Elena Reygadas (Mexico)

Award-winning Mexican chef Elena Reygadas, known for her focus on sustainable gastronomy and regional traditions, traces the journey of plants like tomatoes and chillies from the Americas to Central Asia, where they became staples of Uzbek cuisine. Her culinary presentation highlights how food embodies memory, resilience, and exchange across cultures. The menu reflects this dialogue: mole blanco, traditionally served at Mexican weddings, paired with Bukharan yellow carrots; Uzbek bread given a Mexican reinterpretation; and refreshing aguas frescas made with local melons alongside horchata from regional rice.

Attendance is strictly by reservation, as places are limited. 
Please book your table by sending us an email: rsvp@bukharabiennial.uz