Tequila & Spirits Magazine * November/December 2019

TEQUILA & SPIRITS MAGAZINE

NOVEMBER DECE M BER 2 0 1 9

DAY OF THE DEAD

DIA DE LOS MUERTOS

HISTORY OF CHAMPAGNE

+ MEXICAN

GASTRONOMY

CINE LATINO FILM FESTIVAL

HEALTH BENEFITS OF TEQUILA

T H E

ENTERTAINMENT

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LIFESTYLE

BEVERAGES TRAVEL WINE

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VEHICLES

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RESTAURANTS CIGARS TECHNOLOGY SPORTS

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C O N T E N T S

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THE LIFESTYLE

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LETTER FROM PUBLISHER

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DAY OF THE DEAD

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<ON THE COVER LIFE AND DEATH

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WINE AROMAS

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CIN E LA T INO FIL M FEST IV A LL

MEXI C A N GAS T R ONOM Y

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DRINKS & COCKTAILS

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HEALTH BENEFITS OF TEQUILA

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SHEIL A RIOS - MUSIC

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HISTORY OF CHAMPAGNE

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TOP NEW DRINKS

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CHAPULINES EXOTIC FOOD

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MAGAZINE

TEQUILA & SPIRITS

“FROM THE PUBLISHER” Publisher

Jose Pinedo

Associate Editor Simon Pinedo

Contributors Anna, Brooke, Martin, Isabel, Maria, Mike, Anna, David, Debbie, Simon, Joe, Jackie, Sara,

Welcome, welcome, welcome back to Tequila & Spirits Magazine! Special thanks to all of our subscribers, followers, and sponsors from around the world. Thank you for your continued support.

Inside this issue you’ll find a mixture of articles, such as Mexican Gastronomy and the health benefits of tequila. We take you to Cine Latino film festival in Minneapolis, Minnesota; learn about this amazing festival.

Check out “Day of the Dead” (Dia de los muertos) history. Enjoy it along with the November/December 2019 issue of Tequila & Spirits Magazine.

I personally invite you to subscribe to our magazine @ www.tequilaandspirits.com Open 24 hours.

All inquiries to: Tequila & Spirits Magazine 13089 Peyton Dr., Suite #C295 Chino Hills, CA 91709 Tel # 909-773-0404 tequilaandspirits@gmail.com

Be yourself, be happy, be inspired, and celebrate with friends and family.

Remember to drink responsibly.

Until next time!

Salud Amigos

www.tequilaandspirits.com

Sincerely, Jose Pinedo

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DAYHOF THE DEAD ISTORY

By Simon Pinedo

DIA DE LOS MUERTOS HISTORIA

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TEQUILAANDSPIRITS.COM MAY / JUNE 2019 | 13

For some monotheistic religions there are 3 places where you can go after death depending on how you lived in life: Heaven if you were good, hell if you were bad, and purgatory if you were not all bad but not all that good and where you’d go to purify yourself before entering Heaven.

Para algunas religiones monoteístas existen 3 lugares a donde podrás ir después de muerto, según hayas vivido en esta vida: El cielo si fuiste bueno, el infierno si fuiste malo y el purgatorio si no fuiste del todo malo, pero tampoco bueno, así que irás a este lugar a purgar por algún tiempo en lo que te purificas para luego ingresar al cielo;

Among the Aztecs, there were 4 places where one could go after death; it depended not on how you lived but rather on how you died. These places include the following:

Entre los mexicas existían 4 lugares no según vivías, sino según morías, aunque también se habla directamente de Mictlán como el lugar donde residían los muertos, a dónde iban a purificarse, estos lugares eran los siguientes:

1) Tlalocan, the place of Tlaloc (God of water). This is where those who died from lightning, drowning, or a skin disease were headed.

1) Tlalocan, morada de Tlaloc ( Dios del agua). Aquí se dirigían los que morían por un rayo , ahogados o por alguna enfermedad de la piel.

2.- Tonatihuchan, the destination for those who died in combat or who were sacrificed on the altar of a deity (these accompanied Tonatiuh, the sun, singing songs and dancing with hearts of joy).

2.- Tonatihuchan, ahí iban los que morían en combate o sacrificados en el altar de una deidad (estos acompañaban a Tonatiuh, el sol, desde el amanecer hasta el cenit entonando cantos y bailando con el corazón inflamado y alegría.

This place was also intended for women who died giving birth to their first child and who were considered great fighters. They accompanied Tonatiuh from zenith to sunset.

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También este lugar estaba destinado para las mujeres que morían al dar a luz a su primer hijo, quienes eran consideradas grandes combatientes y eran ellas quienes acompañaban a Tonatiuh, desde el cenit hasta el ocaso.

These warriors, after 4 years, returned to the earth in the form of a bird with beautiful plumage or as a hummingbird to delight forever in the aroma and nectar of flowers.

Se decía que estos guerreros después de 4 años, regresaban a la tierra en forma de ave de hermoso plumaje o bien en un colibrí para deleitarse por siempre con el aroma y néctar de las flores.

3.-The third place was called Mictlán, a place without windows, a place of darkness where Mictlantecuhitl (lord of the underworld) and Michtecacihuatl (wife of the lord of the underworld) resided.

It was reserved for those who died of old age or common diseases.

3.- El tercer lugar era llamado Mictlán, era un lugar sin ventanas, lugar de obscuridad donde residía Mictlantecuhitl (señor del inframundo) y Michtecacihuatl ( esposa del señor del inframundo) . Ahí iban los que morían de viejos o por enfermedades comunes.

4.-The fourth place was called Chichihuacuauhco; the place where children who could not fend for themselves or who were bed ridden could be found. It is here where trees emerged with female breasts from their trunks and branches, spilling large amounts of milk. These children were fed and prepared to return to earth to have a second chance at life.

4.-El cuarto lugar era llamado Chichihuacuauhco, era el lugar a donde iban los niños que no podían valerse por si mismos o que eran de cama. Ahí existían arboles con senos femeninos que surgían de sus troncos y ramas derramando gran cantidad de leche.

Aquí se alimentaban y se preparaban para regresar a la tierra y tener una segunda oportunidad de vida.

Because it was believed that the dead had to walk a long path to the other world, the bodies or ashes were placed next to food, water, candles to light the way in the dark, and a dog that would help guide them across the dangerous Mictlan, the underworld.

Se creía que al morir y pasaban al otro mundo y los muertos tenían que caminar un largo trayecto, por eso se les ponía junto al cadáver o las cenizas del muerto, alimentos, agua, velas para iluminar el camino en la obscuridad, inclusive un perro que les ayudaría de guía y a cruzar a través del peligroso Mictlán, el inframundo.

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The Aztecs believed that death was not the end of life but simply a transformation. Every year on the first full moon of the month of November, relatives visited the place where the ashes or bodies of the deceased had been deposited and brought them food that they enjoyed in life. It was believed that the dead had permission to visit their relatives who had stayed on earth. So on that day, the deceased became an important guest.

