Skip to playerSkip to main contentSkip to footer
Gourmet de México
  • 10/29/2024
Transcript
00:00Hello, how are you? I am Jon Bernardo. I invite you to live all the preparations for an edition of my Blind Taste, Dead Edition.
00:07It is special for the season. We are in Mexico City, in the old Tlalpan farm, a reference farm.
00:13It belonged to María Félix. Well, now join me because I'm going to take you inside the kitchen.
00:18You are going to witness the real camotiza, so come over here.
00:22In general, I give my guest chefs the advantage that they choose the times.
00:28I stay at the end, depending on what they are going to serve, I put an adaptation.
00:32In this case, as we are doing something related to tastes, in particular, of people that we love a lot and they got ahead of us,
00:39I am going to serve a birria de res. So, in the back, I have my production practically ready.
00:44My guys are helping me with the last details.
00:46Right now, if you look, there is a lot of relaxation in the dining room.
00:49We are doing a planchado where each waiter is looking at his table.
00:53Let's see how many people can attend as a maximum.
00:57Before we start, we are going to do the rehearsal.
01:00It is super important for the nerve.
01:02I have made a beer to relax, so cheers.
01:07In this edition, as it is for the dead, I have some make-up artists ready to work on the guests.
01:12Here I have some real artists working on our catering.
01:16They are going to make our special catering for the night.
01:21Well, we are practically ready.
01:23I have the first guests arriving at the make-up area.
01:26I am ready to start, very excited.