|Jorge Enrique Pinzon Peraza|
Jorge Enrique Pinzon Peraza
MANJAR BLANCO (YUCATÁN, MEXICO)
Born in Merida, Yucatan in 1985. Natural heir of a tradition that identifies family with cuisine, is responsible for the flavors and presentations of the dishes that goes from the kitchen to the tables of the restaurant Manjar Blanco.
A management student and a graduate of the International School of Chefs in 2010, Jorge Enrique has managed to combine the potent and sophisticated flavors of Yucatecan cuisine with an aesthetic that does not renounce the original forms of dishes made from fruits and ingredients that come out of the soil and the farm.
As responsible for the direction of the Manjar Blanco restaurant, has managed to bring the family concept to the organization of the two editions of the Traditional Cooks of Yucatan Encounter, the Guinness Record for the preparation of the largest Cochinita Pibil in the world in 2016 and the presence of Yucatan at the Millesime Encounter in September 2016.
His proposal is based on an understanding of the ancient wisdom that rests on the biography of each of the rural cooks of Yucatan, the respect for their recipes and original ingredients and a reverence for the millennial mystique of the ancients, where the table Is not only a table but the space where eating is synonymous with loving, remembering, communing, coexisting, talking, embracing and laughing. Where the sacred and the profane play in the garden of the palates and the magic of nostalgia occurs in every bite.
His goal is to make the travelers take a piece of Yucatan with them and that the natives of these lands feel transported to the times where happiness was very much like the dishes that came out of the stoves of our elders.