kiwilimón present in the kitchens of Morelia en Boca

The Morelia en Boca Festival has the mission of promoting the culinary heritage of Mexico, one of the richest in the world. On the other hand, this festival also helps to promote the traditional cuisine of the state of Michoacán and the new culinary and wine expressions in Mexico. Thanks to this vision, it has become one of the most important culinary festivals in our country. In addition to its concern for preserving the traditional cuisine of Mexico and boosting culinary tourism, the Morelia en Boca Festival is also committed to the environment, which is why this 2021, its main focus is sustainability. Thanks to this approach, not only is the environment preserved, but the origin of the ingredients is cared for, the cultural process is maintained, and the local economy is boosted, all through Mexican food. Furthermore, this culinary festival is a key piece for the industry, especially after the devastating effects of the COVID-19 pandemic. Lasting 5 weeks, experts will develop unique menus, unmatched culinary experiences, and other events in various locations, all with the aim of enhancing Mexican cuisine and promoting culinary tourism. This great culinary event involves traditional cooks, chefs, products, and business partners. Therefore, as part of this celebration, the chef from kiwilimón, Mau Eggleton, will give a cooking class with one of the most recognized Master Cooks of the state: Benedicta Alejo Vargas. Together, they will prepare delicious mushroom tamales this Saturday, November 6th, near the festival. Benedicta is originally from the town of San Lorenzo and is an expert in using seasonal ingredients and in reviving the cooking of her ancestors. Moreover, she is capable of making varied and tasty stews with few and seemingly simple ingredients. Her personality and knowledge have led her to serve her dishes at the tables of important restaurants, also participating in social events, culinary congresses, and lectures at various universities, among other activities.RecipeBelow we present the recipe that Mau Eggleton and Benedicta Alejo will cook together at the Morelia en Boca Festival.Mushroom TamaleIngredients:500 g of oyster mushrooms 1 medium onion 1 perón chili 1 bunch of corn husks for tamales Salt Two sprigs of spearmintInstructions:Shred the mushrooms. Slice the onion thinly. Carefully cut the perón chili. Chop the spearmint leaves finely. Mix all the ingredients and add a little salt. Wrap the mixture in several well-moistened corn husks. Open the embers of the fire and cook for about 25 minutes. You can also place the tamales in a clay pot with its rack, add water without exceeding the rack, and place more husks at the bottom, then arrange the tamales and cover them with more husks. Wait about 20 minutes and take the tamales out of the pot. Serve the mushroom tamales on a plate and enjoy with a freshly made three-colored tortilla. Don't forget to visit the Morelia en Boca Festival! Check out the complete lineup by clicking here.