The Government of Yucatán continues to strengthen its image as the Ibero-American Capital of Pre-Columbian Gastronomic Culture through active participation in the international culinary meeting “Terre & Mari”, which takes place in Mérida.
This event, which will conclude on March 3, 2025, aims to promote the culinary wealth of the state, highlighting the traditional techniques and art of Yucatecan chefs.
The Tourism Development Secretariat (Sefotur), as part of the state government’s promotion strategies, partners with private initiatives to strengthen Yucatán’s presence internationally.
Through this meeting, we seek to spread the traditional recipes of cochinita pibil, marquesitas, and other emblematic dishes of local gastronomy, preserving their essence while sharing them with the world.
The event brought together Massimo Tringali, Michelin star of the ARMANI restaurant, and Antonino Di Stefano, international pastry chef, who delved into the traditional culinary techniques of Yucatan.
Both chefs expressed their interest in learning the gastronomic customs of the state’s traditional cooks, highlighting how the region’s culinary culture remains alive and rich from generation to generation.
The Italian chefs joined Sefotur’s Undersecretary of Market Intelligence, Ivonne Elizabeth Cole Guerrero, on a special night where they were able to experience first-hand the ancestral technique of burying cochinita pibil and creating marquesitas, a symbol of the rich Yucatecan gastronomy.
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