Zapopan, Jalisco; May 19, 2025.—. With the goal of preserve Mexico’s culinary heritage, fourth-semester students in the Business Administration and Hospitality program at the Universidad Panamericana Guadalajara campus held the 2025 Gastronomic and Food Preservation Fair, under the title Cuisines of Mexico’s Haciendas.
This academic event allowed the students to integrate what they had learned in gastronomy and food preservation techniques by designing traditional dishes, the preparation of regional regional-themed booths , and the presentation of historical research.
Faculty members, members of the academic senate, family members, and members of the university community gathered on the plaza in front of the ESDAI building to witness the results of this academic project.
Regional Cuisine from Six Types of Mexican Ranches
Divided into six teams, the students represented different regions and types of traditional Mexican haciendas:
- Coffee plantations in Veracruz.
- Guanajuato's sugar mills.
- Henequen Plantations in Yucatán.
- Tequila distilleries in Jalisco.
- Cattle Ranches in Tlaxcala.
- Grain Farms in Puebla.
Each group presented a culinary narrative focusing on local ingredients, traditional preservation, and iconic recipes reinterpreted based on research.
High-level synod members evaluated the projects
The projects were evaluated by experts in two areas. In the category of gastronomy, renowned chefs such as María Ortega (Allium Restaurant), Lander Urquiola (Pango Restaurant), and Benoit Nordin (Gelateria Grezzo). In the scientific, the judges were Daniel Casillas and Lydia Olvera Ávila, director of CIDI.
The active participation of the public, family members, and teachers made the event an educational and cultural experience that linked culinary tradition with academic excellence.
Stories of Cooking, Culture, and Teamwork
The students' dedication and creativity were reflected in testimonials such as that of Alejandra Estrada, from the tequila estates, who noted: “Seeing the whole booth set up and people enjoying our dishes was the most rewarding part. We worked all semester for this”.
For her part, Erika Moreno, from the Veracruz, noted that “researching the history behind the foods and working as a team was an enriching experience”.
Finally, Sofía Herrera, from the Tlaxcala, shared that the biggest lesson was logistics and collaborative work: “We divided ourselves into teams: logistics, food service, and conservation. Everyone took on their role with leadership and commitment. The best part was seeing how all of that came together into a real experience.”
Recognition for the winning team
The team that represented the Guanajuato's copper smelting estates was named the winner of the 2025 Gastronomic Fair. Their entry stood out for the authenticity of their dish selection, technical mastery in preparation, and originality in presentation.
The menu included: capón soup (made with green tomatoes, xoconostle, and pork rinds), battered squash blossoms, chili stuffed with cotija cheese and blue corn dough, served with a creamy avocado sauce, Jaralense uchepos, pork tenderloin glazed with mole encacahuatado and for dessert, a deconstructed capirotada with piloncillo bread, piloncillo cream, and cheese sorbet. As for drinks, they served lemon water with mint.
The proposal was praised for its balance between tradition, technique, and contemporary presentation.
Gastronomy as a Form of Cultural and Educational Identity
This exhibition was not only an academic showcase but also a vibrant experience in which gastronomy served as a vehicle for honoring Mexico’s roots.Universidad Panamericana ’s Guadalajara campus recognizes and applauds the efforts of its Business and Hospitality students, who, with passion and excellence, continue to foster a spirit of hospitality rooted in humanity, an international perspective, and a deep respect for Mexican culture.
Learn more about the ESDAI School of Hospitality at the Universidad Panamericana: https://www.up.edu.mx/educacion-universidad-escuela-de-hospitalidad-esdai/
