Gastronomic Menu

“Discover the Exquisite Mexican Culinary Culture: an Unparalleled Gastronomic Trip”

We have planned this menu thinking of you, so that you have an exciting culinary experience via the diverse and delicious gastronomic traditions from the different Mexican regions. Enjoy!

Mexican gastronomy, acknowledged as National Intangible Cultural Heritage by UNESCO (2010), represents much more than a mere combination of flavors and dishes. Mexican gastronomy is a real banquet for our senses. Its flavors, colors, and fragrances captivate diners and transport them to a world full of tradition and culture (Curado, 2023). 

Menu from the Southeast Mexican Region

Monday / October 23
Global Summit on Diamond Open Access

  • Region:
    Southeast Mexican Region

    Comprises the following states: Tabasco, Campeche, Yucatán, and Quintana Roo.
    Southeast Mexican cuisine has a strong Maya, Spanish, and Creole influence that mirrors the cultural richness and captures the unique essence of
    its ancestral heritage. (Avelar Soltero, 2021).

  • Main dish:
    Pollo Pibil accompanied by a black bean tamal

    Hanal Pixán is a Maya name that means “food of souls”. Typical dish in parties on Day of the Dead. It is considered the most representative dish in
    Yucatan cuisine. (Larousse Cocina, 2023).
    It consists of pork (this time chicken, instead) seasoned with “achiote”, a Mexican red spiced sauce, sour orange juice, with other spices such as
    cumin and pepper, and wrapped in banana leaves (Encyclopedic Dictionary of Mexican Gastronomy, 2023) accompanied by a black bean
    known as juacané or sok ané. In the Soconusco region in Chiapas, this tamal is based on corn dough stuffed with big bean dough mixed
    with ground pumpkin seed, tomato, onion, and chili (Larousse Cocina, 2023)

  • Dessert:
    Rice pudding

    Very popular dessert from Spain and deep-rooted in Mexico also called rice milk. It consists of boiled rice with milk, sugar, cinnamon and raisins.
    Most times, its consistency is thick on account of the condensed milk added. Ingredients and thickness varies depending on the region; it might
    be light or dense, but never dry.(Encyclopedic Dictionary of Mexican Gastronomy, 2023)

Menu from the Mexican Bajio Region

Tuesday / October 24
Global Summit on Diamond Open Access

  • Region:
    The Bajio of Mexico

    Comprises part of the following states: Aguascalientes, Jalisco (Heights and East), Guanajuato, Querétaro, San Luis Potosí, Michoacán (North Belt),
    and Zacatecas.
    This gastronomic heart is characterized by its creativity and fusion of indigenous and Spanish elements. (Mexican Government, 2022).

  • Main dish:
    Meat in its juice with dressings (chili, onion and coriander)

    This dish is more than 60 years old, and originally from the State of Jalisco State, Mexico. It consists of meat cooked in its own juice accompanied
    by beans, bacon, onion, coriander, radishes, chili and avocado. Its cooking includes dressings and spices that enhance the meat flavor,
    becoming a delight to the palate. (Victoria, 2022)

  • Dessert:
    Jamaica flower mousse with tequila.

    Tequila is the most famous Mexican drink and can only be produced in the city Tequila, being the blue agave found in the State of Jalisco its origin.
    Did you know that… Jamaica flower belongs to the tulips family. (Mexican Government, Secretary of Agriculture and Rural Development, 2015).

Menu from the Mexican Isthmus Region

Wednesday / October 25
Global Summit on Diamond Open Access

  • Region:
    Mexican Isthmus Region

    Comprises part of the following states: Tabasco, Chiapas, Veracruz, and Oaxaca. Food from this zone is mainly indigenous. Most important ingredients
    are corn, chili, tomato, green tomato and avocado, as well as a variety of delicious local aromatic herbs. (Barbezat, 2023).

