N 1

Quarterly Issue

Jan - Feb - Mar

This page: Amaranth flower

TOURING
Q U E R E TA R O
GOURMET

SUPPORTING
REGIONAL
PRODUCERS
PA G 0 6

RESTAURANTS

PA G 2 6

AMARANTH

AND ITS BENEFITS

PA G 2 0

BE-GOURMET
ACCREDITATIONS
PA G 1 0

www.RevistaBeGourmet.com

is:

1. Tourism for your buisiness

2. Queretaro product and service

marketing
3. Culinary Networking
4. The capturing of
customers
5. ATCE (Advisory,
Training, Consultancy
and Emblems)
6. Culinary Social Media
7. Innovation and
Technology
8. Culinary Shows and Events
9. Art in Gastronomy

www.RevistaBeGourmet.com

Directory
Publisher

Maled Producciones
S.A de C.V

N 1 2016

Managing Editorial Production

Mariel Enciso Alvarado
Elizabeth Flores Nuez
Edgardo Chvez Ortega
Creative Director
Michie Trejo Aoki

03

Translation by
Peter S.Gardner

Contact

www.RevistaBeGourmet.com
contacto@RevistaBeGourmet.com
Edgardo@RevistaBeGourmet.com
Elizabeth@RevistaBeGourmet.com
Mariel@RevistaBeGourmet.com

Be-Gourmet
Magazine

Digital Magazine
Quarterly Issue
N 1
Jan-Feb-Mar
ISSN: Pending.

Mexican
Gastronomy is
World
Heritage

All rights are reserved

www.RevistaBeGourmet.com

Content
06

Mexico.
for
Promoting
National
Gastronomy

pp Politics

04

12

Nicos
supports
regional
producers

14

Erik Aarn
Naredo Luna

pp

pp

26

pp

Grupo Pasta
Il Duomo
Jos Pablo
Godnez
Charles Montes
Director
Grupo Pasta
Queretaro

Operations Manager
Nicos Restaurant
Queretaro

16

pp

pp

11

pp

21

Hacienda
La Laborcilla

24

Brief notes from

Israel
Coronado

pp

pp

Visin
Gastronmica

20

Amaranth:

28

Origin of the
word
Gourmet

pp

18

Recipes

10

CulinaryCareer
Chef Bernard
Corriveau
Recipe

pp The best comestible

of vegetable origin for
human consumption.

Art, culture and

gastronomy is
converted into one

General
Management
Hacienda
La Laborcilla

30
32

pp
pp

Caf Plus
Recipes

Edicin I - 2016

25

pp

Recipe

pp

Editors Letter

ear Friends of Be-Gourmet

In this first edition we will

introduce you to the gastronomic magazine Be-Gourmet, where you will find the
most exquisite and novel points of cooking. You
will have access to the best suppliers, chefs, recipes, restaurants, hotels and spectacular gastronomic sites. Our objective is to impel and benefit
the food and beverage,
hotel, and tourism industries, in the state of
Queretaro
Remember that the ingredients, the colors, the
textures, the flavors, the
combinations and the
preparations are the elements that define haute
cuisine, and in this edition, for certain collection
able, you will find the best
expositorsand establishments that will allow you
to enjoy a great culinary experience, and not only
that but Be-Gourmet will be available in both
Spanish and English.
Starting our gastronomic gourmet tour, we gave
ourselves the task of looking for renowned establishments in the city of Queretaro which we know
will charm your taste buds. Apart from this, one
of our objectives is to impel the Mexican economy through the Food and Beverage Industry,
for which starting with this edition you will find
important contents of our regional producers, exquisite recipes using their products, and of course

interviews with people who identify with us.

If you love haute cuisine we invite you to write to us and share with us and our readers. It
doesnt matter if you are the owner of a business, a chef, a producer, a supplier, if you are a
waiter or manager, or an experienced diner, your
knowledge, your life-style, your culinary talent is
important for us. We want to see you here! This
is your space.
With Be-Gourmet you
enter in contact with the
select Gourmet world,
you will be able to know
excellent alternatives for
eating in the best restaurants of Queretaro
and the best touristic options. You will also know
the best suppliers and
merchandise, including,
of course, professional
services, specialized techniques for this sector,
and valid official certifications that support the
professionalization of the sector, because of its
national and international scope.
Be-Gourmet offers you amazing benefits which
will make you excel in such an important and
competitive industry. Dont miss visiting us on:
www.RevistaBeGourmet.com we are your ally.
In Be-Gourmet you will find the flavor that you
like best in the place of your preference.

Lets start.....join the team!

www.RevistaBeGourmet.com

05

Mxico

Politics for
Promoting
National
Gastronomy

06

ur cuisine unites us, identifies us and sustains

us. We are what we eat and what we produce.

