New Orleans once again demonstrated that its relationship with gastronomy goes far beyond its iconic flavors. The Louisiana city was, for the second consecutive time, the setting for two of the continent’s major culinary competitions: the Coupe du Monde de la Pâtisserie Americas 2026 and the Bocuse d'Or Americas 2026.

From July 23 to 27, chefs, pastry chefs, judges, journalists and representatives from different countries gathered in New Orleans for a true gastronomic celebration that combined talent, creativity, technique and, of course, plenty of flavor.

In this context, Honduran journalist Henning Kretschmer, director of Vivir de Viaje magazine and an editorial partner of ABC MUNDIAL, provided special coverage from New Orleans, following the 2026 Coupe du Monde de la Pâtisserie Americas closely.

A City That Can Also Be Tasted

New Orleans has a culinary identity shaped by the meeting of cultures. Its history, its location as a major port, the influence of different communities and a world-renowned culinary tradition make the city a particularly attractive destination for food lovers.

And when it comes to sweets, the list is extensive: beignets, pralines, pecan pie, cinnamon rolls, bananas foster and King Cake are all part of a culinary offering that accompanies visitors throughout the year.

Hosting the World Pastry Cup brought that identity to an international stage, with seven American teams competing for four spots in the world final, which will take place in Lyon, France, in January 2027.

Seven Countries, One Passion

The United States, Mexico, Peru, Ecuador, Paraguay, Brazil and Argentina took part in this continental competition.

Each delegation included specialists in ice, sugar and chocolate, disciplines that demanded precision, creativity and an extraordinary ability to work under pressure.

The competition took place throughout Saturday, July 25, at the Ernest N. Morial Convention Center, where the teams had to create all of their entries during the competition day.

There was no room for improvisation: every detail had to be planned and executed in real time in front of judges, spectators and members of the media.

Ice, Sugar and Chocolate: When Pastry Becomes Art

The competition featured three major challenges: a tasting test, the creation of artistic pieces and the presentation of a buffet.

Participants had to prepare pecan pastries, frozen desserts based on ice cream or sorbet, and chocolate creations inspired by street food.

But the competition also had a strong artistic dimension.

The teams were required to create large-scale pieces in sugar, ice and chocolate, transforming pastry ingredients into true works of art.

The result was a spectacular display of shapes, colors and stories, with each team seeking to showcase part of its national identity.

Paraguay drew inspiration from The Little Prince; Argentina brought scenes connected to rural life and its traditions to its buffet; the United States embraced the world of dinosaurs; Ecuador highlighted elements of its wildlife and culture; Mexico recreated the marine world; Brazil showcased the Amazon rainforest; and Peru chose Pinocchio as its source of inspiration.

The Podium and the Four Teams Heading to Lyon

After an intense day of competition, the United States took the gold medal, followed by Mexico, which won silver, and Paraguay, which earned bronze.

Argentina finished in fourth place, a result that also secured its qualification for the world final.

As a result, the United States, Mexico, Paraguay and Argentina will represent the Americas at the competition in Lyon, France, in January 2027.

Special Coverage from New Orleans

Henning Kretschmer's presence at the event provided an opportunity to experience the competition from a perspective closely connected to tourism and the destination experience.

The Honduran journalist, director of Vivir de Viaje and an editorial partner of ABC MUNDIAL, took part in official activities, had access to the participating teams and key figures, and documented from New Orleans a competition in which gastronomy also served as a powerful tourism promotion tool.

His coverage also highlighted something New Orleans knows particularly well: gastronomy can be a reason to travel in its own right.

Because in a city famous for its music, carnival, history and distinctive cultural identity, there is also an irresistible reason for travelers to visit: sitting down at the table and discovering its flavors.

And for several days in July, New Orleans brought that experience to an international stage, once again establishing itself as one of the Americas' sweetest culinary capitals.