You’ve seen her make striking dishes on the show The Final Table, where she competed against top chefs from across the world. Chef Colibri Jimenez is in town to host a masterclass on authentic Mexican cuisine. With an aim to spread more awareness about the cuisine, she has published a cookbook titled Una Aventura Gastronomica where she explores the specialties throughout the country. While we may just know popular dishes from the cuisine such as nachos, enchiladas and tortilla, there might be much more to it. In fact, Indian food and Mexican food might also have a lot in common in terms of spices and ingredients.
“I think Indian food and Mexican food do have a lot in common such as spices and chillies, but the techniques are different. In India, you have the tandoori, in Mexican cooking we have comal, which is just cooking straight on the stove. But I believe that Indian food is more about the complexity of spices and Mexican food is less complex in the amount of spices used,” says Jimenez.
Just like India, the cuisine of Mexico also varies throughout its geography. “Mexico is basically divided into the north part, the central part and south east Mexico, which includes the Caribbean. We are a country surrounded by the sea, so you can find a lot of seafood throughout our cuisine. The northern part is more influenced by the United States, which shares the border, so you can find flour tortilla and a lot more meat. The central section is where the most important part of Mexican cuisine can be found, there’s a lot more diversity of vegetables and fruits due to the weather,” says she, adding, “Since the northern part is more cold, there is less variety of ingredients. The central part is warmer, so there’s more variety. In South East Mexco, you have the maximum variety, including habaneros, avacados, papayas and many different kinds of fruits.”
The gorgeous chef started an initiative where she teaches cooking in rural areas of Mexico. “People have responded very nicely to it. People need to get out of the kitchen a little bit more because, though a big part of cooking is being in the kitchen, it is also about sharing with others. We as chefs have a responsibility to make tasty meals that are also healthy. I have quite a few projects in rural areas of Mexico. One of them includes giving suppers during Christmas season. We distribute jackets, and share meals with people. I’ve been involving a lot of chefs into this project and I would like to continue doing it,” she shares.
Jimenez has been travelling around the world to come up with a creative menu inspired by her adventures and her roots. But she will be teaching an introduction of sorts to her home-cuisine at the masterclass in the city. “I’ll be making guacamole that anyone can make at home. It is a healthy and delicious Mexican recipe. I will also be cooking an enchilada, made with fresh tortilla, salsa, fresh cheese and onions,” she says.
Chef Colibri Jimenez will be conducting a masterclass at The Westin Pune Koregaon Park on December 7, 4-5.30 pm
