This is the presentation of a gastronomic "podcast" made by the students, which will focus on Mexican Fusion cuisine, in order to demonstrate how our local food can be "fused" or "mixed" with ingredients from other countries.
Finally, it should be noticed that this project is the way Yaocalli, through its students, will show the world the importance of gastronomy and how technology is basically a tool in teaching and in our every day living.
The variety of spices, leaves, chiles, fruits and vegetables that fill the Mexican markets, with its smells and colors give us an idea of the richness of its geography and its landscape.
The “Chiles Poblanos” are original from the state of
Mexican cream cheese roll
The cream cheese is used either for fillings, appetizers, deserts, or many others. In this case it was chosen to make an appetizer because of its possibility to mix with countless flavors. The Mexican touch was given using “Guacamole” (a mixture of avocado, onion, tomato and chile), and it’s covered with powdered pork skin.
Squash Blossom Artichoke dip
It can also be used as an appetizer, or as a hot entrée. The squash blossoms, a typical Mexican flower with an exquisite and delicate flavor, combines perfectly with the international and European native artichoke core, as well as different cheeses and it is served in country bread, typically wheat, which gives a special touch.
Apple & Mamey tart
The apple is a fruit native to
The brownie is a combination of chocolate cake and a cookie. It was created in the U.S, and currently is an international desert. The Mexican touch was achieved by adding spices like cinnamon, cayenne pepper (chile piquen) and vanilla. The result is a spicy chocolate flavor.
Amaranth grain is highly cultivated and traded in
This drink is one of the most typical in
Tamarind is a very traditional fruit in