 | A major contributor to this article appears to have a close connection with its subject.(January 2019) |
Alejandro Ruiz Olmedo | |
|---|---|
| Born | Alejandro Ruiz Olmedo 1970 |
| Nationality | Mexican |
| Occupation | chef |
Alejandro Ruiz Olmedo (born 1970) is a Mexican chef. He is recognized for representing the gastronomy of Oaxaca and for promoting Oaxacan cuisine around the world. [1]
In 1997, he created Casa Oaxaca, a small hotel with a restaurant and later two more restaurants in the city of Oaxaca.
In 2008, his restaurant received the first Five Star Diamond Award as one of the 50 best restaurants in Mexico, an award he won in 2008, 2009 and 2010. [2]
In 2011, one of his restaurants was named the best hotel restaurant at the Gourmet Awards Mexico. [3]
In 2012, the Éditions Larousse included him in the publication of the book "Las mejores recetas de los Top Chefs de México" (The best recipes of the Top Chefs of Mexico). [4]
In 2013, his Oaxaca hotel was awarded number 34 on the list of Latin America's 50 Best Restaurants, a list produced by The World's 50 Best Restaurants. [5]
In 2014, Food and Travel Reader Awards recognizes it as the best restaurant in the interior of Mexico and won in 2014, 2015 and 2016. [6] [7] [8]
In 2017, it was awarded best hotel restaurant in the Travel and Leisure Gourmet Awards, and in 2018 it was awarded best local restaurant. [9] [10]
In 2018, he published his first book "Alejandro Ruiz, Cocina de Oaxaca", which received the García Cubas 2018 award. [11] [12] In December the magazine Quien awarded him a recognition in its 2018 edition as one of the 50 people who are transforming Mexico. [13]
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
Diana Kennedy MBE was a British food writer. The preeminent English-language authority on Mexican cuisine, Kennedy was known for her nine books on the subject, including The Cuisines of Mexico, which changed how Americans view Mexican cuisine. Her cookbooks are based on her fifty years of travelling in Mexico, interviewing and learning from several types of cooks from virtually every region of the nation.
The Valle de Guadalupe is an area of Ensenada Municipality, Baja California, Mexico that is an increasingly popular tourist destination for wine and Baja Med cuisine. It is located 20 kilometres (12 mi) north of the City of Ensenada and 113 kilometres (70 mi) southeast of the border crossing from San Diego to Tijuana. It includes communities such as Ejido El Porvenir, Francisco Zarco, San Antonio de las Minas and Colonia Articulo 115, and combined had 5,859 inhabitants according to the 2010 census.
Simone Ortega Klein was a bestselling Spanish culinary author. Born in Barcelona to a family originally from Alsace in France, she published her first and bestselling book 1080 recetas de cocina in 1972. She was married to publisher José Ortega Spottorno, son of famous philosopher José Ortega y Gasset and founder of the Spanish daily newspaper El País, until he died in 2002.
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Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists.
Carmen Ramírez Degollado is an internationally recognized expert on traditional Mexican food, head of the El Bajío restaurants located in Mexico City. She grew up in the rural area of Xalapa, Veracruz with no intentions of becoming a restaurateur. However, when her husband died in 1981, she took over the restaurant he founded and expanded it adding dishes from her native Veracruz and other Mexican states along with the carnitas and barbacoa that he made. Carmen’s international recognition began when she accompanied her daughter who went abroad to study to become a professional chef. This led to classes, consulting and participation in gastronomic events principally in the United States and Europe.
Leonor Espinosa De La Ossa, also known by her nickname 'Leo', is a Colombian chef whose Bogotá restaurant, Leo Cocina y Cava, featuring a fusion of traditional and modern Colombian cuisine, first brought her to international attention when it opened in 2007. Espinosa appears regularly on Colombian television, and also runs the restaurants Leo Cocina y Cava and Misia.
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Giovanna Huyke-Souffront, known as Giovanna Huyke and "Chef Giovanna", is a Puerto Rican celebrity chef and an international culinary leader often referred to as the “Julia Child of Puerto Rico".
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