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The big PIC NIC

By Jade Arroyo

The Big PIC NIC, a gastronomic festival with picnic format, took place on Saturday, April 29, in the Esplanade of B’ui Restaurant at the Otomí Horse Riding Club, slightly outside the city.

Three of the best chefs in Mexico participated, delighting the palate of about 500 attendees. Benito Molina prepared and cut Pacific-style tuna; Javier Plasencia made his famous paellas, and Lupe and Dante Ferrero roasted two complete cows, a work of more than 24 hours of preparation.

Producers of mezcal in this state participated, among them: Penca and Stone, Villasuso, and Zemcal.

The Secretary of Tourism of the State of Guanajuato, Fernando Olivera Rocha, attended as a guest of honor for the event. Olivera Rocha led the ribbon cutting, accompanied by Daniel Estebaranz, event organizer, and the general manager of the San Miguel de Allende Tourist Council, Guillermo González Engelbrecht.

Chef Benito Molina, current judge of the Master Chef program, and his wife, the talented chef, Solange Muris, cut and prepared fresh tuna for the diners, who were astonished by the elaborate preparation and cooking process.

The chef from Tijuana, Javier Plasencia, prepared his paellas with the use of fresh and organic ingredients, such as herbs, spices, fruits and vegetables. He also presented his new dish, “Lupe” cakes made of cochinita pibil.

The Argentine chef, Dante Ferrero, prepared two cows of almost 300 kg each with an exquisite touch of flavor. Ferrero is called a meat artist, known for his “La Vaca Mia” event where he prepares an entire cow on a grill he designed. The guanajuatense chef, Cuauhtémoc Herrera Zurita, of the Restaurant La Galereña in Salamanca participated in the preparation process.

Through the gastronomic program Guanajuato¡Sí Sabe! the Secretary of Tourism of the State of Guanajuato supports this type of event that continue positioning the state as a focal point of Mexican gastronomy.


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