Starbucks celebrates 15 years in Mexico

Starbucks celebrates 15 years in Mexico

Sep 10, 2017

Starbucks is celebrating its 15th anniversary of operations in Mexico, totaling more than 600 coffee shops nationwide and with the commitment to invest 800 million pesos between 2017 and 2018 to continue with its constant growth. It was in September 2002 when the operator Alsea opened the first unit located in front of the Angel of Independence in Mexico City. Snce then it has positioned itself as the most profitable brand of the company, contributing 23% of its sales at the end of the second quarter of the year. (You may also be interested to read: New Starbucks to open in Centro’s Gran Hotel Merida.) In March of this year, the CEO of the international division, Federico Tejado, said that Starbucks will invest 800 million pesos in the next two years for its expansion, which will represent the generation of 1,200 jobs, which will be added to the existing seven thousand. He stated that they will continue with the trend of opening more than 50 Starbucks branches between 2017 and 2018, which would lead to more than 700 units in Mexican national territory by the end of 2018. He pointed out that 80 percent of the 800 million pesos will be earmarked for opening, 10 percent for remodeling stores, and the remaining 10 percent to infrastructure issues. In that sense, the director underlined that from 2002 to date, Starbucks has allocated to the growth of the brand five billion pesos, but still sees opportunities to grow....

Mexican guacamole bowl breaks Guinness World Record

Mexican guacamole bowl breaks Guinness World Record

Sep 6, 2017

Jalisco has broken the Guinness World Record for the largest serving of guacamole when a team of chefs and locals managed to prepare 2,980 kilograms of this typical Mexican food in under 90 minutes. “They prepared 2,980 kg ( 6569.77 lbs), breaking the world record. We’ve taken into account weight and sanitary measures, such as the handling of the ingredients,” said Carlos Tapia Rojas, Guinness World Record representative to Mexico and Latin America. The previous record was 2,669.5 kg (5,885.24 lb) and was set in 2015 by the state of Michoacán. Tapia added that guacamole-related world records are the “most contested” by the United States and Mexico. The dish was prepared at the main plaza of Concepción de Buenos Aires, a town south of Jalisco, known for its avocado fields – and hundreds of people came to witness the feat. 1, 550 locals and students of over 14 gastronomy schools participated in the task, which required 4, 200 avocados. To prepare the traditional guacamole, the participants also required 3, 500 tomatoes, 750 onions, 90 bunches of coriander (cilantro) and the juice of 3,000 limes; the ingredients were mixed in a container under the supervision of the Guinness World Record representative. The secret of a good guacamole is the maturity of the avocado and the prevention of its oxidation while preparing the dish, according to the Antonio Curto, head chef of the group. “If it’s too green, it can’t be ground; if it’s too mature, it will turn black,” he explained during an interview with Efe. The ingredients were quickly cut and then put inside the container, wherere a dozen of chefs mixed them using one-meter-high stainless-steel spoons. The spectacle attracted a crowd of hundreds who got to taste the guacamole, accompanied with tortilla chips, tostadas, and savory crackers. The event highlighted the importance of avocado production in the region, which exported a total of 69.000 tonnes to Canada, Europe, Japan, South America, Hong Kong and the Middle East in 2016, according to official data of the state. Currently, Jalisco is the fifth place in Hass avocado production worldwide. Source: El...

PUEBLO: Two Californias celebrating Mexico’s culinary heritage

PUEBLO: Two Californias celebrating Mexico’s culinary heritage

Sep 3, 2017

Just two block from the ocean, in San Diego’s Pacific Beach enclave, Pueblo brings a bit of the Baja coast to San Diego. In a culinary fashion, Pueblo reunites the two Californias as they once were, into single territorial palate. Just as would be found on the peninsula to our south, Pueblo’s menu offers dishes derived from the coastal communities of Baja…contemporary chef-driven plates fueled by regional ingredients, emphasizing seafood and lighter preparations…yet often influenced by traditional dishes and spices that celebrate Mexico’s culinary heritage. The restaurant’s two bars, indoors and on the rooftop deck, pour beer and wine from both sides of the border, and also offer a varied selection of tequila and agave-based spirit cocktails. Seating is laid out to seamlessly transition into an open courtyard and rooftop deck, with a design that is airy and modern, yet retains rustic architecture details that inspired the Pueblo name. Pueblo is not an old-world Mexican food restaurant. Their inspiration and recipes are rooted in Baja’s colorful culinary traditions. From their dishes to their drinks, they use local ingredients prepared with authentic techniques for fresh unique creations. Chef Eduardo Rosales has spent the last 20 years developing his culinary skills as chef, restaurant owner, and educator in South America and Mexico. Leading the culinary experience at Pueblo, Chef Rosales infuses his cross-cultural sensibilities and passion for sustainable food practices into a vibrant, creative menu with deep Baja roots and an emphasis on fresh, local ingredients....

