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The new episode of the podcast “Quédate a eat” stars the most renowned Colombian chef. Winner in her day of the Basque Culinary World Prize for her social work and named best cook in Latin America and the world, Leo Espinosa talks about her childhood, already marked by the courage and curiosity that characterize her, and how her interest has grown for politics.
Espinosa fearlessly reflects on a country that he considers to be still a narco-state, on the difficulties of expressing his own opinion and on his willingness, if a leader emerges who agrees with his way of understanding progress, to collaborate with a government to contribute from knowledge, experience and consistency.
– The Gourmet. El Gourmet has just been presented, a new platform that was born as the Netflix of gastronomy and as a streaming service dedicated to this subject. Starring producers, in which Quique Dacosta (in the photo) appears, is one of his first productions .
– Zahorar. Many people feel a ferocious appetite when they return from a night out. They might be in the mood for churros, a hamburger, or a slice of pizza. Alcohol consumption has to do with that second dinner that Rosa Molinero writes about in this report, and which is known as zahorar.
– Pia Leon. Co-owner of the Central restaurant (Lima) that has just finished in first place on The World’s 50 Best Restaurants list and also the creator of Kjolle, in the same building as the previous one and now in 28th place in the ranking, explains in this interview what This new leadership means for her, for Peru and for Latin America.
– Andreu Genestra. The Mallorcan chef Andreu Genestra has changed location to settle in a spectacular hotel within the Sa Torre estate, in Llucmajor, in a noble house from the 14th century. The chef, who is in a splendid moment, continues to collaborate with local producers and has begun to work the orchards that surround him. Jorge Guitián tells us.
– Rice with razors. The sea and the mountains come together in this delicious rice that the cook and teacher Ana Casanova teaches us to prepare. A version with razor clams and green asparagus that can be finished with a touch of romesco sauce.
