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RamosEl chef Ramos me invitó a un viaje por Teotihuacán y zonas aledañas.https://elcig.mx/wp-content/uploads/2023/07/ambigrama-2.pngXimbo, ximbote o chimboEl ximbo es un producto que ocupa las pencas de la parte central del maguey pulquero para cocinar en su interior diversidad de productos. Es técnica y plato.https://elcig.mx/wp-content/uploads/2023/07/ambigrama-1.pngMixiote de caracolLa extracción exhaustiva del mixiote está penada y debe cuidarse el adecuado balance con la naturaleza.2023-08-07T18:19:36+00:00monthlyhttps://elcig.mx/2019/04/19/aguachile-exclusivo-cumbres-de-mexico/https://elcig.mx/wp-content/uploads/2022/04/1ba32-aguachile-uc5-fermentada-de-viera-gamba-y-purecc81-de-maicc81z-isswajj.jpgaguachile UC5 fermentada de viera, gamba y puré de maíz isswajjaguachile UC5 fermentada de viera, gamba y puré de maíz isswajj2023-08-03T01:00:28+00:00monthlyhttps://elcig.mx/contacto-2/2023-07-30T07:49:39+00:00weekly0.6https://elcig.mx/nosotros/2023-07-28T06:07:09+00:00weekly0.6https://elcig.mx/acerca-de/2023-07-14T23:18:42+00:00weekly0.6https://elcig.mx/2013/09/07/pa-la-pasita-siempre-hay/https://elcig.mx/wp-content/uploads/2013/09/6d0ff-captura-de-pantalla-2019-02-23-a-las-22.02.37-1024x485-1.pngCaptura-de-pantalla-2019-02-23-a-las-22.02.37-1024x485https://elcig.mx/wp-content/uploads/2013/09/82468-capturadepantalla2013-08-29alas20.29.00.pngCaptura+de+pantalla+2013-08-29+a+las+20.29.00https://elcig.mx/wp-content/uploads/2013/09/dee39-lafoto1.jpgla+foto+1https://elcig.mx/wp-content/uploads/2022/04/c3a5a-captura-de-pantalla-2019-02-23-a-las-22.02.37.pngLa Pasita en Puebla es un templo gastronómico de Lalo PlascenciaLa Pasita en Puebla es un templo gastronómico de Lalo Plascenciahttps://elcig.mx/wp-content/uploads/2022/04/09f38-lalo-plascencia-y-liz-galicia-discuten-sobre-la-cocina-mexicana.jpgLizette Galicia y Lalo Plascencia una amistad gastronómica que ha cruzado fronterasLizette Galicia y Lalo Plascencia una amistad gastronómica que ha cruzado fronteras2022-04-23T11:25:17+00:00monthlyhttps://elcig.mx/trayectoriaprofesional/https://elcig.mx/wp-content/uploads/2017/10/c5fdc-21368881_1712335788841284_1759716636777640431_o.png21368881_1712335788841284_1759716636777640431_o.png?w=1808https://elcig.mx/wp-content/uploads/2017/12/15.jpg15https://elcig.mx/wp-content/uploads/2017/12/14.jpg14https://elcig.mx/wp-content/uploads/2017/12/13.jpg13https://elcig.mx/wp-content/uploads/2017/12/11.jpg11https://elcig.mx/wp-content/uploads/2017/12/10.jpg10https://elcig.mx/wp-content/uploads/2017/12/9.jpg9https://elcig.mx/wp-content/uploads/2017/12/8.jpg8https://elcig.mx/wp-content/uploads/2017/12/7.jpg7https://elcig.mx/wp-content/uploads/2017/12/6.jpg62022-04-23T11:25:17+00:00weekly0.6https://elcig.mx/2018/08/27/taco-de-chicharron-prensado-a-pelo/https://elcig.mx/wp-content/uploads/2018/08/379de-img_4399-300x225-1.jpgIMG_4399-300x225https://elcig.mx/wp-content/uploads/2022/04/c9e77-img_4404-e1535127062961.jpgtaco de chicharrón prensado "a pelo"Para investigar con bajo presupuesto se requiere ser creativo, muy flexible y hacer productos comercializables. El dinero llega solo con las buenas ideas.https://elcig.mx/wp-content/uploads/2022/04/98d39-img_4403.jpgIMG_4403https://elcig.mx/wp-content/uploads/2022/04/14646-img_4402-e1535126973135.jpgtaco de chicharrón prensado "a pelo" 1https://elcig.mx/wp-content/uploads/2022/04/a56cd-img_4399-e1535443845888.jpgtaco de chicharrón prensado2022-04-23T11:25:17+00:00monthlyhttps://elcig.mx/2018/09/18/tetelas-neomexicanas/https://elcig.mx/wp-content/uploads/2018/09/3fd6d-whatsapp-image-2018-09-13-at-21.11.39-740x800-1.jpegWhatsApp-Image-2018-09-13-at-21.11.39-740x800https://elcig.mx/wp-content/uploads/2022/04/32f87-308560_591321357553036_643914403_n.jpg308560_591321357553036_643914403_nhttps://elcig.mx/wp-content/uploads/2022/04/a3494-37549388_234767273813063_5398889167994224640_n.jpgTetelas mexicanasLas tetelas como concepto hoy son explotadas en muchos restaurantes mexicanos.https://elcig.mx/wp-content/uploads/2022/04/262ab-whatsapp-image-2018-09-13-at-21.11.39.jpegSección Pimienta de diario ExcelsiorColumna originalmente publicada en diario Excelsior en su sección gastronómica Pimienta2022-04-23T11:25:17+00:00monthlyhttps://elcig.mx/2018/01/10/generosa-complejidad-jerezana/https://elcig.mx/wp-content/uploads/2018/01/45e23-18891704_1865586530425486_4485362816004042987_o.jpg18891704_1865586530425486_4485362816004042987_o.jpg?w=2048https://elcig.mx/wp-content/uploads/2018/02/whatsapp-image-2018-02-21-at-19-17-53.jpegWhatsApp Image 2018-02-21 at 19.17.53https://elcig.mx/wp-content/uploads/2018/01/18891704_1865586530425486_4485362816004042987_o.jpg18891704_1865586530425486_4485362816004042987_ohttps://elcig.mx/wp-content/uploads/2018/01/img_1891-2.jpgIMG_1891 2https://elcig.mx/wp-content/uploads/2018/01/img_0445.jpgIMG_04452022-04-23T11:25:17+00:00monthlyhttps://elcig.mx/2011/04/28/tacos-de-cabeza-de-res-horneada/https://elcig.mx/wp-content/uploads/2011/04/c0e54-captura-de-pantalla-2019-02-23-a-las-21.48.44-1024x470-1.pngCaptura-de-pantalla-2019-02-23-a-las-21.48.44-1024x470https://elcig.mx/wp-content/uploads/2011/04/d0171-captura-de-pantalla-2019-02-23-a-las-21.06.12-281x300-1.pngCaptura-de-pantalla-2019-02-23-a-las-21.06.12-281x300https://elcig.mx/wp-content/uploads/2022/04/59b46-captura-de-pantalla-2019-02-23-a-las-21.48.44.pngubicación mercado tacos El Cuñado en mercado El Molinitoubicación mercado tacos El Cuñado en mercado El Molinitohttps://elcig.mx/wp-content/uploads/2022/04/bae95-captura-de-pantalla-2019-02-23-a-las-21.06.12.pngmétodo de cocción de cabeza de res enterrada en horno bajo tierramétodo de cocción de cabeza de res enterrada en horno bajo tierrahttps://elcig.mx/wp-content/uploads/2022/04/5afbc-img_6586.jpgIMG_6586https://elcig.mx/wp-content/uploads/2022/04/4658d-img_6585.jpgIMG_6585https://elcig.mx/wp-content/uploads/2022/04/ff1aa-img_6578.jpgtaco de lengua y molleja tacos de cabeza de res mercado El Molinitotaco de