Francisco de Santiago "Paco," a renowned culinary guide and expert in Mexican cuisine, delivered a fascinating talk focused on barbacoa, an emblematic dish of Mexican gastronomy. Paco began his presentation by contextualizing barbacoa within Mexico's rich culinary history. He explained how this dish, which involves slow-cooking meat (traditionally lamb) in an underground oven, represents a fusion of pre-Hispanic and colonial techniques. A key aspect of his talk was the discussion on how barbacoa reflects the adaptation and ingenuity of Mesoamerican cultures. He detailed how the technique of cooking in an earth oven, originally used by pre-Hispanic cultures, adapted to include new ingredients introduced during colonization, such as lamb. De Santiago spoke about the cultural and social importance of barbacoa in Mexico. He described how this dish, traditionally reserved for special occasions and weekends, plays a crucial role in family and community gatherings, strengthening social bonds. An interesting point in his presentation was the discussion on sustainability in the context of barbacoa production. He addressed environmental challenges associated with livestock farming and deforestation for firewood. However, he also highlighted how traditional barbacoa preparation practices can offer lessons in terms of efficient resource use and holistic animal utilization. Paco also discussed how the tradition of barbacoa is evolving in response to modern concerns about health and sustainability. He mentioned examples of chefs experimenting with vegetarian versions or using more energy-efficient cooking methods. De Santiago concluded his talk by reflecting on how traditional dishes like barbacoa can serve as a starting point for broader discussions on food sustainability. He emphasized the importance of preserving these culinary traditions not only for their cultural value but also as a source of knowledge for more sustainable food practices. This presentation not only offered a deep insight into an iconic Mexican dish but also illustrated how culinary traditions can serve as a window to understand and address contemporary sustainability challenges. Paco's talk reinforced the webinar's central idea that traditional knowledge, in this case in gastronomy, can provide valuable perspectives for creating a more sustainable future.