By: Héctor Meza | From: The Travel Citizen
The San Antonio delegation presented the offerings of successful chefs who have contributed to the evolution of Texas as a gastronomic capital at the festival held at Campo Marte.
From those sweet dishes, to the flavors that fuse identities, but remind us of the personal stories behind the gastronomy, are some of the memories that the gastronomic offerings presented by San Antonio, Texas at the Sabor Es Polanco festival at Campo Marte provoked.
The delegation of successful chefs that have helped transform the gastronomy of the gastronomic capital that is the North American destination, was formed by Sofia Tejada, Jason Dady, Geronimo Lopez and Juan Carlos Bazan.
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David González, vice-president of communications for Visit San Antonio reiterated during the opening of the gastronomic festival that took place in Mexico City, that an example of the destination's potential is that during the pandemic alone, more than 100 restaurants opened in the pandemic.
As well as offering signature cuisine options and spectacular fusions thanks to the emerging talent of the Culinary Institute of America (CIA), which has brought talented chefs who migrated to San Antonio, resulting in recognition by UNESCO, the James Beard Foundation and the positioning of Texas as a gastronomic capital.
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Within the sample of dishes, chef Jason Dady offered wagyu beef tataki tiraditos with pickled white onion, lime, soy and jalapeño.
Chef Gerónimo López of Botika restaurant served a tiradito of smoked hacha tripe, creamy sweet potato and aji amarillo, crispy quinoa and chorizo oil.
While chef Juan Carlos Bazán served different varieties of paella, including a chistorra rice dish with sirloin steak, and two seafood rice dishes with baby octopus and mussels.
Finally, chef Sofia Tejada offered an apple cobbler with cinnamon, ideal for pairing with a sparkling or white wine.