{"id":90902,"date":"2024-11-15T19:41:10","date_gmt":"2024-11-15T18:41:10","guid":{"rendered":"https:\/\/zeromagazine.mx\/?p=90902"},"modified":"2024-11-15T19:41:11","modified_gmt":"2024-11-15T18:41:11","slug":"mexico-sabe-pro-tradicion-y-sabor","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2024\/11\/15\/mexico-sabe-pro-tradicion-y-sabor\/","title":{"rendered":"\u00abM\u00e9xico Sabe Pro: Tradici\u00f3n y Sabor\u00bb"},"content":{"rendered":"<!--themify_builder_content-->\n<div id=\"themify_builder_content-90902\" data-postid=\"90902\" class=\"themify_builder_content themify_builder_content-90902 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n\n\n<p>El 16 de noviembre no es un d\u00eda cualquiera; es&nbsp;<strong>el d\u00eda en que la comida mexicana se lleva todos los reflectores<\/strong>. O sea, no solo hablamos de tacos, enchiladas o mole (que s\u00ed, son una delicia), sino de toda la riqueza cultural, hist\u00f3rica y emocional que esta cocina representa. Esta fecha es&nbsp;<strong>el D\u00eda de la Gastronom\u00eda Mexicana<\/strong>, y m\u00e1s que una excusa para comer rico, es un momento para celebrar una tradici\u00f3n reconocida como&nbsp;<strong>Patrimonio Cultural Inmaterial de la Humanidad<\/strong>&nbsp;por la UNESCO. Literal, el mundo entero nos aplaude.&nbsp;<\/p>\n\n\n\n<p>En este d\u00eda, chefs, restaurantes y amantes de la cocina se ponen las pilas para resaltar la grandeza de los sabores mexicanos. Entre las estrellas de este escenario tenemos a dos joyitas:&nbsp;<strong>Almoraduz<\/strong>, en Puerto Escondido, Oaxaca, y&nbsp;<strong>Siembra Comedor y Taquer\u00eda<\/strong>, en Polanco, Ciudad de M\u00e9xico. Ambos no solo est\u00e1n recomendados en la Gu\u00eda Michelin 2024 (s\u00ed, esa s\u00faper gu\u00eda foodie), sino que tambi\u00e9n son un ejemplo de c\u00f3mo mezclar tradici\u00f3n, innovaci\u00f3n y conciencia ambiental.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Almoraduz: El arte culinario en el para\u00edso oaxaque\u00f1o<\/strong><\/h3>\n\n\n\n<p>Si alguna vez so\u00f1aste con comer mientras escuchas el sonido del mar,&nbsp;<strong>Almoraduz<\/strong>&nbsp;es el lugar perfecto. Este restaurante, fundado en 2013 por los chefs&nbsp;<strong>Quetzalc\u00f3atl Zurita<\/strong>&nbsp;y&nbsp;<strong>Shalxaly Mac\u00edas<\/strong>, no es solo un restaurante; es una experiencia que fusiona&nbsp;<strong>lo mejor de la cocina oaxaque\u00f1a tradicional<\/strong>&nbsp;con un toque de autor. Aqu\u00ed no solo comes, sino que sientes que cada bocado cuenta una historia.&nbsp;<\/p>\n\n\n\n<p>En Almoraduz, los ingredientes locales son las verdaderas estrellas. \u00bfSab\u00edas que Oaxaca es conocido por su ma\u00edz, sus chiles y su chocolate? Bueno, pues aqu\u00ed los transforman en platos que parecen arte. Por ejemplo, su men\u00fa incluye reinterpretaciones de recetas tradicionales con un twist moderno, usando t\u00e9cnicas de todo el mundo. Es como si tus abuelas cocineras hubieran hecho un collab con un chef internacional.\u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"374\" height=\"466\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Captura-de-pantalla-2024-11-15-a-las-12.26.09.png?resize=374%2C466&#038;ssl=1\" alt=\"\" class=\"wp-image-90903\" style=\"width:1451px;height:auto\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Captura-de-pantalla-2024-11-15-a-las-12.26.09.png?w=374&amp;ssl=1 374w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Captura-de-pantalla-2024-11-15-a-las-12.26.09.png?resize=241%2C300&amp;ssl=1 241w\" sizes=\"(max-width: 374px) 100vw, 374px\" \/><\/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>Adem\u00e1s, Almoraduz no es solo sobre el sabor; tambi\u00e9n tiene un enfoque&nbsp;<strong>s\u00faper consciente<\/strong>. Los chefs trabajan directamente con productores locales para asegurarse de que los ingredientes sean frescos, sostenibles y de comercio justo. As\u00ed que cada platillo que pruebas no solo es delicioso, sino que tambi\u00e9n tiene un impacto positivo en la comunidad y el medio ambiente.