innovative concept brings authentic regional flavors to the capital, complete with locally sourced ingredients and the chefs' personal teams. This particular weekend, the spotlight was on Chef Antonia Santos Aranda from Aguascalientes. And after a teary and heartfelt introduction, she and her team got to work.
Known for her modern interpretations of traditional cuisine, Chef Santos Aranda presented a menu deeply rooted in family tradition and her pride was evident in every carefully plated dish. Having Antonia bring her kitchen to us was truly an honor. It was like experiencing a piece of Aguascalientes right here in Mexico City by way of 10 delectable dishes.
Hand Made Chili
The menu featured an array of Aguascalientes specialties, including a Red Mole Tamal made with nixtamalized white corn and filled with pork and a pumpkin seed mole. Another standout was the Potato Mole with Shrimp Pancakes, a traditional Lenten dish that showcased the region's seasonal cooking. In previous weeks, diners have experienced the cuisines of Guanajuato and Guerrero, among others demonstrating the diversity of flavors across Mexico's regions.
The impact of this initiative extends beyond the dining room. By sourcing ingredients directly from each featured state, Fogones MX is also supporting local producers and helping to maintain traditional farming and production methods.
Aguascalientes Chefs Plating
It's worth mentioning that Mexico's culinary prowess has gained international recognition. Along with Japan and France, Mexico is one of the few countries to win the prestigious UNESCO Intangible Cultural Heritage designation for its gastronomy. This accolade underscores the importance of initiatives like Fogones MX in preserving and promoting Mexico's rich culinary traditions.
As Mexico continues to gain recognition on the global culinary stage, initiatives like Fogones MX play a crucial role in showcasing the country's gastronomic diversity. It serves as a reminder that Mexican cuisine is far more than just tacos and guacamole – it's a complex, varied, and rich culinary tradition that differs dramatically from state to state.
For food lovers and culture enthusiasts alike, here’s a unique opportunity to explore Mexico's culinary landscape without leaving the capital. One weekend, one state, and countless flavors at a time, Fogones MX is redefining what it means to experience Mexican cuisine.
Menu for Fogones MX featuring Aguascalientes Cuisine by Chef Antonia Santos Aranda
Red mole tamal: Made with nixtamalized white corn and butter, filled with pork and mole of pumpkin seeds and guajillo chili, corn and spices. Wrapped in totomoxtle leaves.
Potato mole with shrimp pancakes: This is a traditional Lenten season dish, made with deveined guajillo chili, corn dough and spices, with potato cubes and fried shrimp powder pancakes with egg.
Espinazo mole: Pork coated with mole based on guajillo and pulla chili, thickened with corn dough and rice.
Shredded gorditas: Made with nixtamalized corn dough, stuffed with shredded pork in chipotle chili sauce and spices
Crazy mole: Emblematic dish of Aguascalientes made from ancho chili and thickened with flour.
Minced soup: Made from ground beef, pumpkin, broccoli in a tomato sauce,
Hand-made chili with pieces of pork: Pork in a sauce based on hand-extracted dried chili pulp and tomatillo.
Chilpatli Dish
Dishes from FogonesMX
Wheat ceviche: Recipe from CM Sulema Vega. Based on wheat, mango, tomato, onion, cilantro, vinegar and salt.
Hill sweet potato with marrow: Interpretation of the recipe by cook Ma. de Lourdes Camarena, cook from Guanajuato, this dish is prepared with a sweet potato. that you find in the hills of Guanajuato, including ingredients such as. bone marrow, green tomato, cilantro, onion and green chili.
Chilpatli: Creation of chef Patricia Acevedo de Guerrero, soup made with tender corn, pumpkin and its flower, onion and serrano chili, with Creole cream and ranch cheese.
