Be Gourmet Nº1

Nยบ 1

Quarterly Issue

Jan - Feb - Mar

This page: Amaranth flower

TOURING Q U E R E TA R O GOURMET

SUPPORTING REGIONAL PRODUCERS PA G 0 6

RESTAURANTS

PA G 2 6

AMARANTH

AND ITS BENEFITS

PA G 2 0

BE-GOURMET ACCREDITATIONS PA G 1 0

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is:

1. Tourism for your buisiness

2. Queretaro product and service marketing 3. Culinary Networking 4. The capturing of customers 5. ATCE (Advisory, Training, Consultancy and Emblems) 6. Culinary Social Media 7. Innovation and Technology 8. Culinary Shows and Events 9. Art in Gastronomy

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Directory Publisher

Maled Producciones S.A de C.V

Nº 1 2016

Managing Editorial Production Mariel Enciso Alvarado Elizabeth Flores Nuñez Edgardo Chávez Ortega Creative Director Michie Trejo Aoki

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Translation by Peter S.Gardner

Contact

www.RevistaBeGourmet.com contacto@RevistaBeGourmet.com Edgardo@RevistaBeGourmet.com Elizabeth@RevistaBeGourmet.com Mariel@RevistaBeGourmet.com

Be-Gourmet Magazine

Digital Magazine Quarterly Issue Nº 1 Jan-Feb-Mar ISSN: Pending.

Mexican Gastronomy is World Heritage

All rights are reserved

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Content 06

Mexico. for Promoting National Gastronomy

pp Politics

04

12

Nicos supports regional producers

14

Erik Aarón Naredo Luna

pp

pp

26

pp

Grupo Pasta Il Duomo José Pablo Godínez Charles Montes Director Grupo Pasta Queretaro

Operations Manager Nicos Restaurant Queretaro

16

pp

pp

11

pp

21

Hacienda La Laborcilla

24

Brief notes from Israel Coronado

pp

pp

Visión Gastronómica

20

Amaranth:

28

Origin of the word Gourmet

pp

18

Recipes

10

CulinaryCareer Chef Bernard Corriveau Recipe

pp The best comestible of vegetable origin for human consumption.

“Art, culture and gastronomy is converted into one”

General Management “Hacienda La Laborcilla”

30 32

pp pp

Café Plus Recipes

Edición I - 2016

25

pp

Recipe

pp

Editor’s Letter

D

ear Friends of Be-Gourmet

In this first edition we will introduce you to the gastronomic magazine Be-Gourmet, where you will find the most exquisite and novel points of cooking. You will have access to the best suppliers, chefs, recipes, restaurants, hotels and spectacular gastronomic sites. Our objective is to impel and benefit the food and beverage, hotel, and tourism industries, in the state of Queretaro Remember that the ingredients, the colors, the textures, the flavors, the combinations and the preparations are the elements that define “haute cuisine”, and in this edition, for certain collection able, you will find the best expositors and establishments that will allow you to enjoy a great culinary experience, and not only that but Be-Gourmet will be available in both Spanish and English.

Starting our gastronomic gourmet tour, we gave ourselves the task of looking for renowned establishments in the city of Queretaro which we know will charm your taste buds. Apart from this, one of our objectives is to impel the Mexican economy through the Food and Beverage Industry, for which starting with this edition you will find important contents of our regional producers, exquisite recipes using their products, and of course

interviews with people who identify with us.

If you love “haute cuisine” we invite you to write to us and share with us and our readers. It doesn’t matter if you are the owner of a business, a chef, a producer, a supplier, if you are a waiter or manager, or an experienced diner, your knowledge, your life-style, your culinary talent is important for us. We want to see you here! This is your space.

With Be-Gourmet you enter in contact with the select Gourmet world, you will be able to know excellent alternatives for eating in the best restaurants of Queretaro and the best touristic options. You will also know the best suppliers and merchandise, including, of course, professional services, specialized techniques for this sector, and valid official certifications that support the professionalization of the sector, because of its national and international scope.

Be-Gourmet offers you amazing benefits which will make you excel in such an important and competitive industry. Don’t miss visiting us on: www.RevistaBeGourmet.com we are your ally.

In Be-Gourmet you will find the flavor that you like best in the place of your preference.

Let’s start.....join the team!

www.RevistaBeGourmet.com

05

México

Politics for Promoting National Gastronomy

06

O

ur cuisine unites us, identifies us and sustains us. We are what we eat and what we produce.

