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Mexican chef Othon Gayosso
visited Toronto to give a culinary tasting to Canadians and share secrets of his cuisine, which is based on original ingredients and a sustainable principle.
Invited by the owner of the Mexican restaurant in Toronto "Fonda Lola," Ernesto Rodriguez , the chef Gayosso, from the northern highlands of Puebla , prepared a five-course menu for the celebration of the fifth anniversary of this successful restaurant .
In each dish he uses original ingredients while offering a decorative presentation that features edible flowers.
The Canadians tasted a ceviche of snapper , a grilled octopus dish with pumpkin puree and garlic sauces , as well as a tongue taco with fried sauce and fried pore, and another succulent dish with a duck tlacoyo glazed with red mole.
The dessert selected by chef Gayosso was a flan of tequila cheese with aromatic cream of guava decorated with a blackberry.
Last summer, the Fonda Lola Group held a culinary competition in Mexico City in collaboration with the Claustro de Sor Juana University , whose Revelation Chef 2018 was Othón Gayosso, specialized in molecular gastronomy and with special interest in sustainable cooking, with a smaller footprint carbon and products from central Mexico.
"Our focus is to try to use seasonal products from the chinampas , rescue recipes from the Valley of Mexico (many of them from oral tradition) , promoting fair trade by purchasing products that have not been displaced from long distances to reduce the carbon footprint ," the visiting chef told Notimex .
The young chef Othon Gayosso, 31 , will be responsible for directing the kitchen and menu of a new restaurant that will open in Mexico City in the first week of December and will be called "Comal de piedra," located in the Roma neighborhood and with capacity for 80 diners.
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