Preserving Mexican ingredients through gelato

Gelato

is Italian ice cream . In contrast with American ice cream, gelato is made with milk or water, as has less fat and sugar than regular ice cream . It also has less air, which gives it a smooth and dense texture ; therefore, gelato is much healthier than regular ice cream.

In Mexico , a few gelato shops have opened, nevertheless, the majority of them are chain stores that offer common flavors and whose ice cream is not artisanal . Luckily, a Mexican chef decided to change this and opened Mexico City 's best gelato shop: Joe Gelato .

You might be wondering why Joe Gelato is the best? Well, chef Joe uses t raditional Mexican ingredients , which are fresh , seasonal , and high quality and then transforms them into delicious and creamy gelato .

Joe's gelato

is so good it has become a favorite among locals and tourists , it has been mentioned by magazines and newspapers, and it recently received the Certificato di Eccellenza Gelato Naturale , a prestigious award that recognizes those who make natural gelato , using fresh ingredients rather than processed ones. Moreover, Joe Gelato is the gelato shop that has received this award in Mexico.

Furthermore , chef Joe is preserving and reinventing gelato at the same time . He preserves traditional techniques but adds traditional Mexican ingredients such as cacao , corn smut , pinole , and different types of corn . This way, Joe also promotes Mexican ingredients that seem to be forgotten and unknown for many.

After studying gastronomy in Mexico , Joe worked at some of Mexico's most prestigious restaurants such as Pujol and Quintonil . Then he moved to Italy and graduated from ALMA , La Scuola Internazionale di Cucina Italiana , where he focused on pastry , and then joined the L'Università del Gelato di Carpigiani .

Pulque made ice cream

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