Students from Ermilo Abreu Gómez Secondary School, located in the community of San Nicolás, held a food fair to promote the culinary richness of the Mezquital Valley among young people and preserve local traditions.
The competition, spearheaded by Chemistry teacher Miguel Pejay Roque, has for several years aimed to raise awareness among young people about the nutritional and cultural value of the region’s typical foods. The activity, geared towards third-year students, has become a school tradition that fosters pride in local identity.
Among the dishes presented were barbacoa, rabbit prepared in various ways, nopales (prickly pear cactus pads), xamues (a type of wild mushroom) in sauce, chinicuiles (maguey worms), escamoles (ant larvae), nopal cake and gelatin, xoconostle (prickly pear) water, atole (a corn-based drink), and fig jam. Each dish reflected not only the characteristic flavor of the area but also the potential of transforming these products into productive alternatives for the future.
Eva Arciniega, the school’s assistant director, emphasized that the event has consistently impressed year after year with the quality and culinary skills of the students, who have demonstrated that regional gastronomy can be a driving force for development.
The jury, headed by Gerardo Campa, decided to recognize all participating teams, highlighting the dedication and talent of the young people.
Source: eluniversalhidalgo
