The Secretariat of Tourism of Baja California was proud to inaugurate the "Baja California en Masaryk" exhibition in Punto México which will be available to the public from September 2 to September 26. This project's goal is to help residents and visitors from Mexico City to discover the cultural, natural, and gastronomic wealth that make of Baja California a distinguished tourism destination.

The "Baja California en Masaryk" program in Punto México includes a total of 46 activities with the participation of 29 representatives of the region. Among the activates there are wine, beer, and olive oil tastings; tastings of typical regional products; book presentations; and projections of movies from Baja Californian filmmakers. Plus, there is a photo exhibition about the Yumano people that will allow visitors to learn more about the indigenous communities of Baja California.

During the inauguration ceremony, the Secretary of Tourism of Baja California, Miguel Aguíñiga Rodríguez, highlighted the importance of this exhibition to strengthen tourism promotion in the state: "This exhibition is a great opportunity for all visitors to experience the combination of tradition and innovation that characterizes Baja California. From our gastronomy, the most revolutionary one in Mexico, to our native people, we show the reasons why Baja California is a unique tourism destination."

The events that took place during the inauguration include the conference "The Most Revolutionary Gastronomy in Mexico" where Secretary Aguíñiga spoke about the transformation and impact of Baja Californian cuisine in the national and international gastronomic landscape. This conference was followed by tastings of Baja Californian cuisine in a food truck led by renowned Chef Marcelo Hisaki, head chef of restaurant Amores in Tecate and finalist of the Bocuse d'Or International.

This opening ceremony event ended with a conversation between traditional cooks of Baja California, such as Antonia Torres González, Beatriz Haros Farlow, and Norma Meza, who shared their knowledge and experience, providing a unique vision about the state's culinary roots.

The presence of Baja California in Mexico City extends way beyond Punto México: restaurant Zéfiro in Universidad del Claustro de Sor Juana will offer a menu inspired by the state's flavors designed by chef Marcelo Hisaki throughout the whole month. At Fundación Herdez, on September 4, a native cuisine workshop of Baja California will take place with the participation of traditional cooks such as Beatriz Haros Farlow, and Antonia Torres González.

From September 10 to September 16, Club France will organize a cooking demo and an exhibition and sales of the region's products, alongside a special menu dedicated to Baja California. In addition, from September 9 to September 16, Universidad Anáhuac del Norte will teach cooking demo classes focused on Baja California's sea products.

This participation will take place thanks to the cooperation between the Secretariat of Agriculture and Rural Development, the Secretariat of Culture, the Secretariat of Economy and Innovation, and the Secretariat of Fishing and Aquaculture, as well as producer associations and local artisans who will enrich the samples with representative products of the region.

At the Baja California presentation in Punto México, the following people were also present: Huishuang Ma, from the Cultural Section of the People's Republic of China Embassy in Mexico, representing ambassador Zhang Run; Carlos Gutierrez Vidal, Deputy Secretary of Community Culture of the Secretariat of Culture of Baja California; José de Jesús Quiñonez Ramírez, Deputy Secretary of Tourism of Baja California; Rocío López Gorosave, federal elected deputy of Baja California, and many other special guests.

With these activities, Baja California is looking to not only attract national and international tourists but reaffirm its position as a versatile destination where tradition and modernity join forces to offer a first- rate tourism experience.

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