The Essence of Baja California at Masaryk: A Cultural and Gastronomic Exhibition

The Baja California Secretariat of Tourism was proud to inaugurate the exhibition “Baja California en Masaryk” in Punto México, which will be open to the public from September 2 to 26. The objective of this project is to introduce residents and visitors to Mexico City to the cultural, natural and gastronomic wealth that makes Baja California a leading tourist destination.

The “Baja California en Masaryk” program in Punto México includes a total of 46 activities with the participation of 29 representatives of the region. Among the activities offered are wine, beer and olive oil tastings, tastings of typical products of the region, book presentations and film screenings by Baja California filmmakers. In addition, a photo exhibition on the Yumano people will allow visitors to learn more about the indigenous communities of Baja California.

During the inauguration ceremony, the Secretary of Tourism of Baja California, Miguel Aguíñiga Rodríguez, highlighted the importance of this exhibition to strengthen the tourism promotion of the state: “This exhibition is a great opportunity for all visitors to discover the combination of tradition and innovation that characterizes Baja California. From our gastronomy, the most revolutionary in Mexico, to our indigenous people, we show the reasons why Baja California is a unique tourist destination.”

Among the events that took place during the inauguration was the conference “The most revolutionary gastronomy in Mexico” in which Secretary Aguíñiga spoke about the transformation and impact of Baja California cuisine in the national and international gastronomic landscape. This conference was followed by tastings of Baja California cuisine in a food truck run by the renowned chef Marcelo Hisaki, chef of the Amores restaurant in Tecate and finalist of the Bocuse d’Or International.

This opening ceremony concluded with a conversation between traditional cooks from Baja California, such as Antonia Torres González, Beatriz Haros Farlow and Norma Meza, who shared their knowledge and experience, offering a unique vision of the culinary roots of the state.

Baja California’s presence in Mexico City extends well beyond Punto México: the Zéfiro restaurant at the Claustro de Sor Juana University will offer a menu inspired by the flavors of the state throughout the month, designed by chef Marcelo Hisaki. At the Herdez Foundation, on September 4, there will be a workshop on indigenous Baja California cuisine with the participation of traditional cooks such as Beatriz Haros Farlow and Antonia Torres González.

From September 10 to 16, Club France will host a cooking demonstration and an exhibition-sale of products from the region, as well as a special menu dedicated to Baja California. In addition, from September 9 to 16, Universidad Anáhuac del Norte will offer cooking demonstration classes focused on Baja California seafood.

This participation will be achieved through cooperation between the Secretariat of Agriculture and Rural Development, the Secretariat of Culture, the Secretariat of Economy and Innovation and the Secretariat of Fisheries and Aquaculture, as well as associations of local producers and artisans who will enrich the samples with products representative of the region.

Also present at the presentation of Baja California in Punto México were: Huishuang Ma, from the Cultural Section of the Embassy of the People’s Republic of China in Mexico, representing Ambassador Zhang Run; Carlos Gutierrez Vidal, Deputy Secretary of Community Culture of the Secretariat of Culture of Baja California; José de Jesús Quiñonez Ramírez, Deputy Secretary of Tourism of Baja California; Rocío López Gorosave, Federal Deputy-elect of Baja California, and many other special guests.

With these activities, Baja California seeks not only to attract national and international tourists, but also to reaffirm its position as a versatile destination where tradition and modernity come together to offer a first-rate tourist experience.

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