Hello guys, Welcome to Africa's Largest Video Search Engine, and you are watching Máximo Bistrot Local: A Labor of Love - Mexico’s Essential Eats. and this video is uploaded by FOODIEHUB at 2015-10-26T04:49:53-07:00. We are just promoting this video only for entertainment and educational purpose only. I hop you like our Video Search Engine. [VbDQXyIzmy8]
| Name | Máximo Bistrot Local: A Labor of Love - Mexico’s Essential Eats |
| Video Uploader | Video From FOODIEHUB |
| Upload Date | This Video Uploaded At 26-10-2015 11:49:53 |
| Video Discription | Join Nicholas Gilman as he visits the famous Maximo Bistrot Local to savour some contemporary Mexican fare. Subscribe to FoodieHub for more great Foodie videos: http://www.youtube.com/channel/UCFl6qnxDKT-jz30aKsDXjRg?sub_confirmation=1 and visit http://www.FoodieHub.tv. Don't forget to LIKE and SHARE! Download the FoodieHub app for the Essential Eats wherever you are on the planet! www.foodiehub.tv/app For more fantastic foodie content, connect with FoodieHub across social media: http://www.facebook.com/foodiehubtv http://www.twitter.com/foodiehub http://www.instagram.com/foodiehubtv http://www.pinterest.com/foodiehub https://plus.google.com/+FoodieHub Tucked in next to Mexico’s colonial historic district lies a hipster and Bohemian neighbourhood known as Colonia Roma. In and among the lines of art galleries, cafés and clothing stores lies a small bistro which acknowledges its hipster association by embracing the impression of minimalism, but ultimately serves the Mexican culture by creating new dishes and recipes from locally sourced produce. The bistro, admiringly titled the Máximo Bistrot Local, simultaneously appeases the neighbourhood while drawing in food lovers from afar. The restaurant was started by Eduardo Garcia and his wife Gabriela in 2012. Eduardo met Gabriela while he was sous chef in a hotel, and because Gabriela was the food and beverage manager it was their fate and fortune that they share a future as a married couple in the restaurant trade. Eduardo, having worked with classic French cuisine during his tenure at Bernardin in New York City, and then as head chef at Mexico’s famous Pujol, was constantly reminded of his mother’s classic Mexican fare. It was this dream of blending both traditional Mexican produce with an international contemporary style cuisine that would excite the taste buds and satisfy the soul. Yet again our intrepid foodie, Nicholas Gilman, is hot on the heels of any well-established eatery in Mexico City. His journey to Máximo Bistrot would have brought him up to speed with a menu that is as dynamic as it is changing. Because of Mexico’s seasonal produce the restaurant constantly adapts, allowing Eduardo to always apply his creativity and zest to every single recipe. Máximo Bistrot’s menu is likely to include a host of soups and appetizers, as well as fish dishes that incorporate the gamey flavours from the Gulf of Mexico. A signature dish of his has been the Confit of Suckling Pig. A confit is one of the oldest methods of food preservation in French cuisine, originating in southern France hundreds of years ago. A confit of meat involves salting a particular joint and then slowly cooking the meat in barely-hot oil or animal fat. When cooled, the meat (still lathered in solidifying oil) is then stored, where it can last without spoiling for very many months. Eduardo applies this method of cooking the meat of a suckling pig. The ultra-tender flesh of a two-to-six-week old piglet is made ever more tender by the method of cooking confit, truly spoiling the diners at Máximo Bistrot for decadence. If you are hoping to learn more about the Máximo Bistrot, then make sure to visit their site here: http://www.maximobistrot.com.mx/ The website is still being constructed, but with patience you’ll be rewarded to a site that will update Eduardo’s changing menu so that you can choose when to visit based on personal tastes. And if the menu looks a little too diverse for your taste, then check out Eduardo’s Lalo! restaurant which lies across the road from Máximo Bistrot. Make sure you visit Nicholas Gilman’s foodie blog to check out what he’s up to in Mexico City. From sampling BBQ at Porco Rosso, to testing insect-tortillas at La Casa de los Tacos, Nicholas Gilman is the go-to expert when it comes to uncovering the best eats in Mexico. Check out his website here: http://www.goodfoodmexicocity.com/#/offtopic/ Otherwise, follow our FoodieHub Youtube Channel for more videos showcasing a world of tasty treats and decadent restaurants: https://www.youtube.com/channel/UCFl6qnxDKT-jz30aKsDXjRg Or visit the FoodieHub website for the latest write-ups and reviews from hundreds of foodie experts splashed around the globe, collecting and cataloguing both the best foods as well as the most fantastic places to eat: http://www.foodiehub.tv/ [VbDQXyIzmy8] |
| Category | Science & Technology |
| Tags | foodieHub | Cooking (Interest) | Maximo Bistrot Local | Mexico City (City/Town/Village) | Mexico (Country) | Mexican Food (Cuisine) | Chef (Profession) | Restaurant (Industry) | Mexican Cuisine | Food (TV Genre) |
