The event started with savory and sweet presentations that detonate on the palate of participants and visitors Silao/Gto News The 13th Guanajua
The event started with savory and sweet presentations that detonate on the palate of participants and visitors
Silao/Gto News
The 13th Guanajuato ¡Si Sabe! 2025 Traditional Cuisine event is one of the most anticipated events in local gastronomy, highlighting the State’s culinary richness and diversity.
This event, organized by the Secretary of Tourism and Identity of Guanajuato (SECTURI), serves as a platform to promote traditional Guanajuato cuisine and foster interest in the endemic flavors of different regions.
This year, the Meeting will be held in two main stages:
- The preliminary rounds
- The main event in Leon
In the first phase, which will take place in various locations throughout the State, representatives from Guanajuato’s 46 municipalities will participate, showcasing their best dishes and sharing their culinary traditions.
The dishes will be evaluated by a judging panel that will select the most representative dishes from each municipality to compete in the grand finale, which will be held on May 31 in the Leon MX District, with the awards ceremony on June 1, 2025.
Last weekend, April 6, the first preliminary round was held at the Sangre de Cristo Tourist Parador, with the participation of municipalities such as Guanajuato, Leon, Silao, Salamanca, Juventino Rosas, Comonfort, Cortazar, Celaya, and Apaseo el Grande.
Sweet Dishes
Among the sweet flavors, the Coconut Tamale in a Cajeta Mirror from Celaya was presented, which fuses the smoothness of coconut with the intensity of cajeta.
From Comonfort, the Wheat Doraditas and Atole de Pinole offered a rustic combination of traditional grains.
Meanwhile the Jamoncillo de Leche from Juventino Rosas captured the essence of fresh milk in a sweet and creamy delight.
Silao surprised with the Mesquite Kiss, a sweet treat that evokes the native flavors of the region.
Salty dishes
Among the savory flavors, the intestine pacharela with Celaya xoconostle sauce stood out for its blend of meat with the acidity of the xoconostle, a fruit essential to the local cuisine.
Comonfort presented the Huitlacoche Ceremonial Quesadilla with pipian and finger capon, a ceremonial dish that highlights the area’s native ingredients.
From Cortazar, Mole Rojo offered a deep and complex flavor.
Meanwhile Beer Empanadas Filled with Nopales from Guanajuato City combined the freshness of the nopal cactus with the uniqueness of beer.
The Shrimp Torta with Cactus presented by Guanajuato and the Pajaritos de Milpa from Salamanca also reflected respect for regional traditions, while Juventino Rosas’s Cabrito Barbacoa in Pencas Cooked in a Stove offered an authentic and artisanal culinary experience, cooked to perfection over a wood-fired stove.
Silao de la Victoria presented a Lime Soup with Gizzard Stew, a fresh dish with a mix of herbs and stew, while Leon stood out with its Dried Chiles Stuffed with Beans and Tomatillos with Sweet Guajillo Sauce, and Apaseo el Grande closed with the exquisite Greek-Style Goat, a classic that doesn’t go unnoticed.
These dishes reflect not only the diversity of Guanajuato, but also the commitment to preserving culinary traditions, making this gathering an ideal platform to showcase local cuisine to the world.
Upcoming preliminary events:
- April 13, 2025: Yuriria – Parador Gastro Artesanal
- May 4, 2025: Penjamo – Corralejo Tourist Parador
- May 18, 2025: San Luis de la Paz – Visitor Center in Mineral de Pozos
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