“Morocco, the kingdom of good taste”: New York residents discover The” taste’’ of Authentic Moroccan Culture

In the Square and gardens of the upscale Hudson Yard taking place in Manhattan, everything seemed quite normal this weekend. While some were preoccupied with their own business, others preferred to enjoy the warm sun before a group of “Gnawa” took place to mark a striking Moroccan presence in this upscale neighborhood.

This is a colorful Moroccan demonstration organized as part of a wide-ranging communication campaign under the theme “Morocco, Kingdom of taste ‘’ that aims to promote the Moroccan export-oriented show to New Yorkers and Americans as a whole.

During this date, which runs until 29 September, New York residents will have the opportunity to taste all dishes prepared by the Moroccan chef ‘’Yasmina ksex’’. Under the slogan “Morocco, the kingdom of good taste”, this promotion will be organized through five sectors that will be valued and presented in the form of pavilions: fruit and vegetable sector, acid sector, olive products sector, local products sector, and fishing products sector.

On this occasion, the director of promotion and development of the Independent Organization for export control and coordination (Morocco Foodex), Mehdi Alami, highlighted that “the aim of this event is to promote food industry products and fishing products of Moroccan origin”.

” Indeed, American consumers need to be informed with the excellent quality, diversity, and richness of Moroccan products, as well as exploring business opportunities in these areas “, Al-Alami said in a statement to the Maghreb news agency.

In this regard, Jesse, a resident in the city, expressed her admiration for Moroccan recipes, claiming that this is the first time for her to taste Moroccan cuisine dishes.

She has also made no secret of her interest in discovering more about Moroccan culture and its various aspects.

Not to mention the extent to which she was impressed by the diversity of the food industry’s products on display.

By Nouhaila El Bouhli

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