Celebrating Sustainable Seafood Burgers During Mexican Burger Week
On May 28, in honor of National Hamburger Day, #PescaConFuturo is celebrating with the Sustainable Burger Week. From May 24 to 31, chefs from 13 restaurants in Mexico City, Guanajuato, Tabasco, and Sinaloa will present their unique creations made with sustainably-sourced Mexican marine species.
Why Sustainable Seafood Matters
The initiative encourages the use of ingredients like black triggerfish, soft-shell crab, grouper, and yellowtail jack, all obtained through fishing or aquaculture practices that respect natural cycles and regulate overexploitation. The outcome? Creative and memorable burgers that promote responsible consumption and celebrate the richness of Mexican seas.
Standout Burger Offerings
- Ajoblanco: Chef Manuel Victoria serves a grouper in garlic and chili sauce with roasted garlic mayo, chilies, and olives.
- Cascabel: Lula Martín del Campo presents crispy shrimp with cheese.
- Marea: The same chef offers a soft-shell crab burger with miso mayo.
- Roma and Juárez, Con Vista al Mar: They propose a “Burger with Future” featuring shrimp in whey serum, smoked pineapple, and lemongrass mayo.
- Micheviche (Carlos Galán): Offers a bacon-wrapped option with habanero mayo and crispy cheese coating.
- Ekilore (Chef Pablo San Román): Adapts to daily catches with a verdel or txitxarro burger.
- Grana Sabores de Origen (Jorge Diez Martínez): Presents a fish & chips-style burger with breaded kampachi and IPA beer.
- Julia Bistró (Fernando Martínez Zavala): Plays with Asian flavors in a fried fish burger with kimchi and wasabi.
- Pedregal (Erick García): Offers a crab and Swiss cheese burger with caramelized onions.
- Sonia (Edgar Delgado): Prepares a smash burger of totoaba, whose responsible farming helps combat illegal fishing.
Regional Participation
The initiative extends beyond Mexico City. In Guanajuato, Casa Mercedes (Mayela Cárdenas) combines verdillo with xoconostle and chipotle chili strips. In Mazatlán, Nao Kitchen Bar (Andrea Lizárraga) reinterprets kaki fry with oysters from Teacapán, lemon tartar, and katsu sauce. In Villahermosa, La Cevichería Tabasco (Lupita Vidal) serves a black triggerfish burger with bacon and cheddar cheese.
Eating Well and Responsibly
These burgers will be available until May 31, with prices ranging from $140 to $450 Mexican pesos. Beyond taste, the campaign aims to raise awareness about the impact of our food choices on marine ecosystems. This initiative is backed by COMEPESCA, an organization promoting the consumption of sustainably-sourced Mexican fish and seafood.
Key Questions and Answers
- What is the Sustainable Burger Week? It’s a week-long event from May 24 to 31, organized by #PescaConFuturo, where chefs from various Mexican restaurants create unique burgers using sustainably-sourced marine species.
- Which restaurants are participating? Thirteen restaurants in Mexico City, Guanajuato, Tabasco, and Sinaloa are taking part in this initiative.
- What makes these burgers sustainable? The ingredients, such as black triggerfish, soft-shell crab, grouper, and yellowtail jack, are obtained through responsible fishing or aquaculture practices that respect natural cycles and regulate overexploitation.
- How can I support this initiative? By enjoying these unique burgers from May 24 to 31, you’re contributing to raising awareness about the importance of sustainable seafood consumption and supporting local fishing communities.