The recognition of our gastronomy by UNESCO, as a world heritage is a responsibility

that we have before the rest of the world. Today Mexico is more conscious of what is implied in having
this type of wealth, but it has also rediscovered all that this
chainof value signifies for our country.
The industry of food and beverage preparation represents 5.5
million direct and indirect jobs for the country and impacts 83
branches of the economy, more than 96 percent of the businesses related to agriculture, livestock, and fishing, and more
than half a million of the food establishments are micro, small
and medium companies.
Today is the time to drive forward and to strengthen all the
sectors, starting with the agricultural and fishery and ending
with the service, crafts, and touristic sectors.
The Politics for Promoting National Gastronomy is a force of
inter-institutional and intergovernmental coordination, that
hand in hand with the social and private sectors was founded to foment the whole gastronomic chain of values, and to
spur on economic productivity, the involvement of the social

Edicin I - 2016

environment, the regional development, and the

positioning internationally of our products for
the transformation and exportation, having as
an emblem VEN A COMER (COME TO EAT.)
These politics are the ideal vehicle to catalogue
our country as a unique gastronomic destination.
Growth of a responsible and competitive food
industry will be driven forward. The combination of the benefits of the traditional Mexican
diet with the modern advances in nutrition guarantees a correct nourishment for everybody

Mexican cuisine is
known around the
world for its riches in
lavishly condimented
exquisite delicacies

The Politics for Promoting National Gastronomy include the instrumentation of pilot programs in specific zones of the country, designed
in coordination with the Interamerican Bank of
Development with the aim to expand nationally
between 2016 and 2018.
With information, accompaniment, training, financing, certification, promotion and diffusion
businessmen and industries that generate jobs
will be moved to action.
Mexican cuisine represents what Mexico is and
what it offers to the world. The Politics for Promoting National Gastronomy invests in its protagonists so they will be more competitive, so that
they will generate better opportunities and more
jobs, so that they will obtain better income and
will contribute in consolidating an influential and
prosperous economy for the benefit of all.

07
Sourced from SECTUR
www.gob.mx/sectur

Mxico. Secretary of Tourism

www.RevistaBeGourmet.com
Be-Gourmet

Origin of the word

Gourmet
ROOTS

Met
(Meal)
G
o
u
t
(Pleasure-Flavor)

08

riedrich Christian Eugen Baron von Vaerst, who had the pseudonym Chevalier de Lelly, was a military official and later a
writer and gastronome. He has the honor of being the first person to define gastrosofia at the end of the 19th century.
There exists three types of diners:

The Gourmands (passionate for food)

to the Gourmets (they enjoy elaborate and refined dishes)
and the Gastrsofos (they always choose those healthy foods)
as the Gastrosofia (is the art of pleasure in the table) According to Lelly it is
the search for the perfect balance between good food and the preoccupation for
the details that surround the dish to achieve a perfect combination.
The Real Academia Espaola (RAE) shows us that the word Gourmet is a
French word that translates as gastronome, a person understood in gastronomy or a follower of exquisite meals. The term is also used to rate elaborately
refined food.

Edicin I - 2016

So that a product
can be rated as gourmet
it is necessary to comply with the following.

Quality of the ingredients

Quality in the preparation

- Hygienic care, care in the
organoleptic properties
(physical characteristics of the
foods.)

Made by people whose experience and passion for cooking

lend themselves to the offering
of a product that can be eaten
by somebody that appreciates its
quality and delicacy

09

MISCONCEPTION
Gourmet IS NOT...
Most expensive or exclusive.
GOURMET:
Products that come from a respected elaboration and harvest, an artesian product
can be part of this category.
www.RevistaBeGourmet.com

Visin Gastronmica
Centro de Capacitacin y Formacin
Professional of international level with official
validity within the reach of Queretaro.
By Chef Bernard Corriveau

Gastronomy is also
attractive for tourists

s Queretaro is a destination where tourists of different nationalities take their vacations, it is important to have the knowledge and
practice necessary to reach their palates, so that they can take away
a good impression of its gastronomy.