Mexico’s 243 billion-peso restaurant industry will grow 6% this year

Mexico’s 243 billion-peso restaurant industry will grow 6% this year

Aug 25, 2017

The restaurant sector, which has about 500,000 establishments, will grow 6.0 percent this year, said Jose Luis Mier Díaz, the National Chamber of the Restaurant and Food Industry, Canirac, Notimex reported. In a press conference to announce the realization of the Expo Abastur 2017, he explained that the estimated value of the industry at the end of 2015 was about 243 billion pesos, with impact in 83 percent of the branches of economic activity, which implies 1.8 percent in the national Gross Domestic Product and 13 percent in the tourism sector. He pointed out that seven out of 10 jobs in the tourism sector are provided by restaurant establishments, and that industry is the main shaper in the sector’s labor competencies. Restaurant In turn, it is the second economic branch in employment generation and the first in self-employment, where the female gender prevails, up to 64 percent of the labor force. In this context, the manager said that as a result of the increase in the National Consumer Price Index (INPC), so far this year the restaurant industry has increased consumer prices by 15 percent. He assured that it was impossible for the businessmen of the sector to maintain their prices of last year due to the increase in the costs of production, for which they transfer it to the consumer. He explained that based on data from the National Institute of Statistics and Geography (INEGI, for its acronym in Spanish), there are 451,854 food and beverage preparation establishments, with a staff of 1,475,981 people. He said that 23 percent of these larger establishments sell snack foods, 22 percent tacos and sandwiches, 11 percent “comida corrida” or à la carte, and a similar percentage are concentrated in cafes and sodas. Another 11 percent sells pizzas, hamburgers, hotdogs and roasted chickens; 8.0 percent sell fast food; 4.0 percent offer seafood, and 1.0 percent are self-service restaurants....

Tortilla: the essence of Mexican gastronomy

Tortilla: the essence of Mexican gastronomy

Aug 9, 2017

El Universal brings us an interesting article about one of the most exquisite and essential Mexican gastronomy icons: Tortillas.  “And thus they found the food, and this was what entered into the flesh of created man, of the made man; this was his blood, of this the blood of man was made. Thus the maize entered into his formation by the work of the Forefathers.” So it says the Popol Vuh about the creation of humans. Accordingly, tortilla could be considered, not only a part, but the very foundation of the Mexican gastronomy. This combination of corn, salt, and water was created in pre-Hispanic times and with the more than 50 varieties of maize existing in Mesoamerica, it was more than likely that it was used as food by the ancient settlers. It is said that its exact origin was in Tlaxcala, since in Náhuatl means “place where they make tortillas or house of the tortillas.” The elaboration of tortillas has remained unchanged to date, especially in rural places. This elaboration begins with nixtamalization, which consists of cooking the corn grain in water with tequesquite, a natural mineral salt also calledquicklime. It is then allowed to rest for 12 to 14 hours in such a way that the grain separates from its hull, which is removed by rinsing, before grinding it and giving it form with the hands or a press to finish cooking it in a comal, a smooth, flat griddle. This process was modernized in 1904 by Mexican Everardo Rodríguez Arce and his partner Luis Romero, who created the first semi-automatic tortilla machine, which curiously made square tortillas. Over time, the machines improved until they reached the current ones, which operate in a fully automatic way. White or criollo corn is the most used for making tortillas although they are also made with yellow, blue or red corn. In some cases, ingredients are added to change its flavor, color and even texture, such as nopal or different types of chili. The wheat flour tortilla is a northern variant and is known worldwide as the tortilla for burritos. In Mexico, tortilla consumption has increased: from 159 pounds (72,1 kg) per person a year in 2000 to 187 pounds (85 kg) in 2015. Despite having a high amount of calories, tortillas are low in fat, contain no cholesterol and sugar, and have a high content of calcium, magnesium, potassium, and fiber. Plus, they are gluten free. The price of tortilla in the last years remained the same until2016, when, due...

CONSTELLATION BRANDS CONFIRMS MEXICO’S POTENTIAL AS BEER EXPORTER

CONSTELLATION BRANDS CONFIRMS MEXICO’S POTENTIAL AS BEER EXPORTER

Aug 5, 2017

IN THE FRAMEWORK OF INTERNATIONAL BEER DAY, CONSTELLATION BRANDS CONFIRMS MEXICO’S POTENTIAL AS A BEER EXPORTER TOWARDS THE UNITED STATES.   International Beer Day is a global celebration of beer, taking place in pubs, breweries, and backyards all over the world. It’s a day for beer lovers everywhere to raise a toast to our brewers and bartenders and rejoice in the greatness of beer! The Purpose The purpose of IBD is threefold: To gather with friends and enjoy the deliciousness that is beer. To celebrate the dedicated men and women who brew and serve our beer. To bring the world together by celebrating the beers of all nations and cultures on this one remarkable day.   Raise your glass to celebrate the heroes behind each tasty brew. Cheers and Happy International Beer Day! Quick Facts International Beer Day takes place annually on the first Friday in August First celebrated in August 2008 August was chosen for its summer weather and distance from other beer...