Pablo Ranea, chef and sommelier, invites you to discover the rich gastronomy and viticulture of Mendoza through a tour with exceptional culinary experiences
Mendoza currently offers a diversity of gastronomic proposals unique in the country. Michelin-starred restaurants, top-notch products and wine pairings are part of the culinary experience in the province.
Chef Pablo Ranea helps spread the word gastronomy local through various proposals. “What leads me to be a nomadic chef and sommelier is, above all, the possibility of enjoying my two great passions, which are traveling and working. Each place that I visit offers me a unique opportunity to learn and gain feedback, enriched by the diversity of cultures that I encounter along the way. In the different places that I visit, I really enjoy cooking in different places, in different latitudes, in different seasons, have access to different products. And also being able to communicate the wine wherever it goes,” Ranea explained.
The importance of seasonal products
The chef usually holds a variety of pop-ups and classes with various characteristics and where special importance is given to fresh ingredients. “On a day-to-day basis, for pop-ups and classes, there are always days in the week that are for markets: there we spend time choosing fresh, quality ingredients. Then we add them to the ingredients that we also bring from different places in Latin America.” And he added: “the valuation of the local products and seasonal. That’s something I love to incorporate into my own cooking and I always try to visit farmers markets in every region I visit: it allows me to stay aware of seasonality, meet producers. It’s very important to me. Then also what I see is that plant-based cuisine continues to gain ground, with notable advances; not only to replace proteins but to also begin to create new flavors and textures.”
The fusion of cuisines from different cultures is also another of the current characteristics in gastronomy. “The flavors of the Mediterranean stand out a lot, but above all the seasoning of the Middle East. There is also a notable revaluation and positioning of Latin American, creative, high-end or quality cuisine that is increasingly gaining ground in gastronomy in the United States and the world. This diversity and experimentation that one sees is a constant source of inspiration when I make my own pop-ups,” he explained.
“The consumption of mushrooms in the kitchen has also increased greatly. Until last year, in supermarkets, one could get up to three types of mushrooms, more or less. Nowadays it is more common to find more varieties,” Ranea highlighted.
Mendoza, the wine capital
Extremely focused on Mendoza, with the culinary experiences that it is currently preparing, combining gastronomy and wineriesRanea believes that, what makes the gastronomy The Mendoza wineries are, above all, their surroundings. “That proximity to the Andes Mountains and the marked four seasons give a wonderful landscape. Mendoza is beautiful at any time of the year. But it is also the capital winegrowing world with the largest number of restaurants in the winery and every year recognition is achieved in the best publications. In addition to being a high-quality wine region, Mendoza is also one of the main centers of agricultural production in the country, which is also great for chefs, when it comes to designing the menu and working with fresh ingredients from local producers.” , held.
“There are a large number of wineries in Mendoza, very varied, where tradition and modernity are combined and that is also reflected, not only in the wines, but also in the gastronomy and in the great variety of restaurants they have. Both in the restaurants of the city and in those of the wineries, there are several generations that we have developed and we have been trained with a cuisine based on wine and with the richness of the products that the region gives us. The recent explosion of Mendoza’s gastronomy is evident: since last year there have already been several restaurants that are beginning to be highlighted in the Michelin guide, which is no small thing,” he concluded.
Source: Ambito
I am an author and journalist who has worked in the entertainment industry for over a decade. I currently work as a news editor at a major news website, and my focus is on covering the latest trends in entertainment. I also write occasional pieces for other outlets, and have authored two books about the entertainment industry.
