Betty Vázquez González, born in Tepic and based in San Blas, Nayarit, is an emblematic figure of Mexican gastronomy, recognized as a Gastronomic Ambassador of the Riviera Nayarit. With a career spanning more than 40 years, she has dedicated her life to preserving and spreading Nayarit’s culinary traditions, fusing local roots with global techniques. Trained at Le Cordon Bleu in Paris and in culinary programs in the United States, Vázquez combines the richness of Nayarit ingredients, such as seafood, Jala corn, and La Yesca cheeses, with a focus on balance, harmony, and innovation in her dishes.

Owner of the restaurant El Delfín at the Garza Canela Hotel, founded by her family five decades ago, she has turned this space into a benchmark of Nayarit cuisine, highlighting dishes such as ceviche, zarandeado fish, and tastihuil, a traditional shrimp soup. Her commitment to gastronomic education is reflected in her teaching work at institutions such as the Autonomous University of Nayarit and the University of Guadalajara, as well as in the “Present and Future of National Gastronomy” Chair taught at Anáhuac University in Cancún. The gastronomy laboratory at the Technological University of Bahía de Banderas bears her name, in recognition of her educational impact.

Vázquez has represented Mexico at international events, such as the first Mexican food festival in Crete, Greece, and has participated in culinary fairs in countries such as the United States, Brazil, Spain, and Canada. Her work earned her the 2017 AMESTUR National Tourism Education Award for her contribution to gastronomic culture and tourism, and she was recognized by The Culinary Institute of America as one of the 100 most outstanding chefs in traditional cuisine. Furthermore, her charisma as a judge on MasterChef México for 11 seasons (2015-2023) made her a beloved figure, promoting Nayarit cuisine nationwide.

Through her motto “Con Sabor a Mar,” Vázquez extols the richness of the Nayarit coastline and its 309 kilometers of shoreline, integrating history, tradition, and modernity. Her work has not only elevated Nayarit’s gastronomy but has also inspired new generations to value and preserve its culinary heritage, consolidating the Riviera Nayarit as a gastronomic destination.
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