An independent Mexican publishing house founded in 2019 by Abril Castillo Cabrera, dedicated to the publication of books, fanzines, and prints in collaboration with various artists and writers.

Its collections address narrative, drawing, poetry, essay, and translation, with a special interest in experimental publications and the intersections between art and everyday life. Food runs through much of its work: they explore the relationship between art, cooking, and words, treating the edible as a territory of creation, memory, and encounter.

A Mexican publishing house with over two decades of experience publishing books that celebrate the culture, history, and cuisine of Mexico.

Although its catalog covers various genres, gastronomy has gradually become one of its main focuses, with over forty titles dedicated to cooking.

An independent, printed publication with an annual release that explores Latin American gastronomy from the perspectives of ecology, food systems, history, and anthropology.

Born in Argentina, it proposes inclusive, critical, and situated food journalism that understands food as a cultural and social fact.

A studio based in Tokyo that explores food as a visual language.

Its publications and prints reinterpret contemporary Asian aesthetics, where design, illustration, and culture meet at the table.

A Mexican publishing house dedicated to creating children's books that invite reading through play. Their books—made in Mexico and practically indestructible—feel like paper, but they can get wet, be washed, and won't break. In their stories, food appears as part of the everyday environment: a close element that accompanies reading and play.

For every copy sold, the publisher donates another to a family in a disadvantaged situation.

An independent magazine that brings together stories about culture, identity, and food from voices of the Global Majority—the communities that make up the majority of the world outside the Western axis. Each issue combines essays, interviews, photography, and illustration in three sections—Chop, Mix, and Preserve— inspired by the preparation of chutney.

Through them, the magazine weaves a map of memories, migrations, and encounters where food is always the point of connection.

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Based in Málaga, Col&Col Ediciones was born in 2015 as a gastronomic blog and is now an independent publishing house run by a team of women. Their books explore gastronomy in its broadest sense: as culture, thought, and literature.

Each title aims to be timeless, combining cooking, creativity, and printed word with a sensitive and deep perspective on what we eat and how we tell it.

Since 2017, Colima Sabe has built its own perspective on the gastronomy of western Mexico, documenting its history, ingredients, and collective memory.

In 2025, it consolidates as a culinary publisher with new publications—including 'Eating in the First Person'—that expand the edible universe from perspectives that are little explored in the current publishing landscape.

A traveling bookstore and study house specialized in food systems. It develops multidisciplinary research and presents its results in accessible formats for the general public, through publications, fanzines, photographic series, videos, and recipes.

Its work seeks to explore and disseminate topics such as communal eating, migration, and our relationship with the environment through food.

Based in Mexico City and Los Angeles, Especiales del Día is a project by Maya Alexisthat revolves around food as a theme, stage, and material. Each piece arises from actual restaurant menus—marked by stains of wine, grease, or crumbs—that capture the celebration, chaos, and clumsiness of the table.

The series brings together hundreds of drawings that transform into fanzines like Sammiches, Mariscos, and Cócteles, reflecting the shared spirit of food and its rituals.

For over 35 years, Fundación Herdez has researched and disseminated the richness of Mexican gastronomy. It has the Library of Mexican Gastronomy, the most important in Latin America, open to the public, and collaborates with schools and museums to strengthen education and the dissemination of the country's food culture.

Its editorial project includes the Tonacayotl collection: our sustenance, consisting of ten books dedicated to the traditional ingredients and dishes of Mexico, with texts by specialists and academics. In 2021, they published their first children's book, Navigators in the Kitchen (co-published with El Naranjo), and have supported other editorial projects such as State of Mushrooms (NOVO Editorial, 2024).

Based in Argentina, HAY: is a project that intersects research, design, and publishing to rethink edibility as a territory of memory, affection, and dispute.

Through dinners, publications, and objects, it explores food as a language that conveys knowledge, identities, and connections, proposing a plural and inclusive perspective on the act of eating as a cultural, ethical, and political gesture.

A publisher of handmade author notebooks made in Mexico. Each piece is unique and arises from the recycling of printed materials.


At Comestible, they will present notebooks made from pages of cookbooks from Italy, the United Kingdom, Spain, and Mexico, as well as a new series screen-printed with foods native to the country and their connection to popular culture.

A Mexican publishing house dedicated to exploring the relationship between gastronomy, culture, history, and territory.

Based in Mexico City, it is the first label in Mexico dedicated exclusively to culinary books, publishing works that expand the conversation about what we eat and how we narrate it.

In this edition of the fair, we are honored to collaborate with N0VO in curating and presenting the public program: a series of workshops and discussions dedicated to the publishing of culinary books.

An independent publication built from the community that surrounds it.

Between Barcelona and New York, explore the world of food and drink through visual storytelling, bringing together essays, recipes, and photography that give voice to those who work behind the scenes — cooks, producers, baristas, and waiters — to reveal the emotional, cultural, and human layers that make up the contemporary gastronomic universe.

A project by David Calderón, born from the desire to preserve the history and recipes of his grandmother within a small object that you can carry with you.

The project gathers memories, words, and dishes from grandmothers of the Jewish diaspora in Mexico, turning them into a heartfelt archive about migration, memory, old age, and food as legacy.

A gastronomic, photographic, and social project by Zahara Gómez Lucini, carried out alongside the families of victims of forced disappearance in Mexico. It arises from work with search collectives — mostly made up of women — who traverse the territory in search of their loved ones.

The project collects the recipes of the disappeared, shared by their families as a way to remember and make them present. Each dish is also a story, a bond, and a form of resistance. So far, two editions have been published: Recipe Book for Memory Sinaloa, created in collaboration with Las Rastreadoras del Fuerte, and Recipe Book for Memory Guanajuato, developed alongside ten search collectives from that state.

The books aim to bridge the gap between memory and action, and generate resources to continue the search for truth and justice.

Un proyecto de Alejandra Otero @the.o.files que gira en torno a la banana como objeto cultural, gastronómico y simbólico.

Through fanzines, illustrations, and experimental publications, it explores the history, imaginaries, and transformations of this fruit, revealing how something so everyday can contain layers of identity, power, and memory.

The artist Yessica Díaz explores food as a trigger for emotions, thought, and memory.

Her work addresses the relationships between body, consumption, and food production through collaborative actions, pieces, and artist books made with real ingredients.