{"id":5912,"date":"2020-10-29T15:00:00","date_gmt":"2020-10-29T15:00:00","guid":{"rendered":""},"modified":"2026-06-29T00:19:21","modified_gmt":"2026-06-29T00:19:21","slug":"gallo-mx-una-propuesta-fresca-en-el","status":"publish","type":"post","link":"https:\/\/entrepalabrasmxdigital.com\/?p=5912","title":{"rendered":"GALLO MX: Una propuesta fresca en el mundo culinario"},"content":{"rendered":"<p><\/p>\n<div style=\"text-align: left;\">\n<div style=\"text-align: justify;\">\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZvuzflqzmyXzjxT3Jv3adLmUt6MPQHZKZywqNT5Wn2dV9PiCGhiC1-jnzfXz4DijNWe7pb2T6BwwtmBOMBy2oh_vVQU5_68CHhcgJn1vUl9JyVhZcvQiVaVTJPWHk49-XCr0yQKRkDXw\/s275\/descarga+%25284%2529.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img fetchpriority=\"high\" decoding=\"async\" border=\"0\" data-original-height=\"275\" data-original-width=\"183\" height=\"331\" src=\"https:\/\/entrepalabrasmxdigital.com\/wp-content\/uploads\/2020\/10\/descarga-4.jpg\" class=\"wp-image-5913\" width=\"220\" \/><\/a><\/div>\n<p><span style=\"font-family: arial;\"><br \/><\/span><\/div>\n<div style=\"text-align: justify;\"><span style=\"font-family: arial;\">Roberto Eduardo Mart\u00ednez Casta\u00f1eda, mejor conocido como<br \/>\nGallo MX, cuenta con una trayectoria s\u00f3lida, misma que comenz\u00f3<br \/>\na forjar muy joven. Originario de la CDMX, se introdujo en el<br \/>\nmundo culinario a la edad de 17 a\u00f1os, cuando para cumplir con<br \/>\nun castigo impuesto por su madre tuvo que comenzar a trabajar,<br \/>\nsin imaginar que en aquel fast food donde inici\u00f3 su formaci\u00f3n<br \/>\nlaboral descubrir\u00eda su mayor pasi\u00f3n.<\/span><\/div>\n<div style=\"text-align: justify;\"><span style=\"font-family: arial;\"><br \/><\/span><\/div>\n<p><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">De personalidad inquieta e irreverente, desde muy joven<br \/>\nvisualiz\u00f3 su m\u00e1s grande meta: transmitir a los comensales su<br \/>\nsaz\u00f3n, talento, habilidades y conocimientos, los cuales ha<br \/>\nadquirido tras trabajar codo a codo con chefs de talla<br \/>\ninternacional, a trav\u00e9s de sus creaciones culinarias.<\/div>\n<div style=\"text-align: justify;\"><\/div>\n<p><\/span><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">Tiempo antes de egresar como LAE Gastron\u00f3micas, el chef Gallo MX fue aprendiz de Enrique<br \/>\nOlvera en Pujol y de Daniel Ovadia en PAXIA, lugar donde pudo aprender de grandes<br \/>\ncocineros. Con un basto aprendizaje culinario y madurez profesional, a los 23 a\u00f1os logra<br \/>\nposicionarse como chef ejecutivo del \u00fanico restaurante a\u00e9reo en M\u00e9xico, Dinner in the<br \/>\nSky. Tiempo despu\u00e9s, ejerce como chef del Show Room Puma M\u00e9xico y en 2016 colabora en la<br \/>\napertura de un restaurante estilo fine dinning en el corredor gastron\u00f3mico de San \u00c1ngel.<\/div>\n<div style=\"text-align: justify;\"><\/div>\n<p><\/span><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">Las oportunidades se siguieron presentando para<br \/>\neste joven y perseverante chef, mismas que lo<br \/>\nllevaron a cocinar en el restaurante m\u00e1s famoso del<br \/>\npa\u00eds vasco, del afamado Chef Mart\u00edn Berasategui, el<br \/>\ncual es acreedor de tres estrellas Michelin y<br \/>\nreconocido como uno de los mejores restaurantes del<br \/>\nmundo. \u00c9sta fue de las experiencias m\u00e1s duras de su<br \/>\nvida pues mejor\u00f3 su t\u00e9cnica y habilidades en un<br \/>\nambiente extremadamente disciplinado, con lo cual<br \/>\nforj\u00f3 el car\u00e1cter digno de un futuro talento en la<br \/>\nescena culinaria nacional.&nbsp;<\/div>\n<div style=\"text-align: justify;\"><\/div>\n<p><\/span><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">Es as\u00ed como Roberto Casta\u00f1eda suma sus cualidades y visi\u00f3n para conceptualizar el origen del<br \/>\nTaller Creativo Gallo Mx, con el firme objetivo de transmitir su ideolog\u00eda a los nuevos talentos<br \/>\nde la industria.