Three nights, three more days that are added to the many spent in Jerez, one of my favorite cities, have helped me to penetrate once again the meaning of the flamenco spirit, let’s call it different, unique, that has created its peculiar character and that It differentiates them even from the rest of their triangle, Lebrija and Utrera. Continúa leyendo Jerez: Fiesta de la Bulería 2023
The cooking point of the meat applies above all to roasted meats and sometimes also to fried meats but not to boiled ones. Continúa leyendo GASTRONOMIA: LAS CARNES (II)
Meats in the kitchen have been and will continue to be essential, regardless of their types. They are protagonists of great culinary proposals at the highest level, therefore an essential condition of the kitchen is to know it, respect it and extol it. That is, knowing how to make it without distorting its exquisiteness and its healthy properties. In fact today great Michelin stars change the direction of their restaurants to dedicate themselves exclusively to cooking meat. Continúa leyendo GASTRONOMIA: LAS CARNES (I)
One of the most beautiful and exclusive tourist destinations in Mexico. Continúa leyendo XPLORALYA: ¡Donde el Océano Pacífico se encuentra con el Mar de Cortés y las montañas se unen al desierto y el desierto se une al mar! «Los Cabos»
Dating back thousands of years the land of Egypt have witnessed the succession of civilizations, the migration of people from different countries and religions, which shaped the identity of Egypt, leaving behind a rich heritage, a treasure of monuments, temples, royal catacombs and touristic sites.. Continúa leyendo XPLORALYA: «EGYPT THE LAND OF KINGS»
-Yo entré a la orquesta de Troilo en 1963, en su línea de bandoneones. Un día, tres años después, a Pichuco, en los estudios de la RCA Víctor, le hicieron escuchar una flamante grabación de Goyeneche, ya solista: quedó admirado por el sonido del grupo que acompañaba a su ex cantor. Y preguntó: “¿Quién hizo los arreglos?”. Le contestaron: “Garello”. Continúa leyendo LA AVENTURA DEL TANGO: De la Mejor Estirpe
