{"id":2641,"date":"2022-05-11T22:36:50","date_gmt":"2022-05-12T03:36:50","guid":{"rendered":"https:\/\/cavamorada.bodegasalianza.com\/?p=2641"},"modified":"2022-05-11T22:36:50","modified_gmt":"2022-05-12T03:36:50","slug":"la-unica-amor-por-el-fuego-y-el-mar","status":"publish","type":"post","link":"https:\/\/cavamorada.bodegasalianza.com\/la-unica-amor-por-el-fuego-y-el-mar\/","title":{"rendered":"La \u00danica: amor por el fuego y el mar"},"content":{"rendered":"<p><i><span style=\"font-weight: 400;\">Arraigada en el amor por la parrilla norte\u00f1a que su chef lleva en las venas, as\u00ed como en los sabores del Pac\u00edfico mexicano, la comida de La \u00danica se sirve a la mesa en un impecable ambiente.\u00a0<\/span><\/i><\/p>\n<p><span style=\"font-weight: 400;\">Se llama Gerardo Gallegos Bautista, pero aqu\u00ed lo conocen como el chef Jerry. A sus 35 a\u00f1os, este hombre franco y sencillo ha recorrido un largo camino en la gastronom\u00eda: de egresado de Administraci\u00f3n Gastron\u00f3mica de la Universidad Regiomontana a chef ejecutivo de <\/span><a href=\"https:\/\/www.launica.mx\/\"><span style=\"font-weight: 400;\">La \u00danica<\/span><\/a><span style=\"font-weight: 400;\">.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Cuando Jerry habla de s\u00ed mismo, no empieza por el t\u00edtulo, sino por su historia familiar. Habla de la saz\u00f3n de su padre ingeniero, de la crianza de su madre nutri\u00f3loga o de los consejos del abuelo ganadero que no olvida: \u201cSi ese animal se sacrific\u00f3 por nosotros, tienes que respetarlo\u201d. Las tradiciones familiares y el arraigo por su tierra est\u00e1n presentes en su personalidad y su cocina. Monterrey es la ciudad que lo vio nacer. Jerry la lleva en el acento y las expresiones, pero sobre todo, en el paladar. En su propuesta culinaria est\u00e1 el amor por el fuego y el humo, las brasas y la parrilla.<\/span><\/p>\n<p><b>ADN NORTE\u00d1O Y COSTE\u00d1O<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Una r\u00e1pida vista al men\u00fa basta para comprobar la inspiraci\u00f3n norte\u00f1a: el crujiente chicharr\u00f3n de rib eye es uno de los platillos estrella, acompa\u00f1ado de guacamole reci\u00e9n machacado con salsa chiltep\u00edn-lim\u00f3n. La barbacoa norte\u00f1a de res o cualquiera de sus cortes a las brasas son garant\u00eda. Para cuidar la autenticidad del sabor, trae de Monterrey el rib eye, el filete y el comino; el chile piqu\u00edn lo trae de Linares y el or\u00e9gano de la Sierra de Picachos, ambos en Nuevo Le\u00f3n. El mismo requisito aplica para su equipo: \u201cEn todas las sucursales, el chef debe ser de Monterrey. Debe tener el ADN\u201d.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Las tradiciones culinarias del Pac\u00edfico tambi\u00e9n forman parte de su gen\u00e9tica culinaria. Los ceviches, el aguachile, las tostadas de pulpo y camar\u00f3n o de at\u00fan no faltan en el men\u00fa. Las dos venas que nutren la cocina de <\/span><a href=\"https:\/\/www.launica.mx\/\"><span style=\"font-weight: 400;\">La \u00danica<\/span><\/a><span style=\"font-weight: 400;\">, la norte\u00f1a y la coste\u00f1a, se unen en los fogones. Los productos del mar se pueden marinar con notas del norte \u2014or\u00e9gano, comino, chiltep\u00edn, piqu\u00edn\u2014 y hay platillos en que los ingredientes y preparaciones de ambas tradiciones dialogan de manera muy balanceada, como en la ca\u00f1a de lomo con camar\u00f3n brasa, preparada con mantequilla con morillas y flameada con <\/span><b>Don Julio 70<\/b><span style=\"font-weight: 400;\">. Incluso los sabores asi\u00e1ticos, por los que Jerry siente una inclinaci\u00f3n personal, entran a la mezcla: yuzu, gochujan y salsa yaki y de soya se cuentan entre los ingredientes.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">La cocina de Jerry tambi\u00e9n surge de un lugar personal y entra\u00f1able, de esos que hunden sus ra\u00edces en la infancia y la juventud. Ah\u00ed est\u00e1 en el men\u00fa el chorizo regio hecho con la receta de su abuela, o el taco rojo, un platillo popular norte\u00f1o que reinvent\u00f3 magistralmente. Se trata de un taco \u201cpara despu\u00e9s del after, para revivir\u201d que lleva tortilla roja y papa. Jerry lo llev\u00f3 a un nuevo nivel, agregando un guiso de chicharr\u00f3n de papada y pulpo con tomate verde y chile guajillo; se dora a las brasas y se sirve con salsa de guajillo, morita y vinagre, ensalada de col blanca, cilantro criollo y tomates cherry.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>En entrevista, su chef Gerardo Gallegos nos comparte el origen de su inspiraci\u00f3n y el ADN de su gastronom\u00eda.<\/p>\n","protected":false},"author":4,"featured_media":2642,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_memberships_contains_paid_content":false,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":6,"loftocean-view-count":1650,"loftocean_coauthors":"","lemon_limes_single_post_intro_label":"","lemon_limes_single_post_intro_description":"En entrevista, su chef Gerardo Gallegos nos comparte el origen de su inspiraci\u00f3n y 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