Packed with flavor and tradition
Jul 18, 2018
PUEBLA, MEXICO – Paella is a traditional Spanish dish with a long history and a name that derives from the Old French word paelle that means pan, and refers to the one big, shallow pan used to cook the food. Throughout the ages, different cultures have made this one-pan dish their own, mixing meat or seafood with whatever vegetables were on hand into a base that is always rice. A version of the hearty dish has migrated to Mexico where it has become a favorite of diners and chefs alike, using ingredients that appeal to the Mexican palate.
Last month, USA Rice hosted a Paella Festival in collaboration with IEU University here. The two-day event was held at Restaurante de Aplicación Universitaria (RAU), the on-campus, upscale dining experience staffed and operated by student chefs from the school’s gastronomy department.
More than 300 people visited the restaurant each day to taste the delicious paellas prepared with U.S. parboiled rice. USA Rice Chef Jorge Cuevas oversaw the student chefs and instructed them on proper cooking techniques and tips on plate presentation.
“What we provide for all our patrons is extraordinary in every aspect of the culinary experience,” said Chef Jorge. “In this setting, student chefs have the opportunity to use superior products like U.S.-grown rice, and serve our clientele in a way that exceeds the expectation for campus dining.”
“It is important to continually engage consumers in the Mexican market through various innovative events like the Paella Festival,” said Brian King, chairman of the USA Rice Western Hemisphere Committee. “Exposure to U.S.-origin rice at these events, both for students and patrons , creates demand. In fact, due to the huge success of this festival, RAU Restaurant has plans to include paella and other U.S.-origin rice dishes in their permanent menu.”
The Paella Festival was part of a four-day hospitality conference where students from the school’s gastronomy, tourism, and hospitality programs attended workshops and seminars taught by industry professionals. USA Rice hosted a student chef competition and a foodservice seminar.
As former contest judge King said, “The eclectic nature of paella lends itself to improvisation and these cooking competitions get the students’ creative juices flowing as they showcase the versatility and quality of U.S. rice.”