Ants He concludes his guest week with Dabiez Muñoz. The chef visited Pablo Moto’s program for… Submit your comics XOTIME, Inspired by his gastronomic adventures that will take him on a quest for exquisite and delicious recipes.
However, his comic book wasn’t the only thing he carried. The chef and presenter did a job Taste the new nougats Which was released for Christmas. Margherita pizza, chicken and biscuits with smoked crema and Tex-Mex style nachos are the main flavors of their Christmas 2025 creation.
In addition to talking about his projects, the chef also talked about his family, specifically his two-year-old daughter, Laia. “It’s an earthquake, it’s terrorism. It came out for me and my mom, and I’m the decaf version of her…,” the chef said jokingly.
“Give me an example,” Pablo Moto wanted to know regarding the pranks the little girl played. “Two weeks ago we were in Peru and we went to Gaston Acurio’s restaurant. He took me to my in-laws so they could help me. It was beautiful, but very intense“, Christina Bedrosch’s husband admitted in the first place.
“We were having dinner with a lot of people Very cool From Lima and Latin America. He explained about Leah’s final episode: “When she went to speak, I raised the microphone and heard cries of ‘Daddy, Daddy’ and saw her not stopping moving in her mother’s arms.”She drives me crazy and I sympathize with her Because I see many things that remind me of me and my mother,” the chef admitted.
“On the DiverXO menu, there is a reference to it, which is a grilled skewer of kokuka whiting with bilbil, an Indian chutney of roasted tomatoes, and garam masala. Does a two-year-old really ask for Indian kuchuka?Moto asked him very surprised. He replied: “My daughter has been eating solid foods since she was six months old.” “I ate plasticine,” Rekina explained with a laugh.
Dabies Muñoz then explained why his daughter’s favorite food is cococha: “If you give a little child such a strange texture, when he grows up he won’t miss it, and For a six-month-old girl, it was very easy. “I resorted to this when I wanted him to eat fish, because there are more sticky types, and at the age of six or seven it scared me.”
Likewise, the chef explained why the name of the dish is so long: “Our first gastronomic trip was to Singapore and there is a culture Street food amazing. We ate every day Street food We gave it a try. There were things she liked more, and that’s why she was inspired by this dish.” “You’re a genius,” Pablo Moto complimented him.