By: Theresa Moses
At the 9th GTCO Food & Drink Festival 2026, Mexican chef and restaurateur Saul Montiel delivered a masterclass that blended culture, creativity, and culinary innovation, offering fresh perspectives on how traditional cuisine can evolve into globally appealing food experiences without losing authenticity.
Through his highly engaging Mexican Masterclass, Montiel demonstrated how centuries-old flavours and cooking traditions can be modernized using contemporary techniques, refined presentation, and intentional storytelling.
His session stood out not only for its vibrant culinary energy but also for its relevance to Nigeria’s rapidly expanding street food and casual dining ecosystem.
Known for his modern interpretation of Mexican cuisine, Montiel emphasized that food should preserve cultural identity while remaining adaptable to changing consumer expectations.
Tradition Reimagined for Modern Audiences
Using bold spices, layered flavours, and carefully balanced textures, he illustrated how traditional dishes can be elevated into premium dining concepts capable of appealing to international audiences.
For Montiel, modern gastronomy is not about abandoning heritage, but about presenting familiar flavours in innovative ways that create memorable dining experiences.
Parallels Between Mexican and Nigerian Food Culture
His culinary philosophy resonated strongly with many Nigerian chefs and food entrepreneurs because of the striking similarities between Mexican and Nigerian cuisines.
Both food cultures are deeply rooted in spice, grilling, street food traditions, communal dining, and regional diversity. From tacos and grilled meats in Mexico to suya, jollof rice, and local small chops in Nigeria, both cuisines thrive on bold flavours and accessibility.
Industry observers noted that Montiel’s approach presents valuable lessons for Nigerian food businesses seeking to move local dishes beyond traditional consumption into globally marketable brands.
The Business of Street Food Innovation
One of the strongest takeaways from the session was the commercial potential of reinventing street food through branding, plating innovation, and fusion experimentation.
Montiel demonstrated how chefs can preserve authenticity while introducing refined presentation styles, structured menus, and modern culinary techniques that appeal to evolving urban consumers.
For Nigeria’s growing casual dining market, his insights highlighted opportunities to reposition local delicacies into exportable culinary concepts capable of competing on international food scenes.
As younger consumers increasingly seek visually engaging and culturally rich dining experiences, experts believe Nigerian street food businesses have enormous untapped potential.
GTCO Festival as a Hub for Culinary Enterprise
The GTCO Food & Drink Festival once again reinforced its reputation as one of Africa’s leading platforms for culinary exchange, entrepreneurship, and innovation.
With hundreds of exhibitors showcasing street food, packaged products, beverages, desserts, and ready-to-eat meals, the event functioned as both a marketplace and an incubator for new ideas within the food ecosystem.
This year’s masterclasses; ranging from wine education and Japanese precision cuisine to fusion gastronomy and hospitality business development; reflected an industry increasingly influenced by global collaboration and local creativity.
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