The second preliminary round of the “14th Traditional Cuisine Encounter 2026” was held in one of the seven Encantos de Guanajuato, 22 cooks participa
The second preliminary round of the “14th Traditional Cuisine Encounter 2026” was held in one of the seven Encantos de Guanajuato, 22 cooks participated
Silao/Gto News
Nuevo Chupicuaro hosted the second preliminary round of the “14th Guanajuato Traditional Cuisine Encounter Si Sabe! 2026”; an event that is consolidating itself as a valuable promotional platform for the gastronomy of our State.
The treasures and diversity of endemic flavors that the People’s Government of Governor Libia Dennise Garcia Munoz Ledo seeks to highlight, has been addressed by the Secretary of Tourism and Identity (SECTURI), collaborating on projects that promote interest in the traditional cuisine of the different regions of Guanajuato.
During this second preliminary round held in Nuevo Chupicuaro, Acambaro, one of the seven Charms of Guanajuato; there was a participation of 22 cooks from 13 municipalities:
- Acambaro, Coroneo, Huanimaro, Jaral del Progreso, Jerecuaro, Leon, Moroleon, Romita, Salvatierra, Tarandacuao, Tarimoro, Valle de Santiago and Yuriria
This important gathering occurs in two fundamental stages:
- Three regional preliminaries
- The grand final, which will be held on May 30 and 31, 2026 in Irapuato
On May 3, 2026, the first preliminary round was held at Encanto de Guanajuato in Canada de Caracheo, in Cortazar. Twenty-one cooks oarticipated on this date.
During the preliminary stages, representatives from the 46 municipalities of Guanajuato actively participates showcasing their gastronomic specialties and sharing their culinary traditions. The entries are evaluated by a judging panel, responsible for selecting the most representative dish from each municipality, which will advance to the grand final.
The grand final will feature a cook representing each participating municipality, as well as exhibitors of beverages and spirits, artisans from all over Guanajuato, strengthening the promotion of the State’s culture, identity and gastronomic traditions.
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