A celebration was held to welcome them as one does when a beloved family member who has not been seen in years returns.

When the Spaniards arrived in the Americas, the Catholic religion also had a specific day to commemorate all the saints and another day to remember the dead. November 1st is the day of all the saints, and November 2nd is the day of the deceased. On this day, they prayed for the deceased but especially for those who were still in purgatory awaiting for purification to go to heaven and be in God’s presence.

In the Nahuatl indigenous ritual there were also two festivities dedicated to the cult of the dead: the feast of the children (Miccailhuitontli) and the feast of the elderly. This was used by the missionaries to evangelize, precisely through prayer for the dead they respected. They managed to combine both the Mexican celebrations and the Christian celebrations. And so, on November 1st the deceased children or the “Holy Innocent” are celebrated and on November 2nd the “Faithful Dead” are honored ( Day of the Dead).

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Los aztecas creían que la muerte no era el final de la vida, sino simplemente una transformación. Cada año en la primera luna llena del mes de noviembre los familiares visitaban el lugar donde se había depositado las cenizas o los cuerpos de los difuntos y les llevaban comida, la que les gustaba en vida, para atraerlos, pues se decía que ese día tenían permiso los difuntos para visitar a sus parientes que se habían quedado en la tierra. Así que ese día, el difunto se convertía en un huésped importante, se realizaba todo un festejo de bienvenida, tal como cuando regresa un familiar muy querido que no se ha visto en años.

Al llegar los españoles al continente americano, la religión Católica también tenía ya un día específico para conmemorar a todos los santos y otro para recordar a los muertos; estos eran el 1 de Noviembre día de todos los santos, y el 2 de Noviembre día de los fieles difuntos, en este día se oraba por los fallecidos sobre todo aquellos que aún están en el purgatorio en espera de su purificación y pasar al cielo a la presencia de Dios.

En el ritual indígena náhuatl también existían dos festejos dedicados al culto a los muertos: la fiesta a los muertecitos (Miccailhuitontli) y la fiesta de los muertos mayores. Esto fue aprovechado por los misioneros para poder evangelizar, precisamente a través de la oración por los difuntos a los que ellos respetaban; y así lograron juntar tanto las celebraciones Mexicas con los celebraciones cristianas.

Ahora el 1 de noviembre se celebra a los niños difuntos “los Santos Inocentes” (y no a “Todos los Santos” como ordena la Santa Iglesia Católica) y el 2 de noviembre, se honra a los “Fieles Difuntos” (nuestro Día de Muertos).

From the union of these two cultures, the indigenous and the Christian, the traditional “DAY OF THE DEAD” emerged as we know it today. Well, as stated earlier, it is believed that this day, November 2, is the day of the faithful departed. The dead are granted entrance and return to the world of the living to visit their relatives. It becomes a true welcome party for those loved ones who are no longer with us.

So it is not that death is celebrated as a being, but rather as a day in which one prays and remembers those loved ones who have died.

Each region celebrates this day with their own customs and traditions, meals, etc. A girl who knows these traditions well tells us (Alexia Pinedo Luna, just 11 years old, my daughter by the way):

De la unión de estas dos culturas la indígena y la cristiana, surgió el tradicional “DÍA DE MUERTOS” como hoy lo conocemos. Pues como se dijo anteriormente se cree que ese día, hoy el 2 de noviembre día de los fieles difuntos en la festividad cristiana, los muertos se les concede regresar al mundo de los vivientes a visitar a sus familiares, y por esto se convierte en una verdadera fiesta de bienvenida para aquellos seres queridos y que ya no están con nosotros.

En realidad no es que se festeje a la muerte como ser, sino como un día en que se ora, se recuerda, a los seres amados que han muerto.

Esto ha permitido en cada región se festeje este día con algunos matices diferentes, tomando en cuenta sus propias costumbres y tradiciones, comidas, etc, de cada región, como nos lo cuenta una niña conocedora de estas tradiciones ( Alexia Pinedo Luna, de tan solo 11 años de edad, mi hija por cierto:

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“The Day of the Dead” is celebrated with altars made for the dead; they have food they liked when they lived in this world such as sugar skulls, etc. Of course, a photo of the deceased is placed so that they know that you have not forgotten them. In some places where it is easier to access the cemetery, a cempasúchil flower path is placed so that you can enjoy the food and the party that you have prepared with your family and closest friends who have visited.

They even listen to music that pleased that loved one and also remember the happy and sad moments they had with that person.

On the altar, an arc is placed on the high part of the altar that symbolizes the entrance to the world of the dead. In that part of the altar, the photo of the deceased is placed along with copal or incense to purify and sanctify the energies of that place. On the altar, confetti is added to represent the joy of the Day of the Dead, candles symbolize the light that guides them in this world, cempasuchil flowers serve as a guide - a way for them to find their way home, and many others things that serve to remember the deceased in this life.

The Day of the Dead in Mexico is a very beautiful day, a day of joy, of remembrance, but also of respect for our family, friends, and loved ones who have departed along the way.

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“El Día de los Muertos se celebra con altares que se les hace a los difuntos, tienen comida que les gustaba cuando vivían en este mundo, las cosas que más les agradaban, calaveritas de azúcar, etc., y por supuesto una foto del difunto para que sepa que no lo han olvidado y en algunos lugares donde es más fácil acceder al cementerio se pone un sendero de flores de cempasúchil, para que pueda disfrutar de la comida y de la fiesta que le han preparado con su familia y amigos más cercanos que lo han ido a visitar donde inclusive se escucha música que le agradaba a esa persona y también se recuerdan los momentos felices y tristes que pasaron con esa persona.

En el altar se pone un arco en la parte alta del altar que simboliza la entrada al mundo de los muertos, y en esa parte del altar la foto del difunto, se pone copal o incienso para purificar las energías del lugar y santificar el lugar; se pone papel picado, que representa la alegría del día de Muertos, velas o cirios que simbolizan la luz que los guía en este mundo, flores de cempasúchil que sirven también de guía, como camino para que encuentren el camino a casa, y muchas otras cosas que sirven para recordar al difunto en esta vida.

El día de los Muertos en México es un día muy bonito, de alegría, de recuerdo, pero también de mucho respeto por nuestros familiares, amigos y seres queridos que se nos han adelantado en el camino.

DAY OF THE DEAD ALTAR

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GLOBAL

ONE MAGAZINE www.TEQUILAANDSPIRITS.com

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acchus is a German white grape variety that is perhaps most notable for the production in England of crisp white wines, showing grapey, elderflower and citrus characters.

A crossing confidently named after the Roman god of wine, agriculture and fertility, it was created by Peter Morio in Pfalz, Germany in 1933, though not permitted for use in commercial wines until 1972. Its parents are now considered to be MĂźllerThurgau and an unnamed Silvaner x Riesling cross (as is the Optima variety with which it shares some characteristics). Until the late 1990s, when DNA research proved otherwise, it was described as MĂźller-Thurgau x Silvaner.

