THE CUISINE OF OUR TOURISTS

How many times have we criticized the tourism that we visit treating them as “guiris” and adding the phrase “They don’t know how to eat” supporting this phrase in the lack of raw material that many of the countries of the tourists who visit us do not have a climate like we have, nor a coastline with waters so prone to be the habitat of innumerable fish and shellfish as that which exists in the Mediterranean Sea or the Bay of Biscay.

But these countries have their own gastronomy, perhaps not as extensive as ours, and what we are going to try is to get their cuisine and ours to have a relationship that will make that during their vacation, the tourist will find that in addition to being welcome , Here, we know about their gastronomy.

I have heard say to very good cooks, that “in the kitchen everything is invented, it only has to evolve” and I will not deny it.

The evolution is achieved with new products and innovative “kitchen appliances” that achieve an innovative process and preparation of the product.

We already have the microwave that in minutes can heat a soup that was cold, with timewe will get a microwave to cool a bottle of beer to the temperature we want, in minutes.

In South America, they used the lime to marinate the popular ceviche because they did not know about the pickle due to they did not have olive oil.

It’s great that one day someone discovered that you could add onions to an omelette. From that day on, there was the onionomelette or tortilla. But what was really important happened before, with the creation of the concept “tortilla”, which allowed, in addition to the creation of the onion tortilla, the appearance of infinite recipes created with the most disparate ingredients. The “biography” of a simple omelette to which onion has been added has beginning and end; The tortillas bio is infinite.

On the other hand, we must talk about fashion, one of the risk factors of eating badly in a restaurant, a fashion that manages to captivate with food to technicians, advertisers and certain media that promote the idea that it is possible to mix, merge, tamper or disfigure any food with the pretext of not losing the train of modernity. Defending local culture, as something unique, evolutionary, basic to our knowledge of the environment is ridiculed as traditionalist and folkloric. Today we try to embrace distant cuisines, the exotic products, live with an accent that seems more cosmopolitan, although this results in a gastronomic globalization, today you can eat the same in New York as in Tokyo.

In spite of everything, although in some restaurants the food is served in glasses and the waiter has to advice the diners how they have to eat a dish, they should not fall into extremisms. To be honest is to recognize that public catering in Spain has gained in quality and variety, but above all has won in that people can go to haute cuisine restaurants, something that previously was restricted to a minority. Haute cuisine is an unstoppable cultural phenomenon.

The luxury in the good table is relative since the value and the gastronomic preferences are cultural phenomena. We are passionate about snails and frogs and we hate ants, larvae or snakes while other people consider them exquisite. In addition, the point of the cooking and the balance of the dressings are the most precious luxury of every cook. Nor can we forget a great approach within the new kitchen; The presentation, the staging, the gastronomic architecture or, if they prefer the formal and chromatic representation. Thanks to those painters and sculptors dressed with their apron that populate our stoves, the dish with better presentation continues confronting with the most exquisite delicacies, so that we can continue to enjoy “eating with our eyes”