Outstanding chefs contend that Yucatan has the elements to be a true gastronomic tourism power…//
For desserts that are not a dangerous temptation for diabetics, the chefs of prestigious restaurants have been given the task of finding alternatives in their preparation for which they use new sweeteners or flours that are obtained from organic plants, such as ramón or cassava.
“There are those who are working with organic products to sweeten dishes, as is the case of Estevia, which many chefs already cultivate and dehydrate, while others use honey or, if necessary, agave to prepare their desserts. It’s known as vegan pastry,” said chef Abraham Maldonado.
This is only part of the progress that promises potencial for Mérida to be a capital of gourmet flavor, with a vision of gastronomic tourism. Two prominent chefs talked to Punto Medio about how this area has evolved and the broad business possibilities.
“Yucatan has everything to be a real power, has availability of income and has the talent,” said chef Alejandro Larena, who stressed that it is necessary to know more about the wide range of possibilities that can be found in Mexico and in particular in Yucatan, where even the caimito and zapote are used to create dishes.
He stressed that, because demand is low, there are some condiments that have to be imported, which makes the dishes more expensive. However, they trust that at the time when demand increases, the gradual reduction of costs will also be recorded.
In Mérida there is a broad future regarding the so-called molecular kitchen that modifies the textures, flavors and presentation, as is the case of duck that is served encapsulated, but that also implies the use of gels and foams.
Text and photo: Manuel Pool
