{"id":113734,"date":"2026-01-19T21:57:29","date_gmt":"2026-01-20T03:57:29","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=113734"},"modified":"2026-01-19T21:57:31","modified_gmt":"2026-01-20T03:57:31","slug":"slow-food-mexicano-cocina-actual","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/","title":{"rendered":"El movimiento slow food y su lugar en la cocina mexicana actual"},"content":{"rendered":"\n
\n <\/div>\n\n\n\n

En un mundo donde todo parece ir en fast forward, el slow food mexicano<\/strong> aparece como una especie de rebeli\u00f3n silenciosa. No se trata solo de comer m\u00e1s despacio, sino de reconectar con lo que hay detr\u00e1s de cada platillo: el origen de los ingredientes, el tiempo que toma prepararlos y las manos que los transforman. Comer deja de ser autom\u00e1tico y se convierte en un acto consciente.<\/p>\n\n\n\n

Adem\u00e1s, este movimiento \u2014que naci\u00f3 en Italia como respuesta a la comida r\u00e1pida\u2014 encuentra en M\u00e9xico un terreno natural para florecer. Aqu\u00ed, la cocina siempre ha sido paciente. El ma\u00edz se nixtamaliza, las salsas se muelen a mano y los guisos se dejan reposar para que el sabor haga lo suyo. El slow food mexicano<\/strong> no es una moda importada: es algo que siempre ha estado presente, solo que ahora se nombra y se resignifica.<\/p>\n\n\n\n

La herencia ancestral<\/strong><\/h2>\n\n\n\n

Por un lado, hablar de slow food en M\u00e9xico es hablar de memoria. Cada ingrediente tiene historia y cada t\u00e9cnica es resultado de siglos de observaci\u00f3n y pr\u00e1ctica. El uso del molcajete, la cocci\u00f3n a fuego lento y la selecci\u00f3n de ingredientes de temporada forman parte de una cocina que entiende que lo bueno toma tiempo.<\/p>\n\n\n\n

Asimismo, esta filosof\u00eda dialoga perfecto con la cocina actual. Hoy, muchos cocineros est\u00e1n volteando a ver el campo, a los productores locales y a las recetas tradicionales para reinterpretarlas sin borrar su esencia. El slow food mexicano<\/strong> se convierte as\u00ed en un puente entre lo ancestral y lo contempor\u00e1neo.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

En ese punto exacto se sit\u00faa TESTAL, un restaurante que honra la ra\u00edz de la gastronom\u00eda mexicana mientras la traduce a un lenguaje actual. Su propuesta parte del respeto absoluto por los ingredientes \u2014muchos de ellos de origen prehisp\u00e1nico\u2014 y por los procesos tradicionales que siguen vivos en distintas regiones del pa\u00eds.<\/p>\n\n\n\n

Una mesa contempor\u00e1nea<\/strong><\/h2>\n\n\n\n

Por ejemplo, platillos como la tetela de hongos silvestres con amarillito demuestran que una receta profundamente tradicional puede brillar en un entorno urbano sin perder identidad. La masa hecha a mano y la cocci\u00f3n pausada hablan directamente del ritmo del campo, incluso en medio de la ciudad.<\/p>\n\n\n\n

Por otra parte, los chinicuiles salteados con rajas de chile cuaresme\u00f1o, cebolla blanca y epazote rescatan ingredientes que conectan con la biodiversidad culinaria del pa\u00eds. Este tipo de propuestas recuerdan que el slow food mexicano<\/strong> tambi\u00e9n es una forma de preservar el patrimonio gastron\u00f3mico.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n<\/figure>\n\n\n\n

Finalmente, opciones como la lengua de res al grill con escamoles o el robalo en costra de huitlacoche muestran c\u00f3mo la t\u00e9cnica contempor\u00e1nea puede convivir con sabores profundamente ligados a la tierra. No hay prisa, hay intenci\u00f3n. Cada platillo se construye desde el respeto y la paciencia.<\/p>\n\n\n\n

