Mexico City for V Foro Mundial de la Gastronomía Mexicana
Scoring an invite to Mexico City was such an honor, and a bit of a shock. How could a white guy who grew up in little old Reno and had only visited Mexico a total of 42 days in his life be worthy of sharing his “expertise” on Mexican cuisine? Of course I said yes immediately, then started working on what I wanted to share with the group of students, chefs, cooks, dignitaries and admirers of Mexican cuisine.
The focus of the
World Forum on Mexican Gastronomy
was to bring the cuisines of North America together so I knew I had to do some sort of mash up between classic American and Mexican dishes. I also knew that my dish needed to contain one of the staples of Mexican cuisine, masa. And so, Yucatecan Masa Ball Soup was born. A kind of chicken and dumplings meets sopa de joroch, a soup of squash and squash blossoms, normally made with blue corn pancakes.
Instead of focusing on the strict recipe during my demonstration to the crowd, I focused on sharing the story behind the two dishes and how they are both a perfect use for those odds and ends in the kitchen. Just like Grandma used to make!
Outside of the forum, I was lucky enough to eat some amazing meals! From a torta de tamal- a hearty wheat bolillo roll stuffed with a pork verde tamale, to a four hour meal at Pujol- a restaurant ranked number 20 on the world’s 50 best list, and many in between. I am happy to say that I am already invited back for next year.