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Celebrities and athletes cook with U.S. potatoes in Guatemala
🇬🇹 Guatemala /Sports

Celebrities and athletes cook with U.S. potatoes in Guatemala

From Prensa Libre · () Spanish

Translated from Spanish, summarized and contextualized by DistantNews.

At a glance

In-depth Sources not specified Context piece
  • A cooking class featuring U.S. potatoes brought together TV personalities, content creators, and athletes.
  • Participants prepared dishes like fries with cheddar, puyazo with fries, and a sweet potato dessert.
  • The event, organized by Potatoes USA and Guatevisión, highlighted the versatility and quality of U.S. potatoes.

Celebrity chefs and athletes donned aprons for a hands-on cooking experience centered around U.S. potatoes. The third edition of the participatory cooking class, organized by Potatoes USA and Guatevisión, saw television presenters, content creators, and athletes gather for a day of flavor, learning, and camaraderie.

More than just cooking, the activity allowed guests to learn about the different presentations of U.S. potatoes, including the popular Russet potatoes, frozen potatoes, and flakes for preparing mashed potatoes, highlighting their versatility and quality.

Description of the event's educational aspect

Under the direction of chef Eduardo González, guests including Guatemalan football figures Mario Acevedo and Jairo Arriola, along with Lucy Gabrielse from Potatoes USA and local representatives Javier Colín and Félix Valladares, actively prepared each dish. The star ingredient was U.S. potatoes, showcased in various forms from Russet potatoes to frozen varieties and flakes for mashed potatoes, emphasizing their adaptability and premium quality.

The menu for this year surprised with original and delicious recipes.

Introduction to the dishes prepared

The menu featured creative recipes, starting with fries topped with cheddar cheese and pico de gallo. The main course was a herb-crusted puyazo served with alioli fries. For dessert, a unique grilled sweet potato pancake made with Russet potatoes, nutmeg, cinnamon, and sugar was served with vanilla ice cream and maple syrup.

And to top it off, an innovative dessert: a grilled potato pancake, made with Russet Potato, nutmeg, cinnamon, and sugar; served with vanilla ice cream and maple syrup.

Description of the dessert

The event concluded with a shared lunch and conversation, reinforcing the importance of choosing U.S. potatoes for guaranteed quality and consistency. Potatoes USA and Guatevisión continue to foster experiences that blend gastronomy, education, and memorable culinary moments.

The day concluded with a pleasant lunch and a space for conviviality among the participants, who also learned the importance of always verifying that the potatoes are from the United States, a guarantee of quality and consistency for each preparation.

Conclusion of the event and emphasis on product origin
DistantNews Editorial

Originally published by Prensa Libre in Spanish. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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