lengua y molleja tacos de cabeza de res mercado El Molinitohttps://elcig.mx/wp-content/uploads/2022/04/20cd9-img_6576.jpgtacos de cabeza de res El Cuñado en mercado El Molinitotacos de cabeza de res El Cuñado en mercado El Molinitohttps://elcig.mx/wp-content/uploads/2022/04/2b1a9-img_6575.jpgIMG_6575https://elcig.mx/wp-content/uploads/2022/04/bb59f-img_6564.jpgservicio de tacos de cabeza en El Cuñado de mercado El Molinitoservicio de tacos de cabeza en El Cuñado de mercado El Molinito2022-04-23T11:25:17+00:00monthlyhttps://elcig.mx/2018/09/21/chiles-secos-como-limpiarlos/https://elcig.mx/wp-content/uploads/2018/09/e467f-img_4936-e1537198289388-272x363-1.jpgIMG_4936-e1537198289388-272x363https://elcig.mx/wp-content/uploads/2022/04/236d7-copia-de-img_4957.jpgsemillas de chilesAprende limpieza de chiles secos bajo la técnica desarrollada de Lalo Plascenciahttps://elcig.mx/wp-content/uploads/2022/04/21e4b-img_4957.jpgsemillas de chiles secoshttps://elcig.mx/wp-content/uploads/2022/04/95b19-img_4938.jpgIMG_4938https://elcig.mx/wp-content/uploads/2022/04/e2a00-img_4936-e1538581491671.jpgpalillo, semillas y venas de chiles secosla limpieza de los chiles secos mexicanos es el Sistema Oteiza organizado por Lalo Plascencia2022-04-23T11:25:16+00:00monthlyhttps://elcig.mx/2018/08/22/receta-chile-en-nogada/https://elcig.mx/wp-content/uploads/2018/08/5dce8-tatemado-de-los-chiles-169x300-1.jpegtatemado-de-los-chiles-169x300https://elcig.mx/wp-content/uploads/2022/04/d462d-untitled-design.pngUntitled designhttps://elcig.mx/wp-content/uploads/2022/04/7938b-yemas-para-capeado.jpegyemas para capeadolas yemas deben incorporarse cuando las claras estén batidashttps://elcig.mx/wp-content/uploads/2022/04/6a436-uvas-pasa-remojadas.jpguvas pasa remojadasremojar las uvas pasa en vino de Jerez y agua. usar el agua para sazonar o humectar el rellenohttps://elcig.mx/wp-content/uploads/2022/04/16725-tatemado-de-los-chiles-e1534971152385.jpegtatemado de los chilesla técnica de tatemado de los chiles es esencial, se tiene que hacer a fuego directo para desprender fácilmente la pielhttps://elcig.mx/wp-content/uploads/2022/04/c40a1-remojar-nueces-para-retirar-la-piel.jpgremojar nueces para retirar la pielpara limpiar las nueces hay que remojarlas al menos 10 horas en agua con lechehttps://elcig.mx/wp-content/uploads/2022/04/dc417-rallar-el-tomate-y-colar-para-evitar-semillas-y-piel.jpegrallar el tomate y colar para evitar semillas y pielhttps://elcig.mx/wp-content/uploads/2022/04/f54e3-perejil-y-granada-para-decoraciocc81n.jpegperejil y granada para decoraciónhttps://elcig.mx/wp-content/uploads/2022/04/59ef9-perejil-fresco-lavado-y-desinfectado-y-en-hojas.jpegperejil fresco, lavado y desinfectado y en hojashttps://elcig.mx/wp-content/uploads/2022/04/62407-mezcal-como-maridaje.jpegmezcal como maridaje2022-04-23T11:25:16+00:00monthlyhttps://elcig.mx/2018/11/09/brandy-y-chocolates-conversatorio-cocina-mexicana/https://elcig.mx/wp-content/uploads/2018/11/fc068-isabella-dorantes-azari-cuenca-y-lalo-plascencia-225x300-1.jpegisabella-dorantes-azari-cuenca-y-lalo-plascencia-225x300https://elcig.mx/wp-content/uploads/2022/04/fd91f-vista-de-club-de-industriales.jpegvista de club de industrialesla vista desde Club de Industrialeshttps://elcig.mx/wp-content/uploads/2022/04/095f9-isabella-dorantes-azari-cuenca-y-lalo-plascencia-e1541770844518.jpegisabella dorantes, azari cuenca y lalo plascenciadegustación y conversatorio entre brandy cardenal mendoza y chocolates barry callebauthttps://elcig.mx/wp-content/uploads/2022/04/fa54b-etiquetas-brandy-degustadas.jpegetiquetas brandy degustadaslalo plascencia presenta conversatorio y degustación. Brandy de Jerez de Cardenal Mendozahttps://elcig.mx/wp-content/uploads/2022/04/dec42-cardenal-mendoza-non-plus-ultra.jpegcardenal mendoza Non Plus UltraNon Plus Ultra con más de 35 años de solerahttps://elcig.mx/wp-content/uploads/2022/04/f9569-cardenal-mendoza-carta-real.jpegcardenal mendoza Carta RealCarta Real con 25 años de solerahttps://elcig.mx/wp-content/uploads/2022/04/f0f81-cardenal-mendoza-clacc81sico.jpegcardenal mendoza (clásico)Cardenal Mendoza con 15 años de solerahttps://elcig.mx/wp-content/uploads/2022/04/7311b-brandys-y-bombones.jpegbrandys y bomboneslalo plascencia degusta brandy de Cardenal Mendoza y chocolates de Barry Callebauthttps://elcig.mx/wp-content/uploads/2022/04/12386-bombones-barry-callebaut.jpegbombones barry callebautbombones de Barry Callebaut2022-04-23T11:25:16+00:00monthlyhttps://elcig.mx/2018/09/14/sherrymx-la-carbona/https://elcig.mx/wp-content/uploads/2018/09/feb9c-whatsapp-image-2018-09-10-at-13.42.01-1-272x215-1.jpegWhatsApp-Image-2018-09-10-at-13.42.01-1-272x215https://elcig.mx/wp-content/uploads/2022/04/23ef1-mapa-mecc81xico-menucc81-sherrymx-20-septiembre.jpegMapa México Menú #sherrymx 20 septiembreLas regiones mexicanas que serán presentadas en el 25 aniversario de La Carbonáhttps://elcig.mx/wp-content/uploads/2022/04/0e36f-menucc81-sherrymx-20-septiembre-ok.jpegMenú sherrymx 20 septiembre OKhttps://elcig.mx/wp-content/uploads/2022/04/07ff4-41412413_1861801240534075_7440978914165391360_o.jpgLalo Plascencia y Javi MuñozEl primer paso para las cenas #sherrymx es el conocimiento de chiles secos mexicanoshttps://elcig.mx/wp-content/uploads/2022/04/42e60-whatsapp-image-2018-09-10-at-13.42.03.jpegEl investigador debe tener valores para saber que no es dueño del conocimiento, ni tampoco es propietario de quienes se la otorgaron.El investigador debe tener valores para saber que no es dueño del conocimiento, ni tampoco es propietario de quienes se la otorgaron.https://elcig.mx/wp-content/uploads/2022/04/b2b02-whatsapp-image-2018-09-10-at-13.42.01-e1538581272351.jpegLimpieza de chiles secoslos chiles secos mexicanos deben limpiarse separando venas, semillas y palillo.https://elcig.mx/wp-content/uploads/2022/04/0fbcd-whatsapp-image-2018-09-10-at-13.42.01-1.jpegLalo Plascencia y Javi Muñoz 2Los aromas desprendidos por las semillas de los chiles son únicos. Cena #sherrymxhttps://elcig.mx/wp-content/uploads/2022/04/3840d-whatsapp-image-2018-09-12-at-13.57.42.jpegMenú 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Tabasqueño Lalo PlascenciaVerde Tabasqueño Lalo 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16 de dicembre 2017https://elcig.mx/wp-content/uploads/2018/01/4-menucc81-sherryweek-11-de-noviembre.png4) menú #sherryweek 11 de noviembrehttps://elcig.mx/wp-content/uploads/2018/01/3-menucc81-sherrymx.png3) menú #sherrymxhttps://elcig.mx/wp-content/uploads/2018/01/2-menucc81-enchilando-princess.png2) menú enchilando princesshttps://elcig.mx/wp-content/uploads/2018/01/1-menucc81-gastroinnova.png1) menú gastroinnova2021-08-10T09:50:19+00:00monthlyhttps://elcig.mx/mes-de-publicacion/2020-06-19T10:46:30+00:00weekly0.6https://elcig.mx/estado-de-la-republica/2020-06-19T10:41:22+00:00weekly0.6https://elcig.mx/milpa-2/2020-06-19T10:36:29+00:00weekly0.6https://elcig.mx/anos-publicacion/2020-06-19T10:36:29+00:00weekly0.6https://elcig.mx/2019/01/04/gracias-roberto/https://elcig.mx/wp-content/uploads/2022/04/31b2e-49664322_10159037149829616_1607734051349725184_o.jpgMi abuelo materno me enseñó con sus relatos y actitud a ser mexicano: a reconocer y no olvidar mis orígenes oaxaqueños, y amar México a través de su cocina.https://elcig.mx/wp-content/uploads/2022/04/99369-48404754_10159037150599616_3621057631285673984_o.jpgMi abuelo materno me enseñó con sus relatos y actitud a ser mexicano: a reconocer y no olvidar mis orígenes oaxaqueños, y amar México a través de su cocina.https://elcig.mx/wp-content/uploads/2022/04/c81cf-img_5396-e1546620758106.jpgMi abuelo materno me enseñó con sus relatos y actitud a ser mexicano: a reconocer y no olvidar mis orígenes oaxaqueños, y amar México a través de su cocina.Mi abuelo materno me enseñó con sus relatos y actitud a ser mexicano: a reconocer y no olvidar mis orígenes oaxaqueños, y amar México a través de su cocina.2020-06-19T09:19:26+00:00monthlyhttps://elcig.mx/2016/05/23/codigos-y-nuevos-lenguajes-145-366/https://elcig.mx/wp-content/uploads/2022/04/0a36f-milpa.jpgmilpa interfaz cigmexico lalo plascencia innovación cocina mexicanahttps://elcig.mx/wp-content/uploads/2022/04/b09a2-interfaz1.jpgesbozos interfaz definición de tipos de calor cocina mexicana lalo plascencia innovacion cigmexicohttps://elcig.mx/wp-content/uploads/2022/04/c40e8-comal-interfaz.jpgcomal interfaz cigmexico innovación cocina mexicana lalo plascencia innovaciónhttps://elcig.mx/wp-content/uploads/2022/04/c5d79-chile-seco-interfaz.jpgchile seco interfaz cocina mexicana lalo plascencia innovación cigmexicohttps://elcig.mx/wp-content/uploads/2022/04/a0d01-chile-fresco-interfaz.jpgchile fresco interfaz cocina mexicana lalo plascencia cigmexico innovacion2019-05-01T13:22:33+00:00monthlyhttps://elcig.mx/2016/05/22/zacahuil-enterrado-144-366/2019-04-23T07:25:12+00:00monthlyhttps://elcig.mx/2018/12/19/cocina-mexicana-en-el-extranjero/2019-04-17T07:27:14+00:00monthlyhttps://elcig.mx/2015/12/26/el-camino-del-pan/2019-02-23T21:30:58+00:00monthlyhttps://elcig.mx/2011/11/10/jorge-vallejo-chef-mexicano/2018-12-24T15:43:03+00:00monthlyhttps://elcig.mx/2011/11/17/tortas-cochinita-pibil/https://elcig.mx/wp-content/uploads/2022/04/1eb82-captura-de-pantalla-2018-12-24-a-las-16.04.29.pngLa cochinita pibil en Yucatán se come en torta, para desayunar y entre semana. Es un plato ritual y cotidiano de complejidad cultural peninsular.La cochinita pibil en Yucatán se come en torta, para desayunar y entre semana. Es un plato ritual y cotidiano de complejidad cultural peninsular.https://elcig.mx/wp-content/uploads/2022/04/27e51-img_3440.jpgLa cochinita pibil en Yucatán se come en torta, para desayunar y entre semana. Es un plato ritual y cotidiano de complejidad cultural peninsular.2018-12-24T15:09:10+00:00monthlyhttps://elcig.mx/2012/04/23/puebla-cocina-y-cultura/2018-12-24T11:24:34+00:00monthlyhttps://elcig.mx/2016/05/27/el-axiote-para-mi-recado-149-366/https://elcig.mx/wp-content/uploads/2022/04/09b1c-axiote.jpgEl axiote para el recado rojo yucateco es producido fuera de México. Pone en riesgo las condiciones de sabor y vista de muchos platos de la península.2020-11-15T02:47:49+00:00monthlyhttps://elcig.mx/2016/06/04/tortillas-por-aplausos-157-366/https://elcig.mx/wp-content/uploads/2022/04/db41e-156.jpg156.jpg2018-12-23T13:04:38+00:00monthlyhttps://elcig.mx/2016/06/08/las-botanas-en-las-cantinas-mexicanas-161-366/https://elcig.mx/wp-content/uploads/2022/04/5238f-img_5971.jpgIMG_5971https://elcig.mx/wp-content/uploads/2022/04/6836b-img_5952.jpgLas botanas cantineras son un viaje a las gastronomías locales. Un recorrido de platos y bebidas que reflejan lo complejo de ser mexicano.Frijoles negros refritos con queso chiapaneco y chile chiltepín. Un clásico de cantina chiapanecahttps://elcig.mx/wp-content/uploads/2022/04/a21c2-img_5950.jpgLas botanas cantineras son un viaje a las gastronomías locales. Un recorrido de platos y bebidas que reflejan lo complejo de ser mexicano.https://elcig.mx/wp-content/uploads/2022/04/4be22-160.jpg160.jpg2018-12-23T12:30:52+00:00monthlyhttps://elcig.mx/2016/07/25/se-puede-ser-cocinero-e-investigador-168-366/https://elcig.mx/wp-content/uploads/2022/04/d106b-d.pngSer investigador es responsabilidad del cocinero moderno. La Interfaz MX es un proyecto que busca revolucionar el lenguaje visual de cocina mexicana.Ser investigador es responsabilidad del cocinero moderno. La Interfaz MX es un proyecto que busca revolucionar el lenguaje visual de cocina mexicana.https://elcig.mx/wp-content/uploads/2022/04/a29f0-c.jpgchttps://elcig.mx/wp-content/uploads/2022/04/babb4-5.jpg5https://elcig.mx/wp-content/uploads/2022/04/7c24a-4.jpgcocineros en procesos creativos cigmexico lalo plascenciacocineros en procesos creativos cigmexico lalo plascenciahttps://elcig.mx/wp-content/uploads/2022/04/21255-13631683_10155071287278135_4993676588339637752_n.jpg13631683_10155071287278135_4993676588339637752_n.jpg2018-12-23T12:12:14+00:00monthlyhttps://elcig.mx/2016/03/17/cientifizar-a-la-cocina-mexicana-78-366/https://elcig.mx/wp-content/uploads/2022/04/ab83f-21246608_1705679469506916_2488126456027144084_o.jpgCientifizar