The organizing committee of Totoaba Fest has formalized a collaboration agreement with Universidad Vizcaya de las Américas, integrating gastronomy students into the festival and future efforts to promote farmed totoaba from Baja California.
The partnership will allow students and faculty to participate directly in upcoming editions of the event, strengthening coordination between the aquaculture and academic sectors, according to Gilberto Bayón Bojórquez.
With a limited capacity of 800 attendees, the festival aims to promote responsible consumption of totoaba sourced exclusively from authorized farms with full documented traceability.
Brianda Moreno Morales, director of the university, said the institution decided to join the project due to its students’ active involvement in gastronomic activities and regional outreach. She added that culinary students will take part in the festival’s next editions.
David Rivera, representative of CANIRAC Ensenada, explained that ten chefs and restaurants will participate in the event, preparing both cold and hot dishes using totoaba. Tastings will be held at different stages of the festival, culminating in a paella for the grand finale.
The event seeks to dispel any doubts about consuming farmed totoaba while promoting knowledge of this species, which is endemic to the Gulf of California, within regional gastronomy.
Iván Novelo, state president of CANIRAC Baja California, said the festival has the potential to become one of Baja California’s signature gastronomic events, given the integration of producers, universities, chefs, and the tourism sector.
Novelo noted that totoaba is a high-value product that has not yet become a staple of the local diet, and he believes the festival will help introduce the species to consumers and restaurants across the state.
Lizeth Sánchez, representing Hotel Coral y Marina, reminded the public that tickets continue to be sold at the hotel, Vizcaya University, and participating restaurants. She added that the festival will include tastings prepared by Chef Esteban Arellano, along with musical performances.
Researcher Conal David True of the Autonomous University of Baja California confirmed that all totoaba destined for the festival comes from authorized farming processes and has documented traceability in compliance with NOM-169 and other federal guidelines.
He noted that the university currently maintains between 130 and 140 fully identified breeding specimens with genetic records, enabling verification of the origin of fish intended for aquaculture production.
Authorities also reported that PROFEPA personnel will conduct inspections and validations of the product’s origin during the festival to guarantee it comes exclusively from authorized farms.
Gilberto Bayón Bojórquez added that the aquaculture sector is already developing new production processes to expand the supply of farmed totoaba by summer 2027, which would strengthen its inclusion on restaurant menus throughout Baja California.
