As ambassadors of the state's cuisine, traditional cook Graciela Trujillo Espitia, from Comedor Chupícuaro in Acámbaro, and chef Nelcy Martínez Luna, from Agavia restaurant in San Miguel de Allende, will participate.
Mexico City, June 19, 2026. – Guanajuato is participating in the "Mexico de Mis Sabores 2026" gastronomic festival, which is taking place from June 11 to July 19 at Campo Marte in Mexico City. The objective is to showcase its gastronomic, cultural, and tourist richness to national and international visitors during the biggest soccer celebration.
In compliance with the "Government of the People's" vision to drive tourism as a development engine, the Ministry of Tourism and Identity (SECTURI) is promoting Guanajuato through this national platform, which anticipates an estimated attendance of between 2,500 and 4,000 visitors daily. This figure could exceed 8,000 people on days when the Mexican team plays, representing a significant promotional opportunity for Guanajuato's destinations, products, and traditions.
Throughout the festival, Guanajuato will be represented in the area called “El Itacate,” where two iconic cajeta producers from Celaya will be participating: La Tradicional de Salgado and La Vencedora. These companies represent one of Guanajuato's most recognized agri-food expressions.
Guanajuato's participation takes place within the thematic week “Colonial Treasures and Cities,” scheduled from June 18 to 24, 2026, alongside the states of Aguascalientes, San Luis Potosí, Michoacán, Querétaro, and Zacatecas.
As ambassadors of the state's cuisine, traditional cook Graciela Trujillo Espitia from Comedor Chupícuaro in Acámbaro, and chef Nelcy Martínez Luna from Agavia restaurant in San Miguel de Allende, will present a menu that integrates tradition, identity, and contemporary cuisine.
Graciela Trujillo Espitia is recognized for preserving and disseminating the cuisine of the muleteers from southern Guanajuato. Among her main distinctions are first place in the Guanajuato Traditional Cuisine Encounter in 2023 and 2024, as well as her certification as a Traditional Cook of Southern Guanajuato by the Mexican Gastronomy Conservatory.
For her part, Nelcy Martínez Luna has developed a specialized career in culinary research, contemporary Mexican cuisine, and the preservation of gastronomic heritage. She is currently the chef at Agavia, a restaurant in San Miguel de Allende focused on heirloom corn, ferments, and Mexican herbalism. In 2026, she participated with this project in the Sabores Polanco gastronomic festival, representing the contemporary cuisine of the state.
The representative menu of Guanajuato includes a Milpa Soup as an appetizer, made with traditional milpa ingredients; for the main course, Grandma's Mole – Bajío Cuisine, prepared with a recipe passed down through five generations and originating from the northern region of the state; for a drink, a Natural Sanmiguelense Pulque; and for dessert, Sweet Potato in rum and fig leaf honey with piloncillo, accompanied by blue corn pinole sauce.
Guanajuato's participation in México de Mis Sabores 2026 reaffirms the "Gobierno de la Gente" tourism promotion strategy, as well as the positioning of gastronomic identity promoted by the Secretariat of Tourism and Identity, highlighting traditional cuisine as a fundamental element of cultural heritage and an attraction for national and international visitors.