Chef Bernard Corriveau, rector of Vision Gastronmica, now called Academia de Arte Culinaria, stated that they participated in the last vocational fair to promote the first school in Baja California Sur giving a degree of Chef
of International Cuisine validated by the S.E.P. He said that it was very important
students that want to study gastronomy, a very fascinating career, to think in these
points:

10

I have many years dedicated to it, and I am against deceits. There is only one way
to be an International Chef and that is to study the career Tcnica Superior Universitaria.
Remember that in many universities the students studied a related degree course and
for this they are going to be chefs. This is not true, a graduate of this type is not a
chef. He is a person who has general knowledge in gastronomy but he is not a chef
and does not have international recognition. I think each profession has its place and
the Academia de Arte Culinaria is the only place to train as a chef.
The career has 4 semesters:

1. Professional Practice.- Local

2. Professional Practice. - National
3. Professional Practice. - National
4. Professional Practice - International

Vision Gastronmica now named Academia de Arte Culinaria also offers credits at
manager level, kitchen level, and dining room level. The are structured as follows:

Credit Modules

Price

Monthly payments

Manager F & B

$ 6000 pesos

$1,500

Executive Chef

$ 6000 pesos

$1,500

Service to Diners

$ 3000 pesos

$1,500

for more information visit www.RevistaBeGourmet.com

Edicin I - 2016

Baked Fish
with Tequila
Ingredients

White fish fillet

1 kg
Chihuahua cheese
250 Grams
Tomato saladet
120 Grams
White onion
90 Grams
Foil 4 Sheets
Mushrooms
90 Grams
Nopales 90 Grams
Chile serano
2 Pieces
Carrot 90 Grams
Zucchini
90 Grams
Salt
To taste
Butter 20 Grams
White pepper
To taste
Lemon juice
To taste
Fresh marjoram
To taste
Olive oil
30 Ml o 1/2 caballito
Tequila
60 Ml o 2 caballitos

Preparation
1.

For the fish: add to taste salt, marjoram,

pepper, flavored juice lemon and set
aside.

2.

Cut carrots, onion and zucchini into julienne (Thin strips), cut the tomatoes and
nopales into brunoise (squares) and slice
the mushrooms.

3. Cook in a frying pan with olive oil starting with the onion, carrot, cactus leaf
(nopal), chili and chopped zucchini,
cook for 1 minute, add the tomato puree
and white tequila, continue cooking for
a few minutes more.
4. Add butter to the foil sheets. Place the
steak Fish fillet, cover with the sauce and
grated Chihuahua cheese. Seal the foil
on each side and bake at 180C for 12
minutes.
Serve with Mexican rice and refried beans
accompanied by a
white tequila with sangrita
Bonne Appetit
Chef Bernard
Tequila Ambassador
www.RevistaBeGourmet.com

11

Restaurant
Queretaro
supports
regional
12producers

Service, quality
and courtesy

Specialty
Mexican Gourmet Cuisine
icos Restaurant opened
their doors in 1957 in
Mexico City and in
1989 in Queretaro they
started to delight the
palate of diners with
exquisite and authentic home recipes always
prepared with fresh ingredients, and going to
suppliers who offer products with nutritional values, hygiene, and free from chemical
substances, with the objective to always be
a Gourmet restaurant and to be socially responsible.

Innovation with Amaranth

With the novelty that Nicos Restaurant promotes Amaranths Cuisine thats supporting
Mexico land of Amaranth outstanding
among their dishes the pasta of Amaranths
leaf and their delicious apple tart with
Amaranth in cinnamon sauce. Mmm
How delicious! As well Nicos sells food
directly from the producers and on these
occasions you can buy amaranth and pine
kernel much cheaper than in the market.
Hours of Service
Monday to Friday 7:00am to 7:00pm
Saturdays and Sundays 8:00am to 7:00pm
Open all Holidays
Tel.: 01 (442) 2.12.21.33

Edicin I - 2016

Sopa de Natas

13

Certifications
Standards H and M
(The restaurant is recognized for its quality and hygiene)
Average Cost of Breakfast per person $150
Average Cost of Meal per person $300-$350
Parking Lot and Valet Parking
Diners:
Executives (In the morning) to complete families (Breakfast
and lunches)
Location
Bernardo Quintana Arrioja #506,
Col. Arboledas, Santiago de Quertaro.

It is worth mentioning that Nicos Restaurant Group was the winner of Gourmet
Awards Mexico as the restaurant of the year
2015 and the 47th best restaurant of Latin
America by The Worlds 50 restaurants
2015
And for all our lovers of Mexican Haute
Cuisine, Nicos brings us a surprise Chef.
Soon we will have Chef Margarita Carrillo
visiting us from February 8 to 10.

Join us!
www.RevistaBeGourmet.com

Erik Aarn
Naredo
Luna
Operations Manager

Nicos Restaurant Queretaro

fter chatting for a few

minutes with Be-Gourmet
magazine, Erik operations
manager of Nicos Restaurant
Queretaro shared with us the
principal challenges and demands that Nicos
Restaurant has faced within the food and
beverage industry.

