This will be the 4th Meeting of Traditional Cooks of Oaxaca – El Financiero

Oaxaca, state of the Seven Moles, tlayudas, tejate, mezcal, fandango stew, rib broth, quesillo in sauce and an infinite diversity of ingredients, drinks and dishes, will once again have one of the biggest events in its gastronomy: the 4th Meeting of Traditional Cooks of Oaxaca.

After it was suspended for two years, in April the state capital will bring together 50 traditional cooks of the eight regions, who will prepare 150 saucers; It should be noted that, according to the Encyclopedic Dictionary of Mexican GastronomyOaxaca is the state with the greatest biological and cultural diversity in Mexico, which explains its culinary richness.

The event is held in coordination with the Secretary of Economic Development of the City Council of the city of Oaxaca and the Association of Traditional Cooks of Oaxaca.

“We are very excited to share with you this event of this magnitude, which brings together traditional cooks from various communities in Oaxaca to show us their culinary greatness of tradition and culturemaking known the most important of Oaxacan gastronomy”, they wrote a few days ago on their official social networks.

The first meeting was held in 2017 with the aim of giving the necessary recognition of the work of traditional cooks “as heiresses, promoters and guardians of the culinary heritage of this state,” as reported at the time Larousse Kitchenwhere they detailed: “a traditional cook is one whose knowledge has been transmitted as a generational inheritance, is still valid and is recognized and valued by her community.”

When will the 4th Meeting of Traditional Cooks of Oaxaca be?

This Tuesday, at the Pasillo de Humo restaurant owned by chef Celia Florián and Alam Méndez, in Mexico City, it was announced that the meeting will be held from April 23 to 25 in the city of Oaxacawithin the framework of the commemoration of the 490th anniversary of the capital.

“It is very important for us to let cooks know the cultural and gastronomic greatness they represent for the country,” said chef Celia Florián, president of the Association of Traditional Cooks, during the presentation.

Chef Thalía Barrios added: “We are a family… We know it is important preserve our heritageand our heritage is the gastronomic culture that our mothers, our grandmothers, our aunts have left us”.

During the event, conferences, workshops and the sale of products and handicrafts will be held, in addition, on April 24 they will prepare tamales collectively and they will present the emblematic ones of their region.

Visitors will be able to find all the delicacies in the Dance Squarelocated in the Center, on the street of April 2, Calzada Madero, the entrance is free.