CANIRAC
The transitional phase of our traditional way eating. Time passes
for our Mexican cuisine
and becomes a cultural heritage of mankind,
into something more than a classic dish, and positioned above
any world cuisine.
The State of Chihuahua opens this celebration of flavors
smells, colors and textures of Mexico. Alonso Méndez Núñez
chihuahua eats This is a gastronomic route, full of history and flavor. Let us see where we come from, who teaches us the legacy that our ancestors have left us.
This chihuahua eats is segmented into three parts whose main objective as follows:
First:
This chihuahua eats makes a journey where he delights and nourishes our people. Bakeries, Restaurants, Sotoleras, candy, cheese, meat packers, etc. markets.
The second:
is exalting our tourist attractions, natural beauty, our culture, cuisine and its ingredients, making crafts, the museums and archaeological sites.
Third:
preserve, rescue, disseminate and promote the diverse cuisine, cultural and ecological effects of our cities with training, presentations and educational courses in gastronomy and everything that encompasses our gastronomic heritage.
"TRADITIONAL MEXICAN KITCHEN AS HERITAGE"
Introduction .- In 2010, UNESCO declared the traditional Mexican cuisine and Intangible Heritage of Humanity. It dates from at least 8000 years ago, when early Americans developed farming practices and improvement of maize, base of our food.
From then until now, the traditional Mexican cuisine has been a factor in social cohesion around which raises a lot of expressions of collective creativity in agricultural technology in craft production and even artistic.
joined Al maize plants plenty of green leaves, fruit only on the continent, animals, hunting, fishing, cacti, and many varieties of chile, very important for their exquisite taste cocoa, among many grocery that were used regularly by our ancestors, together with the ingredients that gave the European settlers, gave birth to fabulous cuisine.
traditions of Mexican cuisine involves a precise ceremonial festival calendar linked to religious and civil celebrations, with a wealth of dishes that are not consumed at any other time, as in our lands, amongst which the most flavorful and rich food dishes "Easter.
The kitchen is the intangible cultural heritage, responding to the group of oral knowledge, those that are transmitted from generation to generation and survive, especially in the everyday practice of companies.
Our cuisine is mainly traditional cultural identity, hence the need to recognize, appreciate and, above all, spread its use among the younger generations.
Event Name: This Come in Chihuahua.
Slogan: Live in Chihuahua Culinary Heritage, Tourism and Cultural
Convened: CANIRAC, The Association of Hotels and Motels of Chihuahua, in coordination with the State Government, Chihuahua Chihuahua Live and House Cultural Heritage Center.
Reason: The UNESCO declared MEXICAN CUISINE IS THE CULTURAL PATRONOMIA and national level is currently being reassessed as a source of tourism, so it is important to engage and build partnerships like that (CANIRAC, The Association of Hotels and Motels of Chihuahua, in coordination with the State Government, Chihuahua Vive different municipality and Chihuahua House Cultural Heritage Centre and Heritage Centre,) are doing and allow us to be pioneers in this effort to disseminate and promote the rich cuisine Chihuahua, as well as our culture and everything that represents us as a society.
Objective: Based on the promotion and dissemination of the gastronomic heritage of Chihuahua, the goal is to raise awareness of our cultural heritage, understood as a set of historical, archaeological, ethnological, artistic, natural and also works as a set of materials and materials not give us a sense of identity and Chihuahua.
Vision: Establish Gastronomic routes that allow us to attract tourists, learn more about our state and maintain a constant presence Chihuahua House Cultural Heritage Center as a must for all visitors and throughout Chihuahua and the various museums and architectural enclosures of different municipalities.
Locations:
Restaurants, Hotels, Museums and / or landmarks of each city.
Upcoming Events: Gastronomic Route Parral, Camargo, Delicias, Juarez, Cuauhtemoc, Chihuahua, Great House, Jiménez.
Other Related Events:
• Training rooms to complement mountain guides, plains and desert CHIHUAHUA CASA grounds. • Support CANIRAC
with snacks and wait staff for events honor of Casa Chihuahua, providing cultural justification of each proposal. To highlight more the project Thus Come in Chihuahua.
• Monthly Magazine Gastronomic Tour of our state, interviews, TV program, radio and print media.
• Synergy with the three levels of government, universities, trade and various industries in our state and anyone who wants to join to lead the world our wealth is now Gastronomic Culture.
courses and exhibitors:
• Spring in Camargo Tasting Cooking with Flowers
Responsible: Nutritionist and Chef Daniel Ramos.
Time: 1:30
demonstration cooking course (includes recipe)
• The cuisine in CAMARGO (Local Kitchen City route)
Responsible: Chef Miguel Angel Vera.
Time: 3:00
demonstration cooking course (includes recipe)
• A flavor that made history in Mexico chiles and sauces
Responsible: Chef Farid Gonzalez.
Time: 1:30
demonstration cooking course (includes recipe, tasting)
• Mexican Cuisine their flavors, aromas, colors and History
Responsible: Nutritionist and Chef Daniel Ramos.
Time: 1:30
demonstration cooking course (includes recipe)
• Tasting wine pairing and services to the table
Sommelier Juan Manuel Vilchis
Time: 1:30
demonstration cooking course (includes recipe)
•
eat well plate charge: Nutritionist and Chef Daniel Ramos.
Time: 2hrs
Paper (paper manual included) Questions and Answers
• Mexico Cultural Heritage Presentation and Responsible
Culinary History (House Chihuahua)
Time: 30 to 45 minutes
Paper
• Traditional Mexican Cooking a Heritage Responsible
Unlimited Mr. Alonso Méndez Núñez
Time: 2 hrs Lecture & Lottery
Gourmet
• The 10 most common mistakes of Restaurants, Hotels & Resorts and how to avoid
Responsible: Ms. Alonso Méndez Núñez
Marketing Time: 2 hrs
Course (Includes Material)
Chihuahua CAMARGO Dates:
14 and 15 May 2011 Hidalgo del Parral (Saturday and Sunday) I look
Alonso Méndez Núñez orders CANIRAC Chihuahua
Manager Tel Office (614 ) 410-87-12 and / or 201-02-94 Cel 044 (614) 1-96-44-38
gerencia@caniracchihuahua.org
alonsomendezn@prodigy.net.mx
www.caniracchihuahua.org
CANIRAC Chihuahua So
INCYDIRHB
Chihuahua Eats
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