Yucatecan dishes gained a presence in Costa Rica. Yucatecan cuisine awakened the interest, through flavor, of knowing the culture, beauties, and traditions of the state tourists of that country as a result of the promotion carried out by the Gastronomic Federation of Yucatán.
In Costa Rica, the cochinita pibil, the black filling, panuchos, and salbutes of the most emblematic stews of Yucatan delighted the palates of the 250 participants of the second NAVE golf tournament of the Costa Rican Chamber of Shippers, one of the most important in that country, which took place at the Pozos de Santa Ana Golf Club in that country.
The Ambassador Delegate of the Gastronomic Federation of Yucatán, José Luis Alcocer Rodríguez, who is a chef and traditional cook, presented one of the best gastronomic samples of the most typical dishes of the state in an exclusive event, which captured the interest of the participants in knowing more of this Mayan land.
He explained that the Yucatán menu prepared for this special occasion, but with black filling, chirmole, Valladolid-style lomitos, baked suckling pig, panuchos, salbutes, pibi-hua, cochinita pibil, in taco cakes, among other Yucatecan delicacies, were served. They were well-rated for their exquisite flavor and quality of preparation.
He highlighted the work carried out by the Federation to bring gastronomy to different parts of the world to encourage its consumption and turn it into an attraction to increase the flow of visitors to the entity, thus impacting the communities where some traditional cooks and businesses provide unique experiences.
“Through gastronomy, culture, and tradition, we also promote Yucatán and activities to position it as one of the most representative in Mexico, with its ingredients and species that make it unique worldwide,” stated José Luis Alcocer.
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