In the recent years, “Slow Food” has become a popular buzzword in the global culinary community. While one would think that Slow Food is about long braising poultry or smoking succulent meats for hours, that is not what the slow food movement is all about. Instead, Slow Food is more about sustainable cooking and how food that we eat is cultivated, produced, and distributed. More importantly, the Slow Food movement calls attention to how our food choices affect the world population, culture, politics, agriculture, and the environment.
A movement that began over thirty years ago, the roots of Slow Food lead back to a group of passionate Italian chefs, citizens, and restaurant owners who joined in Rome to protest the opening of a fast-food franchise adjacent to their beloved Spanish Steps. Rather than marching and displaying negative signs criticizing the new restaurant, the protesters instead brought out a large bowl of locally produced pasta and fed it to anyone who passed by, while chanting: We do not want fast food. We want Slow Food! From this modest, yet creative protest, emerged the worldwide Slow Food movement.
The Slow Food movement believes that food should be grown and bought locally, prepared with care, and consumed with appreciation. By adhering to these core beliefs, the movement hopes to prevent the disappearance of local food cultures and traditions, which many fear will be replaced by the mass production of food by large corporations and the proliferation of processed fast food. The movement also encourages people to not only prepare healthy foods, but to take the time to enjoy their meals.
The modern Slow Food movement has grown to involve millions of people and thousands of projects in over 160 countries, all working together to ensure everyone has access to good, clean, and fair food. Projects not only focus on how our food is grown and prepared, but also the significant health issues which are related to over-consumption of processed fast food in both the short- and long-term. The most common health concerns are type 2 diabetes, obesity, and various cardiovascular conditions. These ailments are a result of most fast foods being high in sugar, salt, saturated fat, trans fats, processed ingredients, and calories. They are also low in antioxidants, fiber, and many other nutrients. Even the healthier fast-food choices lack the nutrition found in home cooked meals using fresh healthy ingredients.
As Official Allies of Slow Food Mexico, four Fairmont Mayakoba restaurants – Tauro, Gaia, La Laguna, and Fuego; have committed to the three tenets of Slow Food’s philosophy regarding food and food production. First, the food served must be GOOD – fresh, flavorful, and seasonal while satisfying the senses and is part of the local culture. Next, the food served must be CLEAN – produced and consumed in such a way that it does not harm the environment or our health. And finally, it must be FAIR – food that is accessible and priced fairly for consumers while supporting local and small-scale producers.
The restaurants at Fairmont included in this program are:
• Tauro –An intimate upscale American-style steakhouse with a distinct Mexican flair.
• Gaia – Signature seafood restaurant featuring international culinary preparations.
• La Laguna – Ultimate destination for traditional Mexican cuisine overlooking the lagoon.
• Fuego – Tulum inspired beachfront dining with an outdoor ancestral grill experience.
As Official Allies of Slow Food Mexico, Fairmont Mayakoba is again demonstrating its unwavering commitment providing its guests with the ultimate resort stay while supporting the unique environment that engulfs the luxury resort. With inspired culinary experiences at 8 restaurants and 3 bars, dining at Fairmont is not only a daily gastronomic celebration, but it is committed to clean, flavorful, and sustainable food choices.