es medir el Tiempo, Tamaño y Temperatura de una preparación mexicana. Es la primer ruta de innovación para preservar el conocimiento tradicional.Cientifizar es medir el Tiempo, Tamaño y Temperatura de una preparación mexicana. Es la primer ruta de innovación para preservar el conocimiento tradicional.2018-12-23T11:13:55+00:00monthlyhttps://elcig.mx/2016/06/07/cacao-criollo-almendra-blanca-160-366/https://elcig.mx/wp-content/uploads/2022/04/482c5-img_5208.jpgIMG_5208https://elcig.mx/wp-content/uploads/2022/04/c63ea-img_5219.jpgIMG_5219https://elcig.mx/wp-content/uploads/2022/04/9c042-img_5212.jpgel cacao criollo almendra blanca es producto de un largo proceso de investigación en Tabascoel cacao criollo almendra blanca es producto de un largo proceso de investigación en Tabascohttps://elcig.mx/wp-content/uploads/2022/04/d57e4-img_5207.jpgIMG_5207el cacao criollo almendra blanca es producto de un largo proceso de investigación en Tabascohttps://elcig.mx/wp-content/uploads/2022/04/0f9bb-img_5205.jpgIMG_5205el proceso del cacao se ha modificado levemente desde su concepción en la época maya.https://elcig.mx/wp-content/uploads/2022/04/aaaa0-img_5192.jpgIMG_5192para asegurar el cultivo selectivo debe realizarse en invernaderos protegidos de la polinizaciónhttps://elcig.mx/wp-content/uploads/2022/04/8b11f-cacao.jpgCacao.JPG2018-12-23T10:44:00+00:00monthlyhttps://elcig.mx/2016/07/24/el-cafe-de-colima-167-366/https://elcig.mx/wp-content/uploads/2022/04/70582-enrique.jpgEl café en Colima es resumen de lo mucho que desconocemos México, su historia y sus productos. El café en Colima es resumen de lo mucho que desconocemos México, su historia y sus productos.2018-12-23T09:29:49+00:00monthlyhttps://elcig.mx/2016/01/10/los-valores-como-herramientas-10-365/2018-12-23T08:45:49+00:00monthlyhttps://elcig.mx/2015/12/15/mercado-central-valladolid-1000tacos2015/2018-12-20T17:55:58+00:00monthlyhttps://elcig.mx/2015/12/31/tacos-de-carnitas-1000tacos2015-el-quelite-central-de-abastos-atizapa/2018-12-20T17:55:33+00:00monthlyhttps://elcig.mx/2013/12/17/cualquiera-puede-investigar-i/2018-12-20T17:54:26+00:00monthlyhttps://elcig.mx/2013/12/18/en-serio-cualquiera-puede-investigar-ii/2018-12-20T17:54:04+00:00monthlyhttps://elcig.mx/2013/09/12/los-principios-de-un-modelo-de-investigacion/2018-12-20T17:51:03+00:00monthlyhttps://elcig.mx/2013/09/30/conclusiones-consejo-g11-basque-culinary-center/2018-12-20T17:49:51+00:00monthlyhttps://elcig.mx/2013/07/02/maices-criollos-mexicanos-contaminados-geneticamente/2018-12-20T17:48:52+00:00monthlyhttps://elcig.mx/2013/08/09/eme/2018-12-20T17:48:14+00:00monthlyhttps://elcig.mx/2013/08/12/que-es-investigar-revista-soy-chef/2018-12-20T17:47:57+00:00monthlyhttps://elcig.mx/2013/08/13/para-que-investigar-revista-soy-chef/2019-04-30T01:44:53+00:00monthlyhttps://elcig.mx/2012/11/21/carta-contra-el-maiz-transgenico/2018-12-20T17:40:12+00:00monthlyhttps://elcig.mx/2012/07/26/mole-negro/2018-12-20T17:38:38+00:00monthlyhttps://elcig.mx/2011/05/09/mezcal-tradicional-poblano/2018-12-20T17:29:43+00:00monthlyhttps://elcig.mx/2011/07/06/festival-del-mole-poblano/2018-12-20T17:29:03+00:00monthlyhttps://elcig.mx/2011/04/25/secretos-de-ricardo-munoz-para-los-frijoles-refritos/2018-12-20T17:22:30+00:00monthlyhttps://elcig.mx/2011/04/28/descripcion-tacos-al-pastor/2018-12-20T17:22:04+00:00monthlyhttps://elcig.mx/2010/05/19/bienvenidos-a-la-lucha-por-la-gastronomia-mexicana/2018-12-20T17:15:50+00:00monthlyhttps://elcig.mx/2011/02/11/jorge-vallejo-1-de-3-2/2018-12-20T16:50:01+00:00monthlyhttps://elcig.mx/2011/01/18/entrevista-rene-redzepi-en-merida-1-de-4/2018-12-20T16:45:43+00:00monthlyhttps://elcig.mx/2010/12/22/recorrido-hda-la-carlota-1-de-3-mole-de-caderas/2018-12-20T16:41:07+00:00monthlyhttps://elcig.mx/2010/12/18/como-se-hace-un-libro-1/2018-12-20T16:36:43+00:00monthlyhttps://elcig.mx/2011/05/19/taller-de-investigacion-gastronomica-tig/2018-12-20T15:12:11+00:00monthlyhttps://elcig.mx/2011/05/09/mercado-de-sabores-poblanos/2018-12-20T15:03:45+00:00monthlyhttps://elcig.mx/2011/05/06/la-cocina-del-humo-1/2018-12-20T14:57:03+00:00monthlyhttps://elcig.mx/2011/05/03/pasita-en-puebla/2018-12-20T14:50:51+00:00monthlyhttps://elcig.mx/2011/05/03/tortillas-a-mano-en-puebla/2018-12-20T14:47:18+00:00monthlyhttps://elcig.mx/2018/12/19/redes-sociales-y-cocineros/2018-12-19T19:03:05+00:00monthlyhttps://elcig.mx/2018/12/19/platos-tipicos/https://elcig.mx/wp-content/uploads/2022/04/70ea2-img_6215.jpgIMG_621¿para qué tener un plato típico?. Es decir, ¿realmente una ciudad lo necesita para distinguirse de otras o podría ser un capricho –que los hay y seguirá habiendo- por forzar a crear algo que un espacio o un pueblo ni entiende ni necesita?5¿para qué tener un plato típico?. Es decir, ¿realmente una ciudad lo necesita para distinguirse de otras o podría ser un capricho –que los hay y seguirá habiendo- por forzar a crear algo que un espacio o un pueblo ni entiende ni necesita?https://elcig.mx/wp-content/uploads/2022/04/d0e2b-img_6094.jpgIMG_6094https://elcig.mx/wp-content/uploads/2022/04/77c8e-img_6026.jpgIMG_60262018-12-19T18:36:57+00:00monthlyhttps://elcig.mx/2011/05/03/como-quitar-espinas-al-nopal/2018-12-19T18:06:50+00:00monthlyhttps://elcig.mx/2011/04/25/como-preparar-pipian-verde-poblano/2018-12-19T17:59:09+00:00monthlyhttps://elcig.mx/2011/04/25/como-preparar-pipian-rojo-poblano/2018-12-19T17:57:30+00:00monthlyhttps://elcig.mx/2011/04/20/huevos-motulenos/2018-12-19T17:55:37+00:00monthlyhttps://elcig.mx/2011/04/19/nueva-cocina-oaxaquena/2018-12-19T17:50:16+00:00monthlyhttps://elcig.mx/2011/04/18/maices-criollos-oaxaquenos-2/2018-12-19T17:47:04+00:00monthlyhttps://elcig.mx/2010/11/30/pan-artesanal-yucateco/2018-12-19T17:41:46+00:00monthlyhttps://elcig.mx/2011/03/10/recorrido-por-el-mercado-de-xochimilco/2018-12-19T17:38:13+00:00monthlyhttps://elcig.mx/2011/03/10/mercado-verde-elotes-asados/2018-12-19T17:36