The recognition of our gastronomy by UNESCO, as a world heritage is a responsibility that we have before the rest of the world. Today Mexico is more conscious of what is implied in having this type of wealth, but it has also rediscovered all that this chain of value signifies for our country.

The industry of food and beverage preparation represents 5.5 million direct and indirect jobs for the country and impacts 83 branches of the economy, more than 96 percent of the businesses related to agriculture, livestock, and fishing, and more than half a million of the food establishments are micro, small and medium companies.

Today is the time to drive forward and to strengthen all the sectors, starting with the agricultural and fishery and ending with the service, crafts, and touristic sectors.

The Politics for Promoting National Gastronomy is a force of inter-institutional and intergovernmental coordination, that hand in hand with the social and private sectors was founded to foment the whole gastronomic chain of values, and to spur on economic productivity, the involvement of the social

Edición I - 2016

environment, the regional development, and the positioning internationally of our products for the transformation and exportation, having as an emblem VEN A COMER (COME TO EAT.) These politics are the ideal vehicle to catalogue our country as a unique gastronomic destination.

Growth of a responsible and competitive food industry will be driven forward. The combination of the benefits of the traditional Mexican diet with the modern advances in nutrition guarantees a correct nourishment for everybody

Mexican cuisine is known around the world for its riches in lavishly condimented exquisite delicacies

The Politics for Promoting National Gastronomy include the instrumentation of pilot programs in specific zones of the country, designed in coordination with the Interamerican Bank of Development with the aim to expand nationally between 2016 and 2018.

With information, accompaniment, training, financing, certification, promotion and diffusion businessmen and industries that generate jobs will be moved to action.

Mexican cuisine represents what Mexico is and what it offers to the world. The Politics for Promoting National Gastronomy invests in its protagonists so they will be more competitive, so that they will generate better opportunities and more jobs, so that they will obtain better income and will contribute in consolidating an influential and prosperous economy for the benefit of all.

07 Sourced from SECTUR www.gob.mx/sectur

MĂŠxico. Secretary of Tourism

www.RevistaBeGourmet.com Be-Gourmet

Origin of the word

Gourmet ROOTS

Met (Meal) G o u t (Pleasure-Flavor)

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F

riedrich Christian Eugen Baron von Vaerst, who had the pseudonym Chevalier de Lelly, was a military official and later a writer and gastronome. He has the honor of being the first person to define “gastrosofia” at the end of the 19th century.

There exists three types of diners:

The Gourmands (passionate for food) to the Gourmets (they enjoy elaborate and refined dishes) and the Gastrósofos (they always choose those healthy foods) as the “Gastrosofia” (is the art of pleasure in the table) According to Lelly it is the search for the perfect balance between good food and the preoccupation for the details that surround the dish to achieve a perfect combination.

The “Real Academia Española” (RAE) shows us that the word Gourmet is a French word that translates as gastronome, a person understood in gastronomy or a follower of exquisite meals. The term is also used to rate elaborately refined food.

Edición I - 2016

So that a product can be rated as gourmet it is necessary to comply with the following.

1

Quality of the ingredients

2

Quality in the preparation - Hygienic care, care in the organoleptic properties – (physical characteristics of the foods.)

3

Made by people whose experience and passion for cooking lend themselves to the offering of a product that can be eaten by somebody that appreciates its quality and delicacy

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MISCONCEPTION Gourmet IS NOT...

Most expensive or exclusive.

GOURMET: Products that come from a respected elaboration and harvest, an artesian product can be part of this category. www.RevistaBeGourmet.com

Visión Gastronómica “Centro de Capacitación y Formación Professional of international level with official validity within the reach of Queretaro.

By Chef Bernard Corriveau

“Gastronomy is also attractive for tourists”

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s Queretaro is a destination where tourists of different nationalities take their vacations, it is important to have the knowledge and practice necessary to reach their palates, so that they can take away a good impression of its gastronomy.

Chef Bernard Corriveau, rector of Vision Gastronómica, now called Academia de Arte Culinaria, stated that they participated in the last vocational fair to promote the first school in Baja California Sur giving a degree of Chef of International Cuisine validated by the S.E.P. He said that it was very important students that want to study gastronomy, a very fascinating career, to think in these points:

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I have many years dedicated to it, and I am against deceits. There is only one way to be an International Chef and that is to study the career Técnica Superior Universitaria.

