In the exciting world of gastronomy, Ernesto Aguilera is a name that stands out for his dedication and love for Mexican cuisine. His path to culinary excellence began at the Culinary Institute of Mexico, where he acquired the foundations that would lead him to become a renowned chef. However, his journey was not limited to preparing dishes; his passion led him to share his knowledge with future generations of chefs as a teacher at various educational institutions, leaving his mark on the training of emerging culinary talents.
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Discovering the authentic flavors of Tabasco
Ernesto Aguilera is, at heart, an ambassador of traditional Tabascan cuisine. He has devoted much of his career to promoting the authentic flavors of his homeland, exploring and reinterpreting the most traditional recipes. His most notable contribution in this regard is the creation of the innovative gastronomic route “Tour at Pino Suárez Market.” Through this initiative, Aguilera aims to take people on a culinary journey through the flavors and typical products of Tabasco, sharing the authenticity of his land with those who wish to discover it.
Tierra Criolla: The fusion of regional and mediterranean flavors
As the owner of the restaurant Tierra Criolla, located in his hometown of Villahermosa, Tabasco, Ernesto Aguilera combines his passion for cooking with his commitment to highlighting regional flavors. His focus is on the fusion of elements from Mexican-Mediterranean cuisine, using local ingredients to maximize the flavors of his land and present them to the world. Aguilera’s cuisine is a celebration of Mexico’s culinary richness, enriched with a Mediterranean touch that awakens the senses and transports diners on an unforgettable flavor journey.
In recognition of his dedication and culinary talent, Ernesto Aguilera has been awarded the prestigious title of Chef of the Year, an accolade that highlights his impact on the world of gastronomy. His participation in the 3rd Edition of Tribute to Great Talents of Mexican Cuisine is the culmination of a career filled with passion, authentic flavors, and a constant pursuit of excellence in every dish.
Green Ceviche: A Dish that Captivates the Senses
As part of the 3rd Edition of Tribute to Great Talents of Mexican Cuisine, Aguilera presents a unique creation: Green Ceviche. This dish, made with fresh catch of the day, is a true culinary masterpiece. The ceviche rests on a bed of green sauce, whose flavor and freshness enhance the essence of the ingredients. The avocado puree base provides a smooth and creamy texture, while the onion and cilantro add a touch of freshness and vitality to the ensemble. Olive oil completes the composition with its characteristic flavor, giving the ceviche an unparalleled balance of flavors.
Ernesto Aguilera’s Green Ceviche finds its ideal companion in Été Sauvignon Blanc, a white wine from Languedoc, France. With its medium body and golden hues, this wine is known for being expressive on the nose, with notes of citrus and lychee. On the palate, flavors of grapefruit, apple, and yellow lemon unfold, with a long and satisfying finish. This Sauvignon Blanc enhances the freshness and complexity of the Green Ceviche, turning each bite into a unique experience.
Ernesto Aguilera’s Green Ceviche is a tribute to freshness, tradition, and culinary ingenuity, where the evening of November 3rd in Puerto Vallarta and Coapa marked a culinary milestone in the Tribute to Great Talents of Mexican Cuisine with resounding success. The essence of Mexican tradition was present with a perfect combination of authentic flavors, exceptional pairings, and an atmosphere full of joy. The ambiance was filled with a love for cooking and the richness of Mexican culture.
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These special nights demonstrated that the passion for gastronomy and tradition is more alive than ever. Reserve your spot today through our website and follow us on our social media channels to stay updated on the rest of the special launch events for Tribute in all our locations.
