Celebrating the 5th anniversary of Punto MX in Madrid this year, Michelin-starred Mexican chef Roberto Ruiz over four months greet four of today’s top culinary exponents of his home country.
The fourth and final invitee is José Manuel Baños – Chef and Owner of the outmost charming Pitiona situated in a restored colonial house in the historic district of Oaxaca, known for it’s great flavours and indigenous cultures.
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BACKGROUND
In 2012 Punto MX opened its doors betting on authentic Mexican cuisine, showing Spanish diners completely unknown products and elaborations.
In 2014 it became the first Mexican restaurant in Europe to receive a Michelin star, giving the deserved recognition to this – at the time – quite risky exponent of the Aztec culture and tradition.
This May Punto MX reached its fifth year, its 712,000th taco, 260,000th avocado and 200,000th cocktail, and invited the first of four great and very different Mexican chefs to the heart of Spain.
Above: Juana Amaya and Roberto Ruiz on the corner of Punto MX. Below: Edgar Nuñez and Roberto Ruiz in the kitchen backyard of Punto MX.
Below: Great friends – Roberto Ruiz and Diego Hernández at Punto MX.
The first invitee was the legendary Juana Amaya; the highest representative of traditional cuisine in Oaxaca and considered being the Priestess of Mole, the complex sauce that brings together up to as many as 40 ingredients.
The second invitee was Edgar Nuñez – Chef and Co-Owner of unstoppable Sud777, placed #11 on Latin America’s 50 Best Restaurants List and an outstanding communicator of Mexican products and cuisine.
The third invitee was Diego Hernández Baquedano of Corazón de Tierra that has been recognized multiple times as one of Latin America’s 50 Best Restaurants – currently #38 – and after 6 years is today’s reference in terms of what can be done when you work closely with on-site gardens, terroir and regional ingredients.
Now José Manuel Baños of Pitiona in Oaxaca enters Punto MX in the heart of Spain, September 27-30th, where he’ll cook his dishes, full of love and devotion and transmit what he feels for his homeland.
From the valley to the coast, passing through the Mixtec region, his creations are a gastronomic tour of this Mexican state.
QUICK FACTS
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Chef Jose Manuel Baños Rodriguez transmits – via his dishes full of love and devotion – what he feels for his homeland. His recipes are a gastronomic tour of Oaxaca: from the valley to the coast, passing the Mixtec region along the way.
Some of the preparations you can enjoy at Pitiona are the chicatana (ant) mole, goat-hip stew, beef tongue in coastal chili adobo topped with potato foam, pulled sheep meat with cocoa gravy, shrimp and crispy fish skin salad, river mussel tamales, duck in huachimole, lamb with rosemary ice cream, corn gelatin mousse and a long list of other savory items.
Fun and modern but strongly traditional cuisine d’auteur, Jose Manuel’s recipes come from the women in his family, from his Oaxacan homeland.
He wants his guests to feel satisfied – not just with the food, but also with the setting, which he has carefully created. In Pitiona, every detail is important and that’s what makes Pitiona what it is.
Jose Manuel Baños Rodriguez at Punto MX is a full take over of Robert Ruiz’s kitchen, with Ruiz’s team’s assistance for both lunch and dinner for four days, September 27-30th.
Provecho!
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Chef Roberto Ruiz of Punto MX exclusively offers his excellence to lectures, food festivals, consultancy and exclusive dinner parties.
In case of interest or/and press, please contact Kristian Brask Thomsen at:
Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 2500 luxury diners around the globe.
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Hungry for more? Then dig into this in-depth US article on Punto MX.
