The 54 participants in this virtual event enjoyed a menu designed by Chef Héctor Zavala themed “Winter local cuisine with a focus on culinary art”. The primary emphasis was transmitting the importance of selecting high-quality ingredients for a menu.

The message was put across with the help of a video produced by the duck farm from whence the foie gras was obtained. A day of recording in the Chef's kitchen to learn about the process of preparing the event's dishes meant that both videos could be presented during the Zoom meeting.

MENU

Red tuna tartare
Crispy potato base with a celery bulb remoulade, baby cucumber, jicama, avocado and aioli of mandarin and orange topped with cubes of fresh tuna. All sealed in a winter-inspired crust and topped with a sprinkle of pork rinds and seasonal sprouts.

Foie gras “au torchon” (lit. in a cloth)
Xoconostle and berry compote from the Chapala Rivera, cooked artisanal foie gras from organic local farm macerated with Xoconostle liqueur. Aged in cloth for four days. Served with slices of homemade spiced bread.

Smoked porchetta
Artisanal elaboration of pork belly, macerated and smoked with Mesquite wood, filled with nuts and pistachios, cooked in a high vacuum and finished in the oven. Accompanied by “His Majesty” the Oaxacan black mole. [Ed. This dark, spicy sauce starts with rich, homemade beef stock. The stock rehydrates dried chiles de arbol, anchos and guajillos which are then blended with slow-cooked garlic and onions.] Served with pumpkin puree, orange, and mushroom confit.

Mascarpone cake
Sublime baked cake with mascarpone cheese and raspberries, accompanied by hazelnut meringue and Christmas punch sauce.

The menu was delivered to members’ homes on the day of the event. Being a food-centred event there were not specific wines. Pairing options were however suggested by Vice-Échanson Miriam Nunez for those who welcomed the guidance.

Write-up submitted by Chargé de Presse Marco Albarrán