"Each dish and each ingredient carries a story that connects them with the lives of families and communities. Personal and collective stories are the products, the preparations, become a reference of feelings and situations that we have lived. Thus, the work I develop is a kitchen with stories; a sum of recipes and seasonings that bring with them an experience and even the memory of a loved one. When we talk about the idea of carrying out the concept of Jacinto and Peace, the first thing I raised was my interest in developing a kitchen that reflected our stories as individuals and as a culture, "he says. Michael Álvarez, executive chef of the restaurant located south of Mexico City.
"Family experiences and the exaltation of the flavors of the countryside distinguish the culinary of chef Michael Álvarez".
Native of Jalisco, Alvarez He expresses that one of the most representative examples of this culinary philosophy is his beans with octopus, a dish that in a short time has become a reference and a favorite of its guests. "It is a stew that has a close relationship with my childhood and the flavors that tend to mark you at that stage for a lifetime. At home we used to eat the beans in different textures and nuances, as the week progressed, from the hot beans to the dry and refried beans. Practically it was something that we had very identified with each day, and in each one you tasted it with special taste, to the point of becoming something that today makes me evoke that stage of life and transmit with emotion to our visitors ".
Add:"In Jacinto and Peace we want to highlight the value of the products and the relationship with the field and the people responsible for the crops. It is a restaurant where we place a lot of emphasis on vegetables, seafood and very little on meat. It does not mean that you can not get to enjoy a protein of this type, but I lean more for the other options. We have managed to have a good relationship with local producers and maintain a continuity of quality and freshness of our vegetables and various vegetables. That translates into dishes that speak for themselves of the value of the land, of the authenticity of flavors and of a continuous exaltation of the work of our people. "
"I learned to appreciate the richness of the countryside and its products from a very young age, through the kitchen that was prepared at home. I was very young when my mother died and very soon I had to go to work to help support my family. That's why when they ask me where I studied cooking, I answer them with the clearest answer: in the school of life. I went to work in the restaurant environment and little by little I went forward in the kitchen, until one day when I thought the boss was calling me to run me, he told me that he put me in charge of the brigade. I have worked in different hotel restaurants and in different cities; Of course, one of my greatest satisfactions has been working with Carlos Gaytán, Mexico, from Chicago ", warns Alvarez.
Dishes such as organic tomato salad with tamarind foam and agave honey and sea bass with herbal mole are evident in that direct, earthy and emotional cuisine that Alvarez has taken as a starting point in the adventure of Jacinto and Peace. "The team participates in the definition of the menu changes, in the first proposal the concept has been totally mine; However, what remains is that taste for rooting our cuisine with the values of the countryside and the land. We want people to know us, see how we cook, the way we transform ingredients into dishes. For this reason, the first part of the experience in the restaurant is for diners to go to the kitchen and get to know us, see us working and ask about what catches their attention. In front of them we prepare a first snack that they taste while we explain our philosophy; I think it's something that does not happen in many restaurants. "
"We like to make the most of the ingredients and avoid that many by-products are wasted. The ancestral philosophy of Mexican cuisine, as of all those that have an identity, is to give a dignified use to everything that represents and defines a food. The mole of herbs is precisely an expression of this interest to take advantage of leaves and shells in the preparation of a mole that has also been highly praised. I saw how they were handled as waste, and without giving it an appropriate use, when you have in them a wealth of flavors and a fineness of notes that are sublimated when served with fish. You have to be imaginative, creative, but above all value the immense heritage that our land offers us, taking us to unimagined terms of culinary taste ", highlights Michael Álvarez.
D. Avenida de la Paz 45, San Angel, San Angel, 01000 Mexico City, CDMX