El\u00a0slow food mexicano<\/strong>\u00a0no solo tiene un lugar en la cocina actual: es una de sus fuerzas m\u00e1s importantes. Representa una manera distinta de vivir la gastronom\u00eda, donde el verdadero lujo no est\u00e1 en lo inmediato, sino en aquello que se cultiva, se transforma y se comparte con calma.\u00a0<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

En un mundo donde todo parece ir en fast forward, el slow food mexicano aparece como una especie de rebeli\u00f3n silenciosa. No se trata solo de comer m\u00e1s despacio, sino de reconectar con lo que hay detr\u00e1s de cada platillo: el origen de los ingredientes, el tiempo que toma prepararlos y las manos que los transforman. Comer […]<\/p>\n","protected":false},"author":4,"featured_media":113735,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6870],"tags":[],"class_list":["post-113734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\nEl movimiento slow food y su lugar en la cocina mexicana actual - Zero Magazine<\/title>\n<meta name=\"description\" content=\"El slow food mexicano redefine la cocina actual al unir tradici\u00f3n, ingredientes locales y una nueva forma de disfrutar la gastronom\u00eda.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El movimiento slow food y su lugar en la cocina mexicana actual - Zero Magazine\" \/>\n<meta property=\"og:description\" content=\"El slow food mexicano redefine la cocina actual al unir tradici\u00f3n, ingredientes locales y una nueva forma de disfrutar la gastronom\u00eda.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/\" \/>\n<meta property=\"og:site_name\" content=\"Zero Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2026-01-20T03:57:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-20T03:57:31+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/zeromagazine.mx\/wp-content\/uploads\/2026\/01\/IMG_0999.png\" \/>\n\t<meta property=\"og:image:width\" content=\"857\" \/>\n\t<meta property=\"og:image:height\" content=\"482\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"David Morales\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"David Morales\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/\"},\"author\":{\"name\":\"David Morales\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/person\\\/9f7f1a17c60ba8e9980e3e6677aabe5a\"},\"headline\":\"El movimiento slow food y su lugar en la cocina mexicana actual\",\"datePublished\":\"2026-01-20T03:57:29+00:00\",\"dateModified\":\"2026-01-20T03:57:31+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/\"},\"wordCount\":548,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/IMG_0999.png?fit=857%2C482&ssl=1\",\"articleSection\":[\"Foodie\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/\",\"name\":\"El movimiento slow food y su lugar en la cocina mexicana actual - Zero Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/IMG_0999.png?fit=857%2C482&ssl=1\",\"datePublished\":\"2026-01-20T03:57:29+00:00\",\"dateModified\":\"2026-01-20T03:57:31+00:00\",\"description\":\"El slow food mexicano redefine la cocina actual al unir tradici\u00f3n, ingredientes locales y una nueva forma de disfrutar la gastronom\u00eda.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/#breadcrumb\"},\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/#primaryimage\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/IMG_0999.png?fit=857%2C482&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2026\\\/01\\\/IMG_0999.png?fit=857%2C482&ssl=1\",\"width\":857,\"height\":482},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2026\\\/01\\\/19\\\/slow-food-mexicano-cocina-actual\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Portada\",\"item\":\"https:\\\/\\\/zeromagazine.mx\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"El movimiento slow food y su lugar en la cocina mexicana actual\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#website\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/\",\"name\":\"Zero Magazine\",\"description\":\"\",\"publisher\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/zeromagazine.mx\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"es\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#organization\",\"name\":\"Zero Magazine\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/1.jpeg?fit=1000%2C1000&ssl=1\",\"contentUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2025\\\/11\\\/1.jpeg?fit=1000%2C1000&ssl=1\",\"width\":1000,\"height\":1000,\"caption\":\"Zero Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/instagram.com\\\/zeromagazinemx\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/person\\\/9f7f1a17c60ba8e9980e3e6677aabe5a\",\"name\":\"David