{"id":11229,"date":"2017-07-24T19:37:00","date_gmt":"2017-07-24T19:37:00","guid":{"rendered":""},"modified":"2026-06-29T01:07:40","modified_gmt":"2026-06-29T01:07:40","slug":"cierra-la-cumbre-internacional-de-la","status":"publish","type":"post","link":"https:\/\/entrepalabrasmxdigital.com\/?p=11229","title":{"rendered":"Cierra la Cumbre Internacional de la Gastronom\u00eda con \u2018Sabor a Celaya\u2019"},"content":{"rendered":"<div class=\"x_gmail-p1\" style=\"background-color: white; text-align: center;\">\n<\/div>\n<ul>\n<li style=\"text-align: justify;\"><b><i><span style=\"font-family: Arial, Helvetica, sans-serif;\">El chef, David Quevedo fue el encargado de preparar el men\u00fa de 4 tiempos para m\u00e1s de 250 personas en la \u2018Comida de Clausura\u2019 de la \u2018Cumbre Internacional de la Gastronom\u00eda: Mestizaje de Cultura y Sabor\u2019<\/span><\/i><\/b><\/li>\n<li style=\"text-align: justify;\"><b><i><span style=\"font-family: Arial, Helvetica, sans-serif;\">Se tuvo la asistencia de m\u00e1s de 80 mil comensales y una derrama econ\u00f3mica de m\u00e1s de 72 millones de pesos, 15% m\u00e1s que el a\u00f1o pasado<\/span><\/i><\/b><\/li>\n<li style=\"text-align: justify;\"><b><i><span style=\"font-family: Arial, Helvetica, sans-serif;\">Participaron 11 municipios, 31 restaurantes, 18 Chefs internacionales, 13 Chefs nacionales, 28 Chefs estatales y m\u00e1s de 40 Cocineras Tradicionales de Guanajuato Quer\u00e9taro, Zacatecas, San Luis Potos\u00ed y la Ciudad de M\u00e9xico<\/span><\/i><\/b><\/li>\n<\/ul>\n<p><\/p>\n<div class=\"x_gmail-p5\" style=\"background-color: white; text-align: justify;\">\n<\/div>\n<div class=\"separator\" style=\"clear: both; text-align: center;\">\n<a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLlUqF3RQmYvU1_pVv5EHZl4sBoyRN_oqmpxnCVSLhXbebQ3AJlkYXLNM-XTcImbhvzPT1Pmv_j32G17AwOhHsWfbv-P9u8pcxJKFThDgDouCSEo040dZ1dDLNPhZK0RSzDxFtHSOSnliU\/s1600\/IMG-20170612-WA0023.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"><img fetchpriority=\"high\" decoding=\"async\" border=\"0\" data-original-height=\"864\" data-original-width=\"1296\" height=\"266\" src=\"https:\/\/entrepalabrasmxdigital.com\/wp-content\/uploads\/2017\/07\/IMG-20170612-WA0023.jpg\" class=\"wp-image-11230\" width=\"400\" \/><\/a><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">La Edici\u00f3n de la 5ta. \u2018Cumbre Internacional de la Gastronom\u00eda: Mestizaje de Cultura y Sabor\u2019 lleg\u00f3 a su fin con m\u00e1s de 33 eventos y 120 actividades simult\u00e1neas de gastronom\u00eda en 11 municipios del Estado; San Miguel de Allende, Guanajuato, Celaya, Irapuato, Le\u00f3n, Salamanca, San Francisco del Rinc\u00f3n, Silao, San Luis de la Paz, Dolores Hidalgo y Salvatierra.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">El municipio de Celaya present\u00f3 al chef, David Quevedo quien fue el encargado de preparar el men\u00fa de 4 tiempos para m\u00e1s de 250 personas en la \u2018Comida de Clausura\u2019 en la Hacienda Campo Real como parte del programa gastron\u00f3mico \u2018Sabor a Celaya\u2019 que se sum\u00f3 a las actividades de la 5ta. \u2018Cumbre Internacional de la Gastronom\u00eda: Mestizaje de Cultura y Sabor\u2019.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">El secretario de Turismo, Fernando Olivera Rocha asisti\u00f3 al evento donde se\u00f1al\u00f3 que Guanajuato es un referente nacional por su gastronom\u00eda, pues 8 de cada 100 visitantes vienen a Guanajuato exclusivamente a comer, situaci\u00f3n que hace cuatro a\u00f1os no exist\u00eda.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">En su mansaje Olivera Rocha destac\u00f3 que se tuvo la asistencia de m\u00e1s de 80 mil comensales quienes tuvieron el privilegio de vivir esta Cumbre Internacional de la Gastronom\u00eda, dejando una derrama econ\u00f3mica de m\u00e1s de 72 millones de pesos, 15% m\u00e1s que el a\u00f1o pasado.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\">\u201cLa Cumbre Internacional de la Gastronom\u00eda es un encuentro que contribuye y fortalece la identidad de nuestro Estado, convirti\u00e9ndose en referente para expertos y aficionados en todas las&nbsp; vertientes del sabor, porque presentamos festivales, proveedur\u00eda, academia y manifestaciones culturales\u201d, precis\u00f3 Olivera Rocha.<\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">La C\u00e1mara Nacional de la Industria de Restaurantes y Alimentos Condimentados (CANIRAC) Delegaci\u00f3n Guanajuato, se sum\u00f3 a la Cumbre con la realizaci\u00f3n de Festivales Gastron\u00f3micos y la participaci\u00f3n de 31 Restaurantes en el Programa \u2018Restaurantes con Estrellas a la Carta\u2019 con 18 Chefs internacionales, 13 Chefs nacionales y 28 Chefs estatales.