Bacchus white * Aromas of Lime, lemon, apple, nutmeg, pear, lemon balm, apricot * Germany

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B

lue Wildbacher the red variety comes from Austria, Synonyms are Blauer Kracher, Blauer Kräutler, Melbertraube, Schilcher, Schilcher grape, Schlehenblauer and Wildbacher. About the ancestry There are different versions. After a little believable hypothesis should already Celts 400 BC In the area of today Styria have pressed a wine from the wild vine. In the 19th century, some ampelographers were suspected of being directly from Wild vines was domesticated. The Ampelograph Franz Xaver Debris (1800-1858) again in 1841 the bird grape as an ancestor. According to 2009 were made DNA analysis comes from a (natural) cross between Heunisch ( Gouais blanc ) and a wild vine.

Blue Wildbacher (Red) Aromas of Strawberry, raspberry, blood orange, orange peel, lime, nettle * Austria

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R

oter Resling is a white grape variety which originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked.

As of 2004, Riesling was estimated to be the world’s 20th most grown variety at 48,700 hectares (120,000 acres) (with an increasing trend), but in terms of importance for quality wines, it is usually included in the “top three” white wine varieties together with Chardonnay and Sauvignon blanc. Riesling is a variety which is highly “terroir-expressive”, meaning that the character of Riesling wines is greatly influenced by the wine’s place of origin.

Roter Riesling- Aromas of Apricot, peach, nectarine, grapefruit (pink), mango, vanilla, mint, pepper (white), ginger, honey * Austria

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B

arbera is a red Italian wine grape variety that, as of 2000, was the third most-planted red grape variety in Italy (after Sangiovese and Montepulciano). It produces good yields and is known for deep color, full body, low tannins and high levels of acid.

Barbera is believed to have originated in the hills of Monferrato in central Piemonte, Italy, where it has been known from the thirteenth century. Documents from the cathedral of Casale Monferrato between 1246 and 1277 detail leasing agreements of vineyard lands planted with â&#x20AC;&#x153;de bonis vitibus barbexinisâ&#x20AC;? or Barbera, as it was known then.

Barbera Aromas of Banana, blackberry, strawberry, peanut, blueberry, raspberry, chestnut, bark, sage, boletus, licorice, cedar, pepper, vanilla, licorice * Italy 26 | TEQUILA & SPIRITS MAGAZINE

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2019 Cine Latino Minneapolis

St. Paul Film Festival

By Tequila & Spirits Magazine - Team Photos courtesy of MSPFILM.ORG

Tequila & Spirits Magazine. We’re proud to partner with the MSP Film Society to help present this year’s Cine Latino, the region’s only celebration of cutting-edge Latin American and Ibero cinema! Returning for it’s 7th edition on November 1-7 on the Film Society’s Screen #3 at St. Anthony Main Theatre

Tequila & Spirits Magazine. ¡Estamos orgullosos de asociarnos con la MSP Film Society para ayudar a presentar el Cine Latino de este año, la única celebración de la región del cine latinoamericano e ibero! Regresando para su séptima edición del 1 al 7 de noviembre en la Pantalla # 3 de la Film Society en el Teatro Principal St. Anthony.

Cine Latino, the region’s only showcase of Latin American and Ibero cinema, features a rich tapestry of narrative and documentary films from across the globe from some of the world’s most acclaimed and up-andcoming Spanish- and Portuguese-language filmmakers. Cine Latino is enriched by the presence of visiting filmmakers and community events, featuring Ibero and Latin food and music.

Cine Latino Minneapolis Saint Paul, el único festival de cine Ibero y Latinoamericano de la región, presenta una selección de películas narrativas, documentales y de animación en lengua española y portuguesa, de algunos de los cineastas más aclamados del mundo. Cine Latino se enriquece con la presencia de cineastas invitados y eventos comunitarios, con comida y música de la región.

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“Cine Latino, developed in collaboration with members of the diverse Spanishspeaking communities in Minnesota, is back to amaze and inspire us all,” said Susan Smoluchowski, MSP Film Society’s Executive Director. More relevant now than ever, and firm in the MSP Film Society’s belief of the unique power of cinema to invigorate, inspire and help to change the world one film at a time, this year’s Cine Latino’s Focus is dedicated to “Cinema with a Conscience”, a wide-ranging selection of films that highlight social, political, environmental justice and activism.

“The Latin American and Ibero cinematic traditions have long explored the rich and contentious histories of their various nations, shedding light onto complex political legacies while reflecting the regions’ intoxicating mix of cultures,” said Hebe Tabachnik, Cine Latino Artistic Director.

“Today, a new generation of insightful and uncompromised storytellers are diving headlong into their respective nations’ histories and the pressing realities of our current moment. The struggles of dealing with the unresolved traumas that often shape life in Spanish-, Portuguese- and indigenous-language speaking territories give their work an uncommon power and urgency—and a hope that tomorrow will indeed be a better day.”

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“Cine Latino, desarrollado en colaboración con miembros de las diversas comunidades de habla hispana en Minnesota, ha vuelto a sorprendernos e inspirarnos a todos”, dijo Susan Smoluchowski, Directora Ejecutiva de la MSP Film Society. Más relevante ahora que nunca, y firme en la creencia del poder extraordinario del cine para revitalizar, inspirar y ayudar a cambiar el mundo, una película a la vez, el foco de Cine Latino de este año es “Cine con conciencia”, una amplia selección de películas que destacan el activismo y la justicia social, política y ambiental.

“Las tradiciones cinematográficas en Latinoamérica, España y Portugal han explorado durante mucho tiempo el pasado rico y contencioso de sus diversas naciones, arrojando luz sobre legados políticos complejos al tiempo que reflejan la mezcla embriagadora de culturas de esos países”, dijo Hebe Tabachnik, Directora Artística de Cine Latino. “Hoy, una nueva generación de narradores perceptivos e intransigentes se sumerge en la historia, las luchas por resolver los traumas del pasado y en el tumultuoso presente de muchas de ellas, con una urgencia poco común pero a la vez dejando vislumbrar la esperanza de un futuro mejor ”.

PLAY

PLAY

TRAILER

TRAILER

Another Day of Life (Un día más con vida)

Carmen & Lola (Carmen y Lola) Another Day of Life (Un día más con vida)

The Prado Museum:

PLAY

TRAILER A Collection of Wonders

Lives with Flavor - Encounters with Mexican Gastronomy TEQUILAANDSPIRITS.COM | 31

MEXICAN GASTR ONOMY

By Simon Pinedo

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Mexican cuisine has been recognized by UNESCO (United Nations Educational, Scientific and Cultural Organization) as an intangible heritage of humanity.

La gastronomía mexicana ha sido reconocida por la UNESCO (United Nations Educational, Scientific and Cultural Organization), como patrimonio inmaterial de la humanidad.

