At the epicenter of gastronomy this weekend was Mazatlán with the celebration of the first edition of the "Tierra y Sal" Gastronomic Festival 2025, a charitable event to support the organization Conselva, Coasts and Communities. The event drew renowned chefs, entrepreneurs, culinary students, and food lovers, highlighting delicious dishes as the main attraction.
The activities began with an exclusive gala dinner on Friday, March 14, at the Gran Acuario Mazatlán Mar de Cortés. The festival continued the next day at the Sheikinah Beach Club, where the inaugural ceremony took place with the traditional ribbon-cutting. Mayor Estrella Palacios Domínguez, accompanied by Andrea Lizárraga, Sandra Guido, director of Conselva, and chefs Ricardo Muñoz Zurita and Luis Osuna Vidaurri, kicked off the event.
The festival featured participation from more than a dozen renowned chefs such as Ricardo Muñoz Zurita, Aquiles Chávez, Liz Flores, and Héctor Peniche, who offered a wide gastronomic variety at different stands, from fresh oysters, ceviches, and cold seafood dishes to tacos and hamburgers with each chef's distinctive touch. One of the standout dishes was the "Mosaic of Snook and Nori, Peach Gazpacho, and Smoked Chilies," a creation by chefs Ezequiel Hernández and Daniel González.
The event not only stood out for its culinary proposal but also for its positive impact on environmental conservation and support for communities that depend on it. The main objective was to raise funds for Conselva, an organization dedicated to water conservation in Sinaloa, contributing to the well-being of agriculture, fishing, and livestock in the region.
As part of the celebration, the 15th anniversary of Conselva was also commemorated, reaffirming its commitment to protecting the environment and the communities that depend on it. Chef Andrea Lizárraga expressed her joy at the large turnout and emphasized the importance of coming together for a common cause.
The festival culminated with the tasting of exquisite dishes such as "Sea and Milpa," a kampachi kombujime aguachile with cured nopales and furikake of dried shrimp from Escuinapa, prepared by chefs Lula Martín del Campo and Andrea Lizárraga. This initiative promises to establish itself as a gastronomic reference in the coming years, leaving a significant mark in Mazatlán.