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Algunos de los chefs invitados de dicho programa fueron: Patxi Irisarri Paderne, Mar\u00eda Laura D\u00b4Aloisio, Alejandro Fonseca Carrera, Ana Teresa Rosario P\u00e9rez Uribe, Javier Longarela, Juanxo S\u00e1nchez, Manuel Ignacio De Luca y Vidal Dom\u00ednguez D\u00edaz.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">As\u00ed como Rub\u00e9n S\u00e1nchez Camacho, Hern\u00e1n Ariel Griccini, Wilson Andr\u00e9s Alpala Estrella, Andr\u00e9s Murillo, Luis Alberto Romero Bellido y N\u00e9stor Rodrigo Toapanta \u00c1vila.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Olivera Rocha agradeci\u00f3 a las Cocineras Tradicionales provenientes de 5 Pa\u00edses invitados: Per\u00fa, Honduras, Guatemala, Colombia y Chile, y a las m\u00e1s de 40 Cocineras Tradicionales de Guanajuato Quer\u00e9taro, Zacatecas, San Luis Potos\u00ed y la Ciudad de M\u00e9xico por contribuir al fortalecimiento del \u201cDestino Cultural de M\u00e9xico\u201d con su participaci\u00f3n en el \u20185to. Encuentro de Cocineras Tradicionales\u2019 en Parque Guanajuato Bicentenario.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Lo anterior, no se hubiera logrado sin el apoyo de los patrocinadores: Honda Roca, Holiday Inn Express, Hoteles Hotsson, Sidral Aga, Tequila Corralejo y el HOTEL Villa Mar\u00eda Cristina principales motores de la Cumbre.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\">El Primer Tiempo del Men\u00fa de David Quevedo ofreci\u00f3 a los comensales un Taco Chichimequilla relleno de escamoles con salsa Agustina y reducci\u00f3n de aguacate, acompa\u00f1ado de un maridaje Torre de Tierra Blanca.<\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">Capuccino de alcachofa con rostizado de jitomate, ali\u00f1ado con aceite de pi\u00f1\u00f3n, con un maridaje de Cerveza \u201cLibertad\u201d American Pale Lager fue el Segundo Tiempo.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\">El Tercer Tiempo ofrece Cochinillo en salsa de frijoles&nbsp; con cajeta y vegetales org\u00e1nicos acompa\u00f1ado de un maridaje de la Casa Vitivin\u00edcola Cuna de Tierra Nebbiolo.<\/span><\/div>\n<div class=\"x_gmail-p5\" style=\"background-color: white; text-align: justify;\">\n<span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">El cierre de la comida ofreci\u00f3 en el Cuarto Tiempo una tarta de queso con dulce de leche y sorbete de garambullo con fresas, con un maridaje de Cuna de Tierra.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">La Edici\u00f3n de la 5ta. \u2018Cumbre Internacional de la Gastronom\u00eda: Mestizaje de Cultura y Sabor\u2019 rescata, promueve y difunde la Cocina Tradicional de Guanajuato poniendo en valor los ingredientes end\u00e9micos de la regi\u00f3n, a trav\u00e9s del Programa Gastron\u00f3mico Guanajuato \u00a1S\u00ed Sabe!.<\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\"><br \/><\/span><\/span><\/div>\n<div class=\"x_gmail-p6\" style=\"background-color: white; text-align: justify;\">\n<span class=\"x_gmail-s1\"><span style=\"font-family: Arial, Helvetica, sans-serif;\">En el evento estuvieron, Mar\u00eda Ang\u00e9lica Gonz\u00e1lez Saravia, Directora General de Normalizaci\u00f3n y Calidad Regulatoria de la Secretar\u00eda de Turismo Federal; el presidente municipal de Celaya, Ram\u00f3n Lemus Mu\u00f1oz Ledo; el cr\u00edtico gastron\u00f3mico, Jonatan Armengol; el presidente de CANIRAC Estatal, Nicol\u00e1s Herrera Guti\u00e9rrez; el subsecretario de Promoci\u00f3n Tur\u00edstica del Estado de Guanajuato, Octavio Aguilar Mata; el director de Productos de la Secretar\u00eda de Turismo, Rogelio Mart\u00ednez Caballero; el director del Consejo de Turismo de Celaya, Ra\u00fal Jim\u00e9nez Arriola, entre otros.<\/span><\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>El chef, David Quevedo fue el encargado de preparar el men\u00fa de 4 tiempos para m\u00e1s de 250 personas en la \u2018Comida de Clausura\u2019 de la \u2018Cumbre Internacional de la Gastronom\u00eda: Mestizaje de Cultura y Sabor\u2019 Se tuvo la asistencia de m\u00e1s de 80 mil comensales y una derrama econ\u00f3mica de m\u00e1s de 72 millones [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":11230,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-11229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cierra la Cumbre Internacional de la Gastronom\u00eda con \u2018Sabor a Celaya\u2019 - EntrePalabras<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/entrepalabrasmxdigital.com\/?p=11229\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" 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