Some of the most well recognized Mexican dishes include tacos, chilaquiles, tortas ahogadas (submarine style sandwiches submerged in a very spicy sauce), pozole, and tamales, just to mention a few. Ah, but Mexico also has very distinctive drinks, such as tequila (blanco, reposado or Añejoaged), mezcal, pulque, raicilla, and beer, etc. And who can forget the great variety of desserts, for example, chongos zamoranos (bread with a soft cheese-like consistency), las alegrias (candy made from seeds of amaranth and honey), mazapan (round chewy candy made of crushed peanuts), and more and more and more.

Entre los platos representativos de la comida mexicana se encuentran los tacos, los chilaquiles, las tortas ahogadas, el pozole, los chiles en nogada, bueno mejor me detengo pues son tantos que no cabrían en este artículo, pero solo por mencionar algunos. Ah, pero no solo es la comida, también están las bebidas muy distintivas de México como es el tequila en sus diferentes variedades, ya sea blanco, reposado o añejo; el mezcal, el pulque, la raicilla, la cerveza, etc., y también tenemos una gran variedad de postres, como los chongos zamoranos, las alegrías, mazapanes, jamoncillos, dulces de leche, y más y más y más.

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Many of the ingredients of Mexican cuisine have been adapted through cultural exchange with Spain, since the times of the Viceroyalty, and, in the following centuries, from Europe, the Mediterranean, Asia, and Africa. Ingredients introduced include wheat, rice, coffee, pork, chicken, beef, lemon, orange, banana, sugar cane, clove, thyme, and pepper. So many of these products have been assimilated into and adopted by the Mexican culture and are now cultivated in the Mexican territory. Similarly, Mexico has given the world a series of products that include corn, beans, chili, avocado, chayote, mamey, and papaya, etc.

Hay que decir que muchos de los ingredientes de la gastronomía mexicana se han adaptado a través del intercambio cultural, que ya desde el virreinato de España y en los siguientes siglos se fueron introduciendo muchos ingredientes europeos tanto del mediterráneo como de Asia, de África, como es el trigo, el arroz, el café, el cerdo, el pollo, la res, limón, naranja, plátano, caña de azúcar, el clavo, tomillo, pimienta, en fin tantos y tantos productos, asimilados y adoptados y hasta cultivados ahora en el territorio mexicano. De igual forma, México ha dado al mundo una serie de productos ya mencionados, entre ellos el maíz, el frijol, el chile, aguacate, chayote, mamey, papaya, etc.

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Mexican cuisine has very peculiar characteristics because each region of the country has its own style, seasonings, and ways of cooking. Sometimes the same dish is prepared differently in another state because each region has its own style that distinguishes it from all the others!

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La gastronomía mexicana tiene una característica muy peculiar ya que cada región del país tiene sus propios estilos, sazones, y modos de cocinar. A veces la misma comida que se prepara en diferentes estados de la República; ¡si cada región tiene su propio estilo, y comidas y que las distingue de todas las demás!

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In Mexico, cooking is a great tradition that is inherited from our grandmother, mother, daughters and sons, and each family has its own recipe or style known as the “family recipe” or “grandma’s recipe.”

En México siempre ha sido muy importante el cocinar, se puede decir que la gastronomía es heredada desde la abuela, la madre, hijas e hijos, y que cada familia también tienen su propia receta o estilo muy conservado como la “receta de familia”, o “la receta de la abuela”.

Mexico distinguishes itself by the seasoning of its food which is attributed to those who prepare it. Great chefs could include our grandmothers, mothers, sisters, and aunts, however, today we talk about New Mexican Cuisine or Mexican High Cuisine.

México se distingue por la sazón de su comida atribuida a quienes la preparan; podríamos enumerar grandes cocineros como nuestras abuelas, madres, hermanas, tías, y hoy en día grandes chefs tanto hombres como mujeres, de tal manera que hoy se habla de la Nueva Cocina Mexicana, o Alta Cocina Mexicana.

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Today, I want to mention two great Chefs: Mónica Patiño and Carlos Gaytán.

Hoy quiero mencionar a dos grandes Chefs: Mónica Patiño y Carlos Gaytán.

They have excelled enormously in culinary art and, during the month of November 2019, they will be recognized and honored during the Cine Latino Film Festival in Minneapolis, Minnesota (USA).

Two documentaries will be presented in their honor.

Cabe mencionar que han destacado enormemente en el arte culinario y que durante este mes de noviembre de 2019 se les hará un reconocido y bien merecido honor durante la feria de Cine latino en Minneapolis, Minessota USA, en la que se estarán presentando dos documentales en su honor respectivamente.

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Monica Patiño| Monica Patiño/Facebook

Monica Patiño has excelled in the art of cooking in Mexico City and elsewhere and serves as an example of someone who shows us that there is nothing impossible for those who intend to fulfill their goals.

Dos grandes Chefs; Mónica Patiño quien ha destacado en el arte de cocina en la ciudad de México y en otros lugares dónde ha estado; quien con su ejemplo nos muestra que no hay nada imposible para quien se propone cumplir sus metas.

There is a phrase that although she may not have said she embodies in her person and in her art of cooking: “A chef becomes an artist when she has something to say through her dishes.” (Joan Miró)

Leía una frase que si bien no es de ella, pero que nos la comparte, sin duda porque la ha encarnado en su persona, y su arte de cocinar: “Un cocinero se convierte en artista cuando tiene algo que decir a través de sus platillos” ( Joan Miró).

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Carlos Gaytan | Carlos Gaytan/Facebook Carlos Gaytán has become the first Mexican and Latin American chef to obtain the Michelin star, one of the greatest prizes awarded to chefs in the world. I want to emphasize Carlos’ simplicity and humility.

The following is a recommendation for those who want to be cooks: “Every dinner that you make should be the most important one.” Without a doubt, the following phrase shows us the kind of person that he is, a great human being: “Triumph or making money is not as important as serving.”

Carlos Gaytán, quien se ha convertido en el primer chef Mexicano y latinoamericano en obtener la estrella Michelin, uno de los más grandes premios que se otorga a los chefs del mundo. Algo que veo y quiero destacar es la sencillez de Carlos y su humildad, en la que en alguna de sus frases a manera de recomendación para aquellos que quieren ser cocineros, leía: “ Cada cena que tú haces que sea la más importante”, y o aquella que sin duda, nos muestra el tipo de persona que es, sin duda un gran ser humano: “El triunfo o hacer dinero no es importante como lo es el servir”.

Congratulations to Monica Patiño and Carlos Gaytán.

Enhorabuena por Mónica Patiño y Carlos Gaytán.

Why don’t we taste and enjoy a delicious and traditional dish of succulent Mexican cuisine? Let’s Go!

Y que tal si degustamos y nos deleitamos con un rico, delicioso y tradicional platillo, de nuestra suculenta gastronomía mexicana? ¡Vámos!.

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Drinks & Cocktails!

Recipes on how to make them yourself.

