{"id":87599,"date":"2024-10-21T01:52:39","date_gmt":"2024-10-20T23:52:39","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=87599"},"modified":"2024-10-21T01:52:41","modified_gmt":"2024-10-20T23:52:41","slug":"zubieta-sabores-con-historia","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2024\/10\/21\/zubieta-sabores-con-historia\/","title":{"rendered":"Zubieta: Sabores con historia"},"content":{"rendered":"<!--themify_builder_content-->\n<div id=\"themify_builder_content-87599\" data-postid=\"87599\" class=\"themify_builder_content themify_builder_content-87599 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n\n\n<p class=\"wp-block-paragraph\">Amix, hoy les vengo a contar sobre alguien que est\u00e1 revolucionando la escena culinaria en M\u00e9xico. El chef Hugo Soto, con tan solo algunos a\u00f1os en el radar, ya se ha convertido en un referente de la gastronom\u00eda. En 2023, el Senado de la Rep\u00fablica lo reconoci\u00f3 como uno de los \u201cInnovadores Culinarios\u201d en su premiaci\u00f3n de Sabores con Historia. \u00bfQu\u00e9 significa esto? Que Hugo y su equipo en Cosecha Taller de Cocina, un restaurante que encuentras en la capital de Zacatecas, han hecho de la cocina tradicional de su estado una aut\u00e9ntica obra de arte.<\/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<h2 class=\"wp-block-heading\">Cosecha: Innovaci\u00f3n con ra\u00edces<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Primero que nada, \u00bfpor qu\u00e9 es tan especial lo que hace Hugo? Bueno, junto con su esposa y socia, Jess Enriquez, han dedicado tiempo y esfuerzo a investigar las recetas tradicionales de Zacatecas, esas que pasan de generaci\u00f3n en generaci\u00f3n. Pero no se quedaron ah\u00ed, las han transformado con t\u00e9cnicas modernas, haciendo que los sabores de siempre brillen m\u00e1s que nunca. Amix, no estamos hablando de cualquier cocina, sino de una propuesta que enaltece la calidad del producto y las t\u00e9cnicas que, de verdad, marcan la diferencia. Hugo y Jess han puesto a Zacatecas en el mapa gastron\u00f3mico de M\u00e9xico y, honestamente, \u00a1eso tiene todo el m\u00e9rito!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1165\" height=\"1747\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2013-scaled.jpeg?resize=1165%2C1747&#038;ssl=1\" alt=\"\" class=\"wp-image-87600\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2013-scaled.jpeg?w=1707&amp;ssl=1 1707w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2013-scaled.jpeg?resize=200%2C300&amp;ssl=1 200w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2013-scaled.jpeg?resize=683%2C1024&amp;ssl=1 683w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2013-scaled.jpeg?resize=768%2C1152&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2013-scaled.jpeg?resize=1024%2C1536&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2013-scaled.jpeg?resize=1365%2C2048&amp;ssl=1 1365w\" sizes=\"(max-width: 1165px) 100vw, 1165px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Zubieta y Hugo: colaboraci\u00f3n de ensue\u00f1o<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Por otro lado, si est\u00e1s en CDMX (como yo), te tengo buenas noticias. Durante octubre y noviembre, Hugo Soto est\u00e1 colaborando con Zubieta Cocina Mexicana Contempor\u00e1nea, un restaurante que se encuentra en El Palacio de Hierro Coyoac\u00e1n. La propuesta es delicious y rinde homenaje a los productos locales de M\u00e9xico, adem\u00e1s de inspirarse en la vibra cosmopolita de los restaurantes neoyorquinos. El men\u00fa est\u00e1 lleno de sorpresas, como la torta de chorizo de malpaso o los tacos de pulpo. Si te animas a probarlo, no olvides maridar tu plato con uno de los vinos nacionales que ofrecen. Literal, la experiencia completa.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1165\" height=\"1165\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2011-scaled.jpeg?resize=1165%2C1165&#038;ssl=1\" alt=\"\" class=\"wp-image-87601\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2011-scaled.jpeg?w=2560&amp;ssl=1 2560w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2011-scaled.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2011-scaled.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2011-scaled.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2011-scaled.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2011-scaled.jpeg?resize=1536%2C1536&amp;ssl=1 1536w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2011-scaled.jpeg?resize=2048%2C2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2011-scaled.jpeg?w=2330 2330w\" sizes=\"(max-width: 1165px) 100vw, 1165px\" \/><\/figure>\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<h2 class=\"wp-block-heading\">M\u00e1s que cocina<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Adem\u00e1s, es importante recordar que lo que hace tan especial a Hugo Soto no es solo su capacidad de crear platos incre\u00edbles, sino c\u00f3mo cuida cada detalle. Desde los ingredientes hasta la presentaci\u00f3n, todo est\u00e1 pensado para ofrecer lo mejor de la cocina mexicana. No por nada recibi\u00f3 el reconocimiento del Senado, \u00bfverdad? Si tienes oportunidad, no dudes en ir a Zacatecas a conocer su restaurante, Cosecha Taller de Cocina. Y si est\u00e1s en la Ciudad de M\u00e9xico, ya sabes, el men\u00fa de Zubieta es la opci\u00f3n ideal para que pruebes de lo que hablo.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1165\" height=\"1165\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2014-1-scaled.jpeg?resize=1165%2C1165&#038;ssl=1\" alt=\"\" class=\"wp-image-87603\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2014-1-scaled.jpeg?w=2560&amp;ssl=1 2560w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2014-1-scaled.jpeg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2014-1-scaled.jpeg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2014-1-scaled.jpeg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2014-1-scaled.jpeg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2014-1-scaled.jpeg?resize=1536%2C1536&amp;ssl=1 1536w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2014-1-scaled.jpeg?resize=2048%2C2048&amp;ssl=1 2048w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/10\/IMG_2014-1-scaled.jpeg?w=2330 2330w\" sizes=\"(max-width: 1165px) 100vw, 1165px\" \/><\/figure>\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 class=\"wp-block-paragraph\">Finalmente, amix, no me queda m\u00e1s que decirles que Hugo Soto es uno de esos chefs que hay que seguir de cerca. Su pasi\u00f3n por lo que hace y su compromiso con los sabores tradicionales nos recuerdan que la comida es m\u00e1s que solo alimentarnos, es una experiencia que conecta el pasado con el presente. As\u00ed que ya saben, si quieren vivir una experiencia gastron\u00f3mica inolvidable, prueben los sabores con historia de Hugo Soto.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Puedes checar m\u00e1s sobre su colaboraci\u00f3n en Zubiet<a href=\"https:\/\/www.elpalaciodehierro.com\/restaurantes\/zubieta\/reservaciones-zubieta.html?srsltid=AfmBOop8JQA_2LWrRQwG8CPAWK3FVavoMfdzyBr7oVhFkETbXwNhEI5k\">a aqu<\/a>\u00ed. \u00a1No te lo pierdas!<\/p>","protected":false},"excerpt":{"rendered":"<p>Amix, hoy les vengo a contar sobre alguien que est\u00e1 revolucionando la escena culinaria en M\u00e9xico. El chef Hugo Soto, con tan solo algunos a\u00f1os en el radar, ya se ha convertido en un referente de la gastronom\u00eda. En 2023, el Senado de la Rep\u00fablica lo reconoci\u00f3 como uno de los \u201cInnovadores Culinarios\u201d en su [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":87604,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[6870],"tags":[8010,350,11020],"class_list":["post-87599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-gastronomia-3","tag-palacio-de-hierro","tag-zubieta","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 v28.4 - 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