{"id":29552,"date":"2017-10-18T12:15:45","date_gmt":"2017-10-18T17:15:45","guid":{"rendered":"http:\/\/innovatori.space\/lat21\/?p=29552"},"modified":"2017-10-18T12:15:45","modified_gmt":"2017-10-18T17:15:45","slug":"el-chef-ejecutivo-de-rosewood-mayakoba-juan-pablo-loza-participa-en-el-festival-fiesta-del-mar","status":"publish","type":"post","link":"https:\/\/l21.mx\/?p=29552","title":{"rendered":"EL CHEF EJECUTIVO DE ROSEWOOD MAYAKOBA, JUAN PABLO LOZA,\u00a0PARTICIPA EN EL FESTIVAL FIESTA DEL MAR"},"content":{"rendered":"<p><a href=\"http:\/\/l21.mx\/wp-content\/uploads\/2017\/10\/juan-pablo-loza.jpg\" data-rel=\"penci-gallery-image-content\" ><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-29554\" src=\"http:\/\/l21.mx\/wp-content\/uploads\/2017\/10\/juan-pablo-loza.jpg\" alt=\"\" width=\"1067\" height=\"1600\" srcset=\"https:\/\/l21.mx\/wp-content\/uploads\/2017\/10\/juan-pablo-loza.jpg 1067w, https:\/\/l21.mx\/wp-content\/uploads\/2017\/10\/juan-pablo-loza-200x300.jpg 200w, https:\/\/l21.mx\/wp-content\/uploads\/2017\/10\/juan-pablo-loza-683x1024.jpg 683w, https:\/\/l21.mx\/wp-content\/uploads\/2017\/10\/juan-pablo-loza-768x1152.jpg 768w, https:\/\/l21.mx\/wp-content\/uploads\/2017\/10\/juan-pablo-loza-1024x1536.jpg 1024w, https:\/\/l21.mx\/wp-content\/uploads\/2017\/10\/juan-pablo-loza-585x877.jpg 585w\" sizes=\"(max-width: 1067px) 100vw, 1067px\" \/><\/a><\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>\u00a0Riviera Maya.<\/strong>\u00a0Juan Pablo Loza, chef ejecutivo de Rosewood Mayakoba y gran precursor de la pesca sustentable en M\u00e9xico, fue invitado a participar en el festival Fiesta del Mar organizado por el mundialmente reconocido Monterey Bay Aquarium, llevando la gastronom\u00eda mexicana m\u00e1s all\u00e1 de las fronteras y promoviendo un mensaje de conciencia por la conservaci\u00f3n de los oc\u00e9anos.<\/p>\n<p>En el marco del festival\u00a0<a href=\"https:\/\/www.montereybayaquarium.org\/visit\/special-events\/fiesta-del-mar\">Fiesta del Mar<\/a>, celebrado el 15 de octubre en el Monterey Bay Aquarium ubicado en California, Estados Unidos el chef Loza cocin\u00f3 ante m\u00e1s de 5000 asistentes tacos de ceviche de<em>\u00a0<\/em>jurel incorporando ingredientes t\u00edpicos de la cocina mexicana como chile habanero, cilantro, aguacate, r\u00e1banos, frijoles, cebolla y lim\u00f3n, entre otros.<\/p>\n<p>\u201cUna de las razones por las que eleg\u00ed el\u00a0<a href=\"http:\/\/www.seafoodwatch.org\/seafood-recommendations\/groups\/amberjack?q=Amberjack&amp;t=Amberjack&amp;type=yellowtail&amp;method=wild&amp;location=imported\">jurel<\/a>\u00a0como base para cocinar es porque su pesca se realiza de manera muy cuidadosa con anzuelos y l\u00edneas lo que reduce las posibilidades de captura incidental, adem\u00e1s de provenir de la Isla Natividad en M\u00e9xico\u201d \u2013 coment\u00f3 Juan Pablo Loza.<\/p>\n<p>El festival Fiesta del Mar es una celebraci\u00f3n anual que entrelaza la conservaci\u00f3n de los oc\u00e9anos con la cultura y tradiciones ancestrales. M\u00fasica, danza, artesan\u00eda y gastronom\u00eda de ra\u00edces latinoamericanas se unen en una fiesta que busca generar mayor conciencia en torno a la sustentabilidad de los recursos del mar. El festival de este a\u00f1o tuvo como eje central la generosidad del mar y las pr\u00e1cticas culinarias sostenibles. Adem\u00e1s del chef Loza, se sumaron a esta iniciativa los chefs Xavier P\u00e9rez Stone y Ruffo Ibarra.<\/p>\n<p>Juan Pablo Loza ha logrado que Rosewood Mayakoba sea asociado del programa Sea Food Watch que promueve el acuario Monterey Bay Aquarium el cual ayuda a los consumidores y a los negocios a elegir productos del mar que hayan sido pescados o cultivados de manera protegida por el bienestar de las presentes y futuras generaciones. De igual manera, se ha unido a un grupo de chefs mexicanos en la iniciativa \u201cChefs Amigos del Mar\u201d buscando crear conciencia para elegir productos que hayan sido pescados o cultivados de manera protegida evitando as\u00ed un consumo desmedido que ponga en peligro la extinci\u00f3n de cualquier especie.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 \u00a0Riviera Maya.\u00a0Juan Pablo Loza, chef ejecutivo de Rosewood Mayakoba y gran precursor de la pesca&hellip;<\/p>\n","protected":false},"author":2,"featured_media":29554,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[23,8],"tags":[],"class_list":["post-29552","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","category-turismo"],"acf":[],"yoast_head":"<!-- This site is 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