Remember that in many universities the students studied a related degree course and for this they are going to be chefs. This is not true, a graduate of this type is not a chef. He is a person who has general knowledge in gastronomy but he is not a chef and does not have international recognition. I think each profession has its place and the Academia de Arte Culinaria is the only place to train as a chef.

The career has 4 semesters:

• • • •

1. Professional Practice.- Local 2. Professional Practice. - National 3. Professional Practice. - National 4. Professional Practice - International

Vision Gastronómica now named Academia de Arte Culinaria also offers credits at manager level, kitchen level, and dining room level. The are structured as follows:

Credit Modules

Price

Monthly payments

Manager F & B

4

$ 6000 pesos

$1,500

Executive Chef

4

$ 6000 pesos

$1,500

Service to Diners

3

$ 3000 pesos

$1,500

for more information visit www.RevistaBeGourmet.com Edición I - 2016

Baked Fish with Tequila Ingredients

White fish fillet 1 kg Chihuahua cheese 250 Grams Tomato saladet 120 Grams White onion 90 Grams Foil 4 Sheets Mushrooms 90 Grams Nopales 90 Grams Chile serano 2 Pieces Carrot 90 Grams Zucchini 90 Grams Salt To taste Butter 20 Grams White pepper To taste Lemon juice To taste Fresh marjoram To taste Olive oil 30 Ml o 1/2 “caballito” Tequila 60 Ml o 2 “caballitos”

Preparation 1.

For the fish: add to taste salt, marjoram, pepper, flavored juice lemon and set aside.

2.

Cut carrots, onion and zucchini into julienne (Thin strips), cut the tomatoes and nopales into brunoise (squares) and slice the mushrooms.

3. Cook in a frying pan with olive oil starting with the onion, carrot, cactus leaf (nopal), chili and chopped zucchini, cook for 1 minute, add the tomato puree and white tequila, continue cooking for a few minutes more.

4. Add butter to the foil sheets. Place the steak Fish fillet, cover with the sauce and grated Chihuahua cheese. Seal the foil on each side and bake at 180ºC for 12 minutes.

Serve with Mexican rice and refried beans accompanied by a white tequila with “sangrita” Bonne Appetit Chef Bernard Tequila Ambassador www.RevistaBeGourmet.com

11

Restaurant Queretaro supports regional 12producers

“Service, quality and courtesy”

Specialty Mexican Gourmet Cuisine icos Restaurant opened their doors in 1957 in Mexico City and in 1989 in Queretaro they started to delight the palate of diners with exquisite and authentic home recipes always prepared with fresh ingredients, and going to suppliers who offer products with nutritional values, hygiene, and free from chemical substances, with the objective to always be a Gourmet restaurant and to be socially responsible.

N

Innovation with Amaranth With the novelty that Nicos Restaurant promotes Amaranths Cuisine that’s supporting “Mexico land of Amaranth” outstanding among their dishes the pasta of Amaranths leaf and their delicious apple tart with Amaranth in cinnamon sauce. Mmm… How delicious! As well Nicos sells food directly from the producers and on these occasions you can buy amaranth and pine kernel much cheaper than in the market.

Hours of Service Monday to Friday 7:00am to 7:00pm Saturdays and Sundays 8:00am to 7:00pm Open all Holidays Tel.: 01 (442) 2.12.21.33

Edición I - 2016

Sopa de Natas

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Certifications Standards H and M (The restaurant is recognized for its quality and hygiene) Average Cost of Breakfast per person $150 Average Cost of Meal per person $300-$350 Parking Lot and Valet Parking Diners: Executives (In the morning) to complete families (Breakfast and lunches) Location Bernardo Quintana Arrioja #506, Col. Arboledas, Santiago de Querétaro.

It is worth mentioning that Nicos Restaurant Group was the winner of Gourmet Awards Mexico as the restaurant of the year 2015 and the 47th best restaurant of Latin America by “The Worlds 50 restaurants 2015” And for all our lovers of Mexican Haute Cuisine, Nicos brings us a surprise Chef.

Soon we will have Chef Margarita Carrillo visiting us from February 8 to 10.

Join us! www.RevistaBeGourmet.com

Erik Aarón Naredo Luna Operations Manager

Nicos Restaurant Queretaro

fter chatting for a few minutes with Be-Gourmet magazine, Erik operations manager of Nicos Restaurant Queretaro shared with us the principal challenges and demands that Nicos Restaurant has faced within the food and beverage industry.

