Are you ready to immerse yourself in the rich culinary traditions of Campeche? From Friday, September 27th to Sunday, September 29th, Campeche will host the State Gathering of Traditional Cooks—an exciting event that invites you to experience the expertise and flavors of four remarkable cooks from Champotón, Bécal, Pocyaxum, and the Los Laureles Guatemalan community.
This is more than just a tasting event. You’ll have the chance to discover the stories, rituals, and cultural significance behind each dish, connecting with the deep-rooted traditions of Maya communities in the region. The State Gathering of Traditional Cooks is a celebration of gastronomic heritage, offering a space for learning, cultural exchange, and, of course, delicious food.
Don’t miss this opportunity to explore authentic flavors, share in cultural experiences, and strengthen community ties through the universal language of food!
- Friday, September 27
Teatro Juan de la Cabada, 6:00 pm – Documentary screenings followed by a discussion with the participating cooks. https://g.co/kgs/QvmA4rZ
- Saturday, September 28
El Claustro Centro Cultural Calle 12 #173 x 61 y 59 7:00 pm – Traditional tasting event, featuring dishes prepared by traditional cooks. More information on each traditional cook below.
- Sunday, September 29
El Claustro Centro Cultural Calle 12 #173 x 61 y 59 – Fusion tasting event, where local chefs from the restaurants listed below collaborate with traditional cooks.
Participating Restaurants
- Marganzo
- La Pigua
- Brizz
- La Palapa del Tío Fito
Featured Cooks and Their Dishes
1. Doña Juanita Domingo – Los Laureles (Guatemalan Community)
Mole Blanco
Doña Juanita brings her traditional dish, “Mole Blanco,” to the event. This recipe, once simple, has evolved over time. Through this dish, she aims to honor and recover her homeland Guatemalas’s culinary traditions, sharing the authentic flavors of her origins. The dish is made from masa, epazote, water, and turkey.
2. Don Gonzalo Maas – Bécal, Calkiní
Pork Salpicón
A man with a passion for astronomy, Don Gonzalo and his wife are dedicated to promoting culture, sports, and environmental preservation. Aware of the need to protect endangered deer, he has adapted the traditional salpicón recipe, substituting pork cooked in a traditional pib oven.
3. Doña Mati – Champotón
Stuffed Boquinete
Known for her deep love of cooking and her ability to create exquisite dishes, Doña Mati’s specialty is “Boquinete Relleno.” She enjoys sharing this dish with her community, reflecting her generosity and love for local gastronomy.
4. Doña Juanita Segovia – Pocyaxum, Campeche
Puchero de Tres Carnes
Doña Juanita has always dreamed of sharing her cooking with those around her. As a teacher, she now fulfills that dream, incorporating dance, music, and gastronomy into her lessons. She is deeply committed to passing on her knowledge of traditional cooking to future generations, ensuring these rich traditions are preserved.
This event promises to be a cultural and gastronomic celebration, where traditional flavors meet modern culinary techniques, fostering a deeper appreciation for the heritage of Maya communities.