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Rabbit ceviche, fish with spring pasta and duck in green sauce were some of the dishes that attracted the most attention during the gastronomic show organized by the Livestock Department of the Secretariat for Agricultural Promotion (SIA) within the livestock area of ”Tlaxcala, the Fair of Fairs 2024″.
This event, which highlighted the use of rabbit, duck, carp and tilapia meat, sought to promote the responsible consumption of these proteins, in addition to encouraging the diversification of agricultural production in the state.
13 regional exhibitors participated, including gastronomy students, chefs and traditional cooks. Gibran Espinoza / El Sol de Tlaxcala
Throughout the show, 13 regional exhibitors, including gastronomy students, chefs and traditional cooks, presented traditional and contemporary dishes to show the versatility and nutritional value of each type of meat.
Among the most applauded dishes were also Tlaxcala-style duck tacos, rabbit in huitlacoche mole, and roasted tilapia with herbs, which highlighted the flavor of fresh, local ingredients.
For their part, gastronomy students from different universities in the region took advantage of the opportunity to learn about typical Tlaxcala preparations and recognize the importance of wild species in cooking, as well as listen to diners’ comments regarding the interpretation of their dishes.
MEXICAN HERBAL MEDICINE WORKSHOPS
In addition to the gastronomic offering, SIA’s participation included workshops aimed at the preparation of natural products based on medicinal plants, a knowledge that has its roots in Mexican herbal medicine.
Source: elsoldetlaxcala
