Pope Francis received a huge reception in Mexico. So what did the famously austere Pope eat to fuel up? Picture: Gabriel Bouys/AP
FOR a Mexican chef and devout Catholic like Joe Ibarra there is no bigger job than cooking for the head of the church whenever he comes to town.
Having worked at a Catholic centre in his native Mexico City since 2008, Ibarra was first chosen to cook for Pope Benedict when he visited the country four years ago. This week he was at it again, rustling up breakfast, lunch and dinner for Pope Francis during his five-day tour of Mexico.
“Being chosen to cook for the Pope is an indication of the quality of your work and the confidence people have in you,” Ibarra told news.com.au on the final day of the pontiff’s stay in Mexico. “It’s an experience that can’t be matched.”
Together with his team of five chefs, Ibarra, who also manages Mexico City’s Brazilian steak joint Don Sazon, prepared all of the Pope’s meals at the Apostolic Nunciature, the Vatican’s diplomatic headquarters in the Mexican capital.
Chef Joe Ibarra pictured with Pope Francis in Mexico this week. Picture: Joe Ibarra / NewsmodoSource:Supplied
At 79 years old, the Argentine Pope has certain dietary restrictions that Ibarra had to be wary of, meaning he could not prepare anything too spicy or greasy that might cause digestive problems. All fruits had to be seedless to aid digestion, while the Pope even brought his own drinking water from the Vatican because of its low sodium content.
Pope Francis is renowned for his austere tastes and Ibarra confirmed that he preferred simple dishes such as rice, pasta or soup with bread, sometimes accompanied with a glass of orange, mandarin or green juice.
Breakfast was also a simple affair, with the Pope starting each day with a plate of cold meats, cheese, toast, sweet Mexican bread and a cup of green tea. The only hint of extravagance came from His Holiness’ penchant for after-dinner chocolates, Ibarra noted.
A simple, yet refined soup made by chef Joe Ibarra. Picture: Joe Ibarra / Newsmodo.Source:Supplied
Although he was forewarned of the pontiff’s dietary requirements, Ibarra said he was given complete creative freedom when it came to deciding to what to serve up. He opted to create Italian-style dishes with a slight Mexican twist, only using the freshest, locally sourced ingredients.
“I imagine the dishes in my head, I think about whether the Pope might like them, and then I prepare them,” Ibarra explained. “We concentrate heavily on presentation and the quality of the salsa or garnish so that it doesn’t look cheap. We wanted to make something simple that looks great.”
Despite being relied upon to provide healthy, tasty and above all safe meals for the head of the Catholic world, Ibarra insisted that having previously cooked for Pope Benedict in 2012 he did not feel under any great pressure this time around.
“Everything was a lot calmer this time,” he said. “Pope Francis is very warm and easygoing, which helps you to stay calm when you’re cooking for him. Having a Pope who comes into the kitchen to greet all the chefs gives you the confidence to stay calm and keep going.”
The pope celebrates with the band at his Mexican farewell party catered by Joe Ibarra. Picture: Joe Ibarra / NewsmodoSource:Supplied
Ibarra said he could also draw on his experience cooking for Mexico’s last two presidents, Felipe Calderón and Vicente Fox, as well as several state governors and well known Mexican actors.
However, the packed nature of the pontiff’s schedule did present certain challenges.
“His breakfast, lunch and dinner were at very specific times because he had such a busy agenda,” Ibarra added. “His breakfast would last just 15 to 20 minutes, lunch would be for 40 to 50 minutes, and dinner could last for up to an hour. So we had to be very quick in serving everyone because the Holy Father does not like to leave the table until everyone has finished.”
Preparing food for such a high profile figure also involves inevitable security issues. Ibarra had to meet with security personnel from the Vatican ahead of the Pope’s visit, as well as the bodyguards of Mexican President Enrique Peña Nieto, although he said his past track record facilitated the vetting process.
The Pope departed his base in Mexico City for the last time on Wednesday, but not before thanking Ibarra and his team for what he described as their “delicious” meals.
Now, after weeks of preparation and an intense five days of around-the-clock work, Ibarra said he is looking forward to going home for a bath and a bowl of soup.
“I’m incredibly grateful and excited that I was able to do this,” he reflected. “And I’m really tired.”
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