As part of the celebrations corresponding to the "Gastronomic Pride" week, chefs Giovanni Brassea and Fernando Acosta recognized the role of Tijuana's gastronomy both nationally and internationally, also assuring that it has shown the positive sides of the Baja California municipality.

The event, held by the XXIII City Hall as part of the celebration for the 132nd anniversary of the city's foundation, was held at the main square of the Municipal Palace, where diners and people who enjoy the food truck food model gathered to listen to the experts.

"Food prepared at the foot of the sidewalk has always been a part of Tijuana, however, around 2013 a movement began that spanned from the United States to the West Coast, which influenced the creation of parks or gastronomic collectives made up of different food trucks, which offer a wide variety of dishes without compromising their quality," explained Giovanni Brassea, creator of the Humo project and his own hot dog sausages.

Brassea expressed that, as far as the culinary theme is concerned, the municipality has national and international recognition, so it is up to the new generations to maintain the prestige through gastronomic innovation. At the same time, he said that "one of the ways to keep us on the map" is urban food, also known as neighborhood cuisine, because it attracts customers from both sides of the border.

" To be on the street does not mean that the food is of low quality or that it gol through a different process. What we seek is to provide diners with what they deserve, of equal or better quality," said Fernando Acosta, chef of The Rib Shop, which has characterized Tijuana by creating its own genuine flavor that turns its barbecue ribs, based on the development of a special recipe, into a fully Tijuana dish.

Both chefs agreed that urban food has also managed to show the positive side of the city, as it is a form of cooking that is easy to reproduce, is economical and also allows them direct contact with customers, a situation that would be difficult to experience in a traditional restaurant.

Likewise, Fernando Acosta and Giovanni Brassea said they consume local products in the preparation of their food, as their objective is to strengthen and support the city's economy.

Finally, the chefs were presented with a commemorative award from the City Hall for their participation in the "Gastronomic Pride" week, which will continue for three more days.

VIDEO: Ceremony for Tijuana's 132nd anniversary celebration