A 14

“Mexican cuisine is a complete world, in fact it is considered a world intangible heritage by UNESCO”. Were the first words that showed the passion and enthusiasm that Erik has for the cuisine.

What has been the greatest challenge that you have faced during your professional career?

A. That the people demonstrate their interest in the preparation of the food. For this reason in Nicos Restaurant we have our personnel enter in the kitchen so that they are involved, and to sensitize them in the work that they perform, and so they do not limit their capacity. I seek to show staff to be organized, to be well formed, that they understand their place in the company, always giving importance to each position, and to teach them to take decisions according to their hierarchy.

In what way does Nicos Restaurant support regional producers?

A. Using their products by incorporating them in our menu. For example rabbit, goat’s cheese, sheep’s cheese, pine kernel, amaranth... For some time Nicos Restaurant have been supporting “Mexico land of Amaranth”.

They offer us their product and we have Tuesdays of amaranth, and in Nicos we have a week of cooking and innovation with amaranth. For cerEdición I - 2016

tude. They should, above all, show initiative and a desire to progress, that they should strive to be better from day to day, that they should enrich themselves with knowledge and be open to learn.

Many times their formation makes them retain a closed mind, and though it is very important to have preparation as this implies a compromise and a responsibility, they should have open minds to help their development.

What does Nicos do to look after their employees? How do you face the problem of rotation? Since we see that it is a constant in the industry, but for you it is a strength. tain throughout the year we promote different festivals of Mexican cooking such as: Cooking by the author with the renowned chef Margarita Carrillo cuisine veracruzana, queretana, of the Southwest, oaxaquena, in August and September chiles en nogada, convential cuisine, all always accompanied with Mexican wines.

What is the most outstanding dish of Restaurant?

Nicos

R. We have various, among them huevos Azcapotzalco for breakfast, Sopa de natas, this one is a recipe from the convent of the Capuchinas of Guadalajara and it is characterized as being an exquisite dish, made from a base of crepes with strips of chicken and slices of chile poblano bathed in a sauce of tomatoes and cream. Nicos generates a cuisine to be remembered, we look for home flavors, we take care of old recipes and we promote natural flavors so that they will stay in the memory.

Pan dulce is also one of our specialties. Bread filled with cheese, guayaba, apple, figs, rolls with cream and chocolate.

We have more varieties but these are the best sellers.

What is your advice for youngsters who are preparing themselves for their development in this important and competitive industry?

A. Principally that they should always maintain a positive atti-

A. We teach them to be more humane, to exploit their potential. We show them values, we show them to be tolerant and to have empathy between themselves and also with the customers.

We highlight what they do well, and we help them with training for the things they cannot master. “For the diners the waiters and cooks of Nicos are my best team� and because of this our motto is service, quality, and courtesy. In Nicos we seek to mix human warmth with the quality of our dishes.

What can you tell us about your next challenges?

A. Every day there is more competition, and this motivates us and we are more obliged to maintain quality and the good treatment of our clients. All the time we are improving our production processes to optimize time.

In what areas can better support be given to the restaurant sector?

A. In the fiscal and in certifications and standards . www.RevistaBeGourmet.com

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Amaranth Leaf Cream Soup Ingredients

Carrots 200gms Celery 200 gms Leeks 100 gms Onion 100 gms Amaranth leaves 150gms Butter 70 gms Oil 30 ml Wheat Flour 80 gms Amaranth Flour 20 gms Cream 1 liter Milk 2 liters Water 1 liter

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Preparation

1. Boil amaranth leaves for 7 to 10 minutes, fry onions until sauteed and remove from pan.

2. In the same oil add the amaranth and wheat flours and fry until golden, add a little milk and stir constantly to avoid the formation of lumps, add water and leave to boil.

3. Grind the amaranth leaves and add them, grind the carrots, celery, leeks and sprinkle them over the cream.

4. Season and serve

Edici贸n I - 2016

Amaranth Leaf Rice Ingredients

Rice 500 gms 1 Onion 2 Â Garlic Cloves Amaranth leaves 1 kg Chicken Stock 1 liter

Preparation

1. In a pan heat oil and fry the rice with the onion and garlic. Aside liquify the amaranth leaves. When the rice is transparent, drain the oil, add the chicken stock or water and the liquified amaranth leaves

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2. Leave on the heat until the rice is spongy.

3. Season and serve

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Culinary Career Chef Bernard Corriveau 18

f Canadian origin was born in the city of Quebec in 1958, eldest son of a family of 6 brothers and successor to the seventh generation of chefs in the Corriveau family.

