From October 15 to 27, the international culinary event “Culinary Roots 2015” was held in Mazatlan, Sin. by the Sinaloense Gastronomic Collective COSINAR which aims to transform the image of Sinaloa through its traditional cuisine, to preserve and value the culinary traditions and customs of our state. The Secretary of Tourism Francisco Cordova expressed at the opening of the event...
“The environment needs protection and the peasants need dignity, just like our food.” The Slow Food Beijing Festival was held from September 23 to 26 thanks to the collaboration between Slow Food China, Slow Food International, Beijing Design Week and the Free Trade Zone of Beijing Airport. The festival offered a new Slow perspective to the country with an old food culture and...
The traditional cooks of Yucatan: they find their Italian counterpart, the “Cesarine” and they are a success in the Italo-Mexican Night of the Milan Expo 2015 September 12, 2015 – The aromas of turkey in black recado and shrimp in achiote joined those of green lasagna and meat ragu in a delicious encounter between traditional Mexican and Italian cuisine at the Expo Milano 2015...
I. The CCGM appreciates the invitation to participate in a forum of this relevance, especially if we take into account that on August 4 the President of the Republic, Mr. Enrique Peña Nieto, proposed generating public policies that make Mexican Gastronomy a strategic line for the development of the Nation. Attending lectures and meetings of traditional cooks in Italy at this time, Dr. Gloria...
Members of the Conservatory of Gastronomic Culture Sinaloense AC chaired by Mr. Jaime Félix Pico, attended the First National Meeting of Traditional Cooks, in the city of Morelia, Michoacán, last Thursday, August 20 and the V National Meeting of State Delegates of the Conservatory of the Mexican Gastronomic Culture SC Dr. Gloria López Morales presides, which was developed with the presence of 40...
Among the traditional dishes of the middle area of San Luis Potosí stands out the drunken stew, cooked with various types of meat (chicken, beef, pork and kid), jerky, sausage, vegetables (potatoes, carrots, corn, chayote, cactus and zucchini), herbs, chili peppers (Chinese and piquin), olives, almonds, raisins and pulque. The dish was already used in the region of Ciudad del Maiz, S. L. P...
THERE ARE TAMALLLLLEEEEIIIIIIIIIS! By Patricia Jiménez Pons Delegate of the CCGM State of Morelos This delicious tradition that unites two parties through food, starts on January 6, Day of Los Santos Reyes or La Epifanía, when the family, the friends, office workers, merchants, students and even politicians, share an enormous thread, adorned with dried fruit and sugar, that inside it hides one or...
(The food in the indigenous offerings of gratitude to the airs) Very close to the first harvests, when the tender ears adorn the cornfield, when our peasants travel their fields thanking nature for the gift for their families, ancestral rites arise to correspond to the lords of the air. They are real and they are alive; the rites of gratitude, such as the propitiatory, spiritual elevation and...
Once again, her friend Paty Jiménez Pons, invites you to take a trip through the gastronomic tradition of Morelos, which is enriched by its patron saint festivities, communal celebrations, rites, customs and these celebrations that are born of extraordinary stories that have captivated the heart of our countrymen With the enthusiasm and the whim, that the parties of the month of September offer...
The protagonists of Sinaloa love:
Mario López Valdéz, Governor of Sinaloa
Eduardo Leyson Castro, General Coordinator of the Event
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