{"id":4733,"date":"2025-06-07T12:24:43","date_gmt":"2025-06-07T18:24:43","guid":{"rendered":"https:\/\/elcardinal.com\/?p=4733"},"modified":"2025-06-07T12:58:55","modified_gmt":"2025-06-07T18:58:55","slug":"siete-zonas-un-sabor-aaron-sanchez-reconfigura-la-cocina-hidalguense-en-nuevo-libro","status":"publish","type":"post","link":"https:\/\/elcardinal.com\/?p=4733","title":{"rendered":"Siete zonas, un sabor: Aar\u00f3n S\u00e1nchez reconfigura la cocina hidalguense en nuevo libro"},"content":{"rendered":"

Por: Jos\u00e9 Antonio Alcaraz Su\u00e1rez <\/strong><\/p>\n

Durante una charla ante alumnos y docentes de la Universidad Pedag\u00f3gica Nacional (UPN) en Hidalgo, Aar\u00f3n S\u00e1nchez L\u00f3pez<\/strong> present\u00f3 su obra Pinceladas de Cint\u00e9otl. Un viaje por la gastronom\u00eda hidalguense<\/em><\/strong>, resultado de una investigaci\u00f3n de m\u00e1s de una d\u00e9cada en torno a las tradiciones culinarias del estado.<\/p>\n

\n

\u201cPreservar la alimentaci\u00f3n es preservar nuestra cultura\u201d, afirm\u00f3 el autor al destacar que el prop\u00f3sito principal del libro es salvaguardar los saberes ancestrales heredados a trav\u00e9s de los sabores, m\u00e1s all\u00e1 de simples recetas.<\/p>\n<\/blockquote>\n

S\u00e1nchez L\u00f3pez explic\u00f3 que los sabores contienen una memoria gen\u00e9tica y emocional que se transmite de generaci\u00f3n en generaci\u00f3n. \u201cTodos recordamos ese sabor que nos hace volver a la cocina de nuestras abuelas. Ese toque especial es el que hemos heredado a lo largo de los siglos\u201d,<\/em> expres\u00f3.<\/p>\n

El libro, que consta de tres tomos<\/strong> \u2014de los cuales actualmente se presenta el primero\u2014 propone una nueva organizaci\u00f3n territorial para la gastronom\u00eda hidalguense, basada en criterios geogr\u00e1ficos, clim\u00e1ticos e hist\u00f3ricos. En esta estructura, Aar\u00f3n define siete zonas gastron\u00f3micas en el estado, con la finalidad de comprender mejor la diversidad culinaria regional.<\/p>\n

\"\"La investigaci\u00f3n incluy\u00f3 el testimonio y conocimiento de cocineros tradicionales \u2014a quienes el autor denomina \u201cespecialistas\u201d\u2014<\/strong> que han guardado durante generaciones las f\u00f3rmulas de preparaci\u00f3n de distintos platillos t\u00edpicos. \u201cEste libro es un compendio de secretos, de f\u00f3rmulas que han pasado de generaci\u00f3n en generaci\u00f3n por m\u00e1s de 100 a\u00f1os\u201d, dijo.<\/p>\n

\"\"Adem\u00e1s del enfoque gastron\u00f3mico, el autor hace un llamado a volver al libro impreso como medio de preservaci\u00f3n cultural y combate al \u201cadormecimiento intelectual\u201d. \u201cLeer, leer y leer debe ser un ant\u00eddoto ante esta \u00e9poca de lo ef\u00edmero y digital\u201d, expres\u00f3.<\/p>\n

Por su parte, el doctor Pablo Vargas Gonz\u00e1lez<\/strong>, director del Colegio del Estado de Hidalgo, reconoci\u00f3 la calidad del libro en fondo y forma. Destac\u00f3 su riqueza visual y editorial, as\u00ed como la elecci\u00f3n del t\u00edtulo Cint\u00e9otl<\/em>, palabra n\u00e1huatl que significa \u201cDios del ma\u00edz\u201d,<\/strong> s\u00edmbolo de identidad para los pueblos mesoamericanos.<\/p>\n

El volumen cuenta con 25 cap\u00edtulos distribuidos en 490 p\u00e1ginas<\/strong>, e incluye palabras introductorias del gobernador Julio Menchaca Salazar<\/strong>, as\u00ed como un pr\u00f3logo del arquitecto Luis Corrales Vibar<\/strong>. La primera parte de la obra ofrece un contexto hist\u00f3rico de la gastronom\u00eda regional, mientras que la segunda se enfoca en los platillos, sus ingredientes y formas de preparaci\u00f3n.<\/p>\n

\u201cEste trabajo busca que dentro de 200 o 300 a\u00f1os seamos capaces de defender lo que hoy se hace correctamente\u201d, concluy\u00f3 Aar\u00f3n S\u00e1nchez.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Por: Jos\u00e9 Antonio Alcaraz Su\u00e1rez Durante una charla ante alumnos y docentes de la Universidad Pedag\u00f3gica Nacional (UPN) en Hidalgo, Aar\u00f3n S\u00e1nchez L\u00f3pez present\u00f3 su obra Pinceladas de Cint\u00e9otl. Un viaje por la gastronom\u00eda hidalguense, resultado de una investigaci\u00f3n de m\u00e1s de una d\u00e9cada en torno a las tradiciones culinarias del estado. \u201cPreservar la alimentaci\u00f3n<\/p>\n","protected":false},"author":2,"featured_media":4734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37,31,36,44],"tags":[227,229,230,228],"class_list":{"0":"post-4733","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-foodtravel","8":"category-hidalgo","9":"category-historias","10":"category-minuto-a-minuto","11":"tag-aaron-sanchez-lopez","12":"tag-cinteotl","13":"tag-gastronomia","14":"tag-pinceladas-de-cinteotl-un-viaje-por-la-gastronomia-hidalguense"},"yoast_head":"\nSiete zonas, un sabor: Aar\u00f3n S\u00e1nchez reconfigura la cocina hidalguense en nuevo libro - El Cardinal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/elcardinal.com\/?p=4733\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Siete zonas, un sabor: Aar\u00f3n S\u00e1nchez reconfigura la cocina hidalguense en nuevo libro - El Cardinal\" \/>\n<meta property=\"og:description\" content=\"Por: Jos\u00e9 Antonio Alcaraz Su\u00e1rez Durante una charla ante alumnos y docentes de la Universidad Pedag\u00f3gica Nacional (UPN) en Hidalgo, Aar\u00f3n S\u00e1nchez L\u00f3pez present\u00f3 su obra Pinceladas de Cint\u00e9otl. 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