Puerto Escondido chefs collective will promote gastronomic tourism

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A group of entrepreneurial restaurateurs have united to create a collective of chefs whose goal will be to promote Puerto Escondido as a destination.

The founders of the initiative are Shalxaly Macías and Quetzalcóatl Zurita from Almoraduz, Gerson Madrid from Metxcalli, Esaú Rendón from Grupo Shavanna and Saúl Carranza from Agua Salá.

The founders have allied with the Puerto Escondido chapter of the national restaurant association Canirac, and will collaborate in creating training sessions and events, as well as coordinating media visits to promote local talent on a broader stage.

Among the goals of the collective is to build gastronomic tourism in the area, capitalizing on the growing number of restaurants offering a special dining experience. Some local restaurants are among the best in the country.

The collective and Canirac intend to generate alliances and collaboration with local suppliers and producers, an initiative that would foster an improvement in the quality of the area’s hospitality industry, creating at the same time support networks that further promote local cuisine.

During the new group’s first meeting, held at the Playa Agua Blanca restaurant Mestiza, the founders invited the restaurant sector and residents of Puerto Escondido to join in the dialogue they have started.

Those interested in participating in the collective may contact the founding chefs at their restaurants, or directly at Canirac Puerto Escondido at 954 202 9295.

With reports by RIOaxaca


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