Filete de res a la mostaza dijon

Alexia Vázquez Hernández; César Yarim Amador Mercado; Dumá  Méndez Esteban

doi:10.29057/icea.v11i22.10972

Alexia Vázquez Hernández Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-6973-7009
César Yarim Amador Mercado Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0003-2733-4767
Dumá Méndez Esteban Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0002-0155-0632

DOI: https://doi.org/10.29057/icea.v11i22.10972

Keywords: local, history, cultural, nutritional

Abstract

Classic French cuisine makes use of local ingredients, with a great history and cultural contribution such as old-fashioned Dijon mustard, the nutritional contributions of mustard are diverse, covering a wide range of vitamins and minerals, on the other hand, the techniques applicable cooking methods are basic, thus facilitating a subsequent introduction to more complex processes.