&nbsp;<\/p>\n\n\n\n<p>Su ubicaci\u00f3n en Puerto Escondido lo hace m\u00e1s especial. Este spot en la costa del Pac\u00edfico no solo es famoso por sus playas y surf, sino tambi\u00e9n por su vibrante escena gastron\u00f3mica. As\u00ed que, si est\u00e1s planeando tus pr\u00f3ximas vacaciones, ya sabes d\u00f3nde hacer una parada obligatoria.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Siembra, comedor y taquer\u00eda: Polanco con sabor a tradici\u00f3n<\/strong><\/h3>\n\n\n\n<p>Ahora v\u00e1monos al coraz\u00f3n de la Ciudad de M\u00e9xico, donde&nbsp;<strong>Siembra Comedor y Taquer\u00eda<\/strong>&nbsp;est\u00e1 conquistando paladares desde 2022. Este lugar es como ese amigo que siempre te sorprende porque tiene todo: estilo, alma y buen saz\u00f3n.&nbsp;<\/p>\n\n\n\n<p>El concepto detr\u00e1s de Siembra es una oda al&nbsp;<strong>ma\u00edz criollo mexicano<\/strong>, ese ingrediente b\u00e1sico que ha alimentado generaciones. Los fundadores,&nbsp;<strong>Mej\u00eda y Montero<\/strong>, hicieron un trabajo espectacular rescatando variedades de ma\u00edz que estaban en peligro de desaparecer. \u00bfY qu\u00e9 hicieron con eso? Crear un men\u00fa que celebra los sabores aut\u00e9nticos de M\u00e9xico, conectando a los agricultores con los comensales a trav\u00e9s de cada platillo.&nbsp;<\/p>\n\n\n\n<p>Lo cool de Siembra es que no solo se trata de comer tacos, sino de&nbsp;<strong>promover una cocina sostenible<\/strong>. Aqu\u00ed todo es de temporada y de bajo impacto ambiental. Adem\u00e1s, trabajan con productores locales bajo principios de comercio justo, lo que significa que est\u00e1s apoyando a las comunidades mientras te das un gustito. \u00bfHay algo m\u00e1s chido que eso?&nbsp;<\/p>\n\n\n\n<p>Y si pensabas que esto solo era para los puristas de la gastronom\u00eda, guess what: Siembra combina su enfoque tradicional con un toque moderno que encanta a cualquiera. Es como el equilibrio perfecto entre lo old school y lo trendy.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>La cocina mexicana: mucho m\u00e1s que comida<\/strong><\/h3>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"494\" height=\"628\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Captura-de-pantalla-2024-11-15-a-las-12.26.40.png?resize=494%2C628&#038;ssl=1\" alt=\"\" class=\"wp-image-90906\" style=\"width:1451px;height:auto\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Captura-de-pantalla-2024-11-15-a-las-12.26.40.png?w=494&amp;ssl=1 494w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Captura-de-pantalla-2024-11-15-a-las-12.26.40.png?resize=236%2C300&amp;ssl=1 236w\" sizes=\"(max-width: 494px) 100vw, 494px\" \/><\/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>El D\u00eda de la Gastronom\u00eda Mexicana no solo se trata de probar platillos deliciosos; es una oportunidad para reflexionar sobre lo que significa esta cocina. En M\u00e9xico, la comida es cultura, historia y amor. Es el mole que se cocina por horas, los tamales que se comparten en familia, el pozole que une a todos en la mesa. Y tambi\u00e9n es innovaci\u00f3n, como lo muestran lugares como Almoraduz y Siembra.&nbsp;<\/p>\n\n\n\n<p>Adem\u00e1s, en un mundo donde cada vez somos m\u00e1s conscientes de nuestro impacto ambiental, la cocina mexicana nos recuerda la importancia de honrar nuestras ra\u00edces mientras cuidamos el planeta. Es un recordatorio de que comer no es solo un placer, sino tambi\u00e9n una responsabilidad.&nbsp;<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>\u00a1Celebra como un foodie pro!<\/strong><\/h3>\n\n\n\n<p>Si quieres celebrar este d\u00eda como se debe, aqu\u00ed te van unos tips:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Explora lugares locales<\/strong>: Aunque Almoraduz y Siembra son top, tambi\u00e9n hay miles de lugares peque\u00f1os que hacen magia con ingredientes locales.<\/li>\n\n\n\n<li><strong>Cocina en casa<\/strong>: Prueba una receta tradicional como enchiladas o chiles en nogada. Le pones tu toque personal y listo.<\/li>\n\n\n\n<li><strong>Apoya a productores locales<\/strong>: Busca mercados o tianguis donde vendan productos frescos y org\u00e1nicos.<\/li>\n\n\n\n<li><strong>Comparte en redes<\/strong>: Porque obvio, si no lo posteas, no cuenta.