He graduated in Quebec in1976 as a Chef of International Cuisine and he specialized in classic French cuisine in Dallas, Texas with the Master Chef Jean Lafont, a French chef and ex-cook of the French president Charles de Gaulle.

O

Chef Bernard Corriveau began his Mexican gastronomic adventure in 1980, working in the Maria Isabel Sheraton Hotel in Mexico City, then as Corporate Chef of the Alfa Group of Monterrey, cooking for the most prestigious people of the time, including distinguished personalities such as ex-presidents of Mexico Jose Lopez Portillo and Miguel de la Madrid, John Paul II during his visit to Mexico, Ronald Reagan ex-president of the United States, the exprime minister of Canada Pierre Elliot Trudeau, the father of the present Canadian prime minister, as well as famous show-business persons like Lola Beltran, Chabela Vargas, and Lucha Villa among others.

In 1986 Chef Bernard Corriveau returned to his native Canada to be elected for the first time in the history of Canada, (Chef of International Cuisine) as deputy in the National Assembly of Quebec. During this time he was able to make changes in the legislation so that the career of Chef of International Cuisine was recognized as a profession by the Canadian Government.

Edici贸n I - 2016

Chef Bernard Corriveau began his Mexican gastronomic adventure in 1980, working in the Maria Isabel Sheraton Hotel in Mexico City During his career in Canada he dedicated himself principally to the planning and organization of mega private dinners for the diplomats and artists that visited his native city, always presenting a classic French gastronomy with a touch of fusion with the Mexican cuisine. At this time he had the opportunity to cook for such personalities as: Queen Elizabeth, Princess Diana, Bill Clinton, Mijail Sergeyevich Gorbachov, Ringo Starr, Pink Floyd, Donna Summer and Tina Turner, among others.

For the year 2000 he concentrated his gastronomic career in investigation, education, and training. He arrived to the Culinary Institute of Mexico (Instituto Culinario de Mexico) in Puebla as Chef Instructor and Coordinator of the Educative Gastronomic Program. Years later he began his Tapatia adventure in Guadalajara and Toluca working for the International Culinary School (Escuela Culinaria Internacional) as Dean of Gastronomy

With the demand and the lack of professionalism in the state of Baja California Sur the chefs made the decision to move their business to Cabo San Lucas, B.C.S. and they opened the doors of this institution for the level of ¨Técnico Superior Universitario¨ officially validated by the Secretary of Education. The students who finish the career obtain the degree of Chef of International Cuisine recognized both nationally and internationally. More than 650 South Californian chefs have graduated.

Chef Bernard has always had great impetus in the sociocultural movements and because of this, during three years he held the post of Vice-President of CANACINTRA (National Chamber of Industry and Transformation) and also as founding President of the Association of South Californian Chefs, and for his great effort the Rotary Club of Los Cabos recognized him in 2013 as citizen of the year.

He has always felt pride in being an integral part of his new country Mexico and due to this he studied to be a Professional Specialist in the Tasting and Sampling of Tequila, and in 2007 the Government of the State of Jalisco together with Culture and Training of Tequila and the Regulating Board for Tequila granted him the prestigious title of Ambassador of Tequila: for this his saying “ A good dinner without tequila is equal to a day without sun.”

Around this time, and because Chef Bernard has always worried about professional ethics and behavior, as well as the technique of culinary elaboration; , accompanied by Chef Gilberto Cabrera he initiated his own institution Visión Gastronómica; Centro de Capacitación y Formación Profesional, that specializes in training

www.RevistaBeGourmet.com

19

Amaranth:

the best comestible of vegetable origin for human consumption.

Contributes in quantity and quality in adequate amounts of: proteins, lipids, starches, carbohydrates, vitamins and minerals.

Is especially rich in lysine, an amino acid that is missing in other grains and that helps in the execution of brain functions.

20

Is free from gluten and because of this it can be eaten by persons hypersensitive to that protein that is present in other cereals.

It contains squalene, an oil that is extracted from North Sea whales and which contributes numerous benefits to the skin.

Its high content of calcium, iron, and vitamin C strengthens the immune system and prevents anemia and osteoporosis.

The leaf contains folate acid that helps avoid neurodegenerative problems in digestion and is rich in calcium, iron, phosphorus and vitamins A C D and K. Promotes the well-functioning of the digestive apparatus

Its unsaturated fats help reduce the levels of cholesterol in the blood.

