The competition was held at the Parque Morichal shopping center, with the participation of ten people, where each competitor made the curd and the tortilla in different ways, without losing the tradition of the family recipe.
Josefa Cabrera, an 85-year-old grandmother from the Jusepin parish, was the winner of the “El Mejor Cuajo de Maturín 2023” contest, an initiative promoted by the Monagas State Entrepreneurs Club.
The second place in the competition went to Lisdeth García and the third prize went to Rosalía González,
The competition was held at the Parque Morichal Shopping Center, with the participation of ten people, where each competitor made the curd and the fish-based tortilla in different ways, without losing the tradition of the family recipe.
The lucky winner detailed “let us continue to believe faithfully in these traditions, which are also religious, and unite us as family and brothers in Jesus Christ.”
The qualifying jury was in charge of the chefs, Carlos Piccinoni, Danilo Ortiz, Jonder Salazar, César Gerdez and Francisco Vivenes, who had the arduous task of choosing the winning dish.
During the event, a discussion was held on the history of cuajao, everything that should be known and learned about this traditional dish of Holy Week.
Subsequently, the César Cardini, Orégano and Asochef gastronomic schools gave a sample of different ways of how the traditional holy dish is prepared, with a live kitchen.
Chef Carlos Piccinoni stressed that “there are many ways to make the curd, there are those who use salted fish, pepitona or canned sardines and tuna, but in reality the most important thing, beyond some ingredient, is not to lose the tradition of eating this dish as a family during Holy Week.
I also highlight that gastronomy is not just cooking, it is also a social act, since it leads many people to get involved in the preparation of a dish.
The activity was carried out by the Entrepreneurs Club, the gastronomic schools of the city and the Gente de Monagas radio program.