Mexico is a country with unparalleled culinary richness, where each dish tells a story of tradition, identity, and culture. Gastronomic festivals in different states will be a window into the culinary diversity that will bring together traditional cooks, renowned chefs, local producers, and lovers of good food.
The Ministry of Tourism (Sectur) invites you to enjoy these experiences that strengthen tourism and preserve our traditions. Here’s a sneak peek of some events that will offer unique experiences for locals and visitors.
Sinaloa at Punto México (Mexico City, all March)
Exhibition of the gastronomy, culture, and crafts of Sinaloa and the state’s Pueblos Mágicos (Magical Towns). Take advantage of this long weekend to visit Punto México; on Monday, March 17, they will offer dishes such as traditional aguachile and delicious cocos de agua (water coconuts), as well as selling handicrafts, dried shrimp, and coconut-covered marshmallows, traditional to Mazatlán.
Pulque Fair 2025 (Jiquipilco, State of Mexico, March 14-23)
Promotional space for pulque masters and crafts from different regions of the country that pay homage to the ancestral drink. Eighty producers participate, presenting traditional pulque flavors and cured fruits such as coconut, mango, guava, and mamey; and vegetables such as celery and tomato.
International Taco and Barbecue Festival (Amecameca, State of Mexico, March 15-16) Celebration of tacos and barbecues with more than 35 taquerias from different countries, creating meat-inspired creations with a touch of cilantro, onion, and salsas from various chiles.
Sal Real de Colima Fest (Manzanillo and Colima, March 22-May 31)
Event honoring the salt-making community, with cultural and culinary activities for a cause.
Tlaxcala Cuisine Day (Tlaxcala, March 27)
A day dedicated to promoting the state’s culinary richness and the importance of sustainable gastronomy. Traditional cooks, chefs, universities, and restaurants will offer dishes made with local ingredients. Activities include a Gastronomic Festival, which brings together the Guardians of the Land of Corn from Huamantla, San Pablo del Monte, and Tlaxco; a mixology competition featuring local herbs, spices, and fruits; a Tianguis (Fair of Fairs) reminiscent of ancient markets; and a Metate Rally with five points of emphasis: corn, nixtamalization, milling, and tortilla and salsa preparation.
Taco Day
Every March 31st, Taco Day is celebrated. Taco Day is one of Mexico’s most representative dishes, recognized for its nutritional and cultural value. The elements of a taco are the tortilla, the filling, and the salsa; the most traditional ones are carnitas, stews, al pastor, suadero, steak, and canasta. Let’s enjoy Taco Day by sampling the wide variety available in Mexico.
Flavors with a Cause (CDMX, April 5)
A gathering of chefs and restaurants in support of children and adolescents with cancer. The chefs will cook with ingredients such as corn, chili, cacao, amaranth, mint, and mezcal at the Live Aqua Bosques Hotel.
Chef for Los Cabos (April 12)
In this delicious event, 24 chefs from Baja California Sur combine their creativity and heart to benefit the community. “Cooking the Future of Los Cabos” seeks to include and raise awareness among more chefs about the importance of preparing menus with local and organic products.
National Cheese and Wine Fair (Tequisquiapan, May 22 to June 8)
Tastings, pairings, and cultural events in a wine-growing setting.
Ice Cream Fair (Santiago Tulyehualco, Xochimilco, April 12-21)
A frozen tradition that celebrates the artisanal production of ice cream with natural ingredients.
These festivals are an opportunity to learn about, taste, and celebrate Mexico’s culinary diversity and richness, highlight the value of pre-Hispanic and modern ingredients and cooking techniques, and fall in love with the culinary delights of each Mexican destination.
Source: tallapolitica
