A Full Belly and Happy Heart at Gourmex

The word “gala” has always evoked a sound from me that resembles something like “eeewwh“. Eeewwh for the amount of work that goes into throwing a gala (been there, done that). Eeewwh for the awkward programs and conversations you have to sit through as you just want to eat your overcooked salmon and dry slice of sourdough (eeewwh for consuming of that plate of food).

But in reference to Gourmex 2010, the word gala was preceded by “gourmet” and followed by fragments like “appreciation of Mexico’s gastronomy” and “original recipes crafted for this event” and “one-of-a-kind culinary celebration.” 

Oooohhh.

Last night I witnessed, tasted, and marveled over a feast prepared by some of the most recognized Mexican chefs from the Bay Area and Mexico.  It was a feast put on by the Consulate of Mexico, designed to celebrate Mexico’s Bicentennial and featuring a range of Mexican culinary products. There were multiple forms of carnitas, there was a mezcal lounge, there were chicharones and chapulines, there was aged Don Julio, Hennessy hoochies, maestras de mole, black bean towers, charming wineries, and a whole lot of overdressed hungry people. 

I will attempt to share with you some of my favorites, but I encourage you to check out this list of restaurants and keep it in your back pocket for a quick reference in the case of a enchilada/mole/bean emergency.

Pierde Almas is a small batch mezcal distillery that uses wild agave to create a devastatingly delicious shot of mezcal. So smokey you won’t need a cigarette. It may have been the high alcohol content shooting to my brain, but I swear I could taste that this was a truly special drink- read more about their socially, culturally, and environmentally responsible production process. By the way, isn’t the sales rep cute? And his name is Geronimo!

Michaelangelo did the David, Rodin the Age of Bronze, Aroma Buena Catering the Blossoming Watermelon. They also did some amazing tamales.

 

A mezcal tasting platter from San Miguelito in Morelia, Michoacan. One of the owners handed me a charm with a cross and a saint and instructed me to put it around my neck- “if you pray it will bring you a good boyfriend,” he said.  Why didn’t anyone tell me sooner about the real power of religion?

Can’t remember who they are, but aren’t tomatillos pretty?

Benedicta Alejo, a mole master in the flesh. I can’t believe that I would’ve walked by the Purhepecha Saint of 1,000 Spices had a friend not alerted me of her humble presence in the back of the room. There are youtube videos of this woman showing culinary students how to make tortillas. Forget Cancun, I’m talking Spring Break Uruapan 2011. Find her at Calle Hidalgo #88, Uruapan Michocan, Mexico. Tel. 01 452 452 12 29. And I’m not being condescending, I actually have been to Uruapan and it was probably during my spring break.

 La Hacienda de Los Morales in Mexico City. Major bean tower activities going on at this booth. I was told that they prepare meals with Huitlacoche (an exotic mexican corn fungi). That’s just crazy.

 CET culinary Arts of San Jose, check them out- this is food with a cause! “The mission of CET, an economic and community development corporation is to promote human development and education by providing people with marketable skills training and supportive services that contribute to self-sufficiency.” Not only are they creating skills, jobs, livelhood, etc., they are producing some  meals with big flavors on little spoons. This is a pineapple tamal inside a jamaica flower.

As the saying goes, “barriga llena, corazon contenta” (full tummy, happy heart). I left Gourmex one very happy and full woman, and I can’t wait till next year.

PS-Geronimo, if you’re reading this my step-dad would like me to propose to you and marry into the distillery. I’m not entirely opposed.

Got the travel bug?
List of participants here: http://www.gourmexsf.com/
Hey, how did you get in on this?! My mommy was also a vendor: http://mexicobyhand.com/