:47+00:00monthlyhttps://elcig.mx/2011/02/22/entrevista-con-luis-javier-cue/2018-12-19T17:31:21+00:00monthlyhttps://elcig.mx/2011/02/09/ferran-adria-habla-sobre-elbullifoundation/2018-12-19T17:22:37+00:00monthlyhttps://elcig.mx/2010/11/12/capsula-gastromx-2-mercado-verde-y-huaraches/2018-12-19T17:17:26+00:00monthlyhttps://elcig.mx/2011/02/02/redzepi-en-pruebas-de-menu/2018-12-19T17:14:44+00:00monthlyhttps://elcig.mx/2011/01/22/rene-redzepi-recibe-limpia-maya/2018-12-19T17:09:54+00:00monthlyhttps://elcig.mx/2011/01/25/rene-redzepi-en-mercado-lucas-de-galvez-merida/2018-12-19T17:08:52+00:00monthlyhttps://elcig.mx/2010/12/23/el-color-del-gusto-the-color-of-taste/2018-12-19T16:49:55+00:00monthlyhttps://elcig.mx/2010/12/24/entrevista-criador-venado-cola-blanca/2018-12-19T16:48:48+00:00monthlyhttps://elcig.mx/2010/12/22/patricia-quintana-y-comal-yucateco/2018-12-19T16:46:58+00:00monthlyhttps://elcig.mx/2010/12/22/venado-cola-blanca-recorrido-en-granja-autorizada/2018-12-19T16:45:13+00:00monthlyhttps://elcig.mx/2010/11/11/capsula-gastromx-calabaza-en-tacha/2018-12-19T15:44:56+00:00monthlyhttps://elcig.mx/2018/12/14/nixtamalizacion-maiz-tortilla/https://elcig.mx/wp-content/uploads/2022/04/b68c5-img_3307.jpgLa nixtamalización es la tecnología más importante de Mesoamérica. Conoce los secretos para la producción de maíz y tortillas.La nixtamalización es la tecnología más importante de Mesoamérica. Conoce los secretos para la producción de maíz y tortillas.https://elcig.mx/wp-content/uploads/2022/04/d04d7-img_3306.jpgLa nixtamalización es la tecnología más importante de Mesoamérica. Conoce los secretos para la producción de maíz y tortillas.La nixtamalización es la tecnología más importante de Mesoamérica. Conoce los secretos para la producción de maíz y tortillas.https://elcig.mx/wp-content/uploads/2022/04/04a6b-img_3305.jpgLa nixtamalización es la tecnología más importante de Mesoamérica. Conoce los secretos para la producción de maíz y tortillas.La nixtamalización es la tecnología más importante de Mesoamérica. Conoce los secretos para la producción de maíz y tortillas.https://elcig.mx/wp-content/uploads/2022/04/4bf33-img_3303.jpgIMG_33032018-12-14T12:11:34+00:00monthlyhttps://elcig.mx/2012/07/26/tierra-fuego-y-cocina-el-saber-del-sabor-2012/https://elcig.mx/wp-content/uploads/2022/04/9a508-img_6031.jpgLos mitos en la cocina mexicana son parte de su fuerza cultural. En México, cocinamos no solo con las manos sino con la cabeza y corazón.Los mitos en la cocina mexicana son parte de su fuerza cultural. En México, cocinamos no solo con las manos sino con la cabeza y corazón.https://elcig.mx/wp-content/uploads/2022/04/64771-img_5745.jpgIMG_5745https://elcig.mx/wp-content/uploads/2022/04/0fdf3-img_5708.jpgLos cocineros requieren de una declaratoria de vanguardia mexicana que los guíe con valores de No miedo, No vergüenza, No pereza.Los cocineros requieren de una declaratoria de vanguardia mexicana que los guíe con valores de No miedo, No vergüenza, No pereza.https://elcig.mx/wp-content/uploads/2022/04/38c5c-img_5672.jpgPara innovar hay que investigar mucho. Profundizar en el conocimiento tradicional y luego innovar.Para innovar hay que investigar mucho. Profundizar en el conocimiento tradicional y luego innovar.https://elcig.mx/wp-content/uploads/2022/04/cd841-img_5604.jpgIMG_5604https://elcig.mx/wp-content/uploads/2022/04/e2709-img_1630.jpgoaxaca es fuego, tierra, barro y cocinaoaxaca es fuego, tierra, barro y cocina 2018-12-14T11:06:42+00:00monthlyhttps://elcig.mx/2016/02/10/investigar-para-innovar-41-366/2018-12-14T11:05:30+00:00monthlyhttps://elcig.mx/2018/11/14/foodie-y-9-formas-de-reconocerlo/https://elcig.mx/wp-content/uploads/2022/04/9f9db-foodie2.jpgfoodie2https://elcig.mx/wp-content/uploads/2022/04/d6c0e-foodie-lectura-e1541609846776.jpgfoodie lecturaun foodie tiene libros que puede consultar como diccionarios y otros especializado en cocinas del mundo.https://elcig.mx/wp-content/uploads/2022/04/c51aa-foodie-lectura-1-e1541609915586.jpgfoodie lectura 1https://elcig.mx/wp-content/uploads/2022/04/e2aae-foodie-4.jpgfoodie 4el foodie conoce lugares que otros no conoce.https://elcig.mx/wp-content/uploads/2022/04/30c9a-foodie-1.jpgfoodie y redes socialeslas redes sociales son usadas para compartir sus gustos, placeres y sensaciones2018-12-14T10:50:29+00:00monthlyhttps://elcig.mx/2018/10/03/libros-gastronomicos-imperdibles/https://elcig.mx/wp-content/uploads/2022/04/9f606-download.jpgdownloadhttps://elcig.mx/wp-content/uploads/2022/04/10147-rapsodia-gourmet-de-muriel-barbery.jpgrapsodia gourmet de muriel barberyun libro que hace honor a la crítica gastronómica. Libros gastronómicos imprescindibleshttps://elcig.mx/wp-content/uploads/2022/04/10282-como-agua-para-chocolate-portada.jpgcomo agua para chocolate portadael libro gastronómico imperdible sinónimo de la complejidad culinaria mexicanahttps://elcig.mx/wp-content/uploads/2022/04/75bcd-caracoles-y-escamoles-de-jacques-paire.jpgcaracoles y escamoles de jacques pairelibro gastronómico imperdible que habla sobre el afrancesamiento de la cocina aristocrática mexicana2018-12-14T10:50:11+00:00monthlyhttps://elcig.mx/2016/01/29/compartir-y-confrontar-29-366/2018-12-14T08:25:01+00:00monthlyhttps://elcig.mx/2016/01/30/el-investigador-a-distancia-30-366/2018-12-14T08:24:43+00:00monthlyhttps://elcig.mx/2016/01/31/la-investigacion-es-un-estilo-de-vida-31-366/2018-12-14T08:24:38+00:00monthlyhttps://elcig.mx/2016/02/01/tienes-que-aprender-a-escribir-32-366/2018-12-14T08:24:32+00:00monthlyhttps://elcig.mx/2016/02/02/nunca-pierdas-objetividad-33-366/2018-12-14T08:24:23+00:00monthlyhttps://elcig.mx/2016/02/03/confia-en-tus-instintos-34-366/2018-12-14T08:24:17+00:00monthlyhttps://elcig.mx/2016/02/04/tuitear-o-escribir-un-libro-35-366/2018-12-14T08:24:12+00:00monthlyhttps://elcig.mx/2016/02/05/escuchar-para-aprender-36-366/2018-12-14T08:24:01+00:00monthlyhttps://elcig.mx/2016/02/06/descontextualizar-el-conocimiento-37-366/2018-12-14T08:23:55+00:00monthlyhttps://elcig.mx/2016/02/07