{"id":1642,"date":"2021-02-09T11:57:59","date_gmt":"2021-02-09T17:57:59","guid":{"rendered":"https:\/\/localguide.mx\/?p=1642"},"modified":"2021-02-10T15:43:39","modified_gmt":"2021-02-10T21:43:39","slug":"lucete-en-casa-3-recetas-de-chefs-locales-para-que-triunfes-en-la-cocina","status":"publish","type":"post","link":"https:\/\/localguide.mx\/en\/lucete-en-casa-3-recetas-de-chefs-locales-para-que-triunfes-en-la-cocina\/","title":{"rendered":"SHINE AT HOME: 3 Recipes from local chefs to help you shine on Valentine's Day"},"content":{"rendered":"

We are about to complete a year between quarantine and confinement. In these almost 12 months, many of us have turned to look at a space in the house that we did not consider due to lack of time or simply lack of interest: the kitchen. Between the home office and the rise of online workshops, we take advantage of the opportunity to get started in the culinary arts and improve our skills, which always save us from a tight spot and surprise family, friends and even that person we want to make a good impression on, taking advantage of the fact that February 14 is coming!\u00a0<\/span><\/p>\n

At Local SMA Guide we think of those who don't live in the city or who do but aren't going out, and of those who are not planning to visit us soon. That's why we approached three local chefs who are in charge of some of the most renowned restaurants in San Miguel, who shared with us a simple, practical and delicious recipe so that you \u2013who are reading us from anywhere in the world\u2013 can make it and look like a real chef, with the characteristic seal of these emblematic creatives and the restaurants they represent.\u00a0<\/span><\/p>\n

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Huauzontles Toasts<\/b><\/h2>\n

Chef:<\/b> Marco Cruz<\/span><\/a><\/h2>\n

Restaurant:<\/b> Nomad \u2013 <\/span>The Otel Group<\/span><\/a><\/h2>\n

\"\"Photo via @chefmarcocruz<\/p>\n

You may have heard of them or even tried them without really knowing what they are, right? Huauzontles are small plants that have been used in traditional Mexican cuisine since pre-Hispanic times. They are mainly grown in Puebla because they grow very well in cold climates, and even though they are not so easy to find in any supermarket, they are used in many dishes, such as in moles, or stuffed, capeadas and more.\u00a0<\/span><\/p>\n

On this occasion, chef Marco Cruz recommends a very easy-to-prepare starter, so you can discover the flavor and nutritional properties of huauzontle with a spicy touch that you will love.<\/span><\/p>\n

Ingredients:<\/i><\/b><\/p>\n