Join us to celebrate the wonders of EU agri-food and drink
Explore European gastronomy at Expo ANTAD Mexico. Join us at the EU Pavilion, Stand 1236-1326, in the Expo Guadalajara exhibition centre, in Guadalajara, Mexico, on 25-27 March 2025.
As part of the EU’s efforts to promote the excellence of fine European produce in Mexico, the EU Pavilion will offer visitors a unique immersive experience around the safety, quality, authenticity and sustainability of a wide variety of European food and beverage products from 27 Member States.
Embark on a sensory journey through the irresistible aromas and countless flavour combinations of European cuisine at the EU Pavilion at Expo ANTAD 2025. Join us from 25 to 27 March at the Expo Guadalajara exhibition centre, where the EU Pavilion, located at Stand 1236-1326, will introduce visitors to high quality European food and beverages.
The EU Pavilion will officially launch at a grand opening ceremony at 12:00 on 25 March, hosted by Jorge Peydro Aznar, Minister Counsellor, Head of the Trade and Economic Section at the Delegation of the European Union to Mexico. At the opening ceremony, our Star Chef will be on hand to craft mouth-watering dishes, allowing visitors to savour the rich flavours of Europe for themselves.
Don’t miss this opportunity to indulge in high-quality European cereals, bread and pasta, cheese and dairy products, olive oil, meat and meat products, fruit and vegetables, and confectionery. A visit to the EU Pavilion will also be an opportunity to discover the richness of European wines, spirits, and beers.
Join us at the EU Pavilion for an immersive experience into the artistry and excellence that define European gastronomy and discover what makes EU food and drink truly exceptional.
For more information on “Enjoy it’s from Europe” activities around the world, visit the Enjoy it's from Europe Portal.
Show Dates & Times
When:
Tuesday, March 25 09.00-18.00 hrs.
Wednesday, March 26 09.00-18.00 hrs.
Thursday, March 27 09.00-18.00 hrs.
Where:
Expo Guadalajara - Guadalajara, Jalisco, Mexico
Languages:
English and Spanish
Website:
Visit the event website
Attention: Expo ANTAD 2025 attendance is contingent upon completing online registration to the fair. Kindly click on the following link.
Official opening ceremony of the European Union Pavilion
The official opening ceremony of the European Union Pavilion is a perfect opportunity to learn about authentic food and beverage products from across the 27 EU Member States, their quality and safety standards, and the sustainable methods used in their production.
Join Jorge Peydro Aznar, Minister Counsellor, Head of the Trade and Economic Section at the Delegation of the European Union to Mexico as he inaugurates the European Union Pavilion in style with the help of our Star Chef, who will skilfully prepare delicious dishes featuring top quality EU ingredients.
Don’t miss out! Join us for the Opening Ceremony at Stand 1236-1326 on 25 March at 12:00.
To register to attend the opening ceremony, you will first need to register to attend Expo ANTAD 2025. Register here to attend the Expo.
Practical information
Discover the agenda
An introduction to the excellence of EU food and drink
The agenda for the three days of the EU Pavilion at Expo ANTAD 2025 includes product tasting sessions, cooking shows and workshops that will present a range of excellent food and beverages from the EU. Permanent tasting sessions will be offered at the pavilion each day, with EU products available for your sampling pleasure, including:
Cereals, bread and pasta
Cheese and Dairy
Olive oil
Meat and meat products
Fruit and Vegetables
Confectionery
Wines, beers and spirits
Over 180 products will be exhibited, with a special focus on sustainable and organic products and products protected as geographical indications (GIs), which have a specific link to the place where they are made. Trade relations between the EU and Mexico are currently governed by the EU-Mexico Economic Partnership, Political Coordination and Cooperation Agreement (also referred to as the 'Global Agreement'), signed in 2000. On 17 January 2025, the EU concluded negotiations at ministerial level on a modernised Global Agreement with Mexico, which will increase EU agri-food exports by removing high tariffs, thus enabling Mexican consumers to benefit from some of the world's highest sanitary, phytosanitary, and animal welfare standards in agri-food production.
Many of the products benefiting from the tariff reductions will be showcased at the Pavilion, offering exciting opportunities for Mexican foodservice and other businesses to explore high-quality authentic European food and beverage products at competitive prices.
For further information, please contact: alimentariamexico2025@agripromotion.eu
EU representatives
Jorge Peydro Aznar
Jorge Peydro Aznar is Minister-Counsellor and Head of the Economic and Trade Section of the Delegation of the European Union to Mexico. He has 32 years' experience working in all aspects of the international relations of the European Union, with particular focus on economic and environmental issues. He took office in Mexico in 2021. Prior to this, he was based in countries including Brazil, South Africa and Belgium.
He has negotiated agreements with many different countries on the protection of intellectual and industrial property, including the Global Agreement with Mexico. He has also led investigations into violations of designations of origin and other EU intellectual property rights around the world.
Prior to working for the European Union, Jorge worked for an international law firm in Brussels, having completed a Master's Degree in Law with European Study at the University of Exeter (UK) and, previously, a Bachelor's Degree in Law at the University of Valencia (Spain).
Annabel Boissonnade
Annabel Boissonnade, a French national born in Finland, has held the position of trade advisor for the Delegation of the European Union to Mexico since 2008.
She has built her career working for international governmental institutions, including the UNDCP (United Nations International Drug Control Programme) in Peru, the UNHCR (United Nations High Commissioner for Refugees) in Bilbao, Spain, the UN in New York, USA, and the OECD (Organization for Economic Cooperation and Development) in Mexico, as well as the Directorate-General for Trade of the European Commission in Brussels. Annabel Boissonnade has a Master's degree in International Security from the University of Birmingham, UK.
