For the eleventh consecutive year, Culinaria Mexicana will bring together the best of the hospitality industry in Mexico.
It will be in the city of Oaxaca, from Saturday, January 25 to Tuesday, January 28, 2025, Culinaria reported in a statement.
Within the framework of the gastronomic weekend, the eleventh edition of the Presentation Gala of the Mexican Gastronomic Guide, The 250 Restaurants 2025, Culinaria Mexicana, S. Pellegrino, Nespresso, published by Larousse Cocina and presented by Audi de México, will take place.
At the same time, the Sixth Edition of Oficios Culinarios, Gastronomic Congress of Mexico, founded by Culinaria Mexicana and Despacho Gastronómico, presented by Larousse Cocina, will be held under the theme: The ancestral trades of gastronomy.
The majestic city of Oaxaca, a World Heritage Site, will be in charge of receiving the 250 great restaurants from all over the country.
As every year, these have been selected by the Editorial Board of Voters of Culinaria Mexicana, made up of 80 recognized figures from the culinary journalism world, as well as businessmen in the field and the top 10 sommeliers in Mexico.
For three days, attendees of the so-called Gastronomic Weekend 2025 will live a series of experiences.
The first, a spectacular welcome meal to the state in Loma Noble, a beautiful venue framed by a large mezcal palenque located in the Villa de Etla, which will be offered by the main chefs of Oaxaca.
During the event, the new Larousse Cocina will be presented: Mezcalli, The world of agave distillates from Mexico, curated by the renowned Oaxacan mezcal master Graciela Ángeles.
During the #los250mx gastronomic weekend, a solemn thanksgiving mass will take place for the celebration of the enthronement of San Pascual Bailón (Patron Saint of cooking and chefs in Mexico), which will take place in the temple of Santo Domingo de Guzmán, in the heart of the Oaxacan capital.
Thus, this will become the first church consecrated to the national hospitality industry and where, starting on January 25, 2025, thousands of cooks, cooking students, chefs, hoteliers and industrialists will be able to offer their intentions to the saint.
Sixth edition of Culinary Trades
On Sunday, January 26, the sixth edition of Culinary Trades, Gastronomic Congress of Mexico, will take place at the hotel hosting the event: Grand Fiesta Americana Oaxaca.
Currently, Culinary Trades is the only national academic meeting on the subject in the country, which over the years has featured speakers such as Andoni Luis Aduriz and other renowned chefs to present the problems, needs and achievements of today’s gastronomic world.
In the 2025 edition, the central theme will be: “The Ancestral Trades of Gastronomy”, where renowned chefs and journalists will reflect live on those trades that have been part of us for centuries and how they have evolved.
Below, we detail the program of Culinary Trades 2025:
8:30 hrs. registration and welcome at the Grand Fiesta Americana Oaxaca Hotel
9:30 hrs. Opening of the sixth edition of Culinary Trades, Mexican Gastronomic Congress, presented by Larousse Cocina
Welcome remarks by Claudio Poblete Ritschel, director of Culinaria Mexicana
Remarks by Gerardo Guerrero Ibarra, director of Hachette Livre and Larousse Cocina México
9:30 – 10:30 hrs. A gastronomic researcher by trade, the basics, the preparation and the importance of the figure of the gastronomic patron.
Speaker: Ricardo Muñoz Zurita, talking about the medal and the RMZ scholarship
Moderator: Claudio Poblete, director of Culinaria Mexicana
10:30 – 11:00 hrs. Do you want to make a book? From cook to gastronomic researcher. Decalogue to follow to do field research correctly.
Speaker: Luza Alvarado, journalist and editor,
11:00 – 12:00 hrs. Nixtamalization. From lime to dough.
Speaker: Reyna Mendoza, renowned teacher of Zapotec and Oaxacan cuisine
Moderated by: Mariana Castillo, journalist
12:00 – 12:30 hrs. The endless universe of Oaxacan cuisine. (round table)
Speakers: Alejandro Ruiz, Rodolfo Castellanos, Celia Florián, Olga Cabrera, Aurora Toledo, Thalía Barrios
Moderated by: Mariana Camacho, journalist
12:30 – 13:15 hrs. Alfonsina and the Water. New ways to innovate in restaurants
Speakers: Jorge León and José Sada (Restaurante Alfonsina, Oaxaca)
Moderator: Mariana Camacho, journalist
1:15 – 2:00 p.m. Pesca con Futuro and COMEPESCA, presentation of the National Program 2025
Speakers: Citlali Gómez Lepe, President of COMEPESCA and Chef Lula Martín del Campo
4:00 – 4:30 p.m. Presentation of the new book Larousse del Maíz
Speakers: Rafael Mier, Verónica Rico, Fernando Gómez Carbajal
Moderator: Wendy Pérez, journalist
4:30 – 5:00 p.m. Art at the table. Ceramics, glass, wood, clay, the modeling of our tables
Speakers:Abigail Mendoza, Tlamanalli restaurant, Teotitlán del Valle, Oaxaca
Moderator: Dulce Villaseñor, editorial director of Culinaria Mexicana
Representatives from 250 restaurants from all over the country will attend the meeting. For its part, Larousse Cocina, producer of the event, will invite 100 students from all over Oaxaca to experience first-hand this meeting with the great architects of Oaxacan gastronomy.
