Until next March 15, the flavor of Yucatan will be present at Hotel Mision San Miguel de Allende as the first gastronomic festival of the year began.
For this season the executive chef of the place, Alan Zuñiga, will prepare tacos de cochinita pibil to delight all dinners.
“It is a pre-Hispanic dish, one of the few that we can rescue, as a real part of Mexican pre-Columbine cuisine. Cochinita Pibil is representative of the Yucatán, and our country and has good acceptance by nationals and foreigners,” he shared.
The basic ingredients for the preparation of this food are axiote, pork, sour orange, garlic, onion, salt, pepper, bay leaf, cumin and as an extra tanned onion.
The order of tacos, which has a cost of 140 pesos, is accompanied by an aged mezcal of pineapple citrus, a combination that offers an explosion of flavors.
José Luis Gutiérrez, general manager of the hotel, shared a bit of the importance of the festival’s venue, since in the past it was Cantinflas’ rest house.
“We have two characteristic aspects of the hotel, the mill that was made representing the movie Un Quijote Sin Mancha and the pool that has the shape of a whistle in honor of the film El Patrullero 777,” he said.
During the year there are four seasonal dishes in total, the fish in hoja santa or aguachile, chile en nogada and the turkey in mashed sweet potato.
“Other great events take place all year round at Mission Hotels’ Del Pueblito restaurants and San Miguel de Allende is no exception”, José Luis Gutiérrez concluded.
San Miguel Times Newsroom