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HOT CHOCOLATE WITH TEQUILA INGREDIENTS

• • • • • •

3 cups milk of choice 3 tbsp cocoa powder 3 tbsp granulated sugar Pinch salt 1/4 tsp cinnamon 2 oz tequila

PREPARATION: To make hot chocolate, add all ingredients except for tequila to a small saucepan. Whisk to combine. Heat on low until mixture comes to a gentle boil, stirring.

Remove from heat.

Add tequila and whisk again. Divide into 3 mugs.

Top each mug with whipped cream (Optional)

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GRAPEFRUIT JALAPEÑO MARGARITA INGREDIENTS • • • •

1 oz Tequila Silver 2 Jalapeños peppers 2 oz Lime juice 1 tbsp Honey or agave nectar • 2 1/2 oz grapefruit juice • Garnish - Lime slice PREPARATION: Salt the rim of your glass. Combine all the ingredients in a cocktail shaker and fill with ice.

Shake until combined and then strain into your prepared glass. The longer you shake the drink, the spicier it will be come.

Add a grapefruit wedge and a slice of jalapeño if desired.

Garnish with a lime slide + grapefruit slices + a slice of jalapeño if desired.

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SWEET RED WINE SANGRIA INGREDIENTS

• • • • • • • •

1 (750-mL.) bottle red wine 1 (12-oz.) can seltzer 1 c. orange juice 1/2 c. brandy 1/4 c. granulated sugar 1 apple, sliced 1 c. blueberries 1 c. sliced strawberries

PREPARATION: In a large pitcher, mix together wine, seltzer, orange juice, brandy, and sugar then stir in oranges, apples, blueberries, and strawberries.

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FROZEN STRABERRY MARGARITA INGREDIENTS

• 1 cup of ice • 1/2 cup strawberries (fresh or frozen) • 1 oz lime juice • 1 oz triple sec • 2 oz tequila Silver • Garnish - Lime slice or Strawberry

PREPARATION: In a blender, chop 1 cup ice and the strawberries.

Add the rest of the ingredients and blend until smooth.

Pour the contents into a chilled margarita glass.

Garnish with a strawberry or lime slice.

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PONCHE DRINK When we think of the holidays, we automatically think of traditional foods, but drinks are also important to celebrate those holidays, and what better excuse to enjoy a delicious Mexican punch or “Ponche“.

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“Ponche” is the most traditional and typical drink in Mexico served at Christmas and New Year’s Eve INGREDIENTS: •4 quarts water •2 cinnamon sticks •8 whole cloves •5 long tamarind pods, husk removed, and seeded or boil the entire pod to make removing easier •½ pound tejocotes or crab apples, left whole •6 large guavas, peeled and cut into large bite-size chunks •2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks •1 pear (of your choice), peeled, cored, and cut into small bite-size chunks •2 (4-inch) sugarcane sticks, peeled and cut into small chunks •1 cup pitted prunes •1/2 cup dark raisins •1 orange, sliced •1 cone piloncillo, chopped or 1 cup dark brown sugar •1 ounce tequila per cup (optional)

DIRECTIONS: 1.In a large pot, over high heat, boil water, cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.

2.Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.

3.Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo.

4.Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.

5.Ladle into cups, making sure each cup gets some chunks of fruit.

6.Add Tequila to each cup (optional).

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BLUE COCONUT INGREDIENTS • • • • • •

1 cup pineapple juice ½ cup blue curacao ½ cup vodka ½ cup coconut cream 7 cups ice Garnish - coconut flakes

PREPARATION: Pour a small amount of cream of coconut and coconut flakes to two shallow dishes or plates. Dip rim of glass into cream of coconut then into coconut flakes to rim glass.

Add pineapple juice, blue curaçao, vodka, cream of coconut, and ice to blender.

Blend on high until ice is crushed and desired consistency is reached.

Pour cocktail into rimmed glasses and serve immediately.

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RASPBERRY MIMOSAS INGREDIENTS • • • •

2 cups frozen raspberries 1/4 sugar 1 cup heavy cream 1 bottle of Champagne or Sparkling Wine • Garnish - Fresh raspberries PREPARATION: In a small sauce pan, thaw raspberries on medium heat until they’ve broken down and become soup-like.

Add sugar to sauce pan and combine, stirring until sugar dissolves. Add more sugar to taste if you’d like it more sweet.

Remove from heat and puree until well blended.

Pour mixture through sieve in to freezer-safe container to remove raspberry seeds. Let mixture cool.

Add cream, stirring to combine.

Place in freezer for 3-4 hours (or overnight), until frozen.

When you’re ready to serve, add 2-3 tablespoons to each champagne glass. Pour champagne over each and top with raspberries. You can also drop a few raspberries directly in to your mimosas!

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BLUEBERRY KIWI MOJITO INGREDIENTS • • • • • • • •

1/4 cup blueberries 2 kiwis, peeled 1 tbsp honey 1 lime 1 sprig of mint 2 oz of rum Crushed ice Garnish - Fresh Kiwi slice

PREPARATION: In a food processor, combine kiwis, honey and juice from half of the lime. Combine and set aside.

In the bottom of your glass, muddle half of the blueberries with three mint leaves. Pour kiwi mixture on top. Add crushed ice, rum and club soda to your liking.

Top with remaining blueberries, mint and a wedge of lime.

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HEALTH BENEFITS OF

TEQUILA

By Tequila & Spirits Magazine - Team

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Did you know that tequila has potential health benefits aside from just getting you drunk? It does help lose weight, in case you are not aware. While it is definitely not considered a “health drink”, it surprisingly provides benefits given that you drink in moderation of one to two shots.

Tequila in Moderation Has No Hangover It is important to note that this does not apply to all the types of tequila brands. Look for those labeled “100% agave” as these are the kind that leaves you no hangover after a heavy drink.

Cheaper brands may contain sugar alcohols that will surely knock you out and give you a bad migraine the next day. As always, keep it in moderation and you will definitely appreciate the health benefits tequila can bring.

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Tequila Helps Fight Type 2 Diabetes Diabetics can enjoy a shot or two of tequila because this alcohol surprisingly also helps prevent type 2 diabetes. This is attributed to the presence of fructans in tequila which act as fiber. As a non-digestible component, it keeps sugar levels from shooting up and it boosts production of insulin in the body. However, it is still best to seek professional advice before taking your tequila shots if you are a diabetic.

Tequila Helps Lessen Insomnia Alcohol is known for its relaxing benefits, tequila included. Alcohol experts would note the calming effects of drinking alcohol after a long day, which is why people would a drink or two at night to reduce stress. To those suffering from insomnia, a shot of tequila before hitting the sack helps relax the nerves and helps in inducing sleep. A word of caution though, it is never a good idea to use tequila as an excuse to get you to sleep every night.

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September / October 2018 Issue Find out more.. www.tequilaandspirits.com

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It’s good for your bones According to research by a Mexican scientist, the plant from which tequila is made - the blue weber agave plant - contains substances that enhance the absorption of calcium and magnesium in the body, both of which are essential minerals for maintaining bone health.