A
14

Mexican cuisine is a complete world,

in fact it is considered a world intangible heritage by UNESCO. Were the
first words that showed the passion and
enthusiasm that Erik has for the cuisine.
What has been the greatest challenge
that you have faced during your professional career?
A. That the people demonstrate their interest
in the preparation of the food. For this
reason in Nicos Restaurant we have our
personnel enter in the kitchen so that
they are involved, and to sensitize them
in the work that they perform, and so
they do not limit their capacity. I seek
to show staff to be organized, to be well
formed, that they understand their place in the company, always giving importance to each position, and to teach them to take decisions according to
their hierarchy.
In what way does Nicos Restaurant support regional producers?
A. Using their products by incorporating them in our menu. For example rabbit, goats cheese, sheeps cheese, pine kernel, amaranth... For some time
Nicos Restaurant have been supporting Mexico land of Amaranth.
They offer us their product and we have Tuesdays of amaranth, and in
Nicos we have a week of cooking and innovation with amaranth. For cerEdicin I - 2016

tude. They should, above all, show initiative and a desire to progress, that they
should strive to be better from day to
day, that they should enrich themselves
with knowledge and be open to learn.
Many times their formation makes
them retain a closed mind, and though
it is very important to have preparation as this implies a compromise and
a responsibility, they should have open
minds to help their development.
What does Nicos do to look after their
employees? How do you face the problem of rotation? Since we see that it is a
constant in the industry, but for you it is
a strength.
tain throughout the year we promote different festivals of
Mexican cooking such as: Cooking by the author with the
renowned chef Margarita Carrillo cuisine veracruzana,
queretana, of the Southwest, oaxaquena, in August and
September chiles en nogada, convential cuisine, all always
accompanied with Mexican wines.
What is the most outstanding dish of
Restaurant?

Nicos

R. We have various, among them huevos Azcapotzalco

for breakfast, Sopa de natas, this one is a recipe from
the convent of the Capuchinas of Guadalajara and it is
characterized as being an exquisite dish, made from a
base of crepes with strips of chicken and slices of chile
poblano bathed in a sauce of tomatoes and cream. Nicos
generates a cuisine to be remembered, we look for home
flavors, we take care of old recipes and we promote natural
flavors so that they will stay in the memory.

Pan dulce is also one of our specialties. Bread filled with

cheese, guayaba, apple, figs, rolls with cream and chocolate.
We have more varieties but these are the best sellers.

What is your advice for youngsters who are preparing

themselves for their development in this important
and competitive industry?
A. Principally that they should always maintain a positive atti-

A. We teach them to be more humane, to exploit their potential. We show them values,
we show them to be tolerant and to have
empathy between themselves and also with
the customers.
We highlight what they do well, and we
help them with training for the things
they cannot master. For the diners the
waiters and cooks of Nicos are my best
team and because of this our motto is
service, quality, and courtesy. In Nicos
we seek to mix human warmth with the
quality of our dishes.
What can you tell us about your next
challenges?
A. Every day there is more competition,
and this motivates us and we are more
obliged to maintain quality and the good
treatment of our clients. All the time we are
improving our production processes to optimize time.
In what areas can better support be given to the restaurant sector?
A. In the fiscal and in certifications and
standards .
www.RevistaBeGourmet.com

15

Amaranth Leaf
Cream Soup
Ingredients

Carrots 200gms
Celery 200 gms
Leeks 100 gms
Onion 100 gms
Amaranth leaves 150gms
Butter 70 gms
Oil 30 ml
Wheat Flour 80 gms
Amaranth Flour 20 gms
Cream 1 liter
Milk 2 liters
Water 1 liter

16

Preparation

1. Boil amaranth leaves for 7 to

10 minutes, fry onions until
sauteed and remove from
pan.
2. In the same oil add the amaranth and wheat flours
and fry until golden, add a
little milk and stir constantly to avoid the formation of
lumps, add water and leave
to boil.
3. Grind the amaranth leaves
and add them, grind the
carrots, celery, leeks and
sprinkle them over the
cream.
4. Season and serve

Edicin I - 2016

Amaranth
Leaf Rice
Ingredients

Rice 500 gms

1 Onion
2 Garlic Cloves
Amaranth leaves 1 kg
Chicken Stock 1 liter

Preparation

1. In a pan heat oil and fry

the rice with the onion and
garlic. Aside liquify the
amaranth leaves. When the
rice is transparent, drain the
oil, add the chicken stock
or water and the liquified
amaranth leaves

17

2. Leave on the heat until the

rice is spongy.
3. Season and serve

www.RevistaBeGourmet.com

Culinary
Career
Chef
Bernard
Corriveau
18

f Canadian origin was born in the city of Quebec in 1958,

eldest son of a family of 6 brothers and successor to the
seventh generation of chefs in the Corriveau family.
He graduated in Quebec in1976 as a Chef of International
Cuisine and he specialized in classic French cuisine in Dallas,
Texas with the Master Chef Jean Lafont, a French chef and ex-cook of the
French president Charles de Gaulle.

