{"id":22281,"date":"2024-05-18T13:52:19","date_gmt":"2024-05-18T17:52:19","guid":{"rendered":"https:\/\/www.americanonewspaper.com\/es\/?p=22281"},"modified":"2024-05-18T13:52:29","modified_gmt":"2024-05-18T17:52:29","slug":"taqueria-mexicana-a-ingresar-a-guia-michelin","status":"publish","type":"post","link":"https:\/\/www.americanonewspaper.com\/es\/estrella-michelin-2\/taqueria-mexicana-a-ingresar-a-guia-michelin\/","title":{"rendered":"Taquer\u00eda mexicana a ingresar a Gu\u00eda Michelin"},"content":{"rendered":"\n

Ciudad de M\u00e9xico, (EFE).<\/p>\n\n\n\n

La taquer\u00eda El Califa de Le\u00f3n, en la colonia (barrio) San Rafael de la Ciudad de M\u00e9xico, recibi\u00f3 esta semana una estrella Michelin por la carne \u201cde primera\u201d de su taco t\u00edpico, el \u2018Gaonera\u2019, seg\u00fan explic\u00f3 este viernes su parrillero, Jacinto Rodr\u00edguez, en una entrevista con EFE.<\/p>\n\n\n\n

El pasado martes, la organizaci\u00f3n dio a conocer los establecimientos galardonados en esta selecci\u00f3n que, por primera vez, pone el foco en M\u00e9xico.<\/p>\n\n\n\n

Entre ellos, El Califa de Le\u00f3n recibi\u00f3 una estrella por su trayectoria de 56 a\u00f1os y la calidad de su producto, pero sobre todo por el taco de \u2018Gaonera’.<\/p>\n\n\n\n

As\u00ed, se convirti\u00f3 en la primera taquer\u00eda galardonada con el distintivo de la gu\u00eda Michelin.<\/p>\n\n\n\n

\"\"
Comensales disfrutan este viernes en la taquer\u00eda El Califa de Le\u00f3n, ubicada en la Ciudad de M\u00e9xico (M\u00e9xico). EFE\/Isaac Esquivel<\/figcaption><\/figure>\n\n\n\n

Preguntado sobre el factor diferencial de este platillo, Rodr\u00edguez se\u00f1al\u00f3 a su relleno.<\/p>\n\n\n\n

\u201cSimplemente la carne, amigo. Es de primera. No s\u00e9 qu\u00e9 le pondr\u00e1n los patrones, ser\u00e1 algo m\u00e1gico para que est\u00e9 tan rica y tan deliciosa, para que le guste casi a todo el mundo\u201d, describi\u00f3.<\/p>\n\n\n\n

Esta carne \u201csupersuave\u201d se pasa por la plancha con un toque de sal gruesa y varios chorros de lim\u00f3n para, luego, ser servida dentro de la tradicional tortilla de ma\u00edz y con un poco de salsa verde, que es opcional.<\/p>\n\n\n\n

\u201c(Espero encontrar) un taco delicioso, unas salsas picantes y ricas y un taco que s\u00ed est\u00e9 diferente\u201d, anhel\u00f3 Isabela Rodr\u00edguez, que lleg\u00f3 20 minutos antes de que abriese la taquer\u00eda para formar cola.<\/p>\n\n\n\n

El \u2018Gaonera\u2019, nombre tambi\u00e9n de un paso del toreo, naci\u00f3 en honor al torero mexicano Rodolfo Gaona, un \u201c\u00edcono tanto en M\u00e9xico como en Espa\u00f1a\u201d e \u00edntimo amigo de Juan Hern\u00e1ndez, padre del actual propietario de la taquer\u00eda, Mario Hern\u00e1ndez.<\/p>\n\n\n\n

\n
\"\"<\/a><\/figure>\n<\/figure>\n\n\n\n

El due\u00f1o explic\u00f3 que su padre dio a probar a Gaona una nueva creaci\u00f3n, el actual \u2018Gaonera\u2019, y que, ante lo sabroso que le pareci\u00f3, le anim\u00f3 a ofrecerlo a sus clientes.<\/p>\n\n\n\n