\u00a0<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Porque M\u00e9xico sabe a tradici\u00f3n y futuro<\/strong><\/h3>\n\n\n\n<p>El D\u00eda de la Gastronom\u00eda Mexicana es m\u00e1s que una fecha; es un statement de orgullo, sabor y cultura. Ya sea en un restaurante Michelin o en una fondita de barrio, la cocina mexicana siempre tiene algo especial que ofrecer. As\u00ed que ya sabes, este 16 de noviembre, dale un abrazo a la gastronom\u00eda mexicana o mejor a\u00fan, \u00a1dale un mordisco!<\/p>","protected":false},"excerpt":{"rendered":"<p>El 16 de noviembre no es un d\u00eda cualquiera; es&nbsp;el d\u00eda en que la comida mexicana se lleva todos los reflectores. O sea, no solo hablamos de tacos, enchiladas o mole (que s\u00ed, son una delicia), sino de toda la riqueza cultural, hist\u00f3rica y emocional que esta cocina representa. Esta fecha es&nbsp;el D\u00eda de la [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":90906,"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":[11629,11632,7540],"class_list":["post-90902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-dia-de-la-gastronomia-mexicana","tag-guia-michelin-2024","tag-restaurantes","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 v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;M\u00e9xico Sabe Pro: Tradici\u00f3n y Sabor&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\/11\/15\/mexico-sabe-pro-tradicion-y-sabor\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"&quot;M\u00e9xico Sabe Pro: Tradici\u00f3n y Sabor&quot; - Zero Magazine\" \/>\n<meta property=\"og:description\" content=\"El 16 de noviembre no es un d\u00eda cualquiera; es&nbsp;el d\u00eda en que la comida mexicana se lleva todos los reflectores. O sea, no solo hablamos de tacos, enchiladas o mole (que s\u00ed, son una delicia), sino de toda la riqueza cultural, hist\u00f3rica y emocional que esta cocina representa. Esta fecha es&nbsp;el D\u00eda de la [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/zeromagazine.mx\/index.php\/2024\/11\/15\/mexico-sabe-pro-tradicion-y-sabor\/\" \/>\n<meta property=\"og:site_name\" content=\"Zero Magazine\" \/>\n<meta property=\"article:published_time\" content=\"2024-11-15T18:41:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-11-15T18:41:11+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/zeromagazine.mx\/wp-content\/uploads\/2024\/11\/Captura-de-pantalla-2024-11-15-a-las-12.26.40.png\" \/>\n\t<meta property=\"og:image:width\" content=\"494\" \/>\n\t<meta property=\"og:image:height\" content=\"628\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"zeromagazinemx\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"zeromagazinemx\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/11\\\/15\\\/mexico-sabe-pro-tradicion-y-sabor\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/11\\\/15\\\/mexico-sabe-pro-tradicion-y-sabor\\\/\"},\"author\":{\"name\":\"zeromagazinemx\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#\\\/schema\\\/person\\\/9aed9f33a7c39af3a348b86d723f7773\"},\"headline\":\"\u00abM\u00e9xico Sabe Pro: Tradici\u00f3n y Sabor\u00bb\",\"datePublished\":\"2024-11-15T18:41:10+00:00\",\"dateModified\":\"2024-11-15T18:41:11+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/11\\\/15\\\/mexico-sabe-pro-tradicion-y-sabor\\\/\"},\"wordCount\":1005,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/11\\\/15\\\/mexico-sabe-pro-tradicion-y-sabor\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/i0.wp.com\\\/zeromagazine.mx\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/Captura-de-pantalla-2024-11-15-a-las-12.26.40.png?fit=494%2C628&ssl=1\",\"keywords\":[\"D\u00eda de la Gastronom\u00eda Mexicana\",\"Gu\u00eda Michelin 2024\",\"Restaurantes\"],\"articleSection\":[\"Foodie\"],\"inLanguage\":\"es\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/11\\\/15\\\/mexico-sabe-pro-tradicion-y-sabor\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/11\\\/15\\\/mexico-sabe-pro-tradicion-y-sabor\\\/\",\"url\":\"https:\\\/\\\/zeromagazine.mx\\\/index.php\\\/2024\\\/11\\\/15\\\/mexico-sabe-pro-tradicion-y-sabor\\\/\",\"name\":\"\\\"M\u00e9xico Sabe Pro: Tradici\u00f3n y Sabor\\\" - 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