{"id":84223,"date":"2024-09-20T19:48:15","date_gmt":"2024-09-20T17:48:15","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=84223"},"modified":"2024-09-20T20:00:08","modified_gmt":"2024-09-20T18:00:08","slug":"pan-de-la-abuela-nivel-chef","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2024\/09\/20\/pan-de-la-abuela-nivel-chef\/","title":{"rendered":"\u00abPan de la Abuela: Nivel Chef\u00bb"},"content":{"rendered":"<p>A ver, si alguna vez has escuchado del Valle de Guadalupe, sabr\u00e1s que es the place en M\u00e9xico cuando se trata de vinos fancy y comida top tier. Pero, \u00bfsab\u00edas que uno de los chefs m\u00e1s legendarios de la regi\u00f3n, Roberto Alcocer, no solo tiene un restaurante con estrella Michelin, sino que tambi\u00e9n hornea un pan que es como un abrazo en forma de carbohidrato? Spoiler: lo saca de la receta OG de su abuela. S\u00ed, esa receta que huele a nostalgia y te hace recordar las mejores vibes de cuando tu abuela cocinaba para toda la familia.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Donde lo Tradicional y lo Gourmet se Encuentran<\/h2>\n\n\n\n<p>Antes de entrar de lleno en esta receta de pan (que btw, te va a cambiar la vida), hablemos de lo que hace especial al chef Roberto y su restaurante Valle. Si no sab\u00edas, este lugar es uno de esos spots donde entras y todo tiene clase, pero tambi\u00e9n sientes como si estuvieras en una reuni\u00f3n familiar, chill y a gusto. Est\u00e1 ubicado en el Valle de Guadalupe, la regi\u00f3n vin\u00edcola m\u00e1s famosa del norte de M\u00e9xico, con unos wines que te van a hacer sentir fancy, sin tener que exagerar.<\/p>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\n     crossorigin=\"anonymous\"><\/script>\n<ins class=\"adsbygoogle\"\n     style=\"display:block; text-align:center;\"\n     data-ad-layout=\"in-article\"\n     data-ad-format=\"fluid\"\n     data-ad-client=\"ca-pub-5499304793904745\"\n     data-ad-slot=\"5994863093\"><\/ins>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script>\n\n\n\n<p><\/p>\n\n\n\n<p>Roberto Alcocer ha logrado algo que pocos chefs consiguen: mantener las ra\u00edces de la cocina tradicional mexicana, pero mezclarlas con lo m\u00e1s top de la cocina contempor\u00e1nea. O sea, \u00e9l s\u00ed te sirve platillos que podr\u00edan estar en la mesa de la realeza, pero con ese sabor que te recuerda a la comida de la abuela.<\/p>\n\n\n\n<p><strong>Y hablando de la abuela\u2026 el pan que es la estrella oculta del Valle<\/strong><\/p>\n\n\n\n<p>Obviamente, los chefs siempre tienen sus secretos, y el de Roberto es que despu\u00e9s del quinto tiempo en su men\u00fa degustaci\u00f3n, llega una joyita inesperada: <strong>pan de jud\u00edas negras<\/strong>. Y este pan no es cualquier cosa; es la receta de la abuela del chef, y la sirve todos los d\u00edas en su restaurante, reci\u00e9n horneadito y listo para hacerte suspirar.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1066\" height=\"1600\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/09\/unnamed-28.jpg?resize=1066%2C1600&#038;ssl=1\" alt=\"Descubre la magia de Valle, el restaurante de Roberto Alcocer en el Valle de Guadalupe, donde la cocina mexicana se fusiona con exquisitos vinos. Disfruta de un men\u00fa degustaci\u00f3n de ocho tiempos y aprende a preparar el delicioso Pan de Jud\u00edas Negras, un homenaje a la tradici\u00f3n familiar. \u00a1Ven y vive una experiencia culinaria \u00fanica!