That cloudy Thursday afternoon on the esplanade of the rector’s office of the Benito Juárez Autonomous University of Oaxaca was the setting for a gathering that not only spoke of food, but also screamed with flavor, color, and meaning.
More than 300 attendees gathered in front of the José Vasconcelos building, eager to discover how gastronomy can be, at the same time, art, culture, and medicine.
This was no ordinary event, but the Second Gastronomic Tianguis organized by students from the UABJO School of Gastronomy. A diverse and dedicated crowd was swept away by aromas and textures that, rather than invading the senses, seemed to protect the soul and body of a society seeking to nourish itself consciously.
In a setting where the threat of rain was postponed—a blessing for the organizers—the day became a celebration of health and traditions. Here, in this university space, dishes were presented that not only connect the senses with gustatory pleasure, but also draw their strength from the Oaxacan soil, its natural richness, and the hands of those who rescue ancestral knowledge and fuse it with contemporary science.
Among the protagonists of this gastronomic crusade were creations such as a pumpkin, beet, and bougainvillea ice cream, whose coconut flavor won over children’s palates, while mothers recognized its real contribution of vitamins, antioxidants, and fiber. This was not just another dessert, but a nutritious vehicle that demonstrates how innovation and tradition can go hand in hand.
Similarly, the commitment to digestive health was embodied in an avocado ice cream, designed to combat constipation, which became a natural and tasty remedy thanks to its fiber and healthy fats. And there was also a functional supplement with mushroom and cacao, designed to mitigate stress and strengthen immune systems, with ingredients that seem taken from an old botany textbook but put to the service of modern well-being.
Other gems presented include gummies, which claim to relieve tendonitis pain without resorting to harsh chemicals, and the Círculo Dorado consommé, an ancient blend with turmeric and chicken broth that has earned the respect of those who suffer from menstrual cramps.
The list continues with offerings for diabetics, such as a chilacayota seed and amaranth breading, with hypoglycemic effects, or a liquid seasoning made with fish and vegetable scraps that seeks to transform waste into health and flavor, while maintaining environmental responsibility.
This Second Tianguis not only showcased dishes, but also ideas—ideas that demonstrate that the kitchen is a territory for combating diseases, for rescuing knowledge, and for offering real alternatives to the problems plaguing Oaxaca and all of Mexico. It was an event where the utopia of truly functional and affordable food seemed within reach.
The UABJO students not only cooked, but also taught, persuaded, and built a community. On that esplanade, under a gray but bright sky, it became clear that gastronomy is not just a pleasure, but a duty, and that those dishes that promote health and honor tradition can, and should, be part of the daily lives of all Oaxacans.
Thus, between bites and explanations, seeds of change were sown, because nourishing the body should not be at odds with nourishing the spirit or protecting the health of future generations. The Second Gastronomic Tianguis was a success because its message was clear: cooking can save lives, and Oaxaca has the talent to make it happen.
Source: agenciaoaxacamx
