El concepto revolucionario del chef Miguel Hidalgo en Tulum
El concepto revolucionario del chef Miguel Hidalgo en Tulum

febrero 20, 2024
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febrero 20, 2024

El concepto revolucionario del chef Miguel Hidalgo en Tulum

El concepto revolucionario del chef Miguel Hidalgo en Tulum

TULUM, Mexico – In the heart of Tulum’s vibrant culinary scene, Chef Miguel Hidalgo, the visionary behind Escama restaurant, is making waves with a groundbreaking concept known as the “Honest Kitchen.” This innovative approach focuses on the use of locally sourced ingredients and the promotion of fair trade, reaffirming the quality and organic essence of local producers.

In an exclusive interview, Chef Hidalgo shared exciting news about the upcoming celebration of Escama’s second anniversary, scheduled for October 14th, starting at 12 o’clock. He provided insight into his gastronomic concept, which encompasses various brands, including Cardamom and Soy Tulum Beach Club, all built upon the foundation of the Honest Kitchen concept.

“A medida que fui avanzando en mi carrera, llegué a comprender la importancia de rastrear cada ingrediente y producto desde su cultivo hasta el plato de nuestros comensales. Es una oportunidad para mostrar una cocina elaborada a partir de productos sustentables, locales y orgánicos y al mismo tiempo apoyar la economía local”, detalló el Chef Hidalgo.

El concepto revolucionario del chef Miguel Hidalgo en Tulum
Foto de : @escama.tulum

Escama is a seafood cantina, offering an informal yet high-quality dining experience with ingredients sourced from across the country, particularly the southeastern region, including Quintana Roo. The restaurant’s commitment to sustainability is evident in its choice to use wood and charcoal for cooking, eschewing gas entirely. Furthermore, Escama collaborates closely with local fishermen and nearby farms, emphasizing a fair-trade relationship between suppliers and the restaurant, ultimately benefiting the patrons with reasonable prices and unique gastronomic experiences.

El chef Hidalgo precisó sus colaboraciones, que van desde los pescadores de Punta Allen hasta la cooperativa de Tulum y se extienden a grupos pesqueros de Yucatán y Campeche, así como proveedores de Ensenada, Baja California. El objetivo general es asociarse con aliados comerciales que ofrezcan productos sustentables, estableciendo así una trazabilidad clara y una red que conecte los diversos rincones de México.

El concepto revolucionario del chef Miguel Hidalgo en Tulum
Foto de : @escama.tulum

When it comes to land-based produce, Escama sources organic chickens from a farm in Playa del Carmen. As for vegetables and greens, they turn to the neighboring communities of Tulum and Yucatán within the Quintana Roo region. These communities cultivate specific seasonal fruits and vegetables, which find their way onto Escama’s menus.

El Chef Hidalgo habló apasionadamente sobre la apasionante dinámica de los mercados locales y la investigación en curso sobre las necesidades de varias comunidades. Este enfoque práctico garantiza que el restaurante utilice los ingredientes más frescos posibles, fomentando la creatividad y la innovación. Al mismo tiempo, valora el arduo trabajo de las comunidades locales al ofrecer precios justos para sus productos.

El concepto revolucionario del chef Miguel Hidalgo en Tulum
Foto de : @escama.tulum

The Honest Kitchen concept embodied by Escama not only offers an exceptional culinary experience but also serves as a model for sustainable and ethical gastronomy. With its commitment to supporting local producers, reducing environmental impact, and delighting diners with flavors that tell the story of Tulum, Escama is undoubtedly a culinary gem in this coastal paradise. As they celebrate their second anniversary, the restaurant continues to set the bar high for conscientious and delectable dining experiences in Tulum.

El concepto revolucionario del chef Miguel Hidalgo en Tulum
Chef Miguel Hidalgo's Game-Changing Concept in TulumES