In a ceremony that exalted the cultural and gastronomic richness of the Mexican Caribbean, the State Secretariat of Tourism (Sedetur), together with the Committee for the Promotion of Gastronomy of Quintana Roo, presented the recipe book “Flavors and Roots: A Trip through the Caribbean Mexican”.
The work, which brings together 36 traditional recipes from the state, seeks to preserve and promote the culinary legacy of the region, highlighting 12 essential recipes and 24 complementary ones.
The recipe book was created thanks to the collaboration of 13 traditional chefs, who shared their knowledge, ancestral techniques, and local ingredients to give life to this collection.
Each page of the book is a reflection of the traditions and flavor of the people of Quintana Roo, a testimony of the cultural heritage that has been transmitted from generation to generation.
“This recipe book is a tribute to our history and an invitation to live a unique sensory experience through the gastronomy of Quintana Roo,” said Bernardo Cueto Riestra, owner of Sedetur.
In Quintana Roo, gastronomy promotion is a strategic priority. Since the publication of the Gastronomy Promotion Strategy in 2021, actions have been implemented to strengthen this segment.
It currently represents 6.5% of the state’s tourist activity, attracting more than 1 million 370 thousand tourists a year interested in its culinary offering.
According to Cueto Riestra, the recipe book is a fundamental part of this strategy, which seeks not only to promote the flavors of the Mexican Caribbean but also to protect the state’s cultural and gastronomic heritage through public policies that promote its development and preservation.
The recipe book was presented at the Fairmont Mayakoba hotel, in the presence of representatives from the tourism and gastronomic sectors.
With this book, Quintana Roo not only invites you to discover its culinary wealth but also to preserve the legacy of its flavors for future generations.
TYT Newsroom
