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Unique Mexican food taking it's place in international avant-garde cuisine

Unique Mexican food taking it's place in international avant-garde cuisine

Posted by PanamericanWorld on June 20, 2016

While Mexican cuisine was often perceived in the past as "very austere" and oriented around basic ingredients, the world now realizes that Mexico's cooking is avant-garde without forgetting tradition, renowned chef Jorge Vallejo told EFE.

"Each day there is greater knowledge of what real Mexican food is," said Vallejo, whose Quintonil eatery is ranked 12th on the list of The World's 50 Best Restaurants 2016, released this week.

Cuisine is a matter of culture, society and even geography, he said, adding that part of what makes Mexican food unique is the inclusion of ingredients that grow only in Mexico.

Quintonil, which Vallejo launched four years ago with Alejandra Flores, has a menu of dishes representative of Mexico from north to south.

Vallejo became interested in cooking when he was 15. His first professional experience was on cruise ships and on his return to Mexico, he began to work for chef Enrique Olvera, whose Pujol restaurant sits in 25th place on this year's 50 Best list.

From Olvera, Vallejo says he learned a passion for detail.

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