Tequila Helps Fights Osteoporosis The ability of your tequila drink to aid in fighting osteoporosis is attributed to the agavins and the presence of good bacteria. Isn’t it that these components are known to help the body in calcium absorption, and that is why there are plenty of them in milk? It goes the same way for the presence of these components in tequila. They work their way in making our bones less prone to fragility and becoming brittle. Just don’t gulp the entire bottle one time; it’s not the way to bring out the beneficial effects of tequila to your body.

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Helps you with Weight Loss It does help in cutting off those carbs. Donâ&#x20AC;&#x2122;t we hear so much about not drinking alcohol in order not to gain weight? This is true, but it pertains mainly to excessive drinking. However, if you can manage to consume a controlled amount of tequila, you will surely reap the benefits it can give. Tequila contains a certain kind of sugar called agavins which is known to have weight-loss properties. This property is different from agave nectar as it has less refined molecular composition which lowers blood sugar levels. Because of this, the calories consumed from tequila just go through the system unused compared to that of a regular alcoholic drink. Tequila also boosts metabolism especially when taking a shot after meal. Moreover, it aids in dissolving fats quickly, thus helping you lose some of those weight.

Lessen Chances of Dementia Studies have reported the association of moderate alcohol drinking to decreasing cases of dementia as a person ages. So to speak, this is not only true to tequila but to other alcoholic beverages as well. On the contrary, studies have also showed increased chances of dementia to people with excessive alcohol consumption.

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It aids digestion Whilst tequila may not be your go-to post-meal digestif, studies suggest it may actually be the best choice to help you digest your food. The agave plant contains high levels of inulin, which helps the digestive system by growing good bacteria.

Itâ&#x20AC;&#x2122;s probiotic Youâ&#x20AC;&#x2122;ve probably heard about probiotics by now, but if not, probiotics are the healthy bacteria that naturally populate our intestines. They are responsible for most of our immune system and help our bodies keep a healthy balance. Some of the fructans which tequila is derived from actually supply these good guys!

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BIOGRAPHY

Sheila Rios, singer-songwriter, her genre - Vernacular On November 29, “Del Corazón a las Raíces” album will be launched on all digital platforms, it has 9 music, trova, jazz, R&B. songs, 6 of her own and 3 covers Sheila has collaborated with artists such as Maná, “Del Corazón a las Raíces” is the path traveled Mijares, Daniela Romo, Thalía, Forseps, José Fors, by our love, spirit and heart to reunite with our Bad Boy Blues with Genaro Palacios, Afro Brothers, ancestors in all latitudes and eternities.

Grupo Grand Mamma, Filio, Paco Padilla, Canto Tapatío, Bacanora, Martín Valerde, New Age with Alejan dro Filio an d Fern an do De l g a d i l l o Paulo Barón, among others. collaborated with her, this album was produced by Omar Nungaray.

BIOGRAFIA

Sheila Rios, canta-autora, su género, música El 29 de Noviembre se lanzará “Del Corazón a las Vernácula, trova, jazz, R&B. Raíces” en todas las plataformas digitales cuenta con 9 canciones, 6 de su autoría y 3 covers “Del Sheila ha colaborado con artistas como Maná, Corazón a las Raíces” es el camino recorrido de Mijares, Daniela Romo, Thalía, Forseps, José Fors, nuestro Amor, espíritu y Corazón al reencuentro Bad Boy Blues con Genaro Palacios, Afro Brothers, con nuestros ancestros en todas las latitudes y Grupo Grand Mamma, Filio, Paco Padilla, Canto eternidades!.

Tapatío, Bacanora, Martín Valerde, discos de New Age con Paulo Barón, entre otros.

Del corazón a las Raíces cuenta con colaboraciones de Alejandro Filio y Fernando Delgadillo, el álbum fue producido por Omar Nungaray.

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CHAMPAGNE

OF

HISTORY

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The history of Champagne has seen the wine evolve from being a pale, pinkish still wine to the sparkling wine now associated with the region. The Romans were the first to plant vineyards in this area of northeast France, with the region being cultivated by at least the 5th century, possibly earlier. When Hugh Capet was crowned King of France in 987 at the cathedral of Reims, located in the heart of the region, he started a tradition that brought successive monarchs to the region with the local wine being on prominent display at the coronation banquets. The early wine of the Champagne region was a pale, pinkish wine made from Pinot noir.

The Champenois were envious of the reputation of the wines made from their Burgundian neighbours to the south and sought to produce wines of equal acclaim.

However the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustaining viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines were lighter bodied and thinner than the Burgundies.

Furthermore, the cold winter temperatures prematurely halted fermentation in the cellars, leaving dormant yeast cells that would awaken in the warmth of spring and start fermenting again. One of the by products of fermentation is the release of carbon dioxide gas, which, if the wine is bottled, is trapped inside the wine, causing intense pressure. The pressure inside the weak, early French wine bottles often caused the bottles to explode, creating havoc in the cellars. If the bottle survived, the wine was found to contain bubbles. As late as the 17th century, Champenois wine makers, most notably the Benedictine monk Dom PĂŠrignon (1638â&#x20AC;&#x201C;1715), were still trying to rid their wines of the bubbles.

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While the Champenois and their French clients preferred their Champagne to be pale and still, the British were developing a taste for the unique bubbly wine. The sparkling version of Champagne continued to grow in popularity, especially among the wealthy and royal.

Following the death of Louis XIV of France in 1715, the court of Philippe II, Duke of Orléans made the sparkling version of Champagne a favorite among the French nobility. More Champenois wine makers attempted to make their wines sparkle deliberately, but didn’t know enough about how to control the process or how to make wine bottles strong enough to withstand the pressure.

In the 19th century these obstacles were overcome, and the modern Champagne wine industry took form. Advances by the house of Veuve Clicquot in the development of the méthode champenoise made production of sparkling wine on a large scale profitable, and this period saw the founding of many of today’s famous Champagne houses, including Krug (1843), Pommery (1858) and Bollinger (1829). The fortunes of the Champenois and the popularity of Champagne grew until a series of setbacks in the early 20th century.

Phylloxera appeared, vineyard growers rioted in 1910–11, the Russian and American markets were lost because of the Russian Revolution and Prohibition, and two World Wars made the vineyards of Champagne a battlefield.

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By the end of the 19th century, Champagne was making its mark and embedding itself into popular culture. The early 20th century brought its share of challenges. Some of the seeds of these challenges were planted during the century before when Champagneâ&#x20AC;&#x2122;s growing popularity encouraged Champagne houses to look outside the Champagne region for a cheaper supply of grapes. The French railway system made it easy for truckloads of grapes from the Loire Valley or Languedoc to be transported to Champagne at prices nearly half of what the houses were paying Champenois vine growers for their grapes. Newspapers published rumors of some houses buying rhubarb from England to make wine from. With hardly any laws in place to protect the vine

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grower or the consumer, Champagne houses had most of the power in the region to profit off of these faux Champagnes. To compound the misery for Champenois vine growers, the last few vintages of the 19th century were difficult with frost and rains severely reducing the crop yields. The phylloxera epidemic that ravaged vineyards across France was finally making its way to Champagne. The harvests between 1902 and 1909 were further troubled by mold and mildew. The 1910 vintages was particularly troublesome with hailstorms and flooding. Nearly 96% of the crop was lost.

