Tasty Latin American food praised
Source: AFP |
May 26, 2013, Sunday
|
Print Edition
Print Edition
THE world's top chefs say it's only a matter of time before Latin America, home to Brazil's black bean stew "feijoada," Peru's refreshing raw fish "ceviche" and Mexico's street tacos, cooks its way into gastronomy's elite.
Spanish pastry king Jordi Roca and Danish chef Rene Redzepi, who runs the kitchen of Copenhagen's famed Noma restaurant, praised the growing recognition of the region's diverse cuisine.
"It's a question of time for (Latin American chefs) to reach the top because, to me, they already are at the same level as Europe," Roca, whose El Celler de Can Roca was named the world's best restaurant by British magazine "Restaurant."
Latin America is at the "vanguard" of cuisine, with Mexico, Brazil and Peru leading this culinary boom in a region where "popular food is deeply rooted and very rich," he said.
For Roca, Latin Americans are mixing history, tradition and indigenous tastes with creativity and cutting-edge techniques. Acidic and spicy flavors give it another edge.
Roca and Redzepi were among the star attractions at the 2013 Mesoamerican gastronomy congress in Mexico City this week, which gathered six of the world's best chefs, including Brazil's Alex Atala.
The attendance of culinary talent at such events "reaffirms that Latin America is a world power," said Roca.
Atala's D.O.M. restaurant in Sao Paulo is sixth in Restaurant's top 50 list, making him the best ranked Latin American chef. Two Peruvian restaurants, two from Mexico and one from Brazil made the list.
"Today, we ... are no longer the ugly ducklings," Atala said. "We are living a historic moment."
Spanish pastry king Jordi Roca and Danish chef Rene Redzepi, who runs the kitchen of Copenhagen's famed Noma restaurant, praised the growing recognition of the region's diverse cuisine.
"It's a question of time for (Latin American chefs) to reach the top because, to me, they already are at the same level as Europe," Roca, whose El Celler de Can Roca was named the world's best restaurant by British magazine "Restaurant."
Latin America is at the "vanguard" of cuisine, with Mexico, Brazil and Peru leading this culinary boom in a region where "popular food is deeply rooted and very rich," he said.
For Roca, Latin Americans are mixing history, tradition and indigenous tastes with creativity and cutting-edge techniques. Acidic and spicy flavors give it another edge.
Roca and Redzepi were among the star attractions at the 2013 Mesoamerican gastronomy congress in Mexico City this week, which gathered six of the world's best chefs, including Brazil's Alex Atala.
The attendance of culinary talent at such events "reaffirms that Latin America is a world power," said Roca.
Atala's D.O.M. restaurant in Sao Paulo is sixth in Restaurant's top 50 list, making him the best ranked Latin American chef. Two Peruvian restaurants, two from Mexico and one from Brazil made the list.
"Today, we ... are no longer the ugly ducklings," Atala said. "We are living a historic moment."
- About Us
- |
- Terms of Use
- |
-
RSS - |
- Privacy Policy
- |
- Contact Us
- |
- Shanghai Call Center: 962288
- |
- Tip-off hotline: 52920043
- 娌狪CP璇侊細娌狪CP澶05050403鍙-1
- |
- 浜掕仈缃戞柊闂讳俊鎭湇鍔¤鍙瘉锛31120180004
- |
- 缃戠粶瑙嗗惉璁稿彲璇侊細0909346
- |
- 骞挎挱鐢佃鑺傜洰鍒朵綔璁稿彲璇侊細娌瓧绗354鍙
- |
- 澧炲肩數淇′笟鍔＄粡钀ヨ鍙瘉锛氭勃B2-20120012
Copyright 漏 1999- Shanghai Daily. All rights reserved.Preferably viewed with Internet Explorer 8 or newer browsers.
