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<\/figure><\/div>\n\n\n\nEverything Goes Back to Basics and Truly\nImportant<\/strong><\/p>\n\n\n\n For Chef Patricia Miranda, today there is much more\ninterest in gastronomy. She thinks that everything is cyclical, that nowadays\nthe new chefs pay more attention to food and the good quality of the products.\nHe comments that the most modern techniques in the kitchen nowadays attract a\nlot of the attention of the new generations. Technology gives them greater\ncertainty of what is happening in the world and this helps create a need to\ngive importance to what is done in our country and the products related to each\nregion. They have learned to appreciate what agriculture produces, what is\nproduced in the field, because without this raw material, Chefs cannot work.<\/p>\n\n\n\n Products from the Area Help Create High-Quality\nMeals<\/strong><\/p>\n\n\n\n Chef Patricia’s school was empirical, as she says:\n“you learn by cooking”, however, for her the theory is very\nimportant, it is to have fresh information in mind. However, she would like to\nsee more practice in culinary schools, for students to go more to the\ncountryside, to witness where the ingredients come from, since most do not know\nthe process, from growing it, taking care of it and picking it up. The Chef\nthinks that when you are aware of the entire process either agricultural or\nlivestock, you have another vision of what is in hand to make a different and\ndelicious dish. She emphasizes that from elementary school, it does not matter\nif you live in the city or in the country, if the child knows in depth the\nwhole process from a seed to becoming the final product, his relationship with\nthe environment will be different and thus our relationship with the food will\nchange for the better. <\/p>\n\n\n\n Tourist Connects with Nature<\/strong><\/p>\n\n\n\n For Chef Patricia, many of those who work in the\ntourism industry must go out and experience their country, especially the\ncountryside, the beautiful interior, so that they can sell it and surely make\neach tourist, whether local or foreign, fall in love with certainty.<\/p>\n\n\n\n A good example of what the Chef says is that before\nthe Pandemic, many of the tourists that went to her restaurant in the Chiriqui\nHighlands were from Canada, the United States, France and other parts of Europe\nto have that connection with the orchard that she has, to experience a meal cooked\nwith many of their fresh produce from the patio. For the Chef, the best thing\nwas that they loved going out to the garden, walking it and listening to\neverything about what was grown.<\/p>\n\n\n\n Collaborative Work is the Key<\/strong><\/p>\n\n\n\n Working to support each other is important to achieve\nthe sustainability of the industry, according to Patricia. She gives an example\nof the scope of collaboration between all, by telling us that the lamb is\nbought from her friend Luigi de La Lastra, who has a beautiful farm in the\nsector, the chickens are from the farm owned by a friend whose name is Juanita,\nthe pig is sold to her by Dalys and her husband Cuco, who raise them at Los\nPozos, a place well hidden in the mountains. Likewise, the fresh cow cheese\nthat they serve in the restaurant is homemade, as well as the semi-cured\ncheeses of both cow and goat, both from farms in the surroundings.<\/p>\n\n\n\n Panama is More than Sancocho, Sao and Arroz con\nPollo<\/strong><\/p>\n\n\n\n Chef Patricia emphasizes that although traditional\ndishes are delicious, our country has a large number of other delicious foods, with\nvery rich preparations that have been lost over the years and that little by\nlittle have been rescued to add to the culinary richness of our country.<\/p>\n\n\n\n The Chef shares with us five dishes that she likes the\nmost in her restaurant and the top five that she enjoys the most from our\nbeautiful Panama:<\/p>\n\n\n\n Cerro Brujo\ndishes:<\/strong><\/p>\n\n\n\n \u25aa Salads<\/p>\n\n\n\n \u25aa the lamb dipped in this\nolive<\/p>\n\n\n\n \u25aa Broad beans dip with cherry tomatoes on top<\/p>\n\n\n\n \u25aa The fresh pasta that they\nmake by hand in their restaurant<\/p>\n\n\n\n \u25aa Grilled trout<\/p>\n\n\n\n Panamanian delicacies:<\/strong><\/p>\n\n\n\n \u25aa New corn tamale<\/p>\n\n\n\n \u25aa Heavy nance<\/p>\n\n\n\n \u25aa Little Egg of Faldiquera<\/p>\n\n\n\n \u25aa Rib Soup<\/p>\n\n\n\n \u25aa Sardines Ligo and white rice,\nadding fresh onion, lemon and salt.<\/p>\n\n\n\n Photos courtesy: Chef Patricia\nMiranda<\/p>\n","protected":false},"excerpt":{"rendered":" When we talk about local, sustainable, delicious and creative gastronomy, Chef Patricia Miranda sounds among the people who move within the Panamanian gastronomic movement. Chef Patricia knows the culinary needs of our country very well, being in charge of the kitchens of places like Cerro La Vieja at Penonome, Isla Grande in Colon, as well […]<\/p>\n","protected":false},"author":1,"featured_media":3590,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[32],"tags":[],"_links":{"self":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/3031"}],"collection":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/comments?post=3031"}],"version-history":[{"count":6,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/3031\/revisions"}],"predecessor-version":[{"id":3591,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/posts\/3031\/revisions\/3591"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/media\/3590"}],"wp:attachment":[{"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/media?parent=3031"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/categories?post=3031"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thevisitorpanama.info\/eng\/wp-json\/wp\/v2\/tags?post=3031"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/www.thevisitorpanama.info\/esp\/wp-content\/uploads\/2021\/08\/fullsizeoutput_7d9.jpg\")
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