In January, Madrid Fusion attracted food enthusiasts from around the world. For three days, over 150,000 attendees witnessed discussions on future trends in global gastronomy. With renowned speakers such as Ferran Adrià Acosta, Massimo Bottura, and Gastón Acurio, innovative topics in the culinary world were debated. The fair, held at IFEMA (Madrid Fair), was a resounding success, featuring prominent displays of products, wines, and culinary machinery.
Among the products presented was a unique creation: the "jamón de mar," a slice of tuna cured in the style of Iberian hams. This product, made by chef Ángel León, highlighted the importance of sustainability and caring for local ingredients in haute cuisine.
Despite the magnitude and relevance of Madrid Fusion, the lack of similar events in Mexico that gather so many international players in gastronomy was mentioned. Food festivals in Mexico tend to be more modest, focusing on mutual praise and receiving accolades from a specialized audience.
The 2025 edition of Madrid Fusion, the first during the Trump administration, reflected a different atmosphere and some uncertainties. However, the participation of representatives from various countries, such as Spain, Peru, and Morocco, underscored the importance of preserving local products and promoting fair trade with suppliers.
Innovative ideas presented at the fair, such as the trend towards more elemental food and the use of indigenous ingredients to preserve the flavor of the land, will surely influence global cuisine throughout the year. With inevitable comparisons to Mexican gastronomy, Madrid Fusion establishes itself as one of the most important food fairs in the world, attracting experts and food enthusiasts from all corners of the planet.
