Libros al Gusto 
Gastronomic space

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Food is the basis of life and the characteristic feature of each town. The great variety of traditional dishes from around the world and the evolution and fusion of these dishes, together with the exchange of knowledge of cuisines from different regions, make gastronomy one of the most attractive activities of recent years. If the culture of people is reflected in their different artistic manifestations, then their food is the window through which the tradition, history and evolution of a town emerges.

Gastronomy is a great cultural mosaic that contains the flavor of the past and the aroma of the present of an entire nation. That is why, starting in 2018, the FIL Guadalajara had a space and program dedicated to gastronomic literature: Libros al Gusto. This space was dedicated to the promotion and dissemination of the culinary arts through talks, round tables and book presentations. It also had a specialized library and a kitchen-classroom where our visitors can enjoy and learn many of the secrets of this exciting topic.

2018 Program

Saturday November 24

Foro de Libros al Gusto,

17:00 a 17:50

Beer: history and tradition in Mexico

Beer is one of the main components of the Mexican table, the perfect companion to any meal. Moreover, behind every beer there are many stories.

In the voice of Abigail Ramos we will know not only the best ways to taste beer, but everything that’s behind the production of this beverage: ingredients, temperatures, smells, colors, flavors… And how to achieve the preservation of these variants through time in the search of a memorable beer.

Editorial Museo Citadino

Participant: Pablo Elizalde


18:00 a 18:50

FIL Guadalajara

Participant: Enrique Florescano


19:00 a 19:50

Grano de sal y otros cristales

In Grano de sal y otros cristales coexists a singular cupboard: curious reflections about the Mexican cuisine, as well as its similarities and contrasts with the French one, this is how Adolfo Castañón writes his entertaining gastronomic chronicles in his passage through the country that witnessed the birth of Montesquieu. With a pinch of Neruda's taste, we will find pleasant homages to various foods, dishes and traditions around the stove.

Universidad del Claustro de Sor Juana

Participant: Carmen López Portillo Romano


Sunday November 25

Foro de Libros al Gusto,

15:00 a 15:50

The taste of Colima

In Colima there is a virgin gastronomy, because the particular way of feeding in this terroir is almost intact in each house. However, urban growth, along with the arrival of external influences and ignorance about our own origins are a latent threat that could take us away from our roots.

Faced with the risk of losing our culinary culture, we have decided to change course. After this research, we know that we are not rescuing food; food is rescuing us.

This conversation begins with a trip through the ingredients, the flavors, the recipes, the places and the people that makes Colima a gastronomic destination to discover.

Secretaría de Cultura del Estado de Colima

Participants: Nico Mejía, Luza Alvarado, Carlos Ramírez Vuelvas


16:00 a 16:50

Kitchen of the women soldiers in Sayula

Sayula is one of the 125 municipalities that make up the state of Jalisco; it is recognized for its commercial, artisan, religious and cultural importance, not to mention its gastronomy that has given it the reputation of having women who know how to cook.

Moreover, its strategic location on the railway route that ran from Guadalajara to Colima detonated the trade and served as a military meeting center for Pancho Villa himself.

Because of its beautiful mountains, it became an area of forced labor for military contingents. Activity that was as necessary and important as the very survival of the town; for that reason, the soldiers, “soldaderas” (women soldiers) and “adelitas” witnessed the birth of a new way of life and food with its own traits.

Mujeres del Maíz

Participant: Maru Toledo


17:00 a 17:50

Smoke women, the Totonac cuisine

With the purpose that the traditional cuisine of Veracruz, especially the Totonac, should be recognized in all its dimensions, these mujeres de humo (smoke women), heirs of millenarian gastronomic knowledge, preserve their most emblematic recipes.


Participant: Jacinto Chacha Antele


18:00 a 18:50

Almanac of national cuisine

Grupo Culinaria Mexicana

Participant: Claudio Poblete Ritschel


19:00 a 19:50

Gourmet Station

The general purpose of the educational program of the University Center of the Coast is to train professionals with high theoretical, practical and ethical values of the culinary arts and sciences, professionally prepared with global standards whose application generates quality in research, administration, production, service and innovation for the benefit of the gastronomic sector, nationally and internationally.

Centro Universitario de la Costa

Participant: Luis del Sordo García


Tuesday November 27

Foro de Libros al Gusto,

18:00 a 18:50

Chili, ancestral fruit

Chili has been one of the essential ingredients in Mexican cuisine since pre-Hispanic times. The capability of this seed to transform into other varieties and adapt to new environments, the various degrees of spiciness, medicinal properties and the historical, cultural and ritual background that has been created around the chili are some of the issues that motivate this chat.

Artes de México

Participant: Otto Schöndube Baumbach


19:00 a 19:50

The sisters Sofia and Blanca Campollo will tell us about the regions of Mexico, the general cuisine of each one of them and how it influences the sauces.
Gastronomy makes Mexico one of the mother kitchens of the world since it is a mixture of different variables of each region and how it unites us as a country.

