Last night I attended the Houston 2016 kickoff event for Sabores CDMX (“Flavors of MEXICO CITY”) hosted by the Mexico City Tourism Trust. Celebrated Mexican chefs Victor Cabrera, Israel Montero, Salvador Orozco and Daniel Ovadía (all pictured above) were on-hand greeting all the guests and jumping in to assist Chef Arnaldo Richards and the Picos team prepare light bites of their own recipes.
Sabores CDMX is part of a unique collaboration between Mexico City Tourism Trust (Fondo Mixto de Promoción Turística del Distrito Federal) and The Greater Houston Convention and Visitors Bureau to cross-promote the arts, sports, culinary, medical and life sciences offerings to potential visitors in their respective cities. Partnerships like Sabores CDMX help spread cross-cultural awareness and encourage culinary enthusiasts to explore the sights, sounds, and flavors of both destinations.
Starting today through Saturday Houstonians can visit the following Houston restaurants and order special, authentic Mexican menu items prepared by these highly acclaimed chefs from Mexico City:
Américas – visiting Chef Daniel Ovadía + Chef Salvador Orozco
- Duck dumplings – Kaffir lime, almond milk, hazelnut oil, green beans, mushrooms, and smoked chili
- Short beef rib – Cured in brown sugar and meco chili, Persian lime powder, black Chichilo, fried potatoes “noodles”, and Brussels sprouts
- Coconut cake – Mango, pineapple, cilantro, coconut rum, and tapioca
Café Annie – visiting Chef Victor Cabrera
- Broad bean soup with nopales – Served with Oaxaca cheese and chili oil
- Peanut sauce enchiladas – Chicken enchiladas topped with peanut-chili sauce, sour cream, and cheese
- Cornbread – With chocolate ice cream and eggnog
Picos – visiting Chef Israel Montero
- Green Aguachile (Catch of the day fish & shrimp) – Serrano chili, cilantro, orange, lemon, persian cucumber, jicama, strong root, and spearmint
- Ribeye – Vaquita beans, onion, pasilla chili, guajillo chilli, and “salsa martajada”
- Cornbread – With Cajeta ice cream
If you are a food lover or someone who likes authentic Mexican cuisine, the next three days are just for you. Keep reading to learn a little about each of the visiting chefs…
- Chef Daniel Ovadía and Chef Salvador Orozco – Since closing their signature restaurant Paxia, Ovadía and Orozco have focused on expanding their Bull and Tank Restaurant Group. Their portfolio of restaurants includes Avira, DAO, and Nudo Negro, among others, and highlights their diversity in cuisine. While both chefs have an overflowing passion for what they do, Chef Ovadía has the distinction of being the “youngest chef in Mexico.”
- Chef Victor Cabrera – While earning his degree in gastronomy from the Culinary Institute of Mexico, Chef Victor found his true passion for Panamerican and Mexican cuisine. Today he serves as a restaurant consultant for multiple projects in Puebla, Playa del Carmen and Mexico City as well as a coordinator and academic director at the Culinary Institute of Mexico.
- Chef Israel Montero – Born in Caracas, Venezuela, Chef Israel studied culinary arts and restaurant management at the Paul Bocuse Institute in the city of Lyon. After working in Lyon and later at the prestigious restaurant Alain Ducasse at the Hotel Plaza Athenee in Paris, Montero returned to Mexico to open Kaah Siis restaurant, which has since merged into Chef Arturo Fernández’ Raíz, a concept based on fresh products, modern techniques, and majestic presentations.
Information about chefs provided by On The Mark Communications.