The pavilion was designed on a site that connects two main pedestrian avenues, taking advantage of its location to create an expansive ground floor that houses the main program. At its core lies a central space dedicated to a restaurant featuring traditional Mexican cuisine. This area, made inviting through its aromas and visual openness from the exterior, encourages visitors to pass through the pavilion, ensuring fluid circulation. The ground floor is complemented by service areas, plots for cultivating maguey and nopal, and two chinampas, which mark the beginning of a series of ramps leading to three upper levels designated for exhibition halls. These are organized in an 'H'-shaped layout, connected by bridges that structure the circulation paths. A metal structural system was chosen to allow for reuse after the exposition. The façades, composed of wooden slats, double as shelving for seeds, glass jars, and artisanal crafts, celebrating the visual richness of Mexican gastronomy. The design is horizontal, lightweight, and vibrant, incorporating sustainable systems such as solar panels and rainwater harvesting for irrigation.