For an ‘ad hoc’ Historic Center with destiny, the fundraising dinner


Amado Guzmán Reynaud, president of the Governing Council of the Historic Center of Mazatlan, mentioned that it is time to make the only beach destination with a historic center like this.

MAZATLÁN. – With the delighted palate between the mixture of flavors and textures, the Governing Council of the Historic Center of Mazatlan held a fundraising dinner to highlight the beauty of the Historic Center.

Amado Guzmán Reynaud, president of the Council, mentioned that it is time to make the only Historical Center in a beach destination shine, as it deserves, with large houses among its streets, with history and cultural spaces.

“What are we going to do with your money, briefly, security, we can’t do anything without security… we’re going to work on noise pollution; the issue of drainage as well,” he commented.

The four courses dinner was in the hands of local chefs who fused flavors, textures, and recipes for diners to enjoy but also join the cause.

“We are going to take care of it with the interest of putting work and putting money into it, this money that is being collected will be used for a lot of works that we are doing… invest in the Historic Center,” he declared.

The menu was prepared by Luis Osuna Vidaurri, Andrea Lizárraga, Héctor Peniche, Julián Portugal, Miguel Álvarez and Fernando Guajardo and was divided into four courses, an entry with smoked dorado ceviche, an octopus vampire with pork beans, a main course a short rib eye and orange cake for dessert.

Public officials such as Eneyda Rocha, president of DIF Sinaloa; the mayor Édgar González Zataráin; the undersecretary of Tourism, Ricardo Velarde Cárdenas, were present, as well as businessmen such as Juan José Arellano Hernández, president of the Board of Directors of Grupo ARHE.

The music that was present throughout the dinner was the key point for enjoying a dinner made by these nationally recognized chefs, and who together managed to combine their experience and flavor.