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"It Is Not Enough that It Is Fresh": Héctor Palacios, the Chef Who Demands to Know the Origin of Each Fish
Summary by El Economista
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A fish may have left the sea that morning and, even so, Héctor Palacios will decide not to buy it.It is not enough that it is fresh, bright or placed on an ice bed.Before taking it to any of the eight gastronomic projects that operate in La Paz wants to know who caught it, in which area, under what method, how it was sacrificed, if it bled correctly and what happened during its transfer.If those questions have no answer, the product loses value,…
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