{"id":269,"date":"2018-01-09T03:32:22","date_gmt":"2018-01-09T03:32:22","guid":{"rendered":"http:\/\/volcanes.net\/?p=269"},"modified":"2018-01-09T03:32:22","modified_gmt":"2018-01-09T03:32:22","slug":"estudiante-uaem-introdujo-elementos-culinarios-de-mexico-en-espana","status":"publish","type":"post","link":"https:\/\/volcanes.net\/?p=269","title":{"rendered":"Estudiante UAEM introdujo elementos culinarios de M\u00e9xico en Espa\u00f1a"},"content":{"rendered":"<div style=\"margin-top: 0px; margin-bottom: 0px;\" class=\"sharethis-inline-share-buttons\" ><\/div><p class=\"m_2843243480960298138gmail-MsoNormal\" align=\"center\"><b><span lang=\"ES-MX\">\u00a0<\/span><\/b><span lang=\"ES-MX\">\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span><i><span lang=\"ES-TRAD\">Miriam Acevedo Maya, estudiante de la Facultad de Turismo y Gastronom\u00eda, logr\u00f3 incluir algunas propuestas gastron\u00f3micas en el men\u00fa de la Finca Cortesin, prestigiado y exclusivo resort europeo.<\/span><\/i><\/p>\n<p class=\"m_2843243480960298138gmail-MsoListParagraphCxSpLast\"><b><span lang=\"ES-TRAD\">\u00a0<\/span><\/b><\/p>\n<p class=\"m_2843243480960298138gmail-MsoNormal\"><b><span lang=\"ES-MX\">Toluca, M\u00e9x. \u2013 08 de enero de 2018.<\/span><\/b><span lang=\"ES-MX\">\u00a0Durante su estancia acad\u00e9mica en la Finca Cortesin, en M\u00e1laga, Espa\u00f1a, Miriam Daniela Acevedo Maya, estudiante de la Facultad de Turismo y Gastronom\u00eda de la Universidad Aut\u00f3noma del Estado de M\u00e9xico, logr\u00f3 incluir algunas propuestas gastron\u00f3micas en el men\u00fa de este prestigiado y exclusivo resort europeo.<\/span><\/p>\n<p class=\"m_2843243480960298138gmail-MsoNormal\"><span lang=\"ES-MX\">\u201cCon jitomate o tomate. Cocina mexicana en Espa\u00f1a\u201d es el nombre de la propuesta culinaria de la estudiante de la Licenciatura en Gastronom\u00eda de la UAEM. Consiste en la preparaci\u00f3n, a partir de los insumos disponibles en M\u00e1laga, de alimentos fusi\u00f3n entre M\u00e9xico y Espa\u00f1a, como guacamole, chilaquiles, sopa de tortilla, tostadas de tinga, sopes de salpic\u00f3n, tacos al pastor y pambazos con papas y chorizo.<\/span><\/p>\n<p class=\"m_2843243480960298138gmail-MsoNormal\"><span lang=\"ES-MX\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 En entrevista, la universitaria indic\u00f3 que reemplaz\u00f3 elementos como el chile guajillo, el chile serrano y el epazote, que no son de consumo habitual en lugares como el mediterr\u00e1neo, por semillas secas y productos originarios de la regi\u00f3n, que aportaron a los alimentos un ligero sabor condimentado.<\/span><\/p>\n<p class=\"m_2843243480960298138gmail-MsoNormal\"><span lang=\"ES-MX\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 A iniciativa propia, relat\u00f3, \u201cbusqu\u00e9 un lugar para realizar una estancia profesional en el extranjero y tras una entrevista v\u00eda internet, con el chef ejecutivo de la Finca Cortesin, Lutz Bosing, quien previamente hab\u00eda investigado sobre la Aut\u00f3noma mexiquense y su prestigio acad\u00e9mico, fui aceptada para realizar labores en la cocina e introducir elementos culinarios de M\u00e9xico en el men\u00fa\u201d.\u00a0<\/span><\/p>\n<p class=\"m_2843243480960298138gmail-MsoNormal\"><span lang=\"ES-MX\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Afirm\u00f3 que fue una excelente oportunidad para dar a conocer la cultura mexicana y refrendar en este lugar la enorme aportaci\u00f3n de M\u00e9xico a la gastronom\u00eda del mundo. \u201cPas\u00e9 tres meses en el hotel. Las primeras actividades que me fueron asignadas consistieron en la preparaci\u00f3n de alimentos fr\u00edos por la tarde, aunque tiempo despu\u00e9s cubr\u00ed el turno de la ma\u00f1ana y prepar\u00e9 otros alimentos. Aprovech\u00e9 la frescura de los mariscos con un \u2018vuelve a la vida\u2019 y tacos de camar\u00f3n con tocino, entre otros\u201d.<\/span><\/p>\n<p class=\"m_2843243480960298138gmail-MsoNormal\"><span lang=\"ES-MX\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 En mi tiempo libre, dijo, desarroll\u00e9 las propuestas gastron\u00f3micas, lo que me permiti\u00f3 conocer ingredientes nuevos y poner a prueba mi capacidad para resolver problemas, ya que la principal demanda del lugar era trabajar con rapidez y eficiencia, as\u00ed como adaptarse a las preferencias de los comensales.<\/span><\/p>\n<p class=\"m_2843243480960298138gmail-MsoNormal\"><span lang=\"ES-MX\">Miriam Daniela Acevedo Maya expres\u00f3 que la experiencia en la\u00a0<\/span><span lang=\"ES\">Finca Cortesin\u00a0<\/span><span lang=\"ES-MX\">fue de suma importancia para su preparaci\u00f3n universitaria, para desenvolverse con soltura en el campo laboral. Adem\u00e1s, consider\u00f3, me permiti\u00f3 conocer los est\u00e1ndares de atenci\u00f3n y servicio al cliente de uno de los mejores resorts de Europa; dejar en el extranjero una buena impresi\u00f3n de c\u00f3mo trabajamos los mexicanos.<\/span><\/p>\n<p class=\"m_2843243480960298138gmail-MsoNormal\"><span lang=\"ES-MX\">Por su destacada estancia acad\u00e9mica en M\u00e1laga, Espa\u00f1a, la Facultad de Turismo y Gastronom\u00eda de la m\u00e1xima casa de estudios mexiquense entreg\u00f3 un reconocimiento a Miriam Daniela Acevedo Maya.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0\u00b7\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0Miriam Acevedo Maya, estudiante de la Facultad de Turismo y Gastronom\u00eda, logr\u00f3 incluir algunas propuestas<\/p>\n","protected":false},"author":1,"featured_media":270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[25,24],"class_list":["post-269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-municipales","tag-uaem","tag-uaemex"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.3 - 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