A feast of intelligence and passion, a torrent of experiences and erudition, was what maestro José N. Iturriaga delivered this Thursday at the Ángela Peralta Gallery during the conference “Cocina y Cultura de Sinaloa”.
Maestro Jaime Félix Pico, President of the Gastronomic Conservatory of Sinaloa AC, said that this event organized by the Municipal Instituto de Cultura, Turismo y Arte de Mazatlan is part of “Mazatlan: Creative City in Gastronomy”, an initiative that is seeking to project Mazatlecan society, the fact that the port already has all the conditions to formally enter the UNESCO Creative Cities Network, a distinction that “The Pearl of the Pacific” aims to obtain in November.
First, mestro Iturriaga traced the anthropological, gastronomic and social facts that helped the traditional cuisine of Mexico be named by UNESCO, in 2010, as a Cultural Heritage of Humanity by the antiquity, continuity and validity that for almost 8000 years has been sustained on the basis of a trinomialof ingredients: corn, beans and chili.
Subsequently, the author of “I confess that I have eaten” pointed out that throughout the country there is a wide variety of cuisines, all marked by the climate, the environment, ways of understanding life and, above all, the ancestral transmission of the kitchen “of the grandmothers” that is passed from generation to generation.
In this sense, Iturriaga highlighted the richness of Sinaloan cuisine, that from Teacapán to Los Mochis, and from tamales barbones to the Huacavaque, shows the trace of the pre-Hispanic peoples, the miscegenation, the cultural influence of China, Germany, Spain and France and the modern dishes that are created through technology and the desire for innovation.
As if that were not enough, José N. Iturriaga pointed out the tremendous potential of the Sinaloan coast to benefit the population of the State and of all of Mexico with its variety of species and high nutritional value.
At the end of the presentation, master Papik Ramírez, director of the Sinaloan Instituto de Cultura, rose from the audience to give the news to Iturriaga that the book that gave the name to this conference will soon be edited by UAS and ISIC.
To make matters better, the public could enjoy canapés and an extraordinary surprise: yellow pumpkin tamales brought directly from the town of La Palos Blancos, located in the mountains of the municipality of Rosario, prepared by traditional cooks.