Traditional cuisine will inspire Michelin chefs

In the program “Guanajuato ¡Si Sabe!”, Guanajuato’s identity and tradition are preparing for the celebration of the Endemic Festival 2026; an event that is now part of the 2026 Harvest Festivals

Leon/Gto News

The culinary treasures of Guanajuato will take center stage at the 4th Endemic Festival 2026, where Michelin-starred chefs will reinterpret emblematic recipes prepared by traditional cooks of the State, in an event that will highlight the knowledge, ingredients, and techniques that form part of Guanajuato’s gastronomic identity.

With the vision of the People’s Government, led by Governor Libia Dennise Garcia Munoz Ledo, the Secretary of Tourism and Identity (SECTURI) promotes tourism products that strengthen Guanajuato’s identity, generate opportunities for local producers, and foster authentic experiences for national and international visitors.

The Endemic Festival 2026 will be held on August 14th and 15th, a gastronomic platform that will bring together renowned chefs, traditional cooks, producers, and restaurants.

The Secretary of Tourism and Identity, Maria Guadalupe Robles Leon, explained that one of the main objectives of the Endemic Festival is to highlight the treasures of the ingredients that give identity to the State and to position Guanajuato as a national gastronomic reference, since the festival seeks to value the origin of local products and the culinary creativity that distinguishes Guanajuato.

One of the dishes on each dinner menu will be based on a recipe proposed by our Ambassadors of Traditional Cuisine, which will be reinterpreted through the vision and talent of the host chefs and the Michelin-starred chefs.

“This dialogue between tradition and innovation will allow us to pay homage to our culinary roots, while offering new gastronomic experiences that highlight the richness and diversity of the Guanajuatense cuisine,” said Robles.

This year, the Endemic Festival arrives in ten restaurants:

• In Guanajuato City, Leon, San Miguel de Allende, and for the first time, Comonfort and Silao

Five renowned Mexican chefs, Rodrigo Rivera Rio, Paco Ruano, Esteban Lluis, Jonathan Gomez Luna, and Carlos Gaytan, all distinguished with Michelin stars, will work alongside host chefs and traditional cooks to offer dishes created from endemic products of the different regions of the Guanajuatense Bajio, such as xoconostle, garambullo, mesquite, nopal, and chilcuague.

“For me, it is an honor to represent this cuisine and contribute this small part, as do all the chefs. Because we all create our own cuisine, but working as a team makes us stronger, and I believe that working together in Guanajuato has helped us strengthen our gastronomy,” said Chef David Quevedo.

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