Chef Bernard Corriveau began his Mexican gastronomic adventure in

1980, working in the Maria Isabel Sheraton Hotel in Mexico City, then as
Corporate Chef of the Alfa Group of Monterrey, cooking for the most prestigious
people of the time, including distinguished personalities such as ex-presidents
of Mexico Jose Lopez Portillo and Miguel de la Madrid, John Paul II during
his visit to Mexico, Ronald Reagan ex-president of the United States, the exprime minister of Canada Pierre Elliot Trudeau, the father of the present
Canadian prime minister, as well as famous show-business persons like Lola
Beltran, Chabela Vargas, and Lucha Villa among others.
In 1986 Chef Bernard Corriveau returned to his native Canada to be elected
for the first time in the history of Canada, (Chef of International Cuisine) as
deputy in the National Assembly of Quebec. During this time he was able to
make changes in the legislation so that the career of Chef of International
Cuisine was recognized as a profession by the Canadian Government.

Edicin I - 2016

Chef Bernard
Corriveau began his
Mexican gastronomic
adventure in 1980,
working in the Maria
Isabel Sheraton
Hotel in Mexico
City
During his career in Canada he dedicated
himself principally to the planning and organization of mega private dinners for the
diplomats and artists that visited his
native city, always presenting a classic French
gastronomy with a touch of fusion with the
Mexican cuisine. At this time he had the
opportunity to cook for such personalities
as: Queen Elizabeth, Princess Diana, Bill
Clinton, Mijail Sergeyevich Gorbachov, Ringo Starr, Pink Floyd, Donna Summer and
Tina Turner, among others.
For the year 2000 he concentrated his
gastronomic
career
in
investigation,
education, and training. He arrived to the
Culinary Institute of Mexico (Instituto
Culinario de Mexico) in Puebla as Chef
Instructor and Coordinator of the Educative Gastronomic Program. Years later he
began his Tapatia adventure in Guadalajara and Toluca working for the International
Culinary
School
(Escuela
Culinaria
Internacional) as Dean of Gastronomy

With the demand and the lack of

professionalism in the state of Baja California Sur the chefs made the decision to move
their business to Cabo San Lucas, B.C.S. and
they opened the doors of this institution for
the level of Tcnico Superior Universitario
officially validated by the Secretary of Education. The students who finish the career
obtain the degree of Chef of International Cuisine recognized both nationally and
internationally. More than 650 South
Californian chefs have graduated.
Chef Bernard has always had great
impetus in the sociocultural movements and
because of this, during three years he held the
post of Vice-President of CANACINTRA
(National Chamber of Industry and Transformation) and also as founding President of the
Association of South Californian Chefs, and for
his great effort the Rotary Club of Los Cabos
recognized him in 2013 as citizen of the year.
He has always felt pride in being an
integral part of his new country Mexico and
due to this he studied to be a Professional
Specialist in the Tasting and Sampling of
Tequila, and in 2007 the Government of
the State of Jalisco together with Culture
and Training of Tequila and the Regulating
Board for Tequila granted him the prestigious
title of Ambassador of Tequila: for this his
saying A good dinner without tequila is
equal to a day without sun.

Around this time, and because Chef

Bernard has always worried about professional
ethics and behavior, as well as the technique
of culinary elaboration; , accompanied by
Chef Gilberto Cabrera he initiated his own
institution Visin Gastronmica; Centro de
Capacitacin y Formacin Profesional, that
specializes in training

www.RevistaBeGourmet.com

19

Amaranth:

the best comestible of

vegetable origin for
human consumption.

Contributes in quantity and

quality in adequate amounts
of: proteins, lipids, starches,
carbohydrates, vitamins and
minerals.
Is especially rich in lysine, an
amino acid that is missing in
other grains and that helps in
the execution of brain functions.

20

Is free from gluten and because

of this it can be eaten by persons
hypersensitive to that protein that
is present in other cereals.
It contains squalene, an oil that
is extracted from North Sea
whales and which contributes
numerous benefits to the skin.
Its high content of calcium,
iron, and vitamin C strengthens
the immune system and prevents
anemia and osteoporosis.
The leaf contains folate
acid that helps avoid
neurodegenerative problems in
digestion and is rich in calcium,
iron, phosphorus and vitamins
A C D and K.
Promotes the well-functioning
of the digestive apparatus

Its unsaturated fats help

reduce the levels of
cholesterol in the blood.
Adequate portion for daily
consumption is 20 grams for
a child and 40 grams for an
adult. This covers the protein
requirement as proteins cannot
be stored.
It has a low cost compared to
other sources of protein, such
as milk, meat, and eggs.
It can be used in making
an infinite number of foods
and dishes: tortillas, tamales,
pastries and various stews.
It is considered nutraceutical,
that is to say it contributes
benefits for human health.
Its origin is in Mesoamerica
and, together with corn and
beans it constituted the basic
diet of the prehispanics.
It is considered bythe Food
and Agriculture Organization
of the United Nations
to be the best food of
vegetable origin for human
consumption.

