Lupita Vidal Aguilar

She is a prominent chef and promoter of Tabasco cuisine, owner of the renowned restaurants La Cevichería Tabasco and Salon Caimito. With more than a decade of experience, she has been awarded for her work in preserving and reinterpreting local cuisine, which has made her a benchmark for the gastronomy of southeastern Mexico.

Author of the book Agua y Humo - Cocinas de Tabasco, Vidal has taken the flavors of her land to new horizons. Her focus on ingredients from seas and rivers, along with her commitment to cultural identity, reflects her deep connection with contemporary cuisine and her mission to highlight the culinary richness of Tabasco.

Jesús David

He is a Tabasco businessman and co-author of the book Agua y Humo, a photographic work that explores the culture and gastronomy of Tabasco. With more than 200 images captured and edited by him, the book has been nominated for the Gourmand Awards in the self-publishing and women categories, reflecting his commitment to the dissemination of the culinary traditions of his region.

He is also co-owner of La Cevichería Tabasco, a restaurant recognized among the 250 best in Mexico by Culinaria Mexicana in 2024. With an innovative vision, Jesús combines his passion for gastronomy with his current training in a master's degree in Restaurant Management, always seeking to offer authentic experiences and elevate Tabasco cuisine to new levels.

Luza Alvarado

She is a writer and editor born in Mexico City in 1977. She studied a degree in Cultural Sciences at the Universidad del Claustro de Sor Juana, French Language and Civilization at the Sorbonne University, and a diploma in Literary Creation at the General Society of Writers of Mexico. As a FONCA scholarship holder, she completed a master's degree in Literature at the University of Chile, which has enriched her literary and academic approach.

Her texts have been published in magazines such as México Desconocido, El Gourmet, Gatopardo, Chilango, and Travesías. Since 2009, she has specialized in gastronomic publications, standing out as a researcher and editor of the five-volume series on the gastronomy of Colima, by chef Nico Mejía. In addition, she was the editor of the book Agua y Humo - Cocinas de Tabasco, by chef Lupita Vidal and photographer Jesús David.

Other activities involving the participant:

Volcanoes of Colima, flavors of fire and origin” volume V