Adequate portion for daily consumption is 20 grams for a child and 40 grams for an adult. This covers the protein requirement as proteins cannot be stored.

It has a low cost compared to other sources of protein, such as milk, meat, and eggs.

It can be used in making an infinite number of foods and dishes: tortillas, tamales, pastries and various stews.

It is considered nutraceutical, that is to say it contributes benefits for human health.

Its origin is in Mesoamerica and, together with corn and beans it constituted the basic diet of the prehispanics.

It is considered by the Food and Agriculture Organization of the United Nations to be the best food of vegetable origin for human consumption.

The Queretaro Government has been promoting the cultivation and consumption of Amaranth for a number of years.

Edición I - 2016

“Art, culture and gastronomy is converted into one”

21

Consecrated like an icon of the city of Queretaro Restaurante Santé

www.RevistaBeGourmet.com

A

mong their specialties are found:

Fillet of Halibut accompanied by rust vegetables and saffron sauce, this fish should be eaten well-cooked that’s the correct form of cooking it. It is recommended to accompany this dish with a fruity white wine.

Grilled Beef Fillet in Foie Grass sauce, accompany by mashed sweet potato and wild mushroom. It is recommended to serve it with a French red wine, Merlot Cabernet Sauvigñon Gerard Bertrand.

Scallops with risotto, pumpkin sealed, Chinese peas and bacon, can be accompanied by onion bread. This dish is suitable for a fruity white wine.

22 Grilled Beef Fillet in Foie Grass sauce

Scallops with risotto

Fillet of Halibut

Edición I - 2016

23

Location Prolongación Corregidora Norte 911 Bis, Colonia Parques Residenciales, 76160 Querétaro Phone number: (442) 245 16 94 al 97 Hours of service

Hacienda la Laborcilla dating from XVIII century, was restored and reestructured almost totally to be converted into the Santé Restaurant unique in it´s field

Monday to Saturday 8:00am to 3:00am Sundays 9:00am to 6:00pm Certifications Standard H Average Cost of Breakfast per person $250-$350 Average Cost of Meal per person $600-$700 Ample parking lot and valet parking Diners During the week executives for business meetings, weekends normally families

www.RevistaBeGourmet.com

Brief Israel notes from Coronado General Management “Hacienda La Laborcilla”

B

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e- Gourmet summarizes the main tips by Israel Coronado from Hacienda la Laborcilla “Restaurant Santé”

In our gastronomic tour of “Hacienda la Laborcilla” We had the great opportunity to meet with Israel Coronado, who, thanks to his important career, exposes his top tips for the foodservice industry.

The digital theme is of today “It goes from young people to not so young people” It is important to be prepared to receive all types of clients from whatever part of the world To satisfy the client, you have to satisfy their five senses Is necessary to promote quality in the processes of suppliers to achieve excellence!

Edición I - 2016

Mexican Gastronomy is demanding and is also in constant evolution Waiters that work for vocation and pleasure are required in the food and beverage industries.

We must get rid of the confusion of the Mexican palate… less concentrated chemicals and more natural elements It is important to break set routines. Gourmet is not necessary the expensive…

You have to be patient, it takes a lot to improve but we have the talented personnel to achieve it.

To be an executive chef is a long journey… even though you have the fortune of having a career, to be Chef implies lots of culinary knowledge as well as cultural and social knowledge, and the development of leadership skills, among others.

Students require to practice to become Chefs

Enfrijoladas

(Tortilla filled with egg and beans sauce)

By Chef Juan Manuel Salinas SantĂŠ Restaurant Hacienda la Laborcilla

Ingredients

Egg 3pieces White onion 10 grams JalapeĂąo chili 4 grams Tomato 60 grams Tortilla 3pieces Cream 50grams Panela cheese 40grams Peruvian beans 20 grams Chile chipotle 15 grams Garlic 3 grams Salt 2 grams Pork sausage (chorizo) 20 grams Coriander 1 gram Avocado 15 grams Purple onion 10 grams

Preparation

1.- Liquify the already cooked beans with chile chipotle and cream.

2.- Boil and season.

3.- Set aside 4.- Cover tortillas with beaten egg and seal over hot pan 5.- Set aside 6.- Prepare the remaining two eggs with peppers, onions and tomatoes, season and use this preparation to fill the egg coated tortillas.

7.- Place them in a bowl and cover with previously prepared beans.