\u201cGracias a la idea del maestro Gaona y al echar a perder un filete mi padre, porque digo, (…) ning\u00fan chef se atreve a cortar y aplanar un bistec\u201d, sonri\u00f3 Hern\u00e1ndez.<\/p>\n\n\n\n

Tras una cola de pr\u00e1cticamente una cuadra de longitud y con el murmullo de la gente impaciente, el estudiante de gastronom\u00eda Juan S\u00e1nchez dio el primer mordisco de su \u2018Gaonera\u2019.<\/p>\n\n\n\n

Destac\u00f3 que la salsa verde, hecha al comenzar la jornada laboral, era \u201cpoco picosa\u201d, pero asegur\u00f3 que fue un taco \u201cde los mejores\u201d que ha comido.<\/p>\n\n\n\n

\u201cYo, que estudio gastronom\u00eda, estaba muy interesado en esto de la estrella Michelin y que sea la primera taquer\u00eda con una me dio muchas ganas de probarlo\u201d, afirm\u00f3.<\/p>\n\n\n\n

\"\"
Comensales hacen fila este viernes en la taquer\u00eda El Califa de Le\u00f3n, ubicada en la Ciudad de M\u00e9xico (M\u00e9xico). EFE\/Isaac Esquivel<\/figcaption><\/figure>\n\n\n\n
\n
\"\"<\/a><\/figure>\n<\/figure>\n\n\n\n

Colosio corona la taquer\u00eda<\/strong><\/h2>\n\n\n\n

El Califa de Le\u00f3n, de 30 metros cuadrados y con capacidad para unos 15 comensales, est\u00e1 coronado por una litograf\u00eda del candidato presidencial asesinado en 1994, Luis Donaldo Colosio, quien acudi\u00f3 por tacos \u201cdespu\u00e9s de una sesi\u00f3n seguramente pesada\u201d en las oficinas del Partido Revolucionario Institucional (PRI).<\/p>\n\n\n\n

\u201cNos hace el grand\u00edsimo favor de hacer el comentario con sus colegas de los tacos que hab\u00eda probado (…). Fue algo muy especial porque dispar\u00f3, por curiosidad tambi\u00e9n, mucha gente que nos empez\u00f3 a visitar\u201d, relat\u00f3 Hern\u00e1ndez.<\/p>\n\n\n\n

Una popularidad que, a\u00f1os despu\u00e9s, ha crecido con el reciente reconocimiento, aunque el administrativo de la taquer\u00eda, Jos\u00e9 Luis Rodr\u00edguez, advirti\u00f3 de que “estar\u00e1n atentos” para no perder la autenticidad.<\/p>\n\n\n\n

“Es, primero, la calidad. Despu\u00e9s, un buen corte, la atenci\u00f3n, la calidez, la transparencia”, opin\u00f3 Hern\u00e1ndez sobre una esencia que se transmite en el ‘Gaonera’.<\/p>\n\n\n\n

Sin embargo, Rodr\u00edguez se comprometi\u00f3 a “estar a la altura de las circunstancias” y de los cambios que “claro” que llegar\u00e1n tras su primera estrella.<\/p>\n\n\n\n

\n
\"\"<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

Ciudad de M\u00e9xico, (EFE). La taquer\u00eda El Califa de Le\u00f3n, en la colonia (barrio) San Rafael de la Ciudad de M\u00e9xico, recibi\u00f3 esta semana una estrella Michelin por la carne \u201cde primera\u201d de su taco t\u00edpico, el \u2018Gaonera\u2019, seg\u00fan explic\u00f3 este viernes su parrillero, Jacinto Rodr\u00edguez, en una entrevista con EFE. El pasado martes, la […]<\/p>\n","protected":false},"author":12,"featured_media":22283,"comment_status":"closed","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_acf_changed":false,"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false,"jetpack_post_was_ever_published":false,"_members_access_role":[],"_members_access_error":""},"categories":[690,528],"tags":[],"class_list":["post-22281","post","type-post","status-publish","format-standard","has-post-thumbnail","category-estrella-michelin-2","category-mexico-2"],"acf":[],"yoast_head":"\nTaquer\u00eda mexicana a ingresar a Gu\u00eda Michelin - 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