{"id":4854,"date":"2023-01-29T10:07:52","date_gmt":"2023-01-29T09:07:52","guid":{"rendered":"https:\/\/www.sucesores.es\/edgar-nunez-brought-mexican-cuisine-to-madrid-fusion-2023\/"},"modified":"2024-01-31T17:07:44","modified_gmt":"2024-01-31T16:07:44","slug":"edgar-nunez-brought-mexican-cuisine-to-madrid-fusion-2023","status":"publish","type":"post","link":"https:\/\/www.sucesores.es\/en\/edgar-nunez-brought-mexican-cuisine-to-madrid-fusion-2023\/","title":{"rendered":"Edgar N\u00fa\u00f1ez brought Mexican cuisine to Madrid Fusi\u00f3n 2023"},"content":{"rendered":"\t\t
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On the main stage of Madrid Fusi\u00f3n 2023<\/strong> , great chefs paraded with great culinary proposals, bringing us closer not only to their proposals but also to the gastronomic universe and the pantry of the countries from which they come. Such is the case of Edgar N\u00fa\u00f1ez<\/strong> and Mexican gastronomy.<\/p>\n<\/p>\n

What did you think of participating in Madrid Fusi\u00f3n 2023?<\/strong><\/p>\n

It is always exciting to come, for me it is the most important congress in the world, Spanish-speaking is undoubtedly the most important, and it is in the Top 3 of the most important in the world, because it is always a pride to represent my country and what we do outside of Mexico.<\/p>\n

We talk more about my country than about my restaurant, because as I said at the beginning probably most of them won’t go to my restaurant, so why do I talk so much about it, I prefer to leave a clearer idea of what Mexican cuisine is and what we are as Mexicans who come to tell you stories that maybe you will never hear again.<\/p>\n<\/p>\n

Tell us about what is known about you Edgar, referring to what you have coined Mexican vegetable cuisine, what does it consist of?<\/strong><\/p>\n

It consists of cooking a lot of seasonal vegetables, in ways that were perhaps used before the arrival of Europeans in Mexico, and translated into a more modern Mexico that is more globalized with products from our entire lives.<\/p>\n<\/p>\n

You hardly use red meat.<\/strong><\/p>\n

Yes, the truth is that I hardly use red meat, I hardly eat it.<\/p>\n<\/p>\n

Is it a health issue?<\/strong><\/p>\n

To be honest, my flesh is already very heavy. I don’t eat it so much anymore, but I like fish, seafood, vegetables, it’s a matter of personal taste, it’s not an environmental issue by any means, I think that animals are to eat some and that’s it.<\/p>\n<\/p>\n

Is it difficult to be more creative with vegetables than with meat, for example?<\/strong><\/p>\n

Well, no, because there are more vegetables than meats, we have more access to vegetables, fruits, leaves, than to animals, so I think that having so much also complicates your life a lot, because when you are limited in products maybe the quantity comes out more, but in a country like ours that there is so much of everything, it becomes a little complicated because surely someone did something similar to what you did.<\/p>\n<\/p>\n

Does plant-based cuisine have a smaller audience than another audience more focused on meat or other products?<\/strong><\/p>\n

I think we are all options, there is no better, no worse, nothing, the more options there are, the more people try things. In the end we are an option, for tastes and colors, I love that there is diversity and that people can try different things. Competition makes you better, it makes you a better cook and a professional as such.<\/p>\n<\/p>\n

What does Edgar N\u00fa\u00f1ez understand as sustainable cuisine?<\/strong><\/p>\n

I think that sustainability translates into not screwing the next generation, when there are closures you have to respect them, when you can reuse things, you reuse them, that my daughters can eat tuna when they grow up and that everything I do is always with responsibility for what can happen when you make a product fashionable. When I was little you saw eels everywhere and now they are very expensive.<\/p>\n

When you are not sustainable, you start cooking for a very small group of people and then imagine how terrifying it is that your sons or daughters can’t eat something because they exploited it until they got tired.<\/p>\n<\/p>\n

In that sense, you give a lot of importance to what temporality is.<\/strong><\/p>\n

One hundred percent, because in addition, mother nature provides you with things you need at the moment, in winter citrus fruits give you vitamin C to protect you from respiratory diseases, and if we understand a little more how the earth and nature work, it can be very sustainable without the need for inventions, but to do the things of a lifetime.<\/p>\n<\/p>\n

You came in 23rd place on the 50 Best list, what does it mean to you?<\/strong><\/p>\n

More than for me, it’s for the team and for the people who work with us. It’s an incentive for everyone, it’s very nice. Cooks are very egomaniacal and we like to be put on and made, I’d be lying if I said I didn’t care. It’s very important, above all, to know that what you’re doing is on the right track and you’re not wrong about that.<\/p>\n<\/p>\n

What does Jacinta’s dining room consist of?<\/strong><\/p>\n

It’s a soup kitchen where we make food that is eaten at my house. There we make cooking that my mom did, with a little more care. Moms cook vegetables until they turn black, maybe they didn’t have as easy to choose fresh fish as we do now, or many things that we can get today that 30 or 40 years ago couldn’t be done.<\/p>\n

The moles and these sauces that were so heavy were to cover up the poor quality of the protein. It’s a bit like the evolution of cooking and forms today. What was healthy 40 years ago we realize today that perhaps it was not so healthy, what was eaten 40 years ago that we believed to be sustainable, turns out that it was not. We now have too much information that, if well understood and analysed, can yield very good results.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

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Mauris ipsum erat, fermentum in venenatis at, posuere nec mi. <\/p>\n","protected":false},"author":1,"featured_media":3830,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-4854","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nEdgar N\u00fa\u00f1ez brought Mexican cuisine to Madrid Fusi\u00f3n 2023 - Sucesores de Cumbres Mayores<\/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:\/\/www.sucesores.es\/en\/edgar-nunez-brought-mexican-cuisine-to-madrid-fusion-2023\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Edgar N\u00fa\u00f1ez brought Mexican cuisine to Madrid Fusi\u00f3n 2023\" \/>\n<meta property=\"og:description\" content=\"Lorem ipsum dolor sit amet, consectetur adipiscing elit. 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