  • Main dish:
    Chicken scallops with Oaxacan mole and white rice with plantain

    Pre-Hispanic recipe that includes regional ingredients such as chilhuacle, pasilla and ancho chilies, apart from a variety of seeds, spices, herbs and
    chocolate. One of the greatest expressions of Oaxacan culture. It is the traditional dish on holidays,which can be accompanied by turkey,
    chicken or pork; although it can also be blended with other meats such as beef, goat or fish. (Government of the State of Oaxaca).

  • Dessert:
    Chocolate custard with mezcal

    Mezcal is an authentic distilled Mexican drink. It is produced in diverse states: Durango, Guanajuato, Guerrero, Oaxaca, San Luis Potosí, Tamaulipas
    and Zacatecas, is considered its world capital (Mexican Government, Secretary of Agriculture and Rural Development, 2015). Regarding chocolate,
    according to the Mexican legend, god Quetzalcoatl gave humankind the cocoa tree as a present. Mexico is pioneer in cocoa cultivation since
    Olmec culture (1500-400 A.C.), who praised cocoa seeds more than gold and used them as trading currency (Forbes, 2017) .

Menu from the Mexican North Region

Thursday / October 25
Global Summit on Diamond Open Access

  • Region:
    Mexican North Region

    Comprises the following states: Baja California, Baja California Sur, Chihuahua, Coahuila, Durango, Nuevo León, Sinaloa, Sonora and Tamaulipas.
    Food from the north of Mexico is known for its proteins, especially for its beef and goat. Due to a Mennonite community tradition, the production of a
    great variety of cheese was introduced, particularly in Chihuahua. Flour tortillas are typically consumed. (Barbezat, 2023).

  • Main dish:
    Tacos ahogados. Chicken, potato and beef tacos bathed in a green marinated sauce with lettuce, cheese and cream

    The anatomy of a taco has variations. Each state has a particular taco based on regional representative elements. The most common one consists
    of a tortilla, most times of corn, filled with a stew. Sauces are highly appreciated in Mexican cuisine. With this dish, two pillars of the gastronomy
    will be tasted: tacos bathed in sauce. (Mexican Government, Secretary of Agriculture and Rural Development, 2018).

  • Dessert:
    Churros con cajeta (milk caramel)

    Cajeta is a traditional Mexican candy prepared basically with goat milk. Depending on the region where it is produced this product has different
    names (Mexican Government, Agrifood and Fisheries Information Service, 2018). Churros may be stuffed with cajeta or simply accompanied by it.

Menu from the Mexican Central Region de la Región centro de México

Friday / October 27
Cumbre Global sobre Acceso Abierto Diamante

  • Region:
    Mexican Central Region

    Comprises the following states: Aguascalientes, Guanajuato, Querétaro, State of Mexico, Mexico City, San Luis Potosí, parte de Zacatecas,
    Jalisco, and Michoacán.
    An interesting blending of Pre-Hispanic and European elements can be appraised in this zone, which is evident in the use of cold meats,
    such as chorizo. (Vega, 2017).

  • Main dish:
    Chicken breast stuffed with panela cheese with huitlacoche and cornfield vegetables (broad beans, chilacayote and corn) sauce

    Huitlacoche, also known as “Mexican caviar”, is corn mushroom rich in amino acids that demands particular techniques and weather to be
    grown. (Mexican Government, Secretary of Agriculture and Rural Development, 2018).
    Huitlacoche accompanied by cornfield vegetables are part of our national identity. Those vegetables are basically corn, bean and squash,
    vegetables that taste as Mexican earth does! (Mexican Government, Secretary of Agriculture and Rural Development, 2018).

  • Dessert:
    Blackberry tamalito.

    The word tamal comes from náhuatl and means wrapped. Tamales go back to the Pre-Hispanic period and are based on corn dough, stuffed with
    diverse ingredients, cooked in vegetable (corn, banana or even reed, chilaca or papatla) leaves (Mexican Government, Secretary of Agriculture
    and Rural Development, 2020).

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