We don’t have enough words to say “Thank you’ to Eleanor Foa our gratitude and love for her we hope many people enjoy and like this beautiful article written by her about Mexico, our women and our passion for food and Mexican Cuisine.
The “New Cuisine” of Mexico’s Colonial Cities
Part III – Chefs Ada Valencia and Monica Solis
Forget everything you think you know about Mexican food—it’s heavy, it’s fried, it’s fattening—and come with me to discover new, sophisticated Mexican cuisine in the history heart of the country. These are colonial cities—UNESCO World Heritage Sites—which are safe, prosperous, easily accessible via Aeromexico, and welcoming to tourists. The focus on elegant and light cooking using organic products in amazing ways is being led by a young generation of chefs who are passionately promoting locally-sourced ingredients and recipes drawn from the diverse traditions and regions of Mexico. Two weeks ago, we wrote about Mexico City and Queretaro and last week shined the spotlight on San Miguel de Allende and Guanajuato. This week, we focus on Chefs Ada Valencia and Monica Solis.