Sergio Pavón
Sergio Pavon works in Brussels at the European Commission (Directorate-General for Agriculture and Rural Development) as an expert in international negotiation issues. Part of his professional career was developed in the Directorate-General (DG) for Foreign Trade (exports of agri-food products) and in the DG for Health and Consumer Protection (audits, animal identification and traceability). He has been the spokesman of the European Commission to several International Organizations (World Trade Organization, FAO, ISO, UNCTAD, STDF, etc.) Before working for the European Commission, he developed his professional carrier in Spain, France and United Kingdom.
Moderator
Elsie Mendez
With a distinguished career in gastronomic media and event curation, Elsie Mendez has been a key figure in the promotion of Mexican cuisine and global culinary trends. She has represented Mexico and Latin America for renowned publications such as Time, Smithsonian, and Texas Monthly, and has played a crucial role in developing and positioning culinary and tourism content in leading magazines.
Her passion for food culture led her to found Los Sabores de México, a platform dedicated to promoting Mexican gastronomy internationally through content, events, and consulting. As a gastronomic curator, moderator, and industry expert, she has collaborated with prestigious projects such as Millesimé México and Gourmet Awards of Travel & Leisure.
With extensive experience in culinary communication and event moderation, she brings deep knowledge, engaging storytelling, and a global perspective to every discussion. A dedicated traveller and food critic, she continues to explore and share the world’s most compelling food stories through Los Sabores de México y el Mundo and other media platforms.
Chefs
Juantxo Sánchez
Originally from Asturias, Spain, and trained in San Sebastián, Chef Juantxo Sánchez has spent over 20 years in Mexico, becoming a key figure in the country’s culinary scene. With a deep passion for cooking, he has worked as Chef for the President of the Basque Government, an executive chef in Michelin-starred restaurants, and a culinary consultant for top hospitality groups.
Currently serving as a Gastronomic Advisor and Brand Ambassador for Hoteles Mundo Imperial, he is also a dedicated researcher and educator, sharing his expertise through teaching and culinary consultancy. His extensive knowledge in fine dining, oenology, and molecular gastronomy has made him a respected voice in the industry.
Beyond his work in the kitchen, he has influenced gastronomy through media and events, including serving as a judge on Top Chef Mexico and hosting the radio show "Da Gusto" on MVS Radio. His ability to innovate while honouring tradition continues to shape the evolution of contemporary cuisine.
Mario Papa
Chef Mario Papa is the founder of Teté Cocina de Barrio, a restaurant that has become a culinary reference in the city of Guadalajara. Recognised as one of the best chefs in the city, he has earned a reputation for his innovative approach to traditional flavours, blending creativity with deep respect for local ingredients.
Young, entrepreneurial, and an excellent communicator, Mario brings passion and authenticity to everything he does. His ability to connect with people—whether through his dishes, his storytelling, or his presence in the gastronomic scene—has made him a standout figure in the industry.
With a talent for redefining contemporary cuisine while staying true to its roots, Chef Mario Papa continues to inspire food lovers and fellow chefs alike.
Other experts
Paulina Gómez González
Specialist in Wines & Artisan Cheeses | Sommelier | Cheesemonger
Paulina Gómez González is a wine and cheese expert with a background in gastronomy. She trained as a Chef at the Universidad del Valle de México (UVM) and later specialized as a Sommelier at the Escuela de Sommeliers de México (ECI). Her passion for wine naturally led her to the world of artisan cheeses, where she developed deep expertise in selection, preservation, and pairing.
As the founder of Bajo Fuego, she has spent over a decade importing, distributing, and educating others about premium wines and cheeses. She also conducts tastings, trains professionals, and advises consumers on optimal storage and pairing techniques.
Óscar Becerra
Oscar Becerra is a renowned mixologist from Guadalajara, Mexico, known for his innovative approach to cocktails and deep expertise in the world of mixology. He is the owner of Fat Charly, a popular bar that has gained recognition in Guadalajara for its creative drink menu and unique atmosphere.
Beyond his role as a bar owner, Oscar is also a respected speaker and mixology professor, frequently sharing his knowledge at industry events, workshops, and specialized courses. His passion for mixology has also led him to become a familiar face on television, where he regularly appears to showcase his craft and discuss trends in the cocktail industry.
With a strong reputation in the field, Oscar Becerra continues to inspire both aspiring bartenders and cocktail enthusiasts through his innovative creations and educational contributions.
Cristóbal Díaz Rojo
Cristóbal Díaz Rojo is a renowned chef based in Guadalajara, Mexico, with extensive experience in culinary training and academia. He currently serves as the Corporate Training Chef for RIU Hotels across Mexico, where he leads programs to ensure the brand’s culinary standards are met.
Cristóbal is also an experienced university professor and a sought-after speaker, frequently appearing at industry conferences, on television, and in print media.
With his deep knowledge of modern gastronomy, including the art of blending olive oils, Cristóbal brings a unique blend of tradition and innovation to his culinary work. His expertise and ability to engage audiences make him a valuable figure in the culinary world.
Héctor Barba Ibáñez
Héctor Barba is a renowned Spanish master ham carver based in Guadalajara, Mexico. With official certification as a Maestro Homologado Cortador de Jamón, Héctor specializes in ham carving and cured meats, having built a respected career in the industry.
As CEO of Corte Ibérico, he has elevated ham carving in Mexico, offering official certification to train future professionals. Through his diploma program, Héctor has shared his expertise, training numerous ham carving experts.
With extensive teaching experience, Héctor is a sought-after educator, leading international workshops and masterclasses. His ability to blend traditional European techniques with the Mexican market has established him as a leading figure in charcuterie education.
Publications
Videos
Recipes