<\/div>\n<div style=\"text-align: justify;\"><\/div>\n<p><\/span><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">\u201cQuiero consolidarme como un chef independiente con mi<br \/>\nproyecto Gallo MX y mi Taller Creativo Gastron\u00f3mico. Cuando<br \/>\nse hable de contenidos gastron\u00f3micos y referentes digitales en<br \/>\ncuanto a gastronom\u00eda piensen en Gallo MX. Ser el chef que las<br \/>\nmarcas busquen por la calidad de contenido que se genera. Ser<br \/>\nun referente en la cocina de vanguardia y poder conseguir<br \/>\nsocios para engrandecer mi Taller\u201d.<\/div>\n<p><\/span><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">Mi mayor talento es no rendirme<\/div>\n<p><\/span><b><\/p>\n<div style=\"text-align: justify;\"><b><span style=\"font-family: arial;\"><br \/><\/span><\/b><\/div>\n<div style=\"text-align: justify;\"><b><span style=\"font-family: arial;\">Sus fortalezas:&nbsp;<\/span><\/b><\/div>\n<p><\/b><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">\n<ul>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Cocina autentica<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Dedicado<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Creativo<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Proactivo&nbsp;<\/div>\n<p><\/span><\/li>\n<\/ul>\n<\/div>\n<p><\/span><b><\/p>\n<div style=\"text-align: justify;\"><b><span style=\"font-family: arial;\">Sus platillos favoritos para comer:<\/span><\/b><\/div>\n<p><\/b><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">\n<ul>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Tacos dorados de papa con much\u00edsima crema, queso rallado, lechuga y salsa verde cruda<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Cerdo en verdolagas<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Tacos de carnitas<\/div>\n<p><\/span><\/li>\n<\/ul>\n<\/div>\n<p><\/span><b><\/p>\n<div style=\"text-align: justify;\"><b><span style=\"font-family: arial;\">Sus platillos favoritos preparados por \u00e9l:<\/span><\/b><\/div>\n<p><\/b><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">\n<ul>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Mole rosa de pi\u00f1\u00f3n con robalo<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Pulpo en chichilo&nbsp;<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Tempura negra con cordero&nbsp;<\/div>\n<p><\/span><\/li>\n<\/ul>\n<\/div>\n<p><\/span><b><\/p>\n<div style=\"text-align: justify;\"><b><span style=\"font-family: arial;\">Su estilo de cocina:&nbsp;<\/span><\/b><\/div>\n<p><\/b><span style=\"font-family: arial;\"><\/p>\n<div style=\"text-align: justify;\">\n<ul>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Cocina de vanguardia<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Cocina de autor<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">Bautiz\u00f3 su cocina como \u201cCocina de viajes\u201d porque en cada viaje conoce un ingrediente nuevo<br \/>\ny trata de cocinarlo en su versi\u00f3n<\/div>\n<p><\/span><\/li>\n<li><span style=\"font-family: arial;\">\n<div style=\"text-align: justify;\">COCINAR CON ESTILO&nbsp;<\/div>\n<p><\/span><\/li>\n<\/ul>\n<\/div>\n<p><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Roberto Eduardo Mart\u00ednez Casta\u00f1eda, mejor conocido como Gallo MX, cuenta con una trayectoria s\u00f3lida, misma que comenz\u00f3 a forjar muy joven. Originario de la CDMX, se introdujo en el mundo culinario a la edad de 17 a\u00f1os, cuando para cumplir con un castigo impuesto por su madre tuvo que comenzar a trabajar, sin imaginar que [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5913,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[632,212,633,634,57,635,636,152,637,638],"class_list":["post-5912","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-autor","tag-cocina","tag-culinario","tag-fast","tag-food","tag-gallo","tag-gastronomia","tag-gourmet","tag-mundo","tag-mx"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>GALLO MX: Una propuesta fresca en el mundo culinario - EntrePalabras<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/entrepalabrasmxdigital.com\/?p=5912\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"GALLO MX: Una propuesta fresca en el mundo culinario - EntrePalabras\" \/>\n<meta property=\"og:description\" content=\"Roberto Eduardo Mart\u00ednez Casta\u00f1eda, mejor conocido como Gallo MX, cuenta con una trayectoria s\u00f3lida, misma que comenz\u00f3 a forjar muy joven. 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