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Best lion fish dish awarded to University Riviera Maya

Cancun, Q.R. – The team at the Technological University of the Riviera Maya were the winners in the Third Intercollegiate Gastronomic Festival of the Caribbean Ocean with their creations “Maiden of our seas” and “Kai Nal” (fish of Corn Maya).

Five groups of gastronomy students from public and private universities in Cancun and the Riviera Maya competed for the title.

Dishes were made from local lionfish, an invasive species of fish found in the Caribbean Sea along the Mesoaerican reef.

Culinary talent and creativity ran as a common factor among those who participated in the competition. Each group was to create a starter and a main course of lionfish paired with a beverage.

Judges for the competition were made up of members of the National Chamber of the Restaurant Industry and Seasoned Foods (Canirac) Cancun.

Delphinus, who were organizers of the event, awarded second place to the Gastronomic University Center with their creation, “Lion’s Roar”.

Third place was handed to the University of the Caribbean, home to the intercollegiate, with “Pozoleón”, an original green pozole and “Toast Peninsular.”

Delphinus director, Rodrigo Constandse, expressed his surprise and satisfaction by the level of the competition.

“I was a judge in the first year and every time I judge I find we have a lot of talent. We must support it and if we do well, we promote the use of invasive species such as the lionfish to prevent its spread in our reefs.”

Mauro Amati, president of the Cancun Canirac, welcomed the culinary festival especially since the dishes are made with the bothersome lionfish as a main ingredient. He says every year, the dishes keep getting better.

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