Alberto Mazzocco
Alberto Mazzocco

Alberto Mazzocco

AEME
  • Mexican cuisine
  • Mexico
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Gelatina de cajeta, crema ácida, miel de abeja, polen•

    Follow me on Instagram: Alberto Mazzocco

    #AEME#amm#foodion#appetizer
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Flauta de requesón•

    #AEME#amm#foodion#appetizer#mexicanfood#México

    Follow me on Instagram: Alberto Mazzocco
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Taco de tinga de pollo, cebolla morada encurtida y mayonesa de habanero•

    •Chicken tinga taco, pickled purple onion and habanero mayonnaise•


    #AEME#amm#foodion#appetizer

    Instagram: Alberto Mazzocco
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Gordita de chapulines con requesón de rancho, frijoles refritos y salsa molcajeteada de xoconostle y albahaca•

    #AEME#amm#foodion#mexicanfood#gordita#México
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Galleta de mantequilla, mermelada de xoconostle, manzana y pera con canela, miel de avispa y crema•

    #amm#foodion#pear
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Sope de pollo en salsa de tomatillo milpero y albahaca morada•

    #amm#foodion#basil#mexicanfood
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Tarta de nuez•

    #amm#foodion#walnut

    Instagram: Alberto Mazzocco
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Infladita de maíz azul rellena de lomo de cerdo adobado, maíz frito, arúgula, chile de la mata. Servido con puré de frijol, xoconostle y mezcal•

    #amm#foodion#mexicanfood

    Instagram: Alberto Mazzocco
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Infladita•

    #amm#foodion#mexicanfood

    Instagram: Alberto Mazzocco
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Pizza de flor de calabaza, aguacate, queso panela, albahaca y aceite de chile•

    #amm#foodion#basil

    Instagram: Alberto Mazzocco
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Pasta, pesto de albahaca y queso•

    #amm#foodion#basil
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    Thanks Foodion, this Is amazing!

    Instagram: Alberto Mazzocco

    #Foodion
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Tuétano, frijoles fritos, salsa de xoconostle y albahaca•

    Instagram: Alberto Mazzocco

    #amm#foodion#basil
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Codorniz empanizada, risotto de tuétano, salsa de queso y guarnición•

    #amm#foodion#México
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Bomb ceviche•

    I prepared this ceviche for a state contest, it is a mixture of a gourmet dish and an emblematic street snack of León, Guanajuato (The street snack is called a bomb) and is perfect for a hot day because it is a very fresh dish, thanks to the ingredients they're used to prepare it. To prepare the broth you have to liquefy pineapple with white vinegar, lemon, salt and chili. With this preparation the fish is marinated, and purple onion cut into fine julienne is added. Let marinate for 1 hour and add jicama, cucumber, mango and cotija cheese, finally everything is mixed and accompanied with corn toast or crackers.

    #amm#foodion#FoodionPA03
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Baked salmon, lettuce cream and salad•

    I have prepared this dish for my mother's birthday, it is very simple and delicious. Salmon is baked with butter and salt. For the cream you have to liquefy the boiled romaine lettuce with olive oil, salt and a little avocado. The salad is cucumber and carrot that complements the lettuce cream very well and provides a crispy complement to the dish.

    #amm#foodion#FoodionPA03
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Fideo seco con chile negro y queso•
    (dry noodle with black chili and cheese)

    Instagram: Alberto Mazzocco

    #amm#foodion#mexicanfood

  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Tamal de chapulín y frijol negro con pipián de xoconostle•

    #amm#foodion#corn
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Costillas con mole, ensalada y risotto•
    (Ribs with mole, salad and risotto)

    Instagram: Alberto Mazzocco

    #amm#foodion#cucumber
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Tostada de salpicón de res•

    #amm#foodion#corn#cucumber

    Instagram: Alberto Mazzocco
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Elote tierno con mayonesa de morita y queso parmesano rallado•
    (Corn with morita mayonnaise and grated parmesan cheese)

    #amm#foodion#corn

    Instagram: Alberto Mazzocco
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Tostada de Chapulines•
    (corn toast of grasshoppers)

    #amm#foodion#corn

    Instagram: Alberto Mazzocco
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Aguachile shrimp with xoconostle sauce•

    This is my star dish, with this "tapa" I won the second state and first nacional contest of pinchos and tapas.
    To prepare it, a roasted nopal is used on which the shrimp marinated with the xoconostle sauce is served.
    Served with onion, cucumber, cilantro and a vein of guajillo.

    #FoodionPA02#amm#foodion
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Risotto de camarón, hongos y flor de calabaza•

    Instagram: Alberto Mazzocco

    #FoodionPA02#amm#foodion
  • Alberto Mazzocco
    Alberto Mazzocco
    AEME
    •Aguamaya•

    The name comes from the fusion of two dishes of Mexican cuisine: the "guacamaya" and the "aguachile".
    I used it for the national pinchos and tapas contest.
    To prepare it, marinate the shrimp in a sauce made with lemon, chile, tomato and salt, the serrano ham is fried to create a pork rind, the "tapa" is a slice of rustic baguette and decorated with guacamole, onion, cilantro and tomato.

    Instagram: Alberto Mazzocco

    #FoodionPA02#amm#foodion