8.- For finishing the dish add panela cheese, purple onion, coriander, avocado (fan look), cream and the previously fried chorizo. www.RevistaBeGourmet.com

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José Pablo Godínez Charles Montes Director Grupo Pasta Queretaro

Restaurant Il Duomo “the one that started everything”

C 26

ontinuing our Gourmet tour, Pablo Godinez, director of Grupo Pasta Queretaro brings us his culinary innovations to live an Italian experience.

What have been the greatest challenges that Grupo Pasta have faced?

A. Consolidate the gastronomic businesses that we actually have due to the competition that exists in the market.

In what way does Il Duomo Restaurant support the restaurant industry?

A. We support it by generating jobs both direct and indirect, by this I refer to the fact that we generate jobs for the sector, here enter the staff, and as well we generate work for the people that give us service.

Also we activate the relation with the hotel industry realizing agreements to work together, thus achieving a touristic experience, which is very good for Queretaro.

Edición I - 2016

27 What is the most outstanding dish of Il Duomo?

A. Well, we cook pastas with authentic recipes, as such, we offer what is tagliolinni with black truffle that consists of an artesanal pasta made in house, with butter, grana padano cheese and served with grated truffle. We also cook costata di manzo that is the specialty of the house, and we offer beef ribs baked in red wine and porcini mushroom sauce, mashed potatoes, and grilled asparagus. Our sauces and dressings are also our specialty.

A highlight is our home-made bread and pastry.

What gastronomic concepts do your restaurants offer?

A. Il Duomo is haute cuisine, meanwhile Il Diavolo has the concept of a Trattoria and Pizzaria. Here it is important to mention that the cooking and service are of an excellent standard with very accessible prices. We also offer table wines and cocktails.

La Pasteria is a concept focused exclusively in offering

antipastos and salads where the service is dynamic and of an extraordinary quality that makes you live an Italian experience La Osteria is a concept for commercial centers. We have a large variety of dishes like cuts of meat, fish, pastas, antipastos, salads, pizzas...

What is your advice for the young people who are preparing themselves to follow a career in such an important and competitive industry?

A. Start from the bottom to understand each position in the company. This gives them a much more complete vision of all the positions. They have to be conscious that this branch of industry is very demanding and they have to have a real passion to serve. It is a profession that when everybody is www.RevistaBeGourmet.com

celebrating and having fun, we have to be there looking after the clients.

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What has been the success of Grupo Pasta?

A. To be in a day to day business, if we have a problem, we all have to face it and if we receive a compliment we all receive it.

Another important point is that we preoccupy ourselves about innovation, travelling we search for actual trends, training our corporative chefs abroad. With this we have different options and constantly offer our clients something new with each visit. By giving options we continue to be attractive for them.

What does Grupo Pasta do to look after their staff?

A.To begin with we offer good salaries. We also create an agreeable working environment, where they can feel motivated and at the same time they can feel economically benefited. We also train them, they receive instruction from suppliers so that they learn to sell the products that we use, explaining the characteristics of the merchandise, the various ways of preparing them etc.

Fiori Di Zucchini Edici贸n I - 2016

We respect the hours of work, showing them how to

have a good quality of life, and that they must rest so that they can work better.

What are the next goals for Grupo Pasta?

A. Important situations are coming for the group. First, maintain the nine places that we have at present: 4 Diavolos in Guadalajara, 2 Duomos, 1 in Queretaro and the other in Guadalajara, 1 Osteria in Queretaro and 2 Pasterias in Guadalajara.

Hours of Service Monday to Thursday 1:30pm to 12:00am Friday and Saturday 1:30pm to 1:00am Sunday 1:30pm to 6:00pm Average cost per person $400 Diners: Executives and families Valet Parking

We are very interested in expanding to other parts of the Mexican Republic, such as Celaya, Mexico City, and Monterrey - the places that we are sure our concept could attract customers.

Part of our project is to open another Pasteria in Guadalajara in the middle of this year.

In which areas can better support be given to the restaurant sector?

A. Government support to facilitate procedures and renewal of permissions, and that they give more support in the tourism sector, that by way of the chamber of restaurants they generate more resources to give more help to the industry.

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Café Plus

I

s the exclusive distributor in Mexico for CAFES RICHARD, a company founded 125 years ago, worldwide renowned for its selection, roasting and coffee blends and making teas of the highest quality.

“The culture of quality is the essence of our company”

CAFES RICHARD is the number one company in the French market and supplier of aromatic drinks to the most important cafes, hotels and restaurants in France.

