Mexico City /
An immersive experience organized the representation of the Denomination of Origin of Ribera del Duero along with the Spanish Chamber of Commerce in Mexico (Camescom) through a cooking class, led by the restaurant’s chefs Tavern: Emmanuel Prieto and Christianne Domit, at Ingredienta Polanco.
In this fusion of fresh ingredients and the gentle bubbling of the pots, the attendees prepared two of Taverna’s most emblematic dishes: “Dates stuffed with chorizo” and “Soup rice with seafood”which were accompanied by four wines that are also icons of the Spanish region: Luz Millar, Protos 9 months, Marqués de ValparaÃso and Condado de Haza.
Simple and sustainable kitchen
Emmanuel Prieto began his professional training under a prominent French chef in Brazil; He has mastered the discipline of French and South American cuisine since he was 18 years old. At age 25, Emmanuel set out on a culinary quest to discover the foods of the world, combining local dishes and cooking technique in some of the best restaurants in the south.
The cooking style of Emmanuel Prieto is a unique combination of original techniques and flavor permeated by his journey around the world.and a love for traditional dishes. Likewise, the integration of memory as an ingredient, and the use of smoke, eggs and ashes as main elements for their food. In his new projects, the chef constantly looks for local and fresh ingredients, which is how Taverna, his first restaurant in Mexico City, emerged.
Its kitchen is supplied with local organic and nutritional products, farmed and fresh fish; They all play an important role in your food development. The simplicity and focus of the basic structures combine perfectly with the work of chef Christianne Domit.
And the chef Christianne Domit also traveled to different places to discover his own culinary style.: He did internships with chef Rodolfo Castellanos in Oaxaca; then with Dan Barber, author of The Third Plate; Ben Sherry, from Attica (Australia), and David Thompson, from Nahm (Thailand), among others. These experiences allowed him to develop a deep understanding of the origin of ingredients and enrich his culinary approach.
In class, attendees not only learned the precise techniques to achieve crispy perfect taste of stuffed dates, but they also discovered the story behind each dish, including the Mediterranean origin of brothy rice. This recipe, inspired by the soupy rice dishes of the Portuguese coast, was perfected by Prieto on a trip to the Mediterranean, creating a deep link between the flavors of fresh seafood and traditional techniques.
Dream pairing
On this occasion the wines, carefully selected from the Ribera del Duero regionhighlighted the flavors and textures of the dishes, creating a multisensory experience for attendees.Luz Millar, a young and vibrant wine , It was the perfect choice to accompany the stuffed dates.with fruity notes and a light spicy touch that complemented the smoky flavor of the chorizo.
For the main course, the brothy rice, three exceptional wines were presented: Protos 9 Months, Marqués de ValparaÃso and Condado de Haza. Protoswith its aging for nine months in barrels, provided body and a rich structure that harmonized with the depth of the rice and seafood, while the Marquis of Valparaiso It offered a softer touch, with notes of ripe fruits and a persistent aftertaste. Haza Countyfor its part, stood out for its robust character and balanced tannins, closing the experience with a round finish.
sensory experience
The combination of haute cuisine and excellent wines allowed attendees to enjoy an exexperience that went beyond simple culinary learning. The chefs not only shared techniques, but also personal stories that reflect the passion they both feel for gastronomy. Ribera del Duero, with its emblematic winesmanaged to elevate each bite, leaving an indelible mark on the palates of those attending.
For those looking for a culinary experience that integrates the best of wine and cuisine, this master class was a perfect example of how both worlds can merge in harmony.
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