Eduardo González, The Chef Who Reinterprets The Gastronomic Inheritance Of Guatemala

Eduardo González, the chef who reinterprets the gastronomic inheritance of Guatemala

Introduction

Eduardo González Arce is a Guatemala chef who values cultural gastronomy, hence his appreciation and his deepening in the traditional cuisine of his native country. Their meals usually have that ancestral touch that very few know and that has given them their unique style in the gastronomic world of the region.

Developing

Ancestral cuisine as its particular touch

Eduardo González is originally from the northern part of Alta Verapaz (municipalities of Lanquín and Cahabón in Guatemala). He graduated from chef in the late nineties, times when international cuisine was the boom. Reason why he moved to Mexico City to work at the brooch restaurant with 2 Michelin stars.

In the Mexican capital, González was caught by Ferran Adrià’s kitchen and the traditionality that predominated in the style of local chefs. Focus that led them to the study and investigation of the anthropological origins of culinary practices and ingredients of the dishes, which they greatly influenced him and that have guided him in his professional career.

Upon returning to Guatemala, I already had the concern to focus on the reunion of the culinary roots of their homeland. With that clear objective he went to work with chef Mario Campollo at Casa Santo Domingo. Arrived in 2005, González dared to open his first author’s cuisine restaurant, a project that would allow him more freedom to reinterpret traditional recipes, a process that would give that exotic touch to his preparations.

Transforming the kitchen in the center of its favorite game

This particular chef repeats in each interview that Guatemalan cuisine is sophisticated, but its origin is in the simple or the street. Even so, he always dares to play with the culinary knowledge he has to combine ingredients and create tomorrow’s kitchen based on yesterday’s kitchen.

González brought Bachá, a dish that mentions as an example of the ancestral inheritance of Guatemala. Preparation that gives a different touch when sealing the meat, cooking it with fungi or adding them to a steak wellington, for example. All this creativity makes the cuisine of a country preserve and flourish, González points out.

conclusion

Definitely, chef Eduardo González is marking the guideline in Guatemalan kitchen, a traditional gastronomic mixture with new techniques to explore and enrich that culinary heritage … as he says to close: give him the place he deserves. If you want to know more about your work, you can’t stop visiting your Instagram @chefguayo where it has 2.891 followers or its YouTube channel kitchen for mortals where it has 579 subscribers.