We hosted a work meeting with state authorities to coordinate actions to showcase to attendees all the work behind fisheries and aquaculture in the region. We want to inform the attending public about the seafood products and their origins, until the gastronomical proposal reaches their palates.

We want attendees to get more involved in the stories of the fishing communities, the role women play in the value chains, product quality, fishing methods, and marine ecosystems that bring each ingredient to consumers’ tables, ready to be delighted.

Our participation will take place at Pabellón Manglar, a new space within Cocina La Baja 2026, which will demonstrate to the audience the importance of conserving our littorals. We make sure this place blends gastronomy with biodiversity, while raising awareness about the relationship between ecosystem conservation and food sustainability.

Cocina La Baja Seafood Festival has been established as one of the most important gastronomic events in the country, bringing together fishery producers, fish-farmers, and chefs who share a common vision: encouraging the consumption of local, quality products. In this edition, more than 45 producers and 45 chefs will bring to life the submissions that showcase the richness of the Baja Californian seafood scene.

To us, this space represents an important step in our own path. We aim to place ourselves as active participants in actions that contribute to the sustainability of fisheries and local aquaculture.

Bringing these stories to light can transform the way we perceive seafood products; behind each dish brought to your palate, there’s a vast amount of knowledge, effort, and commitment to preserve marine ecosystems.

Choosing seafood products responsibly is also a way to care for our ocean. Get informed, ask questions, and become part of a sustainable fishery.

Translated by: Ma. Del Carmen Arce.
Reviewed and edited by: Edgar Bolaños.