The Queretaro Government has been promoting the cultivation and consumption of
Amaranth for a number of years.
Edicin I - 2016

Art, culture and

gastronomy is
converted
into one

21

Consecrated like an
icon of the city of
Queretaro
Restaurante Sant

www.RevistaBeGourmet.com

mong their specialties are found:

Fillet of Halibut accompanied by rust

vegetables and saffron sauce, this fish
should be eaten well-cooked thats the correct form of cooking it. It is recommended
to accompany this dish with a fruity white wine.
Grilled Beef Fillet in Foie Grass sauce, accompany by
mashed sweet potato and wild mushroom. It is recommended to serve it with a French red wine, Merlot Cabernet Sauvigon Gerard Bertrand.
Scallops with risotto, pumpkin sealed, Chinese peas and
bacon, can be accompanied by onion bread. This dish is
suitable for a fruity white wine.

22
Grilled Beef Fillet in Foie Grass sauce

Scallops with risotto

Fillet of Halibut

Edicin I - 2016

23

Location
Prolongacin Corregidora Norte 911 Bis,
Colonia Parques Residenciales, 76160
Quertaro
Phone number: (442) 245 16 94 al 97
Hours of service

Hacienda la
Laborcilla dating
from XVIII century,
was restored and
reestructured almost
totally to be converted
into the Sant
Restaurant unique in
its field

Monday to Saturday 8:00am to 3:00am

Sundays 9:00am to 6:00pm
Certifications
Standard H
Average Cost of Breakfast per person
$250-$350
Average Cost of Meal per person
$600-$700
Ample parking lot and valet parking
Diners
During the week executives for business
meetings, weekends normally families

www.RevistaBeGourmet.com

Brief Israel
notes from Coronado
General Management Hacienda La Laborcilla

24

e- Gourmet summarizes the main tips by Israel Coronado

from Hacienda la Laborcilla Restaurant Sant

In our gastronomic tour of Hacienda la Laborcilla We

had the great opportunity to meet with Israel Coronado,
who, thanks to his important career, exposes his top tips for
the foodservice industry.

The digital theme is of today

It goes from young people
to not so young people
It is important to be prepared
to receive all types of clients
from whatever part of the
world
To satisfy the client, you have
to satisfy their five senses
Is necessary to promote
quality in the processes
of suppliers to achieve
excellence!
Edicin I - 2016

Mexican Gastronomy is
demanding and is also in
constant evolution
Waiters that work for vocation
and pleasure are required
in the food and beverage
industries.
We must get rid of the
confusion of the Mexican
palate less concentrated
chemicals and more natural
elements
It is important to break set
routines. Gourmet is not
necessary the expensive

You have to be patient, it

takes a lot to improve but we
have the talented personnel
to achieve it.
To be an executive chef
is a long journey even
though you have the fortune
of having a career, to be
Chef implies lots of culinary
knowledge as well as cultural
and social knowledge, and the
development of leadership
skills, among others.
Students require to practice
to become Chefs

Enfrijoladas

(Tortilla filled with egg and beans sauce)

By Chef Juan Manuel Salinas
Sant Restaurant Hacienda la Laborcilla

Ingredients

Egg 3pieces
White onion
10 grams
Jalapeo chili
4 grams
Tomato
60 grams
Tortilla 3pieces
Cream 50grams
Panela cheese
40grams
Peruvian beans
20 grams
Chile chipotle
15 grams
Garlic
3 grams
Salt
2 grams
Pork sausage (chorizo) 20 grams
Coriander
1 gram
Avocado
15 grams
Purple onion
10 grams

Preparation

1.- Liquify the already cooked beans with

chile chipotle and cream.
2.- Boil and season.
3.- Set aside
4.- Cover tortillas with beaten egg and seal
over hot pan
5.- Set aside
6.- Prepare the remaining two eggs with
peppers, onions and tomatoes, season
and use this preparation to fill the egg
coated tortillas.
7.- Place them in a bowl and cover with
previously prepared beans.
8.- For finishing the dish add panela
cheese, purple onion, coriander, avocado (fan look), cream and the previously
fried chorizo.
www.RevistaBeGourmet.com

25

Jos Pablo
Godnez Charles
Montes Director Grupo Pasta Queretaro

Restaurant Il Duomo
the one that started everything

C
26

ontinuing our Gourmet tour,

Pablo Godinez, director of
Grupo Pasta Queretaro brings
us his culinary innovations to
live an Italian experience.

