{"id":35341,"date":"2025-07-03T19:34:17","date_gmt":"2025-07-04T01:34:17","guid":{"rendered":"https:\/\/localguide.mx\/?p=35341"},"modified":"2026-03-12T14:23:26","modified_gmt":"2026-03-12T20:23:26","slug":"lets-eat-2-con-la-cocina-de-gabriela-trujillo","status":"publish","type":"post","link":"http:\/\/localguide.mx\/en\/lets-eat-2-con-la-cocina-de-gabriela-trujillo\/","title":{"rendered":"LET'S EAT #2 with GABRIELA TRUJILLO's Intuitive Cooking\u00a0"},"content":{"rendered":"

Chef Gabriela Trujillo's fun and intuitive cooking was inspired by the yellow colors of Local Guide<\/a> to create a delicious salad that will help us in moments when we are in a hurry but still want to eat delicious food.\u00a0<\/p>\n\n\n\n

\"GABRIELA<\/figure>\n\n\n\n

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The Chef also known for her Project \u201cFlavors of the Heart\u201d<\/a> It's more about following your instincts when cooking, so for the creation of your fresh salad we won't put specific quantities for the ingredients but rather we'll leave it to the intuition and personal taste of each of our readers.\u00a0<\/p>\n\n\n\n

Choosing tofu as a protein for its ability to absorb all kinds of flavors around it and for the nobility that this protein represents, Chef Trujillo presents us with this excellent recipe for the high heat of San Miguel. <\/p>\n\n\n\n

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Ingredients:<\/strong><\/h3>\n\n\n\n
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-Arugula<\/p>\n\n\n\n

-Spinach<\/p>\n\n\n\n

-Cilantro (fragrant, not pleasant but magical)<\/p>\n\n\n\n

-Mango (seasonal)

For dressing:\u00a0<\/p>\n\n\n\n

-Ginger<\/p>\n\n\n\n

-Olive oil<\/p>\n<\/div>\n\n\n\n

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-French green beans<\/p>\n\n\n\n

-Peach (to caramelize)<\/p>\n\n\n\n

-Tofu



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-Vinegar<\/p>\n<\/div>\n<\/div>\n\n\n\n

Pair with a cucumber or tomato soup or gazpacho for the heat of San Miguel.\u00a0<\/p>\n\n\n\n

Preparation:<\/strong><\/h3>\n\n\n\n

Take food with your hands and touch it, and you connect with the Earth.\u00a0
What are you looking for? It's a little strong, and it sets the tone, ensuring the whole combination is perfect.\u00a0<\/p>\n\n\n\n

Put spinach in a bowl with the arugula and add green beans because you're looking for texture. Now add the mango. Who doesn't love it this season?<\/p>\n\n\n\n

Fry the tofu until it's slightly crispy. What do you add? Turmeric, dill for a herbal touch, and sesame seeds until golden brown.\u00a0<\/p>\n\n\n\n

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Meanwhile, start making the dressing. You'll need a blender and pour in a generous amount of olive oil for salad. There's no need to stipulate, and you can add vinegar. It's vegan and can be used as a supplement to chicken broth. Add a little salt.<\/p>\n\n\n\n

Now, we add a generous amount of honey and a large piece of ginger so that it is super fresh, and finally, we blend it. <\/p>\n\n\n\n

After adding the dressing, inspect the tofu to see if it has a crispy consistency, and then you're very close to the final recipe. Once the tofu is ready, serve it in a bowl, and in the same pan with the tofu, place the peaches, which will be caramelized with honey. <\/p>\n\n\n\n

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Now for plating, all the ingredients are placed on a beautiful plate, starting with the vegetables at the base and the protein on top, and finally, the beautiful caramelized peaches are added in a balanced way. <\/p>\n\n\n\n

As a final step, add the toasted almonds and the dressing, which is simple, light, and not greasy. For the topping, add the wonderful cilantro, which gives the dish an explosion of flavor.<\/p>\n\n\n\n

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