The world's best Valencian paella is made in Mexico
Valencian paella

The world’s best Valencian paella is made in Mexico

The world’s best Valencia paella is made in Spain, not Spain. Mexican. restaurant Catering Guadalupe Cigdem Gastronomy Services (Zacatecas, Mexico) won the first prize this Sunday in the 61st edition of the competition. Sueca Valencian Paella International Competition (Valencia), to which 42 professionals from twelve countries applied.

Valencia was the second restaurant selected for the preparation of “the best paella in the world”. Meson El MolinoGerman Bornheimer Ratskeller from Frankfurt took third place.

“We will introduce paella with its classic recipe”

Chefs at this Mexican business Roger Castanon (30 years) and Algons Ovalle (32 years). They were both excited and happy after receiving the award: “It’s not very well known in Mexico, but now we’re going to introduce paella and there’s nothing wrong with its classic recipe.” Pioneer.

The Mexicans won the award by beating 42 professionals from 12 different countries. 2500 €.

Carlos Alcaraz kissed the US Open champion trophy, beating Norwegian Casper Ruud in the final.

A pretty significant milestone if you take into account that they are traveling for the first time to Valencia, a trip made possible with the help of the Province of Querétaro.

Of course, before the trip to Spain, the chefs prepared for the competition by cooking a Valencian paella. Paella Festival Freixenet Mexico On August 24, 2022.

All representatives of the Swedish competition

The following restaurants participated as representatives of the Valencian Community: Mornell (El Palmar, Valencia), Vernetta Restaurante (Valencia), Casa Macario (Tavernes de Valldigna, Valencia), Mesón El Molino (Valencia), Venta San Jordi (Alcoy, Alicante ), Chef Amadeo (Playa de Gandia, Valencia), Setaygues (Siete Aguas, Valencia), Valhalla (Algemesi, Valencia), El Mosaic (Meliana, Valencia), Goya Gallery Restaurant (Valencia), Ca Tomás (Alzira, Valencia), Casa Granero (Serra) , Valencia), Al Grano (La Cañada, Paterna, Valencia) and Enboga-Bar (Valencia).

Valencian paella.

Restaurants La Ula (Hotel Santa Eulalia, Puertollano, Ciudad Real), El Muelle del Barrio Pesquero (Santander, Cantabria), Restaurante Atlántico 57 (A Coruña), La Grifería Gastrobar (Puerto de la Cruz, Tenerife), Mesón El Copo ( Palmones) , Los Barrios, Cádiz), En Blanko Taberna (Pinto, Madrid), Catedral Hotel Palacio de La Marquesa (Teruel), La Basílica (Candelaria, Tenerife), Tasca y Arroces “El Puente” ( Palma de Mallorca), Restautant l ‘ Arròs (Deltebre, Ebro Delta), Makkila (Madrid), Fandango (Es Pujol, Formentera) and Gusto Sevilla (Seville).

Regarding international participation, Tasty Paella (Texas, USA), La Solórzano (Puerto Rico), Bornheimer Ratskeller (Frankfurt Am Main, Germany), Toro Bar (Zurich, Switzerland), Casa Paella LTD (Diamond Harbor, Canterbury). , New Zealand), Tapas Revolution Restaurants (UK), Aupa (Osaka, Japan), Little Spain Restaurant (Yeonheedong, Seoul, Korea), Crocus Gastronomy Services (Guadalupe, Zacatecas, Mexico), Simply Spanish (South Melbourne, Australia), Curie’s Catering Group (Bell Gardens, California, USA) and Paella & Gourmet, (Le Touquet Paris plage, France).

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