Raúl Soto is crowned as the winner of the Cook of the Year semifinal in Mexicali

The semifinal of this prestigious competition took place on November 28 at the Universidad Vizcaya de las Américas in the city of Mexicali, featuring talented chefs from Baja California and Baja California Sur. For the second time, the Cook of the Year Mexico contest has organized a semifinal in the city of Mexicali, as we all know it has become one of the most important culinary regions in the country. For this edition, the collaboration of COTUCO Mexicali, Universidad Vizcaya de las Américas, and Grupo Educativo was involved. Thanks to the partnership established with L.A. Cetto, the participants had access to 10 different wines and were introduced to them in a tasting led by Sommelier Pilar Meré. After two intense days of competition, during which the jury evaluated flavor, texture, creativity, and the appropriate selection of wines for pairing, the winner of this regional semifinal was chef Raúl Oswaldo Soto Domínguez, from Hotel Esperanza in Cabo San Lucas, who was crowned as the winner of the regional semifinal with a complex menu consisting of the following dishes:Appetizer: Baja kampachi cured in bacanora and kosho de naranjita, fermented chili colorado, and doraditos de sesos.Main Course: Pork tongue and grilled octopus, mojo loretano, purée of talayote, textures of black garlic.Dessert: Creamy kadakaamán, kadrawi date, aged cheese, and bag coffee.After this well-deserved victory, the chef will have the honor of representing the region in the National Grand Final to be held in 2023, congratulations! In this semifinal, the 10 participating chefs were:Antonio Gómez Mortera - Salve Asador Campestre – Ensenada, Baja California.Luis Alberto Vázquez Cervantes - Global Workforce, Discovery in Paserini - San José del Cabo, Baja California Sur.Everardo Félix Zúñiga - Excélsior Restaurante – Tijuana, Baja CaliforniaMario Alberto Medina Cordero - Las Rocas Resort and Spa – Rosarito, Baja California.Juan Carlos García Blackaller - Agua by One Palmilla and Only - Cabo San Lucas, Baja California Sur.Ricardo Raúl Sánchez Chiñas - Lazzo de Tinto – Rosarito, Baja California.David Rocha de la Cruz - Comal Restaurante - Ensenada, Baja California.Raúl Oswaldo Soto Domínguez - Hotel Esperanza - Cabo San Lucas, Baja California Sur.César Enrique Arredondo Hernández - Private Chef – Tijuana, Baja California.Edgar Eduardo Olvera Ramírez - Vinoteca Tecate – Tecate, Baja California.The jury was composed of:Alfredo Villanueva, Chef owner of Villa Torel and Mueso Cantina de Vinos, (BC).Bianca Castro, Pastry Chef owner of Biscotti’s Repostería Fina (BC).Javier Plascencia, Chef owner of Grupo Plascencia, with restaurants in Baja California and Baja California Sur.Luís Osuna, General Director of Grupo Panamá and Chef owner of the restaurant Cayenna (SIN).Francisco Molina, Chef owner of the restaurant Evoka (TLAX).Pilar Meré, Enogastronomic journalist and spokesperson for L.A. Cetto.Raquel del Castillo, Editor of the Menu supplement of El Universal (CDMX).And as floor judges were the chefs:Claudia Rodríguez, Teaching Chef at Universidad Vizcaya de las Américas (BC).José Nava, Institutional Director of Gastronomy at the Universidad de Vizcaya de las Américas (BC).During the grand event, a program of master classes and lectures was also presented by the renowned judges, with more than 300 people attending each of the master classes. It is worth noting that the purpose driving the Cook of the Year Mexico contest is to promote Mexican gastronomy, support gastronomic tourism, and assist small producers at such an important time for traditional Mexican cuisine, which was named Intangible Cultural Heritage of Humanity by UNESCO in 2010. This is why the best companies in the sector and entities like Alimentaria México, Electrolux Professional - Kitchens and Laundries, Vinos L.A. Cetto, L’Bistro, Proepta, among others, join efforts to find the Cook of the Year in Mexico.