Following World War II, the sales and popularity of Champagne surged once more. Since 1950, sales have grown steadily, quadrupling in total to over 200 million bottles. The increase in worldwide demand has prompted the French authorities to look into expanding the region’s AOC zone to facilitate more production. There still exist the business dynamic between vine growers and Champagne houses with majority of the region’s 19,000 growers selling their grapes to the nearly 300 Champagne houses in production.

The name “Champagne” is a protected designation of origin in the European Union and all wines produced and sold in the EU must conform to those standards and not label a wine as “Champagne” unless it comes from the Champagne AOC (in the United States there is a legal loophole for semi-generic terms).

In 1985, use of the term méthode champenoise was also outlawed with producers of “champagne style” sparkling wine opting to uses phrases like méthode traditionnelle to signify that their wine is made using the same Over time Champagne has become not only production methods as Champagne. a reflection of the terroir of the Champagne region but also a brand in itself, with the Champenois vigorously defending that brand and the uses of the term “Champagne”. The popularity and success of Champagne has inspired many imitators around the world (such as Cava in Spain, Sekt in Germany and several American sparklers) but also within France itself with sparkling Cremants.

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TOP

W E

N

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DRINKS

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Elysian Brewing Raspy Whisper Seattle-based Elysian Brewing has released a brew combining chocolate and raspberry as part of its first innovation series beer release. Called Raspy Whisper, the beer is a 3.6% ABV raspberry and chocolate gose. Created to meet demand for lower-ABV drinks, the beer is brewed with 9kg of raspberries, more than 2kg of chocolate cocoa nibs and a touch of sea salt. It was made with a combination of wheat, pale and acidulated malts together with Simcoe and Magnum hops and Indian coriander.

Ki No Jyu Gin The producer of Japan’s first gin, the Kyoto Distillery, has launched an ultrapremium expression made with Okuno Yama tea. Called Ki No Jyu Gin Series 1 Gyokuro, it is made from the Okuno Yama strain of gyokuro green tea, known for its intense umami flavour. The company describes the gin, which is bottled at 47% ABV, as having “rich green tea notes and fresh citrus” with “floral aromas and hints of sweetness”.

Rebelle aperitif London’s Rebel Distillers has launched an apéritif that combines traditional botanical copper pot distillation with perfumery and flavour extraction.

Purporting to have a third less sugar than Aperol, the rose-hued drink has aromas of tropical mango, yuzu and lavender, while on the palate it is bittersweet with herbal notes and “lingering citrus’.

Jameson Caskmates Fourpure Irish whiskey distillery Jameson has collaborated with London-based brewery Fourpure on a project that sees Jameson’s whisky-finished barrels seasoned with Fourpure’s Shapeshifter West Coast IPA. The resulting whisky has additional notes of “tropical fruit, sweet clementine and full-bodied hops”, according to the distillery.

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Esprit Gassier rosé Provence’s Château Gassier has launched a limited-edition “lifestyle” cuvée called Esprit Gassier. The château has created 500,000 unique label designs based on its original brightly coloured, floral design, with 250,000 ‘Day edition’ labels and 250,000 ‘Night edition’ labels printed. The rosé is a blend of Syrah, Grenache and Cinsault, and has aromas of white peach. Six-bottle cases are sold with three bottles of both day- and night-edition labels. Based in Puyloubier, in the Côtes de Provence Sainte-Victoire appellation, Château Gassier was founded in 1982.

1800 Tequila Kojey Radical 1800 Tequila has launched its first essential artist series in collaboration with British rapper, musician, poet and multimedia artist Kojey Radical. The Tequila, which is made from 100% Blue Weber agave, has been released with three bottle designs entitled, Sugar, Where do I Begin? and Pearly. The brand is a longstanding supporter of the arts, and in 2008 launched a similar initiative in the US to champion artists from around the world. The 1800 Tequila portfolio includes silver, reposado, añejo and Milenio variants.

St Peter’s Lightspeed Pilsner Suffolk-based St Peter’s Brewery has unveiled a new line of beers called ‘The Original Stormtrooper’, launched in time for the ninth and final instalment of the Star Wars film franchise. Officially licensed from Shepperton Design Studios and prop-maker Andrew Ainsworth, the beers are called Original Stormtrooper Galactic Pale Ale and Lightspeed Pilsner, both bottled at 4.2% ABV. The pilsner is said to have “hints of sweetcorn, citrus, resin and stone fruit hop aromas”.

Campo Viejo Albariño Pernod Ricard-owned Spanish wine brand Campo Viejo has launched an Albariño made from grapes grown in the Rías Baixas region of northwest Spain. Released in light of “growing demand for light and fresh styles”, the Albariño follows the launch of Campo Viejo’s Tempranillo Blanco in 2016.

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BBR Classic Barbados Rum Berry Bros & Rudd has announced the addition of four rums to its classic range. The new rums hail from Nicaragua, Guatemala, Jamaica and Barbados.

Pictured is the Barbados rum, which was produced at the Foursquare Distillery.

It is said to have aromas of sweet honey, with flavours of ripe banana and melon.

Bottega Pomegranate Liqueur Prosecco producer Bottega has launched a liqueur made from Sicilian pomegranates.

The fruit is pressed and the juice is extracted before being mixed with grappa and sugar. It is described as having “pleasing tartness’ with an “underlying sweetness counterpointed by a subtle astringent note”. Bottega says the liqueur works well as a palate cleanser after a meal, but also in cocktails or desserts.

Kanpai Saké Miru an ultra-premium limited-edition Junmai Ginjo Saké called Miru, made using traditional Japanese techniques. Meaning ‘to see’, Miru is described as an “alternative style of saké”, with a “rich, fruity flavour and gentle acidity” made with Yamada Nishiki rice, 901 Japanese saké yeast and a selected Japanese koji. Kanpai Saké was established five years ago by Tom and Lucy Wilson, and operates out of a commercial brewery in Peckham.

Brookie’s Mac liqueur

Cape Byron Distillery, the producers of Brookie’s Byron Gin have made a roasted macadamia nut liqueur called Mac. The liqueur is made by steeping macadamia nut shells, roasted macadamia nuts and native Australian wattleseed in a wheatbased neutral spirit, before adding pure spring water from Mount Warning and a touch of natural sugar cane syrup. The liqueur has flavours of butterscotch, cacao and coffee, and is recommended to be served on ice with a squeeze of lime or stirred with whisky and bitters over ice like an Old Fashioned. It can even be mixed into coffee and ice cream to make a unique take on an affogato.