\" class=\"wp-image-84224\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/09\/unnamed-28.jpg?w=1066&amp;ssl=1 1066w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/09\/unnamed-28.jpg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/09\/unnamed-28.jpg?resize=682%2C1024&amp;ssl=1 682w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/09\/unnamed-28.jpg?resize=768%2C1153&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/09\/unnamed-28.jpg?resize=1023%2C1536&amp;ssl=1 1023w\" sizes=\"(max-width: 1066px) 100vw, 1066px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<p>\u00bfTe imaginas? Est\u00e1s disfrutando de una experiencia Michelin, ya probaste cinco platillos que parecen obras de arte y, de la nada, te llega este pan calientito que tiene la vibra m\u00e1s aut\u00e9ntica y casera que puedas imaginar. <\/p>\n\n\n\n<p><strong> \u00bfQu\u00e9 rollo con esta receta?<\/strong><\/p>\n\n\n\n<p>Ahora s\u00ed, let\u2019s talk about the real deal: el pan de jud\u00edas negras. Cuando piensas en <strong>pan<\/strong>, seguro visualizas el t\u00edpico bolillo o algo por el estilo, pero este es diferente. El twist est\u00e1 en que tiene alubias refritas en la masa, lo que le da un sabor s\u00faper especial y una textura esponjosa, que, honestly, es el match perfecto para acompa\u00f1ar los vinos del Valle.<\/p>\n\n\n\n<p>Aqu\u00ed te dejo la receta para que t\u00fa tambi\u00e9n puedas sentirte como un chef con estrella Michelin en casa. \u00bfListo? Porque se viene.<\/p>\n\n\n\n<p><strong>Ingredientes:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1350 g de harina <\/li>\n\n\n\n<li>2.5 cucharadas de sal<\/li>\n\n\n\n<li>30 g de az\u00facar <\/li>\n\n\n\n<li>21 g de levadura instant\u00e1nea<\/li>\n\n\n\n<li>720 g de agua <\/li>\n\n\n\n<li>1200 g de alubias refritas<\/li>\n<\/ul>\n\n\n\n<p><strong>Preparaci\u00f3n:<\/strong><\/p>\n\n\n\n<p><strong>Paso 1<\/strong>: Pon toda la harina, la levadura, el az\u00facar, la sal y las alubias refritas en una batidora. Usa el gancho amasador porque vamos a hacer esto bien pro. Dale 5 minutos a velocidad baja, mientras calientas el agua hasta que est\u00e9 tibia. Cuando est\u00e9 ready, le echas el agua y mezclas todo hasta que tengas una masa bien smooth.<\/p>\n\n\n\n<p><strong>Paso 2<\/strong>: S\u00fabele la velocidad a tu batidora (media-alta) y d\u00e9jala trabajar por 15 minutos. S\u00ed, parece mucho, pero conf\u00eda en el proceso. Despu\u00e9s, deja que la masa descanse por otros 15 minutos. Y mientras esperas, pues puedes ir sirvi\u00e9ndote una copa de vino (hey, estamos en modo Valle).<\/p>\n\n\n\n<p><strong>Paso 3<\/strong>: Divide la masa en bolitas de 1.5 kg. Suena heavy, pero este pan es para compartir, as\u00ed que no te preocupes.<\/p>\n\n\n\n<p><strong>Paso 4<\/strong>: Coloca papel de pergamino en una bandeja para hornear, pon tus panecillos dejando espacio entre ellos (para que crezcan bien bonitos) y c\u00fabrelos con un pa\u00f1o de rizo o pl\u00e1stico. Lo importante aqu\u00ed es que nada toque los panes directamente.<\/p>\n\n\n\n<p><strong>Paso 5<\/strong>: Deja que los panes reposen en un lugar c\u00e1lido por unos 15-25 minutos, hasta que doblen su tama\u00f1o. B\u00e1sicamente, vas a ver c\u00f3mo la magia sucede.<\/p>\n\n\n\n<p><strong>Paso 6<\/strong>: \u00a1Hora de hornear! Ponlos en el horno a 180\u00ba C por 30 minutos, o hasta que est\u00e9n doraditos. Haz la prueba del palillo o el cuchillo; si sale limpio, ya est\u00e1. Deja enfriar un poquito (si puedes resistirte) y listo. Enjoy el pan que te har\u00e1 sentir en el restaurante Valle, pero desde tu casa.<\/p>\n\n\n\n<p><strong>\u00bfPor qu\u00e9 este pan es todo un vibe?<\/strong><\/p>\n\n\n\n<p>Honestly, este pan no es solo <strong>comida<\/strong>; es un pedacito de historia, de esos momentos en la cocina de la abuela que ahora llega a una cocina con <strong>estrella Michelin<\/strong>. Es un ejemplo perfecto de c\u00f3mo lo tradicional puede coexistir con lo gourmet y que lo casero, cuando se hace con amor, puede ser lo m\u00e1s top que hay.