What have been the greatest challenges

that Grupo Pasta have faced?
A. Consolidate the gastronomic businesses
that we actually have due to the competition that exists in the market.
In what way does Il Duomo Restaurant
support the restaurant industry?
A. We support it by generatingjobs both direct and indirect, by this I refer to the fact
that we generate jobs for the sector, here
enter the staff, and as well we generate
work for the people that give us service.
Also we activate the relation with the hotel industry realizing agreements to work
together, thus achieving a touristic experience, which is very good for Queretaro.

Edicin I - 2016

27
What is the most outstanding dish of Il Duomo?
A. Well, we cook pastas with authentic recipes, as such, we
offer what is tagliolinni with black truffle that consists of an artesanal pasta made in house, with butter,
grana padano cheese and served with grated truffle. We
also cook costata di manzo that is the specialty of
the house, and we offer beef ribs baked in red wine and
porcini mushroom sauce, mashed potatoes, and grilled
asparagus. Our sauces and dressings are also our
specialty.

A highlight is our home-made bread and pastry.

What gastronomic concepts do your restaurants offer?

A. Il Duomo is haute cuisine, meanwhile Il Diavolo has the
concept of a Trattoria and Pizzaria. Here it is important
to mention that the cooking and service are of an excellent standard with very accessible prices. We also offer table wines and cocktails.

La Pasteria is a concept focused exclusively in offering

antipastos and salads where the service is

dynamic and of an extraordinary quality
that makes you live an Italian experience
La Osteria is a concept for commercial
centers. We have a large variety of dishes
like cuts of meat, fish, pastas, antipastos,
salads, pizzas...
What is your advice for the young people who are preparing themselves to
follow a career in such an important
and competitive industry?
A. Start from the bottom to understand
each position in the company. This
gives them a much more complete vision of all the positions. They have to
be conscious that this branch of industry is very demanding and they have
to have a real passion to serve. It is
a profession that when everybody is
www.RevistaBeGourmet.com

celebrating and having fun, we have to be there looking after the clients.

28

What has been the success of Grupo Pasta?

A. To be in a day to day business, if we have a problem, we
all have to face it and if we receive a compliment we all
receive it.
Another important point is that we preoccupy ourselves
about innovation, travelling we search for actual trends,
training our corporative chefs abroad. With this we have
different options and constantly offer our clients something new with each visit. By giving options we continue
to be attractive for them.
What does Grupo Pasta do to look after their staff?
A.To begin with we offer good salaries. We also create an
agreeable working environment, where they can feel motivated and at the same time they can feel economically
benefited. We also train them, they receive instruction
from suppliers so that they learn to sell the products that
we use, explaining the characteristics of the merchandise, the various ways of preparing them etc.

Fiori Di Zucchini
Edicin I - 2016

We respect the hours of work, showing them how to

have a good quality of life, and that they

must rest so that they can work better.
What are the next goals for Grupo Pasta?
A. Important situations are coming for the
group. First, maintain the nine places that
we have at present: 4 Diavolos in Guadalajara, 2 Duomos, 1 in Queretaro and the
other in Guadalajara, 1 Osteria in Queretaro and 2 Pasterias in Guadalajara.

Hours of Service
Monday to Thursday 1:30pm to 12:00am
Friday and Saturday 1:30pm to 1:00am
Sunday 1:30pm to 6:00pm
Average cost per person $400
Diners:
Executives and families
Valet Parking

We are very interested in expanding to other parts of the Mexican Republic, such as
Celaya, Mexico City, and Monterrey - the
places that we are sure our concept could
attract customers.

Part of our project is to open another Pasteria in Guadalajara in the middle of this
year.

In which areas can better support be given to the restaurant sector?

A. Government support to facilitate procedures and renewal of permissions, and that
they give more support in the tourism sector, that by way of the chamber of restaurants they generate more resources to give
more help to the industry.

www.RevistaBeGourmet.com

29

Caf Plus

s the exclusive distributor in Mexico for CAFES RICHARD,

a company founded 125 years ago, worldwide renowned for
its selection, roasting and coffee blends and making teas of
the highest quality.
The culture of quality is the essence of our company

CAFES RICHARD is the number one company in the French market and
supplier of aromatic drinks to the most important cafes, hotels and restaurants
in France.
Caf Plus UNIC expresso coffee machines, manufactured in France since 1919
with the latest technology and cutting edge and elegant design, our UNIC
product line includes automatic and semi- professional coffee machines .
Teas are part of our gourmet line flagship product, and we handle more than
20 varieties of tea for every taste. And the preparation time is 4-7 min.

