Crossing the Ocean: Mexico and Central America join Terra Madre Salone del Gusto

Mexico and Central America bring their Food for change spirit to Terra Madre Salone del Gusto by teaming up to bring a delegation of 80 individuals. Mexico will be the most represented country from the region, with almost 50 delegates coming to Turin this year, many of them from the Youth network. Together with Brazil, the Slow Food Mexico network is one of the most active in Central and South America.

They will arrive with a diverse group of family farmers, producers, chefs, academics, activists from the Slow Food Youth Network (SFYN), students, and representatives of indigenous communities, all who are eagerly awaiting the event. Alfonso Salvador Rocha Robles, International Councilor for Mexico and Central America, will lead the delegation to Turin, joining us for 5 days of Food for Change festivities.

Maya Pig Salone del GustoNot missing out on the International Market, Mexico will be hosting a stand dedicated to showcasing their Slow Food Presidium products. You’ll have a chance to taste and purchase these products during your visit. Starting from southern Mexico and moving north, you’ll  find:

Many Mexican indigenous communities, involved in many of the Presidia listed above, will participate as part of the Indigenous Terra Madre network.

Some representatives of the network will come to Turin, together with Dali Nolasco Cruz (the network’s national coordinator), representatives of the news agency Notimia (which is very active in giving voice to indigenous people in Mexico), and a representative of the Red de Jovenes Indigenas de America Latina y El Caribe. The Nahua women of the Tlaola Serrano Chili Pepper presidia will also be featured in a screening of a documentary exploring the freedom that gastronomy has given to the local women.

Participating in #foodforchange 

This year, each of our #foodforchange thematic areas: Slow MeatSlow FishSeedsFood and Health, and Bees and Insects, will include a kitchen where Mexican chefs from the Slow Food Chefs’ Alliance and others will delight the public with some traditional dishes:

  • Máximo Bistrot’s chef Eduardo Garcia, named among the “50 Best” of his country, will illustrate the use of bitter cacao in the traditional Mexican mole poblano and other savory recipes during the Taste Workshop Mexico: Mole Poblano, All the Virtues of Cacao
  • Claudia Albertina Ruiz Sántiz, indigenous Tzotzil chef at the Kokono restaurant in San Cristóbal de Las Casas, will present and cook with Mexican native beans – bola amarilloayocote moradobayomantequillapintovaquita amarillo, and vaquita rojo, each of which has its own colors and recipes – during the Taste Workshop Mexico: Milpa Beans – Slow Beans. All of these bean varieties come from Tepetlixpa, a municipality in the State of Mexico, where Slow Food has created a Presidium to promote this extraordinary richness.
  • During the Taste Workshop Mexico: The Maya Pig – A Matter of Breeding Regina Escalante Bush, the young and brilliant star of Mexican gastronomy, named by Larousse Cocina as one of the top 20 young cooks in the country in 2017, will present regional techniques for cooking with one of Mexico’s most characteristic pig breeds, the Yucatán Peninsula Hairless Pig (Slow Food Presidium), with meat kindly offered by the Piedmontese company Parva Domus, which has embraced the same philosophy of animal welfare promoted by the Presidium.


Serrano Pepper Mexico Salone del Gusto

Tlaola Serrano Pepper Slow Food Presidia Ph.Marco Del Comune & Oliver Migliore

The two winners of the Slow Beer Mexico competition 2018 will receive a return ticket to Terra Madre Salone del Gusto. They are the brewery Rámuri (Tijuana, Baja California), winner in the Best of Show category, and the brewery Huérfana (Saltillo, Coahuila), winner in the special category Agave Maguey. At its third edition, the event sought to promote food biodiversity in Mexico by linking breweries with food communities and Presidia in the country’s Slow Food network.



El Salvador

Representing El Salvador will be a delegation of six people, including entrepreneurs and representatives from MINEC(Ministry of Economy) who will take part in the B2B areaClaudia Sanchez Cortez and Mougli Delcid Rivera, two representatives of Cijoes, the youth network from the western area of the country; and Amedeo Martinez, representing the FILAC (Fund for the Development of Indigenous Peoples of Latin America).

Many delegates will join the Terra Madre Forum focused on the Slow Fish Caribe project. Slow Fish Caribe was launched in 2017 to promote the conservation of biodiversity in Caribbean coastal ecosystems and coral reefs, consolidating good practices for the sustainable use of food resources in Biosphere Reserves. From Costa Rica will come Flor de Maria Fallas Quesada, a fisher from Limón involved in a fishing association that works to reduce the population of lionfish, an invasive species that threatens Costa Rica’s fish populations; and chef Julio Alberto Alpizar Alonzo, who will prepare typical recipes for the public to taste. From Honduras will come two representatives of the Centro de Estudios Marinos and Cristina Morataya from Slow Food Tegucigalpa Gastronómica. Remigio Morgan Avila, an indigenous fisher from a natural reserve, will come from Panama, representing a foundation that fights for the protection of natural resources in the Guna Yala area.


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