<\/p>\n\n\n\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-5499304793904745\"\r\n     crossorigin=\"anonymous\"><\/script>\r\n<ins class=\"adsbygoogle\"\r\n     style=\"display:block; text-align:center;\"\r\n     data-ad-layout=\"in-article\"\r\n     data-ad-format=\"fluid\"\r\n     data-ad-client=\"ca-pub-5499304793904745\"\r\n     data-ad-slot=\"5994863093\"><\/ins>\r\n<script>\r\n     (adsbygoogle = window.adsbygoogle || []).push({});\r\n<\/script>\n\n\n\n<p><\/p>\n\n\n\n<p>As\u00ed que, la pr\u00f3xima vez que quieras impresionar en una cena o simplemente consentirte, dale un try a esta receta. Y si tienes la oportunidad de ir al restaurante Valle, no dudes en probar este pan directamente de las manos del <strong>chef Roberto Alcocer<\/strong>. Porque una cosa es hacerlo t\u00fa, pero otra muy diferente es vivir la experiencia completa con el maridaje de vinos y esas vistas al mar.<\/p>\n\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-84223\" data-postid=\"84223\" class=\"themify_builder_content themify_builder_content-84223 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->","protected":false},"excerpt":{"rendered":"<p>A ver, si alguna vez has escuchado del Valle de Guadalupe, sabr\u00e1s que es the place en M\u00e9xico cuando se trata de vinos fancy y comida top tier. Pero, \u00bfsab\u00edas que uno de los chefs m\u00e1s legendarios de la regi\u00f3n, Roberto Alcocer, no solo tiene un restaurante con estrella Michelin, sino que tambi\u00e9n hornea un [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":84224,"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":[7141,10401,10400],"class_list":["post-84223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-chef-roberto-alcocer","tag-pan-de-judias-negras","tag-valle-de-guadalupe","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;Pan de la Abuela: Nivel Chef&quot; - Zero Magazine<\/title>\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\/2024\/09\/20\/pan-de-la-abuela-nivel-chef\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&quot;Pan de la Abuela: Nivel Chef&quot; - Zero Magazine\" \/>\n<meta property=\"og:description\" content=\"A ver, si alguna vez has escuchado del Valle de Guadalupe, sabr\u00e1s que es the place en M\u00e9xico cuando se trata de vinos fancy y comida top tier. 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Nuestro chef favorito, Roberto Alcocer, est\u00e1 a punto de tener otro momento \u00e9pico en su carrera. Es conocido por su habilidad incre\u00edble en la cocina mexicana moderna y est\u00e1 a punto de hacer historia otra vez. 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Su genialidad en la\u2026","rel":"","context":"En \u00abBlog\u00bb","block_context":{"text":"Blog","link":"https:\/\/zeromagazine.mx\/index.php\/category\/blog\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/03\/ALCOCER-001-scaled.jpg?fit=1200%2C800&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/03\/ALCOCER-001-scaled.jpg?fit=1200%2C800&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/03\/ALCOCER-001-scaled.jpg?fit=1200%2C800&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/03\/ALCOCER-001-scaled.jpg?fit=1200%2C800&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/03\/ALCOCER-001-scaled.jpg?fit=1200%2C800&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_sharing_enabled":true,"builder_content":"","_links":{"self":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/84223","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/comments?post=84223"}],"version-history":[{"count":17,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/84223\/revisions"}],"predecessor-version":[{"id":84245,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/posts\/84223\/revisions\/84245"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/media\/84224"}],"wp:attachment":[{"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/media?parent=84223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/categories?post=84223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zeromagazine.mx\/index.php\/wp-json\/wp\/v2\/tags?post=84223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}