Junto con productores de Teotihuacán, Xochimilco y Huasca, avanzamos hacia un modelo de la granja a la mesa. Cocinamos con proteínas animales de ranchos de pastoreo, productos del mar clasificados como sostenibles y frutas y verduras cultivadas sin pesticidas. A través de lo local, dialogamos con lo global. Como plataforma colaborativa, construimos compartiendo a través de residencias gastronómicas.
CULINARY RESIDENCIES
LagoAlgo’s culinary residencies are dynamic platforms for cultural and gastronomic collaboration. They foster cross-cultural dialogue, community engagement, and critical reflection on contemporary consumption models. Past residencies have featured innovative kitchens such as Omega3 (Sifnos, Greece), Nao Kitchen Bar (Mazatlán, Sinaloa), and La Panga del Impostor (Guadalajara, Jalisco).
STAY TUNED FOR OUR NEXT RESIDENCY!
LagoAlgo’s culinary residencies are dynamic platforms for cultural and gastronomic collaboration. They foster cross-cultural dialogue, community engagement, and critical reflection on contemporary consumption models. Past residencies have featured innovative kitchens such as Omega3 (Sifnos, Greece), Nao Kitchen Bar (Mazatlán, Sinaloa), and La Panga del Impostor (Guadalajara, Jalisco).
STAY TUNED FOR OUR NEXT RESIDENCY!
