{"id":504579,"date":"2023-03-09T20:22:39","date_gmt":"2023-03-09T20:22:39","guid":{"rendered":"https:\/\/dimensionturistica.com\/es\/?p=504579"},"modified":"2023-03-09T20:22:39","modified_gmt":"2023-03-09T20:22:39","slug":"los-pueblos-indigenas-aportamos-a-la-gastronomia-internacional-chef-claudia-ruiz","status":"publish","type":"post","link":"https:\/\/dimensionturistica.com\/es\/los-pueblos-indigenas-aportamos-a-la-gastronomia-internacional-chef-claudia-ruiz\/","title":{"rendered":"Los pueblos ind\u00edgenas aportamos a la gastronom\u00eda internacional: chef Claudia Ruiz"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p>Tijuana, 9 de marzo. \u2013 \u201cEn alg\u00fan momento me dijeron que los pueblos ind\u00edgenas no pod\u00edamos aportar nada, principalmente porque no hay investigaci\u00f3n gastron\u00f3mica sobre Chiapas,\u201d asever\u00f3 la chef Claudia Ru\u00edz S\u00e1ntiz ,quien destac\u00f3 que, a pesar de ser un destino tur\u00edstico, su estado de origen no es reconocido por su comida.\u00a0<\/p>\n<p>Ru\u00edz S\u00e1ntiz es originaria del municipio de San Juan Chamula, Chiapas, y es reconocida internacionalmente por su restaurante Kokono. El destino tur\u00edstico gastron\u00f3mico est\u00e1 ubicado en el municipio de San Crist\u00f3bal de las Casas. Cabe destacar que fue seleccionada con su negocio en la lista The World\u00b4s 50 Greatest Eating places.\u00a0<\/p>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"data:image\/svg+xml,%3Csvg%20xmlns=\" http:=\"\" alt=\"\" class=\"wp-image-448143\" data-lazy-srcset=\"https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1024x683.jpeg 1024w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-300x200.jpeg 300w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-768x512.jpeg 768w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21.jpeg 1080w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" data-lazy-src=\"https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1024x683.jpeg\"\/><noscript><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1024x683.jpeg\" alt=\"\" class=\"wp-image-448143\" srcset=\"https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1024x683.jpeg 1024w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-300x200.jpeg 300w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-768x512.jpeg 768w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21.jpeg 1080w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"\/><\/noscript><figcaption class=\"wp-element-caption\"><strong>Foto Andr\u00e9s Barba<\/strong><\/figcaption><\/figure>\n<\/p>\n<p>\u201cEl men\u00fa esta basado en comida ind\u00edgena, urbana y un men\u00fa de temporada en el que jugamos con los ingredientes que nos proveen los peque\u00f1os productores; en la comida de ciudad servimos el cochito horneado, la pepita con tasajo, la sopa de chipil\u00edn y el asado coleto; en la parte ind\u00edgena tenemos una tostada de papa con cilantro y pepita de calabaza y la carne ahumada de res,\u201d indic\u00f3 la chef.\u00a0<\/p>\n<h3 id=\"h-tambi-n-te-puede-interesar-rub-n-barrau-del-restaurante-mediterr-neo-celebra-25-a-os-como-chef\">Tambi\u00e9n te puede interesar: <a target=\"_blank\" href=\"https:\/\/jornadabc.com.mx\/bajacalifornia\/ruben-barrau-del-restaurante-mediterraneo-celebra-25-anos-como-chef\/\" aria-label=\"Rub\u00e9n Barrau, del restaurante Mediterr\u00e1neo, celebra 25 a\u00f1os como chef (opens in a new tab)\" rel=\"noreferrer noopener\" class=\"ek-link\">Rub\u00e9n Barrau, del restaurante Mediterr\u00e1neo, celebra 25 a\u00f1os como chef<\/a><\/h3>\n<p>\u201cTuve la posibilidad de irme a otros continentes, pero regresar a mis tierras era lo importante, (\u2026) agradezco a los cocineros que se han ido a otros espacios, pero tambi\u00e9n tenemos mucho que hacer en M\u00e9xico,\u201d asever\u00f3 Ru\u00edz Santiz, quien trabaj\u00f3 en la cocina del Restaurante Pujol con el chef Enrique Olvera y abri\u00f3 hace 7 a\u00f1os su propio restaurante en Chiapas.\u00a0<\/p>\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"data:image\/svg+xml,%3Csvg%20xmlns=\" http:=\"\" alt=\"\" class=\"wp-image-448144\" data-lazy-srcset=\"https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1-1024x683.jpeg 1024w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1-300x200.jpeg 300w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1-768x512.jpeg 768w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1.jpeg 1080w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" data-lazy-src=\"https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1-1024x683.jpeg\"\/><noscript><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1-1024x683.jpeg\" alt=\"\" class=\"wp-image-448144\" srcset=\"https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1-1024x683.jpeg 1024w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1-300x200.jpeg 300w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1-768x512.jpeg 768w, https:\/\/static.jornadabc.com.mx\/wp-content\/uploads\/2023\/03\/WhatsApp-Image-2023-03-09-at-12.21.21-1.jpeg 1080w\" sizes=\"(max-width: 1024px) 100vw, 1024px\"\/><\/noscript><figcaption class=\"wp-element-caption\"><strong>Foto Andr\u00e9s Barba<\/strong><\/figcaption><\/figure>\n<p>Este mi\u00e9rcoles, la chef present\u00f3 en la Universidad de Tijuana CUT la conferencia \u201cEl \u00fanico obst\u00e1culo eres t\u00fa\u201d, en la que alent\u00f3 a los j\u00f3venes a seguir su camino c\u00f3mo profesionales de la gastronom\u00eda.\u00a0<\/p>\n<p>\u201cLa cocina es una locura. Dicen que siempre comes bien, pero eso es un mito. Pero si est\u00e1s apasionado puedes hacer arte en tus platillos, siempre desde el coraz\u00f3n,\u201d expres\u00f3 a los asistentes.<\/p>\n<p><!-- after content -->\n        <\/p>\n<p>&#13;<br \/>\n\t\t\t\t<span class=\"post-views-icon dashicons dashicons-chart-bar\"\/>&#13;<br \/>\n\t\t\t\t<span class=\"post-views-label\">Submit Views:<\/span>&#13;<br \/>\n\t\t\t\t<span class=\"post-views-count\">7<\/span>&#13;\n\t\t\t<\/p>\n<\/p><\/div>\n\n<p><em> \u2018 The preceding article may include information circulated by third parties \u2019 <\/em><\/p>\n<p><em> \u2018 Some details of this article were extracted from the following source jornadabc.com.mx \u2019 <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tijuana, 9 de marzo. \u2013 \u201cEn alg\u00fan momento me dijeron que los pueblos ind\u00edgenas no pod\u00edamos aportar nada, principalmente porque no hay investigaci\u00f3n gastron\u00f3mica sobre Chiapas,\u201d asever\u00f3 la chef Claudia Ru\u00edz S\u00e1ntiz ,quien destac\u00f3 que, a pesar de ser un destino tur\u00edstico, su estado de origen no es reconocido por su comida.\u00a0 Ru\u00edz S\u00e1ntiz es [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":504580,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"footnotes":""},"categories":[43],"tags":[],"class_list":["post-504579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gourmet"],"_links":{"self":[{"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/posts\/504579","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/comments?post=504579"}],"version-history":[{"count":0,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/posts\/504579\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/media\/504580"}],"wp:attachment":[{"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/media?parent=504579"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/categories?post=504579"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dimensionturistica.com\/es\/wp-json\/wp\/v2\/tags?post=504579"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}