The colors of the Mexican cuisine in San Sebastian landed, traditional ingredients like agave nectar, avocado, maize flours, huitlacoche, Cempaxúchitl, grasshoppers, peppers, corn tortillas handmade among others, were conquering all senses of the spectators.

Agave Dulceatte along with Mexico's most renowned chefs were present at this meeting of cuisines evolving, emerging and diverse.
Highlighted the participation of chefs Enrique Olvera, Pujol Restaurant and gourmet ENO (Mexico City) with his "soul kitchen with cutting edge street" and Mikel Alonso Restaurant Biko (Mexico City) with its "Fusion food Vascomexicana".

We studied the deepest roots of Mexican cuisine, as was the case with Abigail Mendoza, Restaurant Tlamanalli (Oaxaca) with his song "With flavors of the past" and Carmen Titita chef, Restaurant El Bajio (Mexico City) with "The Cradle Mexican cuisine. "

During the event honored the respected chef Luis Irizar Gipuzkoa, Euskadi pioneer in achieving the first Michelin star in the restaurant Gurutze Berri (Oiartzun) and since then became one of the patriarchs of Basque cuisine. For over 40 years runs the cooking school named after him, the cradle of great teachers who now succeed in kitchens around the world. Irizar Zorionak Jauna.

With Chef Luis Irizar Michelin Star winner Abigail Mendoza

Sofia Segura and Mikel Alonso With the chefs

Dulceatte Agave Néctar