Chef Guillermo González Beristaín
Beef fillet, "gordita" thick corn tortilla with beef cheeks in tomato sauce, red wine, chorizo sausage, serrano chili, beef cheeks and beer reduction glaze.
Its name comes from the Nahuatl tomatl, and designates the fruit of diverse plants from the Physalis genus. The fruit is round, yellowish green or purple when ripe and in enveloped in a in a calyx that grows until forming a non-edible husk. It is essential in our everyday cooking to tone the flavors of fresh and cooked salsas. It was essential in the economy and nutrition of Mexica and Mayan people. It is native to America and is highly utilized in central and southern Mexico. In the Valley of Tehuacan the first archeological findings certify its domestication over 5,000 years ago. Of Pre-Hispanic origin, the city of Tehuacan is adjacent to the Teguacan Cuicatlan Biosphere Reserve, and is famous for its mineral water springs.