Together with producers from Teotihuacán, Xochimilco, and Huasca, we move toward a farm-to-table model. We cook with animal proteins from pasture-raised ranches, seafood classified as sustainable, and fruits and vegetables grown without pesticides. Through the local, we engage in dialogue with the global. As a collaborative platform, we build by sharing through gastronomic residencies.
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) and Pujol, Contramar, La Taberna del León (Mexico City).
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) and Pujol, Contramar, La Taberna del León (Mexico City).