Café Plus UNIC expresso coffee machines, manufactured in France since 1919 with the latest technology and cutting edge and elegant design, our UNIC product line includes automatic and semi- professional coffee machines .

Teas are part of our gourmet line flagship product, and we handle more than 20 varieties of tea for every taste. And the preparation time is 4-7 min.

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Edición I - 2016

Black Teas

• • • •

Breakfast B.O.P. Ceylan O.P. Lapsan Souchong Jardins de Darjeeling

Flavored Black Teas • • • •

Grand Earl Grey Fruits Rouges Vainille Caramel Pomme Cherry

Green Teas • Thé Vert Sencha • Thé Vert au Jasmin

• Jardin des Mereveillles • Au Temps des Tsarines • The Vert a la Menthe

Herbal Teas (organic) • Tilleul Bio • Verveine Bio • Camomille Bio • Menthe Poivrée Bio • Verveine Menthe Bio (Calmante) • Tisane des Camptoirs (Relajante) • Secrets d` équilibre (Digestivo) • Jardin Clos (Depurativo) • Rêves Enfantins (Frutal) • Tisane des Alpages Bio (Vigorizante) Rooibos, bebida libre de teína • Rooibos aux Epices

31

CAFES RICHARD is a small place where you will remember a great experience.

Ask for a free tasting Service Hours: Monday to Friday from 9:30 am to 8:00 pm Saturday 10:00 a.m. to 6:00 pm Tel. (442) 245 03 46 Location Plaza 508 Local C2 Planta Alta Blvd. Bernardo Quintana No.508 Col. Arboledas, Querétaro.

If you are a restaurateur, hotelier or just interested in the product for personal use, approach CAFES RICHARD and get a special bonus that will add value to your property.

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RÊVES ENFANTINS

Lot (4 glasses)

Ingredients

5 Tea bag RÊVES ENFANTIS

32 1 liter of cold water

1 flower hibiscus

Preparation

1. Make an infusion with 5 tea bags rêves enfantis and 1 liter of cold water. Store for 1 hr.

2. Serve in a glass, add some raspberries, hibiscus flower, the rose petals and finally the ice.

3. A delicious fruit infusion with soft acidity mixing pieces of apple, Jamaica, rosehips , licorice, aroma of red fruits and berries to be enjoyed without milk .

Seduces young and old with it´s floral aromas like rose petals and hibiscus.

Edición I - 2016

Some raspberries

A few rose petals

Ice to taste

AU TEMPS DES TSARINES

Lot (4 glasses)

Ingredients

5 Tea bag AU TEMPS DES TSARINES

33 1 liter of cold water

1 orange, peeled and cut into thin slices

A couple of grapefruits

Some sliced ​​ strawberries

Ice to taste

Preparation

1. Make an infusion with 5 tea bags Au Temps des Tsarines and 1 liter of cold water. Store for 1 hr.

2. Serve in a glass, add some strawberries, orange slices, grapefruit and finally the ice.

3. The mix of a green tea with a blend of citrus and orange peel provides a refreshing drink to be enjoyed without milk.

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ROOIBOS AUX EPICES

Lot (4 glasses)

Ingredients

5 Tea bag ROOIBOS AUX EPICES

34 1 liter of cold water

1 handful of cinnamon

Preparation

1. Make an infusion with 5 tea bags aux epices rooibos with 1 liter of cold water. Store for 1 hr.

2. Serve in a glass, add the cinnamon, some cloves, orange juice, red berries and finally the ice.

3. Free of teina; highly appreciated for the South African rooibos blend with touches of orange, ginger, almond and cinnamon that create an extraordinary drink with intense flavors. To be enjoyed without milk.

Edici贸n I - 2016

1 orange juice

Some red berries

Ice to taste

THE VERT A LA MENTHE

Lot (4 glasses)

Ingredients

5 Tea bag VERT A LA MENTHE

35 1 liter of cold water

½ lemon divided into 4 parts

10 thin slices of cucumber

3 Fresh mint leaves

Ice to taste

Preparation

1. Make an infusion with 5 tea bags the vert a la menthe with 1 liter of cold water. Store for 1 hr.

2. Serve in a glass, add the cucumber slices, lemon, mint leaves and finally the ice.

3. A highly refreshing green tea oriental style that fully reveals the flavors of mint. To be enjoyed without milk.

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(+52) 1 442 128 1947