The event will host The Best Chefs Awards, coming out of Europe for the first time
With international events, as well as the presence of the main players in the culinary industry, from November 16 to 20, Mérida will host the second edition of the Sabores de Yucatán Festival.
At a press conference, the head of the Ministry of Tourism Development (Sefotur), Michelle Fridman Hirsch, presented this event, which will host The Best Chefs Awards, Mexico Selection by Concours Mondial de Bruxelles and Barra México.
The Yucatecan capital will receive The Best Chefs Awards which, for the first time in its history, leaves Europe and Yucatan will receive them, from November 17 to 19, to present the 100 best chefs in the world, create community and recognize their trajectories, as well as being a platform to exchange knowledge and experiences, discuss current issues and debate universal topics over good food.
Similarly, the state will host, from the 15th to the 18th of that month, the seventh edition of the Mexico Selection by Concours Mondial de Bruxelles, an international championship dedicated to rewarding and promoting the greatest wine products, made by Mexican hands, being the first time that a non-producing destination becomes the venue for a meeting of this magnitude.
To date, the participation of judges from Spain, Germany, Belgium, Brazil, France, Canada, the United States, the United Kingdom, Colombia and Mexico has been confirmed.
Likewise, the Festival is joined by Barra México, aimed at lovers of good drinking and industry professionals, who from 17 to 19, will converge in a space for the exchange of knowledge and inspiration, where the latest world trends will be presented, by national experts and international.
On this occasion, it is carried out in a special version, which is adapted to Sabores de Yucatán, with a special cocktail program, which will be divided into three main approaches: Seminars and workshops; Cocktail Week, in consumer centers in the city of Mérida, and an exhibition space, with local brands.
Accompanied by Baudoin Havaux and Carlos Borboa, from the Bruxelles World Competition; German González Bernal, president of the National Chamber of the Restaurant and Seasoned Food Industry (Canirac), and Paula García, co-founder of Barra México, Fridman Hirsch pointed out that these activities contribute to the social and economic development of the entity.
They do so not only by attracting and attracting new tourists but also, by betting on such a noble industry, such as gastronomy, the development of new jobs, and the strengthening of other branches, such as agriculture, livestock, and fishing, which are promoted. added.
In Yucatan, today, infrastructure is offered that adapts to all types of travelers, connectivity with the most important destinations in the country and first-world venues to host large events, he said.
“Without a doubt, this is one of the most extraordinary encounters that you can find in the state, where the great natural settings captivate the public, but the ancient gastronomy makes them fall in love; For this reason, we Yucatecans declare ourselves ready to welcome the most select foodies from around the world”, the official continued.
After the first edition, it was shown that the destination has established itself as a benchmark, offering diversity and culinary authenticity; Throughout three days, Mérida hosted an extensive program of activities, in which attendees were able to enjoy spaces such as the Mercadito Sabores, where local firms met, which had the opportunity to publicize products made from endemic ingredients, such as honey, habanero, sour orange, and henequen, among others.
Similarly, there were three Gastronomic Circuits, in which attendees were able to use their Gastronomic Passport, which allowed them to taste dishes from 21 emblematic restaurants in Yucatan.
In 2022, the Festival was the prelude to one of the most important meetings in the world, Latin America’s 50 Best Restaurants, which brought together the greatest exponents of global gastronomy, through direct experiences with techniques and ingredients of ancestral Mayan cuisine, or, active participation in the preparation of six-handed dinners, with local talents.
Likewise, the great stars of the industry, along with traditional chefs from the entity, joined the exchange of knowledge and reflections, sharing their knowledge and flavors with more than 12,000 people, including students and gourmet experts.
Yucatan, in addition to being a great tourist destination, is an entity with a broad respect for nature, its culture, history and gastronomy, a place of immense wealth that undoubtedly adds flavor to Mexico and the rest of the world, he said.
TYT Newsroom
