EMAT and OCTO join forces for the Best New Chefs collaborative dinner

Two chefs with distinctive culinary approaches joined forces for the second Best New Chefs collaborative dinner. Eduardo Salgado, from EMAT (Valle de Guadalupe), and Óscar Garza, from OCTO (Guadalajara), offered a haute cuisine menu that fused creativity, tradition, and innovation.

The evening began with a welcome spread: rice tostadas with seaweed and fish ceviche, oysters with melon and habanero pepper, and tomato bread with cured duck ham, all creations by Eduardo Salgado. These were accompanied by a special cocktail of LOCO tequila and Tempus beer.

Next, Eduardo Salgado presented an octopus tartare with tapenade, jocoque (a type of Mexican sour cream), and sourdough pita bread, paired with Silver Chardonnay from Vinos Wagner. Óscar Garza offered a tasting of 10 moles (poblano, rosa, verde, amarillo, negro, blanco, de rosas, de trufa negra, norteño, and pepián verde), served with tortillas and paired with Caymus Zinfandel from Vinos Wagner.

For the main course, Eduardo Salgado surprised everyone with pork belly and smoked corn purée, paired with Caymus California from Vinos Wagner. To finish the meal, Óscar Garza prepared a caramelized corn cream with salted caramel spheres, accompanied by LOCO tequila.

Thanks to the support of Unique Santander, BMW, Wagner Wines, LOCO Tequila and W Hotels, the second collaborative dinner became an unforgettable gastronomic experience.