Riviera Maya, Q.R. — The State of Quintana Roo is working in coordination with Airbnb to promote cultural cuisine. The Quintana Roo Gastronomy Promotion Committee is the state’s gastronomic heritage through certification. The coordinated effort is being made to preserve the intangible cultural heritage and the promotion of regional identity.
The Quintana Roo Gastronomy Promotion Committee invited women and men of Mexican origin from Cancun, Playa del Carmen, Tulum, Felipe Carrillo Puerto and José María Morelos, to participate in the initiative that seeks to recognize and strengthen the state’s traditional culinary knowledge.
“This call, supported by Airbnb’s donation for the certification of traditional cooks through the Conservatory of Mexican Gastronomic Culture (CCGM), is part of the efforts aimed at preserving, recognizing and disseminating our state’s culinary legacy, thus promoting the safeguarding of our gastronomic heritage through certification processes that boost its transmission, visibility and sustainability,” they reported.
The Quintana Roo Sustainable Tourism Master Plan 2030 recognizes the gastronomic sector as an alternative for tourism diversification in the state. This requires the coordination of the public, private, academic and social sectors to promote actions that improve the state’s competitiveness in this area.
Through the Gastronomy Promotion Strategy, employment, cultural pride and local economic development are fostered through actions such as culinary promotion, strengthening gastronomic identity, and creating a regional inventory that includes traditional products, establishments, and chefs.
In the new era of tourism, spearheaded by Governor Mara Lezama, gastronomy is one of the key pillars of tourism success. The initiative highlighted the inclusion of people from the Caste War Route in the Maya Ka’an destination.
This has helped the cooperatives that make up the route receive certification for the gastronomic experiences they offer, thus contributing to providing quality services and strengthening the capacities of the Maya Ka’an communities.
“For us, the accreditation of the skills of our traditional cooks from Quintana Roo is essential. They are key to consolidating our culinary identity and a development opportunity for the communities of our state,” said Bernardo Cueto, the State Secretary of Tourism.
Dr. Gloria López Morales, President of the Conservatory of Mexican Gastronomic Culture (CCGM) said “Mexico is a melting pot of flavors, knowledge, traditions, customs and traditions that are woven into a unique culture. Within this universe lies a large community of women who are bearers of our culinary heritage.
“They carry in their hands the ancient knowledge that has been passed down from generation to generation and thanks to them, the great cuisine of this country lives on today. This standard of competency endorses this knowledge and supports it through a document issued by the Mexican government. This document opens the doors to economic, employment, and social advancement.”
Sebastián Colín, Director of Public Policy at Airbnb Mexico said “at Airbnb, we know that the best way to help diversify tourism in the Mexican Caribbean is to open our doors to its people and its cuisine.
“Data from the National Council of the Caribbean reveals that in Quintana Roo, local businesses receive 60 percent more customers thanks to direct recommendations from our hosts, well above the national average, and that six out of ten MSMEs that grow their turnover by more than 10 percent point to Airbnb as their key channel for attracting visitors.
“These figures confirm that certifying traditional cooks not only preserves a unique culinary legacy but also boosts the community economy and expands the revenue of a sector that already represents 87 percent of the state’s GDP. Tourism can and should be an engine of inclusive and sustainable development.”
With this initiative, Quintana Roo reaffirms its commitment to sustainable development, cultural inclusion, and the dignification of our culinary roots, positioning itself as a leading state in the professionalization of its culinary riches.