Participants: Sofía Campollo , Blanca Campollo


20:00 a 20:50

The kitchen in the times of Sor Juana

Mónica Lavín, Mexican storyteller, novelist and essayist, has analyzed our culinary culture in different works. Her novel Yo, la peor, brought her closer to Sor Juana and her time. In this conference, she will talk about the cultural mixes that took place in the convents of New Spain and how that fusion started much of what is now the recognized Mexican gastronomy.

FIL Guadalajara

Participant: Mónica Lavín


Thursday November 29

Foro de Libros al Gusto,

17:00 a 17:50

Gastronomic tourism in Mexico

Gastronomy in the 101 magical towns.

FIL Guadalajara

Participants: Jorge Orozco, Germán Ralis Cumplido


18:00 a 18:50

Flavors of Nayarit

This conference will be about the result of a passionate search for the traditional flavor of Nayarit by Alondra Maldonado Rodriguera, alongside by the photographer Roberto Zepeda. During her journey, Alondra traveled 4,500 km, visited 45 towns in the 20 municipalities of the state of Nayarit and had the opportunity to talk with more than 240 people.

Editorial Pax

Participant: Alondra Maldonado Rodriguera


19:00 a 19:50

The cuisine of New Spain

The talk will be about the traditions and dishes that were offer at the court of the viceroys of New Spain; In the now called National Palace, the most lavish banquets of the entire American continent were serve for at least two centuries. It was during this period that syncretism began between European ingredients and Mexicans.

FIL Guadalajara

Participant: Edmundo Escamilla


20:00 a 20:50

The gastronomic revolution of Baja California

Editorial Trilce

Participant: Omar Millán


Friday November 30

Foro de Libros al Gusto,

16:00 a 16:50

Mexican cuisine, world heritage site

Conservatorio de Cultura Gastronómica Mexicana

Participant: Gloria López Morales


18:00 a 18:50

Ahuacátl: Delicious and nutritious fruit

The title Ahuácatl: Delicious and nutritious fruit, suggests that this is a product of our land, whose origins date back to pre-Hispanic times: ahuácatl or aguacate (avocado).

Participants: Martín González de la Vara, Raúl Traslosheros, Azucena Suárez de Miguel


19:00 a 19:50

Cuisine and identity

Yuri de Gortari Krauss is a Mexican chef, specialized in Mexican gastronomy. He is currently the General Director of the School of Mexican Gastronomy, of which he is a founder. He is host of the program "En la cocina tradicional mexicana", by Canal Once TV, of the National Polytechnic Institute. He is a conductor of his own Youtube channel, "Cocina Identidad", which is a unique project where information about how culture, history and gastronomy are combined in Mexico. He is also a conductor, along with Edmundo Escamilla, of the radio program "Mexico, crisol de fogones", for Gastro Radio, of Madrid, Spain.

Escuela de Gastronomía Mexicana

Participant: Yuri de Gortari


Saturday December 01

Foro de Libros al Gusto,

17:00 a 17:50

Sweet kisses


Participant: Paulina Abascal


18:00 a 18:50

Nuances of prehispanic cuisine and its relationship with the church

Prehispanic cuisine and its influence on the way Mexicans eat.

FIL Guadalajara

Participants: Jorge Orozco, José Dolores Aguayo


19:00 a 19:50

The true story of chocolate

The story of one of the favorite foods of the world is much older than we imagined. It involves various disciplines such as History, Botany, Archeology, Socioeconomics and, of course, the culinary art that chef Édgar Núñez will tell us about. The narrative begins about three thousand years ago, in the jungles of Mexico and Central America, with the Theobroma cacao tree and the complex processes necessary to transform its bitter seeds into what we know today as chocolate.

Fondo de Cultura Económica

Participant: Édgar Núñez


Sunday December 02

Foro de Libros al Gusto,

15:00 a 15:50

Tachihual bread and the “cesion de vara”

First, it was made of corn, later on, it was wheat; since ancient times it was part of the most significant ceremonies in the political and religious life of some cultures. In this conference, we will talk about the symbolic use that was given to the dough of the Tachihual bread, and its importance for the Franciscan evangelization, as well as its transformation through the centuries until it became a cat that accompanies the Immaculate Virgin in the month of December.

Mujeres del Maíz

Participant: Maru Toledo


16:00 a 16:50

Cookbook for people with phenylketonuria

Asociación Mexicana de Fenilcetonuria, AC

Participant: José de Jesús Muñoz N


17:00 a 17:50

France, peculiarities of its cuisine

FIL Guadalajara

Participant: Antoine Poitevin


Specialized Bookshop

All publishers who wish to have their books on display and sale in the specialized bookstore should contact Samuel Cortez, the distributor who will be in charge of managing this space, by emailing samuel_cortes77@yahoo.com.mx.

For further information contact:

Exhibitors coordinator, Armando M. de Santiago at the phone number (52 33) 3810-0331, ext.919