POLO GASTRONÓMICO
ENERO DE 2018
Para apoyar la labor de Give
and Surf, El Mercadito Biológico
organizó la cena Give Back Party
Navideño a beneficio de esta ONG,
con un menú preparado con todos
los vegetales y carnes de primera
calidad que utilizan diariamente
en su cocina. «En un país donde
la última prioridad es la educa-
ción, este es el mejor regalo para
nuestros hijos, darles la oportuni-
dad de que todos se beneficien con
la escolaridad y vivamos en una
sociedad mejor», dijo Marcano a
propósito del evento.
Lamarca cocinó, entre otros
platos, un ceviche de coco al esti-
lo tailandés, una ricota parmesana
con perlas de cúrcuma, un taco de
cerdo marinado en naranja y cin-
co especias y un risotto de coco,
guandú y palmito fresco. Alre-
dedor de treinta y cinco personas
asistieron, se deleitaron comieron
y además dieron su aporte para la
educación de los niños de Bocas del
Toro.
No es la primera vez que El Mer-
cadito Biológico participa en causas
benéficas. También ha colaborado
con Fanlyc (Fundación de Amigos
del Niño con Leucemia y Cáncer)
y ha puesto su granito de arena en
fiestas para los niños que viven en la
barriada de El Chorrillo.
«Esperemos que esta sea la pri-
mera de muchas colaboraciones,
queremos que los panameños se
involucren con la labor de la orga-
nización Give and Surf y su misión
de trabajar por nuestro país», resaltó
Marcano.
Entre los platos más pedidos de El Mercadito Biológico están los tacos de hongos.
C ooking for
helping children
T he proposal “F rom the farm to the table ”
invites you to eat healthier and also to
collaborate with a good cause .
E
l Mercadito Biológico’s philosophy is pretty simple,
however not everyone is capable of understand it. It’s
just about being more aware of what you eat, getting
rid of artificial products with refined sugar and other non-or-
ganic elements. The restaurant’s premise is choosing freshly
picked ingredients. It offers a wide menu including vegan and
vegetarian options, as well as a market with more than four
hundred natural products.
Four years before, Raquel Marcano decided to have a heal-
thier diet, and she also opted for supporting other local and fo-
reign producers that think the same. She opened El Mercadito
Biológico in a San Francisco street. At present, the market has
turned into one of the most visited places for those who care
about eating healthier and tastier food.
“El Mercadito has always had a kitchen. At its opening,
there was a great lack of organic products and the people
didn’t know what it offered. They had to taste it first.” tells
Javier Lamarca, chef behind El Mercadito. The market’s most
often requested dishes are the quinoa roll with coconut tofu,
mushroom tacos, and different kinds of soup. Each dish is pre-
pared with homegrown ingredients, mainly from Boquete, Bas-
timento’s Island –in Bocas del Toro-, Penonome, and Darien.
Organic farmers are the ones in charge of growing fresh pro-
ducts, which is the place’s second premise: “From the farm to
the table.”
It’s All about Giving
This concept is essential not only in El Mercadito Bioló-
gico, but also in every activity proposed by both Marcano y
Lamarca. The most recent event was held on December the
previous year, in Casa Nolita. It had a very special purpose:
El quinoa roll viene acompañado de tofu y es uno de los preferidos por los comensales.
helping and supporting the Give and Surf Foundation in Bocas
Del Toro.
Give and Surf works with a population of more than five
hundred members of scant means in the ngäbe community, with
no access to education. It has already built schools and develo-
ped programs in order to make the children grow academically.
In order to support the work of Give and Surf, El Mercadito
Biológico organized the Give Back Christmas Party dinner for
this NGO, in which the best, freshly picked, top-quality vegeta-
bles and meat used in the kitchen will be served. “In a country
where education is the last thing to worry about, this is the best
gift we can give our children, the opportunity of being benefited
from scholarship and also being part of a better society.” Mar-
cano said, with regard to the event.
Lamarca cooked Thai coconut ceviche, parmesan ricot-
ta with turmeric pearls, taco pork marinated in orange juice
and five spices, coconut risotto, pigeon peas, and fresh heart
of palm, among other dishes. Around 35 people assisted to the
event and were delighted by the food; in addition, they did their
part helping the children from Bocas Del Toro.
It’s not the first participation of El Mercadito Biológico in
charitable causes. It has worked with Fanlyc; -a foundation
helping children with cancer and leukemia-, and it also has
done its part with children parties in the slums of El Chorrillo.
“We hope this will be the first part of much collaboration.
We want Panamanians to be involved in works with the Give
and Surf Organization and its mission to work with the people
in our country.” Marcano concluded.
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