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The Basque Culinary Centre travels to Mexico to bring together two of the most important cuisines in the world.

The chefs Mario Sandoval ("Coque" 1 Michelin star, and "Columbus", Madrid) and Ricard Camarena ("Ricard Camarena" 1 Michelin star and "Canalla Bistro", Valencia), Alvaro Garrido ("La Mina" 1 Michelin star, Bilbao); the General Director of BCC, Joxe Mari Aizega; and the teacher-chef of BCC Enrique Fleischmann made up the delegation.

The aim is to promote Spanish avant garde cooking and exchange gastronomic concepts and culinary experiences with the principal Mexican chefs and culinary colleges.

The travel programme includes participation in the Conference Mesamerica, with a round table on Culinary Connection, presided over by Joxe Mari Aizega, dinner in the restaurant Biko for 30 guests and media representatives, served with Rioja wine, a Rioja wine-tasting session for 50 persons and a modern cuisine workshop for 700 students in the Escuela Coronado, in addition to other activities.

The initiative Culinary Connection, seeks to promote innovation and avant guard currents in cooking and bring together chefs from all over the world and from institutions dedicated to contemporary cuisine, promoting an international culinary network.


  • Lunes 19 de mayo de 2014

    Llegada Ciudad de México.

  • Martes 20 de mayo de 2014

    Cena en Restaurante Biko con los chefs nuestros y mexicanos.

  • Miércoles 21 de mayo de 2014

    Mesa redonda en el congreso Mesamerica.

  • Jueves 22 de mayo de 2014

    Cata vinos DO Rioja para 50 personas.

    Taller de cocina moderna en Escuela Coronado para alumnos de las Escuelas Coronado y Ambrosia. 700 personas.

  • Viernes 23 de mayo de 2014

    Salida del vuelo hacia España.

The chefs

The Chefs Mario Sandoval, Ricard Camarena and Alvaro Garrido accompanied us to Mexico.

Mario Sandoval

Ricard Camarena

Alvaro Garrido