It is always a pride to speak of Mexicans who succeed abroad, but more of those people who from their kitchen set the national cuisine very high. This is the case of Xrysw Ruelas, a tapa that will take the cornfield and its transcendence to the dishes of the S. Pellegrino Young Chef 2020 contest.
This contest seeks to find the best emerging talents from all corners of the planet. The semifinal that crowned Mexican Xrysw Ruelas as a best young chef in Latin America happened in Lima, Peru, on September 17.
The recreated milpa for S. Pellegrino Young Chef 2020
By the end of 2020, there are 12 finalists representing different regions of the world. The competition will be in Milan and if we have something clear, we will see Mexico shine in the name of all Latin America.
Each participant has the slogan of designing a dish that takes advantage of traditional ingredients and uses well-executed culinary techniques. A distinctive factor this year is that, in addition to telling a story, it must evoke social gastronomy and sustainability.
Milpa y Mar is called the dish that Xrysw designed for the contest that will take place on May 8 and 9, 2020. The main ingredient is a smooth one that is immersed in the endemic herbs and plants of Mexico.
The fish smokes wrapped in beef tongue quelites and grilled blue corn dough. It is accompanied by chilhuacle chili marinade, smooth broth and nixtamalized endemic corn.
For the last details of aroma and flavor, you will prepare an emulsion of red, yellow and black chilhuacles chiles mixed with xoconostle and lechuguilla.
Meet the best young chef in Latin America
Xrysw is originally from Xocol, Jalisco and began her professional career under the guidance of chef Betty Vázquez in her emblematic restaurant El Delfín, in San Blas, Nayarit. With only 25 years, he has traveled this and other kitchens of western Mexico to get where he is.
He worked in the kitchen workshop of Alfonso Cadena and later with Curtis Stone, a chef recognized by the Michelin Guide. After that, he opened his wings to undertake his own project.
Concerned about the situation of native corn in Mexico, Xrysw opened Xokol Antojería in Guadalajara, which in addition to serving traditional cuisine in a very creative way, is also a mill and tortillería that defends the endemic product.
Currently, he also collaborates in a pop-up project called Ajumú Cooking Workshop that is dedicated to the creation of gastronomic experiences. Thus, from his place of residence, Xrysw is preparing to be the next best young chef in the world.
The Mazatlan Post