Morales\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"es\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/wp-content\\\/litespeed\\\/avatar\\\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1776966186\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/wp-content\\\/litespeed\\\/avatar\\\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1776966186\",\"contentUrl\":\"https:\\\/\\\/zeromagazine.mx\\\/wp-content\\\/litespeed\\\/avatar\\\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1776966186\",\"caption\":\"David Morales\"},\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/author\\\/david\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"El movimiento slow food y su lugar en la cocina mexicana actual - Zero Magazine","description":"El slow food mexicano redefine la cocina actual al unir tradici\u00f3n, ingredientes locales y una nueva forma de disfrutar la gastronom\u00eda.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/","og_locale":"es_ES","og_type":"article","og_title":"El movimiento slow food y su lugar en la cocina mexicana actual - Zero Magazine","og_description":"El slow food mexicano redefine la cocina actual al unir tradici\u00f3n, ingredientes locales y una nueva forma de disfrutar la gastronom\u00eda.","og_url":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/","og_site_name":"Zero Magazine","article_published_time":"2026-01-20T03:57:29+00:00","article_modified_time":"2026-01-20T03:57:31+00:00","og_image":[{"width":857,"height":482,"url":"http:\/\/zeromagazine.mx\/wp-content\/uploads\/2026\/01\/IMG_0999.png","type":"image\/png"}],"author":"David Morales","twitter_card":"summary_large_image","twitter_misc":{"Escrito por":"David Morales","Tiempo de lectura":"3 minutos"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/#article","isPartOf":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/"},"author":{"name":"David Morales","@id":"https:\/\/zeromagazine.mx\/#\/schema\/person\/9f7f1a17c60ba8e9980e3e6677aabe5a"},"headline":"El movimiento slow food y su lugar en la cocina mexicana actual","datePublished":"2026-01-20T03:57:29+00:00","dateModified":"2026-01-20T03:57:31+00:00","mainEntityOfPage":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/"},"wordCount":548,"commentCount":0,"publisher":{"@id":"https:\/\/zeromagazine.mx\/#organization"},"image":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/01\/IMG_0999.png?fit=857%2C482&ssl=1","articleSection":["Foodie"],"inLanguage":"es","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/","url":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/","name":"El movimiento slow food y su lugar en la cocina mexicana actual - Zero Magazine","isPartOf":{"@id":"https:\/\/zeromagazine.mx\/#website"},"primaryImageOfPage":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/#primaryimage"},"image":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/01\/IMG_0999.png?fit=857%2C482&ssl=1","datePublished":"2026-01-20T03:57:29+00:00","dateModified":"2026-01-20T03:57:31+00:00","description":"El slow food mexicano redefine la cocina actual al unir tradici\u00f3n, ingredientes locales y una nueva forma de disfrutar la gastronom\u00eda.","breadcrumb":{"@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/#breadcrumb"},"inLanguage":"es","potentialAction":[{"@type":"ReadAction","target":["https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/"]}]},{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/#primaryimage","url":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/01\/IMG_0999.png?fit=857%2C482&ssl=1","contentUrl":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/01\/IMG_0999.png?fit=857%2C482&ssl=1","width":857,"height":482},{"@type":"BreadcrumbList","@id":"https:\/\/zeromagazine.mx\/index.php\/2026\/01\/19\/slow-food-mexicano-cocina-actual\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Portada","item":"https:\/\/zeromagazine.mx\/"},{"@type":"ListItem","position":2,"name":"El movimiento slow food y su lugar en la cocina mexicana actual"}]},{"@type":"WebSite","@id":"https:\/\/zeromagazine.mx\/#website","url":"https:\/\/zeromagazine.mx\/","name":"Zero Magazine","description":"","publisher":{"@id":"https:\/\/zeromagazine.mx\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/zeromagazine.mx\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"es"},{"@type":"Organization","@id":"https:\/\/zeromagazine.mx\/#organization","name":"Zero