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As a prelude to the race to be held in the waters of the Bay of Txingudi in the month of September, the conference “Mexico-Euskadi Gastronomic Cup” was presented yesterday at the Patxiku Enea restaurant in Lezo, Gipuzkoa.  Mexican Chef, Cesar Sanchez Serna and four of his students from the University of Celaya, in Guanajauato, will be in charge of bringing the flavors of this North American country to Euskadi.  Three Gipuzkoan restaurants and one in Lapurdi will participate in the initiative. 

Lezo, Gipuzkoa.   “Navigation, Art and Gastronomy” is the theme of the Mexico-Euskadi Race that for the third time will be celebrated in September in the Bay of Txingudi.  Organized by the Itza association, Restaurant Patxiku-Enea, the Hendaia Yacht Club and the Nautical Club in Hondarribia, the race unites more than 200 navigators in a competition that will take place on September 10-12. 

As a prelude to the event and in hopes of strengthening ties between Mexico and Euskadi, the “Mexico-Euskadi Gastronomic Cup” conference was presented yesterday.  The program included five dinners in four prestigious restaurants in Gipuzkoa and Lapurdi, featuring a Mexican menu with a Basque touch, thanks to Mexican Chef Cesar Sanchez Serna.

Sanchez Serna is head Chef at Ixmati Gastronomic Agency, as well as a Professor at the University of Celaya.  He will be accompanied by four of his students on this gastronomic adventure. During his stay, the students will visit the Luis Irizar School, the Basque Culinary Center as well as the kitchens of Juan Mari Arzak and Andoni Luis Aduriz.

The Gastronomic conference is supported by the Provincial Government of Gipuzkoa, the State of Guanajuato, Araex Grands Spanish Fine Wines and Sol Beer.  The event will be held on June 9-17 with the following schedule.  Cost is 45 Euros:

• June 9. Restaurant “Arroka Berri”; Hondarribia
• June 10. Restaurant “Branka”; Donostia-San Sebastián
• June 16. Restaurant “L’Impertinent”, Biarritz
• June 11 and 17. Restaurant “Patxikuenea”, Lezo,

Attending the press conference were Victor Maldonado, director of the Mexico-Euskadi Race, Aitor Manterola, Chef at Patxiku Enea and coordinator of the gastronomic side, Cesar Sanchez, Mexican Chef, and Iker Goiria, director of External Relations of the Gipuzkoan Provincial Government (Gipuzkoako Foru Aldundia-Diputación Foral de Gipuzkoa).

Victor Maldonado said that “Mexico and Euskadi are two countries that coincide in their strong maritime tradition.  The race serves the economic development that is behind the major industry.”  On the part of Aitor Manterola, he said “both have a very rich gastronomy.  The dinners are going to be Mexican using some products from here.”

Chef Cesar Sanchez thinks that these meetings serve for exchanges of ideas and concepts.  “For us to come to the Basque Country with our stuntmen is like a film class traveling to Hollywood and meeting Brad Pitt or George Clooney.”

Finally, Iker Goiria, representative of the Provincial Government of Gipuzkoa, said that these initiatives are very important for the province “because they bring our values to the forefront, and provide interaction and bridge building that are welcomed.”

At the various restaurants some of the dishes to be enjoyed include: Guacamole, Aguas frescas, El alegre compadre, Bola de Gobernador, Ceviche, Peanut Pipián with duck magret, Molcajete cantinero of flank steak and fruit flambé with tequila and cheese ice-cream with cajeta sauce, wine from both countries accompanied by, at some instances, by Mexican beer.