The Slow Food Puebla Gastronomica will hold and event to present the Slow Food Chefs’ Alliance project, this evening, March 17, 2015, at the restaurant “El Mural de Los Poblanos” in Puebla, Mexico.
Liz Galicia, chef of “El Mural” and member of Slow Food Chefs’ Alliance; and Luis Javier Cue de la Fuente, restaurant owner and member of Slow Food México y Centroamérica, will present some dishes made with local products from the Mexican Ark of Taste, such as blue cornmeal. Around 18 chefs from different restaurants in Puebla will gather to enjoy traditional food and craft beer.
The Slow Food Chefs’ Alliance in Mexico unites chefs and cooks from all over the country who actively champion small-scale producers, and promote local biodiversity and the preservation of culinary traditions which are quickly disappearing. The Alliance project in the country began in the city of Tlaxcala, and soon strengthened thanks to the help of Slow Food, the Slow Food Youth Network, and local government programs aimed at promoting family farming. The Alliance soon extended to other cities, such as Mexico City, Morelia, Playa del Carmen and Puebla. The event today will be the occasion to forge new relationships between chefs and producers.
Alfonso Rochas Robles, Slow Food International Councilor for Mexico and Central America, said: “There are many projects and organizations that intend to preserve and promote the intangible human heritage of Mexican gastronomy. It is quite a difficult task, considering the historical legacy of conquest, colonization, revolution, and the political-economic impact of globalization which have eroded traditional gastronomy in Mexico. Even so, many Mexican chefs, activists, academics, farmers and conscious consumers are working to raise awareness and educate people about the importance of preserving the gastronomic culture, closely linked to local biodiversity.”
For further information, please contact the Slow Food International Press Office:
Paola Nano, +39 329 8321285 [email protected]
Slow Food involves over a million of people dedicated to and passionate about good, clean and fair food. This includes chefs, youth, activists, farmers, fishers, experts and academics in over 158 countries; a network of around 100,000 Slow Food members linked to 1,500 local chapters worldwide (known as convivia), contributing through their membership fee, as well as the events and campaigns they organize; and over 2,500 Terra Madre food communities who practice small-scale and sustainable production of quality food around the world.
*Slow Food Food Youth Network is a worldwide network of young people creating a better future through food. It unites groups of young food enthusiasts, chefs, activists, students and food producers who participate in public debate about current issues and introduce young people to the world of gastronomy.