/el-conocimiento-son-las-personas-38-366/2018-12-14T08:23:47+00:00monthlyhttps://elcig.mx/2016/02/08/escribir-para-recordar-39-366/2018-12-14T08:23:41+00:00monthlyhttps://elcig.mx/2016/02/09/la-memoria-es-la-base-del-progreso-40-366/2018-12-14T08:23:32+00:00monthlyhttps://elcig.mx/2016/02/11/unificar-criterios-42-366/2018-12-14T08:23:21+00:00monthlyhttps://elcig.mx/2016/02/12/investigar-es-invertir-43-366/2018-12-14T08:23:14+00:00monthlyhttps://elcig.mx/2016/02/13/hay-que-pagar-por-conocimiento-44-366/2018-12-14T08:23:09+00:00monthlyhttps://elcig.mx/2016/02/15/cuanto-cuesta-investigar-45-366/2018-12-14T08:23:04+00:00monthlyhttps://elcig.mx/2016/02/15/pensar-es-fundamental-46-366/2018-12-14T08:22:58+00:00monthlyhttps://elcig.mx/2016/02/16/a-veces-faltan-las-ideas-47-366/2018-12-14T08:22:50+00:00monthlyhttps://elcig.mx/2016/02/17/por-donde-empezar-a-investigar-48-366/2018-12-14T08:22:05+00:00monthlyhttps://elcig.mx/2016/02/18/documentacion-el-primer-paso-49-366/2018-12-14T08:21:59+00:00monthlyhttps://elcig.mx/2016/01/02/plan-2016-centro-de-innovacion-gastronomica-1-365/2018-12-14T08:21:38+00:00monthlyhttps://elcig.mx/2016/01/02/cualquiera-puede-investigar-2-365/2018-12-14T08:21:33+00:00monthlyhttps://elcig.mx/2016/01/03/el-cocinero-investigador-3-365/2018-12-14T08:21:27+00:00monthlyhttps://elcig.mx/2016/01/04/investigar-no-es-tuitear-4-365/2018-12-14T08:21:21+00:00monthlyhttps://elcig.mx/2016/01/05/ante-todo-la-etica-5-365/2018-12-14T08:21:15+00:00monthlyhttps://elcig.mx/2016/01/06/investigar-es-competir-6-365/2018-12-14T08:21:08+00:00monthlyhttps://elcig.mx/2016/01/07/nadie-es-dueno-de-la-verdad-7-365/2018-12-14T08:21:03+00:00monthlyhttps://elcig.mx/2016/01/08/la-cocina-es-humanismo-8-365/2018-12-14T08:20:56+00:00monthlyhttps://elcig.mx/2016/01/09/eres-responsable-de-lo-que-haces-9-365/2018-12-14T08:16:43+00:00monthlyhttps://elcig.mx/2016/01/11/los-dos-tipos-de-investigacion-gastronomica-parte-i-11-365/2018-12-14T08:16:32+00:00monthlyhttps://elcig.mx/2016/01/12/los-dos-tipos-de-investigacion-gastronomica-parte-ii-12-365/2018-12-14T08:16:25+00:00monthlyhttps://elcig.mx/2016/01/13/la-investigacion-gastronomica-socioantropologica-13-366/2018-12-14T08:16:17+00:00monthlyhttps://elcig.mx/2016/01/14/la-investigacion-gastronomica-bioquimica-14-366/2018-12-14T08:16:11+00:00monthlyhttps://elcig.mx/2016/01/15/el-comal-partido-a-la-mitad-15-366/2018-12-14T08:16:03+00:00monthlyhttps://elcig.mx/2016/01/16/los-mitos-de-la-cocina-mexicana-16-366/2018-12-14T08:15:54+00:00monthlyhttps://elcig.mx/2016/01/17/investigar-es-atreverse-17-366/2018-12-14T08:15:46+00:00monthlyhttps://elcig.mx/2016/01/18/investigar-es-viajar-hacia-afuera-de-nosotros-mismos-18-366/2018-12-14T08:15:39+00:00monthlyhttps://elcig.mx/2016/01/19/investigar-es-viajar-hacia-adentro-de-nosotros-19-366/2018-12-14T08:15:34+00:00monthlyhttps://elcig.mx/2016/01/20/esfuerzate-por-compartir-20-366/2018-12-14T08:15:25+00:00monthlyhttps://elcig.mx/2016/01/21/el-conocimiento-provoca-cambios-21-366/2018-12-14T08:15:18+00:00monthlyhttps://elcig.mx/2016/01/22/agradece-el-conocimiento-recibido-22-366/2018-12-14T08:14:48+00:00monthlyhttps://elcig.mx/2016/01/23/la-cocina-es-complicidad-23-366/2018-12-14T08:14:41+00:00monthlyhttps://elcig.mx/2016/01/24/el-investigador-debe-ser-humilde-24-366/2018-12-14T08:14:31+00:00monthlyhttps://elcig.mx/2016/01/25/que-podemos-investigar-25-366/2018-12-14T08:14:23+00:00monthlyhttps://elcig.mx/2016/01/26/investigacion-y-vanguardia-26-366/2018-12-14T08:14:17+00:00monthlyhttps://elcig.mx/2016/01/28/post-vanguardia-en-mexico-27-366/2018-12-14T08:14:11+00:00monthlyhttps://elcig.mx/2016/01/28/investigar-es-repensar-28-366/2018-12-14T08:14:05+00:00monthlyhttps://elcig.mx/2016/02/18/innovacion-gastronomica-a-la-mexicana/2018-12-14T08:13:46+00:00monthlyhttps://elcig.mx/2016/02/19/libros-o-mercados-51-366/2018-12-14T08:13:41+00:00monthlyhttps://elcig.mx/2016/02/20/leer-mas-para-comprender-mejor-52-366/2018-12-14T08:13:35+00:00monthlyhttps://elcig.mx/2016/02/21/caminar-oler-y-probar-53-366/2018-12-14T08:12:59+00:00monthlyhttps://elcig.mx/2016/02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series netflixhttps://elcig.mx/wp-content/uploads/2022/04/a36ae-cine-gourmet.jpgcine gourmethttps://elcig.mx/wp-content/uploads/2022/04/b5a73-chefs-table-netflix.jpgSeries y Películas NetflixCon esta lista no sólo te divertirás o emocionarás con series, comedias y dramas de cine, sino que al mismo tiempo vas a saborear los colores y sabores del increíble mundo de la gastronomía. Un regalo para todos los chefs fanáticos del séptimo arte.2018-12-14T07:17:29+00:00monthlyhttps://elcig.mx/2015/08/31/mercado-pino-suarez-villahermosa-tabasco/2018-12-14T07:15:57+00:00monthlyhttps://elcig.mx/2015/12/29/taco-de-pollo-pibil/2018-12-14T07:13:54+00:00monthlyhttps://elcig.mx/2015/12/31/central-de-abastos-atizapan-dic-2015/2018-12-14T07:13:43+00:00monthlyhttps://elcig.mx/2018/12/02/tortillas-a-mano-tecnica-tradicional-mercados-chiapas/https://elcig.mx/wp-content/uploads/2022/04/fad07-238cdfe7-21df-464d-bc03-b88e9812f313-e1543801181911.jpg238CDFE7-21DF-464D-BC03-B88E9812F313https://elcig.mx/wp-content/uploads/2022/04/b8000-img_5883.jpgtortillas a mano en Chiapastortillas a mano en Chiapas2018-12-14T07:11:28+00:00monthlyhttps://elcig.mx/2013/03/09/cena-de-gala-vatel-club/2018-12-14T07:04:23+00:00monthlyhttps://elcig.mx/2012/06/27/voto2012/2018-12-14T07:02:32+00:00monthlyhttps://elcig.mx/2011/04/19/noma-numero-1-del-mundo/2018-12-14T06:58:51+00:00monthlyhttps://elcig.mx/2015/01/02/plan-2015-investigacion-e-innovacion-gastronomica/2018-12-14T06:50:26+00:00monthlyhttps://elcig.mx/2015/11/04/taco-nomada-edicion-especial-1000tacos2015/2018-12-14T06:48:07+00:00monthlyhttps://elcig.mx/2018/12/13/mitos-de-la-cocina-mexicana/https://elcig.mx/wp-content/uploads/2022/04/cf622-img_6114.jpgIMG_61142018-12-13T19:59:31+00:00monthlyhttps://elcig.mx/2013/06/18/declaratoria-vanguardia-mexicana/https://elcig.mx/wp-content/uploads/2022/04/acd62-copia-de-cuadro-excelsior.pngLos cocineros