Dozens of people from North Texas gathered Thursday evening to attend the DFW Sabores en la Comunidad to mix, mingle and sample authentic Mexican cuisine.
En Español: Evento ‘Sabores DFW en la comunidad’ resalta cultura culinaria entre latinos del Metroplex
The Dallas Morning News and Al Día hosted the Spanish-language community event at Vickery Park Branch Library to hear from local chefs and food experts as they discussed the role that Mexican food plays in fostering cultural identity and creating a sense of community.
This event was also part of the The News’ Trust Committee initiative, which aims to enhance transparency and improve the paper’s relationship with its readers.
Attendees were treated to food samples and opportunities to connect with panelists.
Food, fun and culture
The event included a panel with three local Mexican chefs — Nico Sanchez, Martina De la Guti and Oscar Rodriguez — who are all featured in the DFW Sabores project, a series dedicated to exploring regional Mexican dishes found throughout North Texas. Imelda Garcia, a senior food reporter with The News, moderated that the discussion.
During the event, Mexican Consul Luis Rodríguez Bucio spoke about the importance of Mexican gastronomy in North Texas and the services the Mexican consul offers to Mexican citizens.
“DFW Sabores shows that our Mexican gastronomy conserves the strength of traditions here in North Texas,” Rodriguez Bucio said.
The panelists spoke about the historic roots of the dishes and the importance of preserving traditional cooking techniques that have been passed down through the generations.
“What is important is to not lose our culture, to not forget the grandma recipe, and to not forget what our families taught us,” De la Guti said.
“The hospitality and service are principal in food, this is what has made the difference in our gastronomy here in North Texas,” Sanchez said.
The panelists also advised local entrepreneurs who attended the event on how to succeed in the business.
“What is important at the beginning is that people come to your business; it is not the amount of money you are going to make, that is later; the importance is to have people know your food,” Sanchez said.
Food samples, local businesses present
Attendees sampled signature dishes from several restaurants featured in the DFW Sabores series, including Mariscos El Chicharo from Jesus Rojas, catering services La Conquista from Maria Klein, Elotes and Taqueria el Reyno from Joe Reyna, Santa Maria Artisan Kitchen from Martina De la Guti, and Lonches los Ginos from Elizabeth Colmenero.
The project has highlighted more than 30 dishes from states including Oaxaca, Baja California, Nuevo León, Puebla and Jalisco, with visits to restaurants, food trucks and family kitchens across the region.
Local business owners were on hand to sell menu items and meet participants.
Organizers note community impact
Organizers said the event aimed to celebrate food as a cultural link and build connections within the Hispanic community.
“The dishes that we have featured are recipes that have passed from generation to generation, and now they are part of the cultural value, not only of the immigrants in D-FW but the community in general,” Garcia said.
Participating chefs who served as panelists were:
Nico Sánchez
Chef Nico Sánchez began cooking when he was 9 years old while working in a bakery in Mexico. His early curiosity led him through regions such as Veracruz and Oaxaca, where he learned techniques involving seafood, dried chilies, sauces and traditional tamales.
He moved to Dallas in 1996 and built his career at restaurants including Cuba Libre, The Porch, Hibiscus, and now Meso Maya. He is known for his focus on authentic Central and Southern Mexican flavors, often using ingredients he grows himself.
Martina De la Guti
Chef Martina Delaguti is the owner and founder of Santa María Artisan Kitchen, a family project that began during the pandemic. Her work centers on innovating through tradition and preserving the rich flavors of Mexico. Her warm approach and dedication to craft have earned her strong community support and recognition.
Oscar Rodriguez
Chef Oscar Rodriguez is the owner of Tortas Insurgentes. He opened in 2004 and started his business craving Mexican food that was not around in the area at that time. He has a resilience story. After three attempts — he had to close his store, the second store burned up, and he had a car accident that left him in the hospital for eight months — to start his business, he was able to do it.