Renowned Mexican chefs to show their creations in London

By Marcela Gutiérrez Bobadilla. Correspondent London, Jun. 1 (Notimex) .- The Mexican chef Elena Reygadas presented an exhibition of contemporary Mexican cuisine with her signature dishes based on oysters, asparagus and pork with pink mole. Reygadas, who was elected in 2014 as the best female chef in the list of the "50 Best Restaurants in Latin America," is in this city, where she delighted a group of guests with her original dishes seasoned with Mexican fresh herbs and hibiscus. When introducing the menu to the international and specialized media at the "World's 50 Best Restaurants" awards, Reygadas said she used British seasonal ingredients and fresh Mexican herbs like Mexican pepperleaf, strong root, borage, peppermint and rosemary. Tonight is the turn of the chefs Edgar Núñez (Sud 777, in Mexico City), Ángel Vazquez (Intro, in Puebla) and Miguel Angel Guerrero (La Querencia, in Tijuana), who will present 15 Mexican appetizers prepared with local ingredients. In an interview with Notimex, Edgar Núñez said, whose restaurant is listed 24th on the S. Pellegrino list of the "50 Best Restaurants in Latin America," that he did not make traditional Mexican food. "I prepare this modern cuisine because the cuisine is not static, the kitchen has to evolve, is the current Mexican cuisine, pretty familiarized to all the influence we have today in Mexico," the chef said. In a private reception and after the award ceremony of the "World's 50 Best Restaurants worldwide," held tonight, Núñez will present a contemporary culinary proposal with Mexican touches, where vegetables are the main ingredients. The chef said that he will prepare an avocado confection with cardamom, chocolate, cotija cheese and pomegranate. Meanwhile, Angel Vazquez, owner of Intro (Puebla) which opened 12 years ago, will present snacks from Puebla’s modern food. He said in an interview with Notimex that he will offer a short rib (rib of beef) in adobo sauce, tuna’s mini-toast with habanero chili mayonnaise, mashed avocado with pipicha, Puebla´s Cremitas with amaranth, lemon blossom, poblano chili mole’s truffles with chocolate and huitlacoche ravioli. "The (Mexican) cuisine is at its best, while people are getting to know the Mexican food and can taste what we eat and what the restaurants are doing with a more contemporary approach and new cooking techniques," said Vazquez. During the evening gala, it is expected that the three Mexican restaurants become part of "The World's 50 Best Restaurants" list, an unprecedented achievement in the prestigious world ranking. NTX / MGB / JGN /ZOC