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love to his land
The port of Guerrero, birthplace of chef Eduardo Palazuelos, is the place chosen for the launch of the book Acapulco de mis Sabores, within the framework of the 2022 Gastronomic Mexico Guide gala
Beyond being a recipe book, the recent title by chef Eduardo Palazuelos is a visual history, a memorabilia of the places, ingredients and passages that led him to become one of the most renowned Mexican chefs, as well as a story that addresses the influence of other latitudes that the cuisine of the port has had. In Acapulco de mis Sabores, the heir to the great caterer Susana Palazuelos, expresses his love for the port of Guerrero through typical Acapulco recipes that are emblematic of the bay, of the smells that accompanied him since childhood and how it is that certain saucers became endemic to this fate.
“It is a project that began because Eduardo and I have been friends for many years, and I always told him that one day he should make the gastronomic history of Acapulco, and curiously, being a gastronomy with very specific products, a book like this had never been made. . You might think so because it has gastronomic products that may not be found in many places: the tradition of Thursday pozole, fish in size, an endemic product of Laguna de Tres Palos; They even have their own soft drink, Yoli, which also accompanies Acapulco cuisine very well,” said Claudio Poblete, director of Grupo Culinaria Mexicana, responsible for publishing this work.
To present it, Lalo organized a meal at Casa de la Laguna, one of the most beautiful properties of the Palazuelos family, which this time dressed in long tablecloths to honor his beloved Acapulco. “We launched during a fantastic event which was the
recognition of the 250 best restaurants in Mexico, organized by Culinaria Mexicana, and under this wonderful framework with all colleagues and friends, we were able to officially launch this book”, said the author.
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Nearly 500 guests attended that paradisiacal tropical space, located on the shore of the Tres Palos Lagoon, where a meal was served with traditional cooks from the state of Guerrero, in which they realized the gastronomic variety of a city that they have fallen in love with. to national and international. In the official presentation, chef Palazuelos was accompanied by the Secretary of Tourism of Guerrero, Santos Ramírez; the secretary of tourism of Tamaulipas, Fernando Rivera; Claudio Poblete, director of Grupo Culinaria Mexicana, and Ignacio Urquiza, who was in charge of taking the photographs that illustrate the specimen.
“It took me two years to do it, but it is a book that rescues all those things that inspired me from Acapulco, the flavors that I knew from a very young age and that led me on this route that I have chosen as a career in my life,” added Lalo, who, in addition to sharing the bond that binds him to his land, wants this work to also be a tourist boost for the port, where his Zibu restaurant is located, where he offers dishes with a very particular style.
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“Eduardo, who has been the one who took the banner of the ’roundtrip kitchen’, which is the name given to the one left by the Manila Galleon —or the Nao de China— in that exchange between Asia and the port of Acapulco, entry site from that continent for the meeting of two worlds. In its pages you will see that there is cuisine that is very endemic, but also mex-tahi, of which Lalo is a great representative”, concluded Claudio.