requieren de una declaratoria de vanguardia mexicana que los guíe con valores de No miedo, No vergüenza, No pereza.Los cocineros requieren de una declaratoria de vanguardia mexicana que los guíe con valores de No miedo, No vergüenza, No pereza.https://elcig.mx/wp-content/uploads/2022/04/102d1-cuadro-excelsior.pnghttps://laloplascencia.com/revolucion-gastromx/declaratoria-vanguardia-mexicana/https://laloplascencia.com/revolucion-gastromx/declaratoria-vanguardia-mexicana/2018-12-13T19:15:21+00:00monthlyhttps://elcig.mx/2011/10/12/maices-criollos-oaxaquenos/2018-12-13T11:36:12+00:00monthlyhttps://elcig.mx/2013/11/04/mexicoesquelite/2018-12-12T15:17:09+00:00monthlyhttps://elcig.mx/2014/01/08/salsita-molcajeteada/2018-12-12T15:10:44+00:00monthlyhttps://elcig.mx/2014/03/12/el-sentido-de-la-vida/2018-12-12T15:07:09+00:00monthlyhttps://elcig.mx/2014/03/13/una-carne-asada/2018-12-12T15:06:07+00:00monthlyhttps://elcig.mx/2014/04/03/con-la-mesa-a-punto/2018-12-12T15:04:33+00:00monthlyhttps://elcig.mx/2016/01/15/itacates-masa-mezclada-con-manteca-y-cocida-sobre-comal-tepoztlan-mor/2018-12-12T14:47:16+00:00monthlyhttps://elcig.mx/2016/02/01/tacos-y-vinos-tomavinomexicano-1000tacos2015-parte-1/2018-12-12T14:44:07+00:00monthlyhttps://elcig.mx/2013/08/07/chablis-chablis-chablis/2018-12-12T14:37:14+00:00monthlyhttps://elcig.mx/2013/08/14/un-ingenioso-hidalgo-de-la-vina-tondonia/2018-12-12T14:37:01+00:00monthlyhttps://elcig.mx/2013/08/21/gracias-cosmos-por-estos-vinos/2018-12-12T14:36:43+00:00monthlyhttps://elcig.mx/2013/08/28/isole-e-olena-el-amor-todo-lo-puede/2018-12-12T14:36:26+00:00monthlyhttps://elcig.mx/2013/09/04/la-musa-de-voltaire/2018-12-12T14:36:12+00:00monthlyhttps://elcig.mx/2013/09/11/leviatan-la-bestia-que-ahora-es-vino/2018-12-12T14:35:50+00:00monthlyhttps://elcig.mx/2013/09/18/ikebana-mas-que-flores-paraiso/2018-12-12T14:35:37+00:00monthlyhttps://elcig.mx/2013/09/25/con-priorato-en-mano/2018-12-12T14:35:19+00:00monthlyhttps://elcig.mx/2010/12/24/2011-hacia-el-nacionalismo-gastronomico/2018-12-12T14:26:07+00:00monthlyhttps://elcig.mx/2012/11/10/etica-humanismo-responsabilidad/2018-12-12T14:25:52+00:00monthlyhttps://elcig.mx/2012/11/11/humanismo-como-fuerza/2018-12-12T14:25:33+00:00monthlyhttps://elcig.mx/2013/04/09/productores-mexicanos/2018-12-12T14:24:52+00:00monthlyhttps://elcig.mx/2013/12/12/latinamerican-power/2018-12-12T14:24:22+00:00monthlyhttps://elcig.mx/2013/07/08/que-es-modelo-gastronomico/2018-12-12T14:20:21+00:00monthlyhttps://elcig.mx/2013/08/08/libertad/2018-12-12T14:19:54+00:00monthlyhttps://elcig.mx/2013/08/09/un-food-truck-y-tlacoyo-en-mano/2018-12-12T14:19:40+00:00monthlyhttps://elcig.mx/2013/12/14/un-buen-viaje/2018-12-12T14:18:42+00:00monthlyhttps://elcig.mx/2014/03/11/amanecer-regiomontano/2018-12-12T14:18:27+00:00monthlyhttps://elcig.mx/2013/05/31/lado-b-el-mundo-dulce-mexicano/2018-12-12T14:14:32+00:00monthlyhttps://elcig.mx/2013/10/03/presentacion-colectivo-beta-6-mundo-dulce-mexicano/2018-12-12T14:14:12+00:00monthlyhttps://elcig.mx/2012/07/27/el-mexico-gastronomico-de-hoy/2018-12-12T14:09:03+00:00monthlyhttps://elcig.mx/2012/05/21/mercado-de-uman-yucatan/2018-12-12T14:08:47+00:00monthlyhttps://elcig.mx/2011/09/27/eduardo-plascencia-y-sus-textos/2018-12-12T14:08:35+00:00monthlyhttps://elcig.mx/2011/08/01/amonos-recio-collective-eduardo-plascencia-voz-de-un-gastronomo-mexicano/2018-12-12T14:08:17+00:00monthlyhttps://elcig.mx/2012/08/03/repensemos-nuestra-historia/2018-12-12T14:07:26+00:00monthlyhttps://elcig.mx/2012/08/04/cada-cuatro-anos/2018-12-12T14:06:53+00:00monthlyhttps://elcig.mx/2012/08/08/maices-yucatecos/2018-12-12T14:05:43+00:00monthlyhttps://elcig.mx/2013/01/29/documentar-es-explicar-no-exhibir/2018-12-12T14:04:37+00:00monthlyhttps://elcig.mx/2013/04/25/esbozos-de-la-cientifizacion-gastronomica/2018-12-12T14:01:45+00:00monthlyhttps://elcig.mx/2013/04/26/encender-el-fuego/2018-12-12T14:00:59+00:00monthlyhttps://elcig.mx/2017/12/21/biolaloplascencia/2018-12-12T13:58:20+00:00monthlyhttps://elcig.mx/2018/06/04/que-paso-con-venacomer/https://elcig.mx/wp-content/uploads/2018/06/header_pics_front-04.pngfeatured-04-miltacoshttps://elcig.mx/wp-content/uploads/2018/06/header_pics_front-03.pngfeatured-03-tecnicasrecetashttps://elcig.mx/wp-content/uploads/2018/06/header_pics_front-02.pngfeatured-02-seminarioinnovacionhttps://elcig.mx/wp-content/uploads/2018/06/header_pics_front-01.pngfeatured-01-venacomerhttps://elcig.mx/wp-content/uploads/2018/06/captura-de-pantalla-2018-06-04-a-las-10-03-17.pngCaptura de pantalla 2018-06-04 a la(s) 10.03.17https://elcig.mx/wp-content/uploads/2018/06/34284478_10158297442334616_3648712328704163840_o.jpglalo plascencia #venacomerhttps://elcig.mx/wp-content/uploads/2018/06/34145523_10158297441899616_3114026704654303232_o.jpglalo plascencia #venacomer 22018-12-12T13:57:44+00:00monthlyhttps://elcig.mx/2013/10/02/perfecta-sinfonia/2018-12-12T13:49:11+00:00monthlyhttps://elcig.mx/2013/04/23/gastrotansmutable-fuego-y-tortilla/2018-12-12T13:46:55+00:00monthlyhttps://elcig.mx/2012/07/27/el-lugar-de-la-chia/2018-12-12T13:40:00+00:00monthlyhttps://elcig.mx/2018/12/05/2019-ano-nuevo-reflexiones-y-deseos-lalo-plascencia/https://elcig.mx/wp-content/uploads/2022/04/5e749-47161800_10158940879574616_5540866098011832320_o.jpg2019 lalo plascencia reflexión año nuevo2019 lalo plascencia reflexión año nuevohttps://elcig.mx/wp-content/uploads/2022/04/f22eb-47466646_10158940879559616_5094365614361804800_o.jpg2019 lalo plascencia reflexión año nuevo2019 lalo plascencia reflexión año