{"id":11351,"date":"2017-06-16T20:02:00","date_gmt":"2017-06-16T20:02:00","guid":{"rendered":""},"modified":"2026-06-29T01:08:34","modified_gmt":"2026-06-29T01:08:34","slug":"abre-ecuador-programa-gastronomico","status":"publish","type":"post","link":"https:\/\/entrepalabrasmxdigital.com\/?p=11351","title":{"rendered":"Abre Ecuador Programa Gastron\u00f3mico \u2018Restaurantes con Estrellas a la Carta\u2019"},"content":{"rendered":"<div class=\"x_gmail-p1\" style=\"background-color: white; color: #212121; text-align: center;\">\n<\/div>\n<ul>\n<li style=\"text-align: justify;\"><b><i><span style=\"font-family: Arial, Helvetica, sans-serif;\">&nbsp;Los chefs, Ana Teresa P\u00e9rez y N\u00e9stor Toapanta ofrecieron un men\u00fa a 4 tiempos en el restaurante \u2018Patria Chica\u2019<\/span><\/i><\/b><\/li>\n<li style=\"text-align: justify;\"><b><i><span style=\"font-family: Arial, Helvetica, sans-serif;\">Ecuador es uno de los 12 pa\u00edses invitados de este magno evento donde participan Francia, Jap\u00f3n, Honduras, Guatemala, Argentina, Espa\u00f1a, Chile, Per\u00fa, Colombia, Brasil y Paraguay<\/span><\/i><\/b><\/li>\n<li style=\"text-align: justify;\"><b><i><span style=\"font-family: Arial, Helvetica, sans-serif;\">Al concluir la Cena los chefs recibieron un plato representativo de la Cumbre Internacional de la Gastronom\u00eda por su participaci\u00f3n en el evento de manos de Luc\u00eda Garc\u00eda, encargada de Despacho<\/span><\/i><\/b><\/li>\n<\/ul>\n<p><\/p>\n<div style=\"background-color: white; color: #212121;\">\n<\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2o-vdMIVDmegEpIekbrtfZM58McR7PbB-sPW6CMNyIbuww7S4AR5qw4Dmur5Er6TPdKrqQCini9tpbTcyZVrwiz5G0z8j1-DF0thAQqmyYDVOOjJ3O3cD0a34_p5Rg_PhJlZU7ODq5auk\/s1600\/18765604_1512416732109908_1142448393481156634_n.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img fetchpriority=\"high\" decoding=\"async\" border=\"0\" data-original-height=\"640\" data-original-width=\"960\" height=\"266\" src=\"https:\/\/entrepalabrasmxdigital.com\/wp-content\/uploads\/2017\/06\/18765604_1512416732109908_1142448393481156634_n.jpg\" class=\"wp-image-11352\" width=\"400\" \/><\/a><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><b><br \/><\/b><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><b><br \/><\/b><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">Los chefs, Ana Teresa P\u00e9rez y N\u00e9stor Toapanta de Ecuador fueron los encargados de abrir el programa denominado \u2018Restaurantes con Estrellas a la Carta\u2019 en el marco de la 5ta. Edici\u00f3n de la \u201cCumbre Internacional de la Gastronom\u00eda: Mestizaje de cultura y sabor\u201d.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">El Programa Gastron\u00f3mico \u2018Guanajuato \u00a1S\u00ed Sabe!\u2019 de la Secretar\u00eda de Turismo del Estado rescata, promueve y difunde la Cocina Tradicional de Guanajuato poniendo en valor los ingredientes end\u00e9micos de la regi\u00f3n.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">Bajo esta premisa se realiza del 30 de mayo al 11 de junio la \u201cCumbre Internacional de la Gastronom\u00eda: Mestizaje de cultura y sabor\u201d donde se espera la asistencia de 80 mil comensales y una derrama econ\u00f3mica de m\u00e1s de 72 millones de pesos.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">Luc\u00eda Garc\u00eda, encargada de Despacho de la Secretar\u00eda de Turismo del Estado de Guanajuato acudi\u00f3 a la Cena en representaci\u00f3n del Secretario de Turismo Fernando Olivera Rocha e hizo entrega de las Filipinas a los Chefs de Ecuador quienes ofrecieron un delicioso men\u00fa en el restaurante anfitri\u00f3n \u2018Patria Chica\u2019, ubicado en el complejo restaurantero de la Casa de Piedra en el municipio de Le\u00f3n.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">Ecuador es uno de los 12 pa\u00edses invitados de este magno evento donde participan Francia, Jap\u00f3n, Honduras, Guatemala, Argentina, Espa\u00f1a, Chile, Per\u00fa, Colombia, Brasil y Paraguay con la fusi\u00f3n de la Cocina y el ingenio de 59 Chefs internacionales, nacionales y estatales que deleitan a los comensales en 28 restaurantes de 11 destinos de Guanajuato, es decir: San Miguel de Allende, Guanajuato, Celaya, Irapuato, Le\u00f3n, Salamanca, San Francisco del Rinc\u00f3n, Silao, San Luis de la Paz, Dolores Hidalgo y Salvatierra.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">En esta primer cena los comensales pudieron disfrutar de los alimentos que se sirvieron en 4 tiempos, comenzando con un aperitivo de pl\u00e1tano frito relleno de queso cubierto de sal prieta crocante.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">El segundo tiempo incluy\u00f3 ceviche jipijapa de at\u00fan; cl\u00e1sico ceviche ecuatoriano de la regi\u00f3n de jipijapa a base de una salsa cremosa de aguacate, man\u00ed y lim\u00f3n.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">El tercer tiempo fue el plato fuerte que incluy\u00f3 un terrine de cerdo con sabores de hornado, pur\u00e9 de mote mapahuira encurtido manaba.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">Este platillo se prepara con cerdo cocido lentamente en especies de achiote, comino, cebolla paite\u00f1a y ajo, con una mezcla de ma\u00edz blanco cocido y pegadito de fritada acompa\u00f1ado de verduras marinadas en vinagre de pl\u00e1tano.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">El cuarto tiempo lo integr\u00f3 un pastel de maque\u00f1o y tocte con cremoso de chocolate ecuatoriano.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">Este platillo consta de una tarta especiada con canela, vainilla y tocte, quenelle de cremoso de chocolate 71% y 56% ecuatoriano.<\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p4\" style=\"background-color: white; color: #212121; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"color: black; font-family: Arial, Helvetica, sans-serif;\">Al concluir la Cena los chefs, Ana Teresa P\u00e9rez y N\u00e9stor Toapanta recibieron un plato representativo de la Cumbre Internacional de la Gastronom\u00eda por su participaci\u00f3n en el evento de manos de Luc\u00eda Garc\u00eda, encargada de Despacho.<\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;Los chefs, Ana Teresa P\u00e9rez y N\u00e9stor Toapanta ofrecieron un men\u00fa a 4 tiempos en el restaurante \u2018Patria Chica\u2019 Ecuador es uno de los 12 pa\u00edses invitados de este magno evento donde participan Francia, Jap\u00f3n, Honduras, Guatemala, Argentina, Espa\u00f1a, Chile, Per\u00fa, Colombia, Brasil y Paraguay Al concluir la Cena los chefs recibieron un plato representativo [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":11352,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Abre Ecuador Programa Gastron\u00f3mico \u2018Restaurantes con Estrellas a la Carta\u2019 - EntrePalabras<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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