Mexico City, September 24, 2026 – The Formula 1 Mexico City Grand Prix is set to deliver an exceptional experience this year, not only with the anticipated return of Mexican driver Checo Pérez after a year’s absence but also with an innovative culinary proposal. From October 30 to November 1, the Autódromo Hermanos Rodríguez will host the F1ESTA, where motorsport enthusiasts will be treated to a gastronomic journey inspired by the vibrant traditions of the Day of the Dead.
Checo Pérez Returns to Home Track Amidst Culinary Innovations
This eleventh edition of the Grand Prix, since its return to Mexico in 2015, holds special significance with Sergio “Checo” Pérez rejoining the race as a driver for the Cadillac F1 Team. Beyond the thrill of the race, organizers have meticulously crafted a culinary program to showcase the rich diversity of Mexican cuisine.
Sandra Castañeda, Director of Promotion, Customer Experience, and Sustainability, highlighted the multidisciplinary effort behind the hospitality areas, including suites and Speed Lounges. Approximately 15,000 attendees in these zones will have access to a wide array of menus and experiences from 9 AM to 6 PM over the three days.
A Sensory Journey: Day of the Dead Theme
The central theme for this year’s gastronomic offerings is the Day of the Dead, aiming to create an immersive, sensorial experience. “The development of hospitality speaks of architecture, design, and decoration, but it also speaks of multidisciplinary work within many areas. We are looking to create an experience that also becomes sensory, immersive. So color for us is very important, along with aromas and what you are going to eat and its presentation,” explained Castañeda.
The conceptualization and execution of this culinary vision took approximately a year, focusing on a contemporary interpretation of Mexico. Nine caterers will participate, emphasizing significant ingredients such as corn, which will be a cornerstone of the menu. Notable participants include SP Catering by Chef Santi Palacio, Al Andalus restaurant by Chef Mohamed Mazeh, Versal Banquetes, and OVG Hospitality.
Diverse Culinary Delights: Insects, Pan de Muerto, and More
Enrique Rivero, Culinary Experience Manager, revealed that around 550 dishes will be presented in the hospitality zones. The approach combines traditional ingredients with new techniques or vice-versa. Attendees can expect innovative creations such as tinga and cempasúchil tostadas, huitlacoche risotto, sweet corn esquites, and bao buns filled with al pastor.
To enhance exclusivity, there will be approximately 22 pop-up experiences, including a tuna carving station by Taller de Ostiones and contributions from renowned establishments like Panadería Rosetta. Exclusive flavors and combinations have been developed for the event, such as special ice creams from Helados Cinco por Ciento and unique Pan de Muerto fillings by pastry chefs like Magali Salomé. A highly anticipated feature is the insect bar, where guests can sample insects with freshly made tortillas and guacamole.
Mexican Mixology and Wines
The beverage selection will be equally impressive, featuring a classic cocktail bar and collaborations with prominent mixologists such as Fónico, Gastón Boullosa, and Bendita Barrita. These experts will incorporate traditional Mexican ingredients like pox and tuna liqueur into their creations. A noteworthy detail is that only Mexican wines will be served, with participation from approximately four wineries, including Mariatinto.
General Zones: A Plethora of Options for All Attendees
For those in the general admission areas, Sandra Castañeda confirmed over 40 food and beverage stalls distributed across seven zones. The offerings will be diverse, ranging from finger foods, vegan options, seafood, pizzas, sushi, and hamburgers to tacos. To minimize waiting times, there will also be a variety of itinerant food vendors, ensuring that attendees can easily access refreshments throughout the event.
The organizers encourage attendees to check the official social media channels for more information on the available food options. As Mexico City prepares to host this grand event, the fusion of high-octane racing and rich culinary traditions promises an unforgettable experience for all.
Source: foodandtravel.mx
