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Le Cordon Bleu News, 06/10/2010
LCB Mexico Event- XIX Century Mexican Cuisine
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Recap of the event held on May 22, 2010

The Miguel Hidalgo delegation in conjunction with Le Cordon Bleu Mexico University Anahuac North hosted an event titled "XIX Century Mexican Cuisine".

The Miguel Hidalgo delegation and Le Cordon Bleu Mexico University Anahuac North presented a menu of nineteenth century Mexican food for guests and residents of the delegation made by Chef Arnaud Guerpillon, Chef Raul Martinez, Chef Carlos Santos and their assistants. Mr Luis Javier Alvarez, the LCB Director General of Mexico and Mr Francisco Madrid Flores, the Director of the School of Tourism Administration at the University of Anahuac North as well as members of the political and culinary industry were in attendance.

The menu included:

  • Jalapeno peppers stuffed with picadillo and chalupita of roasted suckling pig
  • Bean and cheese Tamal in a squash blossom sauce
  • "Esquisites Mestizos"
  • "Green Nugget Soup" with a shrimp stuffed marinated pork tenderloin
  • Bicentennial "ceviche tostada"
  • "Amarillito" duck pie
  • Marlin marinated in achiote on pazote bread
  • Deer Salpicon
  • Eggnog Macaroni
  • "Jiricaya of pink pinion"
  • "Amaranth tiles and nugget"
  • Pineapple Tamale

For more information on courses and programs contact:

LCB Mexico

Phone: (+52)(55)56270210 x 7132 and (+52)(55)56270210 x 7913

Email: alan.valdez@anahuac.mx

Email: smayen@anahuac.mx

Click here for the official press release and photos from the event.

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