Espinoza told Prensa Latina that each dish is named after the most emblematic hotels of that resort, considered among the top 10 sun and beach destinations in the world and located about 140 kilometers east of Havana.
The book, with 19 preparation methods, has on its cover the cold recipe dedicated to the Kawama hotel, the oldest in that geographical region of Matanzas and where Espinoza worked for 24 years,it is scheduled to be launched in other cultural and hotel facilities in the coming days.
Among the preparation procedures are the salads of Playa Caleta, Club Tropical, Josone, Sol Sirena and Villa Tortuga; Pulpette El Cortijo; Cake Casa del Chef; Sea Jelly Los Delfines; El Quijote; Rollitos Barlovento and Deviled eggs Meliá Las Américas.
For Espinosa, promoter of Arte Mukimono and leader of the first creative cooking team in the country, culinary art can be represented in art galleries like any famous painting or sculpture, from the application of techniques and products, including fondant, sugar paste, chocolate, margarine and gelatin.
“The presentation of the dish is a work in itself, added to its organoleptic properties: taste, smell, texture and color. The statues convey the message of their creator and with them we have paid tribute to figures such as the Argentine poet Alfonsina Storni and the historian Eusebio Leal,” he said.
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