Mexican chefs show off their skills at this year's young chef talent search

Maize, cacao, tomato, herbs and avocado are just some of the ingredients used by six talented Mexican chefs: Gabriela Ruiz, from Gourmet MX; Hugo Mora, from the restaurant Frida Kahlo; Daniel Nates, from Maizal; Fernando Hernández, from Moyuelo; Luis Chiu, from Asian Bay; and Santiago Muñoz, from Fonda Mayora. The Mexican chefs and finalists of the S. Pellegrino® Young Chef Talent Search showed off their talent and special touch as part of the event that paid homage to Mexico's cuisine.

During the brunch, which was held at the Casa de la Bola Museum in Mexico City, the chefs took diners on a journey of flavors and textures with their take on dishes from all over Mexico and which included octopus served over dry pork rinds garnished with a tamarind reduction, carnitas, blue maize chalupas with shrimp confit and mini buns with “al pastor” pork belly.

Each cook was assigned their own station where they worked to present their creations. There, guests enjoyed other dishes such as fried dumplings filled with cochinita pibil, crab sopes with pork style beans, shrimp green pozole, duck barbacoa, and cream of cilantro blossoms.

Gabriela Ruiz included as part of her menu a cold cacao drink, Luis Chiu added a sweet touch to his three-texture banana cake and Daniel Nates surprised guests with a blue corn ice-cream cone and bacon popcorn. Daniel Nates, originally from Puebla, was chosen to represent Latin America in the final edition of S. Pellegrino® Young Chef 2016, which will be held on October 15 in Milan.