‘’Por q comemos?’’

(Why do we eat?)

For energy, a whim of trying to find old memories.

We have different motives but, Do we know how does our decisions in what do we eat affect the world around us?

In  Por Q´Comemos? Now as a Food Travel Blog I’ll try to plasm; an introspection about food in different cultures, the search to the understanding of cultures all from using food as the prime tool.

‘’Por q comemos?’’

(Why do we eat?)

For energy, a whim of trying to find old memories.

We have different motives but, Do we know how does our decisions in what do we eat affect the world around us?

In  Por Q´Comemos? Now as a Food Travel Blog I’ll try to plasm; an introspection about food in different cultures, the search to the understanding of cultures all from using food as the prime tool.

Most recent on our Instagram

Most recent on our Instagram

Una barra de pintxos clásica en Bilbao, Euskadi

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El miercoles con @mrgodinezc en @bistrocinq

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Experiencia única junto a @sharonazanon

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Pintxo de Txipirones en su tinta gratinados/ Skid in its ink brûlée pintxo

A post shared by Por Q' Comemos Rest. Pop-Up (@porqcomemos) on

Una barra de pintxos clásica en Bilbao, Euskadi

A post shared by Por Q' Comemos Rest. Pop-Up (@porqcomemos) on

El miercoles con @mrgodinezc en @bistrocinq

A post shared by Por Q' Comemos Rest. Pop-Up (@porqcomemos) on

Experiencia única junto a @sharonazanon

A post shared by Por Q' Comemos Rest. Pop-Up (@porqcomemos) on

Pintxo de Txipirones en su tinta gratinados/ Skid in its ink brûlée pintxo

A post shared by Por Q' Comemos Rest. Pop-Up (@porqcomemos) on

Now What?

After spending a time back in Guatemala and with the intention on keep growing now on my way to Southest Asia and India, with the endless question always in my head. What else can I learned?

A consta Asian influence through my travels has been creating a doubt, something started to grow in me, little by little.

Now with my wife beside me, another food lover, a beautiful person,  that gives me balance and strength on a daily bases and also has a hunger to see more and shares the desire to see Southeast Asia an India we are on our wa.

Por Q´Comemos? mutates to keep expressing an opinion and creating a connection to food  from different places from the point of view of a Guatemalan cook.

Now What?

 

After spending a time back in Guatemala and with the intention on keep growing now on my way to Southest Asia and India, with the endless question always in my head. What else can I learned?

A consta Asian influence through my travels has been creating a doubt, something started to grow in me, little by little.

Now with my wife beside me, another food lover, a beautiful person,  that gives me balance and strength on a daily bases and also has a hunger to see more and shares the desire to see Southeast Asia an India we are on our wa.

Por Q´Comemos? mutates to keep expressing an opinion and creating a connection to food  from different places from the point of view of a Guatemalan cook.

 

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A Little About Me

Born in Guatemala City, got out to Buenos Aires, Argentina with the intention of learning cooking as a hobby, a few months in I fell in love with it and knew that´s what I wanted to do for the rest of my life. Cooking took me to the Culinary Institute of America where I spend two years immerse in fine dining and staging in Spain at Iñigo Lavado restaurant. After school went to Azurmendi Restaurant (3 Michelin Star) in Bilbao and competing in the Bocuse D`Or 2013 as the Guatemalan Commie Chef. The kitchen took me to Bolivia, Gustu restaurant (No. 17 Latin American list), where I got the confidence and learned to use the kitchen as a method of exploration of a culture. The adventure starts in South America using pop-up dinners to learn and connect with different gastronomies. Today the trip continue in Guatemala trying to rediscover what Guatemalan Contemporary cuisine is in my opinion.

Born in Guatemala City, got out to Buenos Aires, Argentina with the intention of learning cooking as a hobby, a few months in I fell in love with it and knew that´s what I wanted to do for the rest of my life. Cooking took me to the Culinary Institute of America where I spend two years immerse in fine dining and staging in Spain at Iñigo Lavado restaurant. After school went to Azurmendi Restaurant (3 Michelin Star) in Bilbao and competing in the Bocuse D`Or 2013 as the Guatemalan Commie Chef. The kitchen took me to Bolivia, Gustu restaurant (No. 17 Latin American list), where I got the confidence and learned to use the kitchen as a method of exploration of a culture. The adventure starts in South America using pop-up dinners to learn and connect with different gastronomies. Today the trip continue in Guatemala trying to rediscover what Guatemalan Contemporary cuisine is in my opinion.

POR Q`COMEMOS

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