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Expo to Promote Guanajuato’s UN-Protected Indigenous Cuisine



By Jesús Aguado

Nowadays Guanajuato is well-known for its wine, and also for its mezcal, but not many talk about the state’s rich gastronomy.

But little by little, the state’s traditional dishes are coming to prominence. Once upon a time, very few people knew that Guanajuatense cooks traditionally prepare a delicacy made with field mice, or pork in chile pasilla. Now Guanajuato gourmands talk about ceremonial tortillas, the state’s sopes or its pico de gallo with xoconostle, or even the garambullo icecream.

Chef Griselda Espinosa is one of those in the know. She researched an atlas of Guanajuato’s traditional dishes. While conducting her investigation, she says, people thought that there were no traditional dishes in the state, but she found dozens of them. Her atlas features traditional dishes from each of the state’s 46 municipalities. Thanks to advocacy by the state government, the dishes on her atlas were added to the United Nations list of World Intangible Cultural Heritage in 2010.

In an effort to spread awareness of Guanajuato’s traditional dishes, seven years ago, the Secretariat of Tourism Development created the Traditional Cooks Encounter, featuring the most authentic textures, colors, and flavors Guanajuato has to offer. The event takes place November 2 and 3 at the Bicentenial Park in Silao from 10am to 8pm.

Look for more information in Que Pasa’s next issue.


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