How to attend Oficios Culinarios 2025?
In addition, 150 exclusive places will be opened for the sale of tickets for all those interested in attending, the cost of the ticket will be $350 pesos and will be on sale from December 10 at the restaurants Las Quince Letras and Tierra de Sol in the Oaxacan capital.
About the grand gala of the 11th anniversary of #los250mx
To conclude the three-day event, on Monday, January 27, the grand presentation Gala of the Mexican Gastronomic Guide #Los250mx will take place, served by the 10 main Traditional Master Chefs of the state of Oaxaca.
There, the representatives of the 250 great restaurants of Mexico will go up on stage to collect the plaque that accredits their place in this Guide.
It is important to remember that, as always, this Guide is not a ranking, but a list in strict alphabetical order where the included restaurants are expected to constantly innovate not only in cooking and service, but in sustainable development issues such as caring for the environment, gender equality, diversity and the struggle to contribute to their communities.
One of the great achievements of the 2025 Guide is that, for the first time, all 32 states of the Mexican Republic will be present.
In addition, the 20 special awards for 2025 will be presented, for example, Best Chef, New Chef, Restaurant of the Year, and more than five new categories that demonstrate the great growth of the restaurant industry in recent years.
The Guide will be available in bookstores and department stores throughout Mexico starting February 1 and for the second consecutive year will have printed versions in Spanish and English. It will also be available digitally for formats such as Kindle through Amazon or with physical delivery worldwide through the ellibero.com portal.
In the framework of the gastronomic weekend, the Ricardo Muñoz Zurita Medal 2025 will be awarded, a symbol of the commitment of Culinaria Mexicana and the research chef Muñoz Zurita to recognize those who tirelessly spread the culinary bastions of Mexico. This year’s winners are:
- For merit in gastronomic education: Susana Trilling, Oaxaca
- For merit in gastronomic promotion: Roger Merlín Arango, Oaxaca
- For editorial merit, to the master Claudio Sánchez Islas, Oaxaca
As every year, both Culinary Trades and the Gala of #Los250mx will be broadcast live through the Facebook profile of Culinaria Mexicana, you can also search for it as Culinaria Nacional, here is the link: Facebook of Culinaria Mexicana.
With this type of initiatives, at Culinaria Mexicana we always seek to build a community and add, to exalt the talents and dreams of those who fight, day after day, behind the stove and in the service rooms. We seek to applaud by name and surname the cooks, researchers, journalists, waiters, head waiters, sommeliers, restaurateurs and all those who breathe gastronomy, who live from it and also make it revive. At Culinaria Mexicana we have been telling gastronomic stories for 17 years and it is our wish that they remain in the memory of a country whose gastronomy is an invaluable treasure, in constant evolution and Cultural Heritage of Humanity.
For more information:
Dulce Villaseñor
This year, the following are participating in the event and we sincerely thank the following for their unconditional support:
Hachette Livre, Larousse Cocina, Audi de México, Despacho Gastronómico, Estudio La Carmela, S.Pellegrino, Nespresso, USA Rice, US Meat, US Pork, US Beef, Hotel Grand Fiesta Americana Oaxaca; Association of Hotels and Motels of Oaxaca; H. Ayuntamiento del Municipio de Oaxaca de Juárez; BLN Brands (Torres Altaluz, Buffalo Trace, Casa Lumbre, Ron Flor de Caña, Louis Roederer); Amphora, Ranieri, Bonna, Mexican Coca-Cola Industry, Open Table, Domecq, Alpha Group, Anchor, Model Group, Mexican Vitivinicultural Council, Casa Madero, L’Bistrot by Clinik, COMEPESCA, Fishing with a Future, Sigma Alimentos, Totoaba Santomar and El Tequileño.
Source: oaxaca.quadratin