30

Edicin I - 2016

Black Teas

Breakfast B.O.P.
Ceylan O.P.
Lapsan Souchong
Jardins de Darjeeling

Flavored
Black Teas

Grand Earl Grey

Fruits Rouges
Vainille Caramel
Pomme Cherry

Green Teas
Th Vert Sencha
Th Vert au Jasmin

Jardin des Mereveillles

Au Temps des Tsarines
The Vert a la Menthe

Herbal Teas
(organic)
Tilleul Bio
Verveine Bio
Camomille Bio
Menthe Poivre Bio
Verveine Menthe Bio (Calmante)
Tisane des Camptoirs (Relajante)
Secrets d` quilibre (Digestivo)
Jardin Clos (Depurativo)
Rves Enfantins (Frutal)
Tisane des Alpages Bio
(Vigorizante)
Rooibos, bebida libre de tena
Rooibos aux Epices

31

CAFES RICHARD is a small place where you

will remember a great experience.
Ask for a free tasting
Service Hours:
Monday to Friday from 9:30 am to 8:00 pm
Saturday 10:00 a.m. to 6:00 pm
Tel. (442) 245 03 46
Location
Plaza 508 Local C2 Planta Alta
Blvd. Bernardo Quintana No.508
Col. Arboledas, Quertaro.
If you are a restaurateur, hotelier or just interested in the product for personal use, approach CAFES RICHARD and get a special bonus that will add value to your property.

www.RevistaBeGourmet.com

RVES ENFANTINS

Lot (4 glasses)

Ingredients

5 Tea bag RVES ENFANTIS

32
1 liter of cold
water

1 flower
hibiscus

Preparation

1. Make an infusion with 5 tea bags

rves enfantis and 1 liter of cold
water. Store for 1 hr.
2. Serve in a glass, add some raspberries, hibiscus flower, the rose
petals and finally the ice.
3. A delicious fruit infusion with
soft acidity mixing pieces of
apple, Jamaica, rosehips , licorice,
aroma of red fruits and berries
to be enjoyed without milk .
Seduces young and old with its
floral aromas like rose petals and
hibiscus.

Edicin I - 2016

Some
raspberries

A few rose
petals

Ice to taste

AU TEMPS DES TSARINES

Lot (4 glasses)

Ingredients

5 Tea bag AU
TEMPS DES TSARINES

33
1 liter of cold
water

1 orange,
peeled and cut
into thin slices

A couple of
grapefruits

Some sliced
strawberries

Ice to taste

Preparation

1. Make an infusion with 5 tea bags Au

Temps des Tsarines and 1 liter of
cold water. Store for 1 hr.
2. Serve in a glass, add some strawberries, orange slices, grapefruit and
finally the ice.
3. The mix of a green tea with a blend
of citrus and orange peel provides a
refreshing drink to be enjoyed without milk.

www.RevistaBeGourmet.com

ROOIBOS AUX EPICES

Lot (4 glasses)

Ingredients

5 Tea bag ROOIBOS AUX EPICES

34
1 liter of cold
water

1 handful of
cinnamon

Preparation

1. Make an infusion with 5 tea bags aux

epices rooibos with 1 liter of cold
water. Store for 1 hr.
2. Serve in a glass, add the cinnamon,
some cloves, orange juice, red berries
and finally the ice.
3. Free of teina; highly appreciated
for the South African rooibos blend
with touches of orange, ginger,
almond and cinnamon that create
an extraordinary drink with intense
flavors. To be enjoyed without milk.

Edicin I - 2016

1 orange juice

Some red
berries

Ice to taste

THE VERT A LA MENTHE

Lot (4 glasses)

Ingredients

5 Tea bag VERT A LA MENTHE

35
1 liter of cold
water

lemon
divided into 4
parts

10 thin slices of
cucumber

3 Fresh mint
leaves

Ice to taste

Preparation

1. Make an infusion with 5 tea bags the

vert a la menthe with 1 liter of cold
water. Store for 1 hr.
2. Serve in a glass, add the cucumber
slices, lemon, mint leaves and finally
the ice.
3. A highly refreshing green tea oriental
style that fully reveals the flavors of
mint. To be enjoyed without milk.

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n will
o
i
s
r
e
v
Printed available!
soon be

Be-Gourmet offers amazing benefits that will make

you excel in such an important and competitive industry

We are your ally!

contacto@RevistaBeGourmet.com

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