The second edition of Chefs Take Town El Quelite was a resounding success, attracting more than 600 diners.
This movement, in which haute cuisine chefs fuse their culinary techniques with traditional flavors of rural cuisine, was born with the aim of attracting visitors to the rural area and reactivating the economy in the face of the negative impacts left by the violent events in the state and the municipality.
On this occasion, it was the turn of the Pueblo Señorial de El Quelite, where chefs Héctor Peniche and Ignacio Osuna went into the kitchen of El Mesón de Los Laureanos to recreate two unique menus.
Erick Mandujano Cano, president of the National Chamber of the Restaurant Industry in Mazatlán, considered that so far the objective has been achieved, since out of 180 diners who were being received, more than 600 attended this day, demonstrating that traveling to the rural area of the municipality is totally safe.
“There were 180, 250 people on Saturday, now there are more than 600 people in this space, at nine in the morning there were already almost 200 people in the restaurant, from earlier it started to get active, that is the impact of the event on the same day, but what interests us is the continuity of what is going to happen,” he said.
He added that after the first edition held in La Noria, the influx of customers has increased by 25% and up to 50% on weekends.
“The movement was born precisely for that reason, we wanted people to call people,” he added.
He also mentioned that through the gastronomic sector many local production chains are reactivated.
The event was attended by more than 100 motorcyclists, also tourists from Canada and the United States, as well as municipal and state authorities.
It was also accompanied by the sale of crafts and souvenirs, a street fair and an ulama game.
Menu
This edition’s special menu was:
Smoked short rib birria: Braised and cooked in dark beer, with a touch of fresh herbs, accompanied by whole black beans and quesadillas fried in birria fat.
Italian breakfast: Fried eggs accompanied by Italian sausage, bathed in tomato sauce and served with toasted ciabatta bread.
Source: oem