Magazine","url":"https:\/\/zeromagazine.mx\/","logo":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/zeromagazine.mx\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/11\/1.jpeg?fit=1000%2C1000&ssl=1","contentUrl":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/11\/1.jpeg?fit=1000%2C1000&ssl=1","width":1000,"height":1000,"caption":"Zero Magazine"},"image":{"@id":"https:\/\/zeromagazine.mx\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/instagram.com\/zeromagazinemx"]},{"@type":"Person","@id":"https:\/\/zeromagazine.mx\/#\/schema\/person\/9f7f1a17c60ba8e9980e3e6677aabe5a","name":"David Morales","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/zeromagazine.mx\/wp-content\/litespeed\/avatar\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1776966186","url":"https:\/\/zeromagazine.mx\/wp-content\/litespeed\/avatar\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1776966186","contentUrl":"https:\/\/zeromagazine.mx\/wp-content\/litespeed\/avatar\/76069d2136bfc1c37dc34815bb67ca42.jpg?ver=1776966186","caption":"David Morales"},"url":"https:\/\/zeromagazine.mx\/index.php\/author\/david\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/01\/IMG_0999.png?fit=857%2C482&ssl=1","jetpack-related-posts":[{"id":115733,"url":"https:\/\/zeromagazine.mx\/index.php\/2026\/02\/22\/slow-beauty-skincare-sklin-mexico\/","url_meta":{"origin":113734,"position":0},"title":"Slow Beauty Skincare: ritual real","author":"zeromagazinemx","date":"22 de febrero de 2026","format":false,"excerpt":"Hubo un momento en que el skincare era solo \u201clavar, hidratar y listo\u201d. Hoy no. Ahora es ese ratito en el que bajas el brillo del celular, te miras al espejo sin filtros y literalmente respiras. La piel dej\u00f3 de ser un proyecto est\u00e9tico para convertirse en algo mucho m\u00e1s\u2026","rel":"","context":"En \u00abBeauty\u00bb","block_context":{"text":"Beauty","link":"https:\/\/zeromagazine.mx\/index.php\/category\/beauty\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/1000052848-scaled.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/1000052848-scaled.jpg?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/1000052848-scaled.jpg?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/1000052848-scaled.jpg?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/02\/1000052848-scaled.jpg?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":112403,"url":"https:\/\/zeromagazine.mx\/index.php\/2025\/12\/30\/didi-food-cdmx-lucha-libre-restaurantes\/","url_meta":{"origin":113734,"position":1},"title":"DiDi Food celebra a la Ciudad de M\u00e9xico con Lucha Libre y nuevos restaurantes.","author":"David Morales","date":"30 de diciembre de 2025","format":false,"excerpt":"La Ciudad de M\u00e9xico no se explica, se vive. Es ca\u00f3tica, deliciosa, intensa y siempre en movimiento. Entre tacos, hamburguesas, fondas de barrio y propuestas nuevas que aparecen cada semana, comer en la capital es una experiencia en s\u00ed misma. Y justo por eso,\u00a0DiDi Food\u00a0decidi\u00f3 rendirle homenaje a la ciudad\u2026","rel":"","context":"En \u00abEntretenimiento\u00bb","block_context":{"text":"Entretenimiento","link":"https:\/\/zeromagazine.mx\/index.php\/category\/entretenimiento\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/12\/IMG_0720.jpeg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":90972,"url":"https:\/\/zeromagazine.mx\/index.php\/2024\/11\/15\/foodie-fest-goals-sabor-epico\/","url_meta":{"origin":113734,"position":2},"title":"\u00abFoodie Fest Goals: Sabor \u00c9pico\u00bb","author":"zeromagazinemx","date":"15 de noviembre de 2024","format":false,"excerpt":"\u00a0 Este\u00a016 y 17 de noviembre, el\u00a0Hip\u00f3dromo de las Am\u00e9ricas\u00a0se convierte en el para\u00edso foodie que toooodos est\u00e1bamos esperando. El\u00a0Food & Wine Festival 2024\u00a0llega con todo el sabor y el vibe m\u00e1s fancy para reunir a m\u00e1s de\u00a060 chefs topde M\u00e9xico y beyond, restaurantes ic\u00f3nicos, y un sinf\u00edn de experiencias\u2026","rel":"","context":"En \u00abFoodie\u00bb","block_context":{"text":"Foodie","link":"https:\/\/zeromagazine.mx\/index.php\/category\/lifestyle\/foodie\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Roberto-Alcocer-Headshot-LA-TIMES.jpeg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Roberto-Alcocer-Headshot-LA-TIMES.jpeg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Roberto-Alcocer-Headshot-LA-TIMES.jpeg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Roberto-Alcocer-Headshot-LA-TIMES.jpeg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Roberto-Alcocer-Headshot-LA-TIMES.jpeg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":110889,"url":"https:\/\/zeromagazine.mx\/index.php\/2025\/11\/20\/didi-food-en-el-ring-cdmx\/","url_meta":{"origin":113734,"position":3},"title":"DiDi Food y la lucha libre: una mezcla muy chilanga","author":"David Morales","date":"20 de noviembre de 2025","format":false,"excerpt":"La Ciudad de M\u00e9xico vibra sola: es diversa, enorme, imposible de encasillar. Y entre todo ese caos delicioso, DiDi Food se ha convertido en una parte esencial del d\u00eda a d\u00eda chilangx: la app que conecta barrios, sazones, antojos nocturnos, comfort food, garnachas legendarias y cocina moderna sin que tengas\u2026","rel":"","context":"En \u00abFoodie\u00bb","block_context":{"text":"Foodie","link":"https:\/\/zeromagazine.mx\/index.php\/category\/lifestyle\/foodie\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/11\/DL_PRENSA-42-scaled.jpeg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/11\/DL_PRENSA-42-scaled.jpeg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/11\/DL_PRENSA-42-scaled.jpeg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/11\/DL_PRENSA-42-scaled.jpeg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/11\/DL_PRENSA-42-scaled.jpeg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":90939,"url":"https:\/\/zeromagazine.mx\/index.php\/2024\/11\/15\/anaisa-guevara-sabor-en-food-wine\/","url_meta":{"origin":113734,"position":4},"title":"Anaisa Guevara: Sabor en Food & Wine","author":"zeromagazinemx","date":"15 de noviembre de 2024","format":false,"excerpt":"\u00a1El Food & Wine Festival 2024 est\u00e1 a la vuelta de la esquina y va a ser un evento epic! Si eres de esos que viven por la comida, los buenos vinos y las experiencias \u00fanicas, este es el plan que no te puedes perder. Imagina una explosi\u00f3n de sabores,\u2026","rel":"","context":"En \u00abFoodie\u00bb","block_context":{"text":"Foodie","link":"https:\/\/zeromagazine.mx\/index.php\/category\/lifestyle\/foodie\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/image-44-736x411-1.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/image-44-736x411-1.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/image-44-736x411-1.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/image-44-736x411-1.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":100044,"url":"https:\/\/zeromagazine.mx\/index.php\/2025\/03\/28\/tacos-para-todo-el-gusto\/","url_meta":{"origin":113734,"position":5},"title":"Tacos Para El Gusto","author":"David Morales","date":"28 de marzo de 2025","format":false,"excerpt":"Amix, si algo nos une en M\u00e9xico es el amor por los tacos. No importa si eres team pastor, barbacoa o de los que se lanzan por unos dorados bien crujientes, la neta es que los tacos siempre est\u00e1n ah\u00ed para salvar el d\u00eda. Y no es broma cuando digo\u2026","rel":"","context":"En \u00abFoodie\u00bb","block_context":{"text":"Foodie","link":"https:\/\/zeromagazine.mx\/index.php\/category\/lifestyle\/foodie\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/03\/Easy-Beef-Tacos-with-Fresh-Salsa-Recipe.jpeg?fit=736%2C736&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/03\/Easy-Beef-Tacos-with-Fresh-Salsa-Recipe.jpeg?fit=736%2C736&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/03\/Easy-Beef-Tacos-with-Fresh-Salsa-Recipe.jpeg?fit=736%2C736&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2025\/03\/Easy-Beef-Tacos-with-Fresh-Salsa-Recipe.jpeg?fit=736%2C736&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"builder_content":"","_links":{"self":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/113734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/comments?post=113734"}],"version-history":[{"count":2,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/113734\/revisions"}],"predecessor-version":[{"id":113739,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/113734\/revisions\/113739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/media\/113735"}],"wp:attachment":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/media?parent=113734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/categories?post=113734"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/tags?post=113734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}