Mexican chefs travel to Japan to cook traditional barbecue and tamales from Oaxaca.
In the country of the rising sun, Mimí and Carlos prepared the barbecue in a hole in the ground for 12 hours.
Mexican food is on everyone’s lips and increasingly in the most literal sense of the expression, because every day there are more Mexicans abroad putting Mexico’s name on high, and why not? also our gastronomy, as is the case of Mimí and Carlos, a couple from Oaxaca, who traveled to Japan to cook a good traditional barbecue.
Through their TikTok account, @maízcocinatradicional, the two Mexicans shared their story of the moment they went on a trip to Japan to show the Japanese how a traditional barbecue was made in the state of Oaxaca, due to an invitation they received. And due to the documentation of their trip, the moment has now gone viral.
Through various videos on her TikTok account, Mimí says that after 5 years of serving her restaurant, one day they received a visit from Marco, a Mexican chef who went with his wife Mei to Mimí and Carlos’ restaurant and proposed traveling to Japan to prepare these traditional delicacies on Japanese soil.
@maizcocinatradicional ¡Arriba, abajo, al centro y pa’ dentro! Salud por mi nueva familia japonesa 🇲🇽🇯🇵🥳 En nuestra cultura del valle de Etla en Oaxaca, cada vez que destapamos un horno de barbacoa tenemos que hacer un brindis con mezcal por esa comida que estamos apunto de recibir. Así que en japon no fue la excepción, me hice de nuevos compadres y comadres, lo cual me hace muy feliz, el poder compartir mi cultura con el mundo 🥳🇯🇵🇲🇽 #comidajaponesa #comidamexicana #oaxaqueños #oaxaqueñosenjapon #tacos #tacosjaponeses #🌮 #tokyo #mexicoenjapon #barbacoadeborrego ♬ Como Te Extraño Mi Amor – Leo Dan
Why did Oaxacan chefs go to Japan?
After many months of talks, Mimí and Carlos’ trip to Japan finally became a reality to show the Japanese from the University of Tokyo how traditional Oaxacan barbecue and other traditional Mexican dishes were prepared and the entire artisanal process behind these culinary delights.
Mimí and Carlos prepared the barbecue in a hole in the ground for 12 hours and finally enjoyed some good barbacoa tacos with broth. Several Japanese people looked surprised and happy with the taste of these delicacies, and how delicious it is.
They also prepared Oaxacan tamales in Japan
In addition to the barbecue, Mimí also cooked some Oaxacan pork tamales in black mole, wrapped in banana leaves for Marco’s restaurant, where all the cooks got to work preparing this typical Mexican dish.
Source: Gastrolabweb