nuevo2018-12-12T13:32:27+00:00monthlyhttps://elcig.mx/2016/06/27/pesame-por-fallecimiento-alejandro-huesca-udem/https://elcig.mx/wp-content/uploads/2022/04/66784-13439237_751470734995970_2425322623671717748_n.jpg13439237_751470734995970_2425322623671717748_n.jpg2018-12-12T13:26:02+00:00monthlyhttps://elcig.mx/2012/07/31/las-papas-fueron-el-pretexto/2018-12-12T13:20:25+00:00monthlyhttps://elcig.mx/2013/08/26/la-carne-asada-es-el-pretexto/2018-12-12T13:18:51+00:00monthlyhttps://elcig.mx/2012/02/21/lanuevabandamx/2018-12-12T13:13:41+00:00monthlyhttps://elcig.mx/2012/07/30/lo-mejor-de-dos-mundos/2018-12-12T13:00:14+00:00monthlyhttps://elcig.mx/2011/03/11/rene-redzepi-la-cocina-es-sociedad/2018-12-12T12:38:36+00:00monthlyhttps://elcig.mx/2011/11/22/de-vinos-y-licores-4-dummies-iv/2018-12-12T12:35:33+00:00monthlyhttps://elcig.mx/2011/11/23/de-vinos-y-licores-4-dummies-v/2018-12-12T12:34:44+00:00monthlyhttps://elcig.mx/2012/04/22/vast-mexico-bribery-case-hushed-up-by-wal-mart/2018-12-12T11:36:10+00:00monthlyhttps://elcig.mx/2018/12/04/innovacion-cocina-mexicana-tradicional/https://elcig.mx/wp-content/uploads/2022/04/dd736-img_6036.jpginnovación para preserva cocina mexicana tradicionalinnovación para preserva cocina mexicana tradicional2018-12-04T15:54:22+00:00monthlyhttps://elcig.mx/2012/04/08/reflexiones-sobre-la-cocina-tradicional-mexicana-y-unesco/2018-11-23T21:46:03+00:00monthlyhttps://elcig.mx/2012/02/23/de-vinos-y-licores-4-dummies-iii/2018-11-23T21:42:57+00:00monthlyhttps://elcig.mx/2012/02/22/el-encuentro-barroco-con-puebla/2018-11-23T21:40:32+00:00monthlyhttps://elcig.mx/2012/01/09/investigar-y-transformar-i/2018-11-23T21:30:41+00:00monthlyhttps://elcig.mx/2011/11/29/de-vinos-y-licores-4-dummies-vi/2018-11-23T21:26:50+00:00monthlyhttps://elcig.mx/2011/11/29/bienvenido-a-regia-york/2018-11-23T21:26:28+00:00monthlyhttps://elcig.mx/2011/11/25/entre-puebla-y-patrimonios/2018-11-23T21:19:22+00:00monthlyhttps://elcig.mx/2011/11/11/de-vinos-y-licores-4-dummies-ii/2018-11-23T21:07:42+00:00monthlyhttps://elcig.mx/2011/11/08/juarez-vive/2018-11-23T21:00:28+00:00monthlyhttps://elcig.mx/2011/11/07/jalisco-gastronomico-2012/2018-11-23T20:54:50+00:00monthlyhttps://elcig.mx/2011/09/13/1235/2018-11-23T20:41:22+00:00monthlyhttps://elcig.mx/2011/07/31/fundacion-cepig-centro-poblano-de-investigacion-gastronomica/2018-11-23T20:27:18+00:00monthlyhttps://elcig.mx/2010/12/13/grandes-cerveceras-bloquean-a-microcervecerias-artesanales/2018-11-19T22:41:30+00:00monthlyhttps://elcig.mx/2010/12/09/pez-leon-de-depredador-a-exotico-platillo-yucateco/2018-11-19T22:39:56+00:00monthlyhttps://elcig.mx/2010/12/09/deliciosa-primera-jornada-de-kooben/2018-11-19T22:37:32+00:00monthlyhttps://elcig.mx/2010/12/09/kooben-primer-festival-gastronomico-internacional-de-yucatan-articulo7/2018-11-19T22:36:09+00:00monthlyhttps://elcig.mx/2010/12/09/kooben-por-la-costa-yucateca-articulo7/2018-11-19T22:35:14+00:00monthlyhttps://elcig.mx/2010/11/15/gravner-anfora-2001-2-de-2/2018-11-19T22:30:34+00:00monthlyhttps://elcig.mx/2010/11/15/gravner-anfora-2001-1de2/2018-11-19T22:30:28+00:00monthlyhttps://elcig.mx/2010/11/04/apocalipsis-culinario/2018-11-19T22:25:09+00:00monthlyhttps://elcig.mx/2010/10/22/en-deconstruccion-cebiche-peruano/2018-11-19T22:22:07+00:00monthlyhttps://elcig.mx/2010/06/21/difusion-de-la-revolucion-gastromx-2/2018-11-19T22:02:22+00:00monthlyhttps://elcig.mx/2010/07/12/difusion-de-la-revolucion-gastromx/2018-11-19T21:58:56+00:00monthlyhttps://elcig.mx/2010/10/04/cocina-de-artistas-o-de-farsantes/2018-11-19T21:56:45+00:00monthlyhttps://elcig.mx/2010/10/12/esbozos-del-terroir-vinicola-mexicano/2018-11-19T21:54:02+00:00monthlyhttps://elcig.mx/2010/10/12/como-se-hace-un-libro-1-2/2018-11-19T21:52:50+00:00monthlyhttps://elcig.mx/2018/10/05/brandy-de-jerez-y-cocina-mexicana/https://elcig.mx/wp-content/uploads/2022/04/c9fef-img_5361.jpgbrandy de jerez y cocina mexicanael brandy de jerez es ideal para la cocina mexicana. Lalo Plascencia comparte cata de este destilado de bodegas Díez-Mérito2018-11-14T19:06:00+00:00monthlyhttps://elcig.mx/2018/07/24/chile-en-nogada/https://elcig.mx/wp-content/uploads/2022/04/97b14-untitled-design-1.pngChile en NogadaMuchos hemos disfrutado de unos deliciosos chiles en nogada, pero, ¿cuánto conoces acerca de ellos? https://elcig.mx/wp-content/uploads/2022/04/1cdf0-chile-en-nogada.jpgchile en nogadahttps://elcig.mx/wp-content/uploads/2022/04/52d7c-capeados.png¿Van capeados o sin capear?¿Van capeados o sin capear?2018-11-07T09:51:56+00:00monthlyhttps://elcig.mx/2018/07/08/seminario-gastronomico/2018-10-27T00:09:01+00:00monthlyhttps://elcig.mx/2018/05/29/seminario-innovacion-cocina-mexicana/2018-10-27T00:06:29+00:00monthlyhttps://elcig.mx/2018/05/15/frijoles-refritos-base-tradicional/https://elcig.mx/wp-content/uploads/2022/04/35650-header_pics_front-02.jpgheader_pics_front-02Aprende base de frijoles refritos2018-10-27T00:03:47+00:00monthlyhttps://elcig.mx/2018/04/24/chile-yahualica-denominacion-de-origen/2018-10-27T00:00:16+00:00monthlyhttps://elcig.mx/2018/03/01/sexto-sabor-en-bculinary/2018-10-26T23:55:11+00:00monthlyhttps://elcig.mx/2018/02/14/gastromarketing-eneagrama-2018/2018-10-26T23:53:19+00:00monthlyhttps://elcig.mx/2018/01/26/mano-a-mano-lizette-galicia-y-lalo-plascencia/https://elcig.mx/wp-content/uploads/2018/01/img_5254.jpgIMG_5254https://elcig.mx/wp-content/uploads/2018/01/img_5515.jpgIMG_5515https://elcig.mx/wp-content/uploads/2018/01/cogollo-y-chintextle.jpegcogollo y chintextlehttps://elcig.mx/wp-content/uploads/2018/01/whatsapp-image-2018-01-22-at-15-02-17.jpegWhatsApp Image 2018-01-22 at 15.02.17https://elcig.mx/wp-content/uploads/2018/01/taco-de-cerdo-ibecc81rico-adobado.jpgtaco de cerdo ibérico adobadohttps://elcig.mx/wp-content/uploads/2018/01/melocc81n-waler-con-albahaca-y-menta.jpegMelón Waler con Albahaca y Mentahttps://elcig.mx/wp-content/uploads/2018/01/los-chefs-en-la-entrada-principal.jpglos chefs en la entrada principalhttps://elcig.mx/wp-content/uploads/2018/01/lalo-plascencia-y-liz-galicia-discuten-sobre-la-cocina-mexicana.jpgLalo Plascencia y liz Galicia discuten sobre la cocina mexicana2018-10-26T23:50:09+00:00monthlyhttps://elcig.mx/2018/01/04/chicharron-iberico/https://elcig.mx/wp-content/uploads/2018/01/chicharrocc81n-de-jamocc81n-ibecc81rico-con-purecc81-de-frijoles-refritos-al-oloroso-y-xnipec-de-2-meses-de-maduraciocc81n.jpgchicharrón de jamón ibérico con puré de frijoles refritos al oloroso y xnipec de 2 meses de 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