It´s not all about machaca and burritos, get to know more about Chihuahua´s vast gastronomy.

Mexico’s gastronomy industry is undoubtedly one of the most competitive in the world and the experiences of every region are infinite. This time we traveled North to get to know the famous capital known for its jerky, Sotol, Sobaquera tortillas, and Mennonite cheeses. Chihuahua; an underrated cuisine that surprises anyone who tries it. 

Cuulinaria, the “good eating” festival

Cuulinaria is an annual event where people from Chihuahua and guests from other parts of the country meet to savor the flavors of this northwest capital. Its fourth edition took place last November 5th and 6th in the installations of the recreational park El Reliz; with the participation of 120 restaurant expositors, local chefs, and regional producers.

This initiative, in which Chihuahua Capital participates, came up with the objective of impulsing the economic development of the local food and beverage industry by presenting the gastronomic proposal of the country.

From beer and endemic corn tastings; culinary experiences with wine and chocolate pairings; and the differences between Sotol, Mezcal, and Tequila; to traditional food and popular art sales. There was also an international pavilion with 10 invited countries. Around the local pavilions, you could find the Mennonite, Rarámuri, and different wine brands as well as Sotol a hundred percent from Chihuahua. Workshops for kids and downtown bar tours as well. Since it is a family event, the festival also includes children’s activities, a picnic area, and spaces for minors.

The access is free and the expositors have a card payment system for guests, although we suggest bringing cash, you can´t miss out on the next edition of this festival if you visit Chihuahua around these dates.

La Cocinería

Located in Distrito Uno- the newest urban area of Chihuahua’s capital with mixed complexes like trails, shops, and restaurants- where La Cocinería, by chef Oscar Cortazar is found. A place with flashy but subtle details that create a space nice and cozy for having lunch with a couple of cocktails and local wines.

La cocinería presents a mix of contemporary flavors different from the traditional flavors of the region. You will find starters like the bluefin tuna in green salsa; the Hamachi with Chile de Árbol and roasted garlic. Main dishes like mellow rice with mushrooms; garganelli with beef ragu composed of tongue, and beef cheek; and peppered New York Prime with mashed potatoes and creamy spinach. To finish, something sweet like a vague cake with berries or a pecan pie with vanilla ice cream and caramel.

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Sulāwe, by chef Chris Duthoy, is the new hotspot of Distrito Uno. This restaurant comes up from the union between wines from Valle de Guadalupe and Chihuahua’s desert. A place with new gastronomic concepts, combining the best flavors of the north of Mexico. The space is small and sophisticated, with dark colors which create a calm and peaceful atmosphere in the bar as well as the interior and exterior tables.

The gastronomic proposal includes dishes like scallop aguachile with black chilemole; mussels in beer with ginger and anise salsa macha; octopus, pork belly, and Korean bbq tacos; tuna ceviche with ginger, yuzu, jerky, and habanero mayonnaise; mole with homemade sourdough bread; and zarandeado octopus with soy butter and peanuts. The beverage offer includes Mexican wine and mezcal, as well as signature mixology and revolutionized classic cocktails.

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Barboka found inside Plaza Loretto; Chef Nomo Granados’s bistro bar. Both the place and the kitchen are energetic and expressive, standing out the character and local identity in every ingredient and product. In syntony with the culinary offer of the restaurant, they have formed ties with wineries and beer producers in Chihuahua.

The menu presents starters like creamy mozzarella burrata, veggie antipasto, and cucumber sauce; baked cauliflower with aioli and parmesan cheese; and baked  bone marrow with chicharrón prensado and pickled onions. Going to the main dishes like baked pork shank with sweet and sour chili salsa: 24-hour braised 

smoked brisket, with rustic mashed potatoes and grilled onions; and the fettuccine with a mushroom mix, Mennonite butter, and truffle oil. Finishing with desserts like the molten lava chocolate cake; cornbread; and apple fritters with burnt cajeta.

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There is no doubt that Chihuahua has an enormous rising gastronomic richness; combining techniques, influences, and fusions with the traditional flavors of this great region.

  • TEXT: Erika Malo

  • TRANSLATION: Brenda Turral

  • PHOTOS: Courtesy

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