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EXOTIC

FOOD

COMIDA

EXOTICA

By Simon Pinedo

CHAPULINES GRASSHOPPERS 78 | TEQUILA & SPIRITS MAGAZINE

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Chapulín: is a word that comes from Nahuatl language (chapolín: chapa = bounce, and olli = rubber, so a grasshopper would be an insect that jumps like a rubber ball).

Chapulín: es una palabra que proviene del náhuatl ( chapolín: chapa[nia]= rebotar, y olli = hule; así un chapulín sería un insecto que brinca como pelota de hule).

On my last walk through the countryside, I noticed many insects and animals that live there, small spiders, mosquitoes, ladybugs, worms, birds, and reptiles. There was one, however, that appeared in large numbers, jumping from one place to another, from one plant to another, yes, we know them and they are known as grasshoppers Chapulines.

En mi último paseo por el campo, me percaté como nunca, de tantos insectos y animalitos que habitan ahí, pequeñas arañas, mosquitos, catarinas, gusanos, aves, reptiles, pero sobre todo había uno que abundaba en cantidad, y se veían brincar de un lado para otro, de una planta a otra, si, los conocemos y se conocen como chapulines.

Chapulín: a word that comes from the Nahuatl language (chapolín: chapa = bounce and olli = rubber, so a grasshopper would be an insect that jumps like a rubber ball).

Chapulín: es una palabra que proviene del náhuatl ( chapolín: chapa[nia]= rebotar, y olli = hule; así un chapulín sería un insecto que brinca como pelota de hule).

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Since pre-Hispanic times, in many parts of America, the natives ate chapulines. You might find this disgusting, horrifying, or simply unbelievable, but chapulines are a food that contains high amounts of proteins and nutrients essential to the human body. One hundred grams of beef contain between 54 and 57 percent of protein, while 100 grams of grasshoppers contain between 62 to 75 percent.

These insects have a high nutritional content and are an excellent option to complement a balanced diet. Due to their popular and exotic flavor, different products have been elaborated, such as sauces, sausages, and snacks. They are used as condiments in certain stews as well. And something even more surprising, it costs 50% less than meat.

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Ya desde tiempos prehispánicos, en muchas partes de América los nativos comían chapulines, al principio tal vez haremos una mueca de repugnancia, de horror o simplemente de incredulidad, bueno, permítanme decir que los chapulines son un alimento que contiene altas cantidades de proteínas y nutrientes esenciales para el cuerpo humano, 100 gramos de carne de res contienen entre 54 y 57 por ciento de proteínas, mientras que 100 gramos de chapulines contienen entre 62 a 75 por ciento.

Estos insectos tienen un alto contenido nutricional y es una excelente opción para complementar una dieta equilibrada.

Debido a su popular y exótico sabor se han elaborado diferentes productos a base de ellos, como salsas, salchichas, botanas y también son utilizados como complementos en ciertos guisados. Y algo todavía más sorprendente, cuesta 50% menos que la carne.

Eating chapulines provide you with vitamins and minerals; they present little fat (even less than lean meat) and, thanks to their exoskeleton, provide fiber to help accelerate your metabolism.

Comer chapulines te brinda vitaminas y minerales; presentan poca grasa ( incluso menos que la carme magra), y gracias a su exoesqueleto, obtendrás fibra, la cual te ayudará a acelerar tu metabolismo.

The Spaniards brought with them other products that later influenced the cuisine of the new continent, thus creating one of the richest and most famous cuisines in the world. Of course, we cannot ignore the ingredients that came from the East, like the onion, and other fundamental spices used in the preparation of our gastronomy.

These small bugs called chapulines were discovered and implemented as a delicacy of unique flavor since before the arrival of the Spaniards.

Con la llegada de los españoles trajeron con ellos otros productos que influyeron luego en la cocina del nuevo continente, creando así una de las cocinas más ricas y famosas del mundo, claro no podemos dejar a un lado los ingredientes llegados de Oriente como la cebolla, u otras especies fundamentales en la preparación de nuestra gastronomía.

Dentro de esta cocina, se descubrió y se implementaron unos pequeños bichos llamados chapulines, un manjar de sabor único y que han estado presentes como decíamos ya desde antes de la llegada de los españoles.

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Although many people believe the consumption of these bugs, which for a long time were considered a plague affecting maize, alfalfa, and bean crops, the reality is that this “plague” is more nutritious than many so called nutritional products. That’s right. Eating chapulines is good for your health and could help eradicate malnutrition and obesity.

Chapulines are rich in fiber, improve digestion, are hygienic, provide a high level of protein, help to lose weight, are rich in Vitamin A, B, and C, provide calcium, zinc and magnesium, help regulate blood pressure, and fight cardiovascular problems because they do not contain cholesterol.

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Aunque muchas personas creen desagradable el consumo de estos bichitos, que por mucho tiempo se les consideró como una plaga a los cultivos del máiz, alfalfa, y frijol, la realidad es que esta “plaga” es más nutritiva que muchos de los productos fabricados con esa idea.

Así es, comer chapulines es bueno para la salud, ya que podrían ayudar a erradicar la desnutrición y obesidad.

Los chapulines son ricos en fibra, ayudan y mejoran la digestión, son higiénicos y aportan un alto nivel de proteína, ayudan a bajar de peso, son ricos en Vitamina A, B, C, además de aportar calcio, zink y magnesio, ayudan a regular la presión, combaten problemas cardiovasculares ya que no contienen colesterol.

According to studies, 13 kilos of alfalfa are required for a cow to produce a kilo of meat; while, the cornfield chapulín only needs 1.7 kilos to obtain the same weight.

To prepare chapulines, they are placed on a (comal) flat griddle, sea salt is added, and then they are sautéed. They can be eaten in tacos or quesadillas; you can taste these gourmet dishes in various establishments in Mexico City, for example, where you can taste this and other nutritious pre-Hispanic foods.

Start with a quesadilla, add guacamole, and feel the crunch on the first bite.

So, let’s eat chapulines. When you try them, the exquisite taste and crispy flavor will make you jump! ¡Good appetite!

Según estudios se requieren 13 kilos de alfalfa para que una vaca produzca un kilo de carne; mientras que, el chapulín de milpa solo necesita 1.7 kilos para obtener el mismo peso.

Para preparar los chapulines solo se colocan en un comal y se les agrega sal de mar y se saltean. Este manjar se puede utilizar posteriormente en tacos o quesadillas; pero Si no te es posible desplazarte a alguno de los estados, donde se consiguen, podrás degustar estos platillos Gourmet en diversos establecimientos de la Ciudad de México, o de otras ciudades, el cual te permitirá un acercamiento a este y otros nutritivos alimentos prehispánicos.

Puedes comenzar con una quesadilla, le puedes agregar guacamole, y sentir un crujir exquisito, al masticar tu quesadilla.

Así que, a comer chapulines, seguro que al probarlos, saltarás por lo exquisito que es probar su crujiente sabor.

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