There were 113 participants, in five strategic venues, with seven specialized and inclusive modules, simultaneously translated into Mayan.
Merida, Yucatan, March 2, 2023 – As part of the Gastronomic Policy that, in 2021, during the Tianguis Turístico in Merida, the Government of Mauricio Vila Dosal, industry leaders, business chambers and associations agreed to, the first edition of the Tourism Awareness and Training Program for Traditional Cooks of Yucatan came to an end.
The head of the Secretariat of Tourism Development (Sefotur), Michelle Fridman Hirsch, acknowledged the 113 participants of the program, the result of an exhaustive previous study, in which experienced researchers and tourism academics developed unique content, based on the reality of the communities and the characteristics of those who carry the culinary knowledge of the entity.
In 2022, an open and inclusive call was issued to encourage the largest possible number of cooks and local gastronomic entrepreneurs to attend; during November of that year, the seven workshops of the plan were given, with a total duration of 20 hours, and this Wednesday, at the “Siglo XXI” Convention Center, diplomas were awarded to those who successfully completed them.
The sessions were given by experts in gastronomic research and implementation of public policies on the subject, with doctoral degrees, emphasis on traditional Yucatecan cuisine and contact with its authors; they have contributed to the planning and management of resources to strengthen the industry in Mexico, and have certifications from the Ministry of Public Education (SEP).
They addressed tourism and gastronomic awareness, Immersion of tourism and gastronomic culture in traditional cuisine, Community organization for the development of gastronomic tourism products, Traditional cuisine in the gastronomic tourism experience, Hygienic handling of food in traditional cuisine, Administration for gastronomic tourism ventures, and Tourism promotion of traditional cuisine.
Carrying out this type of activities not only strengthens the tourism and gastronomic capacities of the region’s traditional cooks, but also provides them with the optimal tools to organize and manage their services, which improves quality and attention, in addition to reinforcing the economic activities associated with this value chain, said the official.
She also commented that this joint work improves the image of the territory as a destination of international relevance, promotes small agricultural producers, and increases the opportunities for economic, social and tourism development of the Mayan communities, bearers of millenary knowledge about food.
“It allows us to preserve one of the most important Intangible Cultural Heritage of Humanity, recognized by UNESCO (United Nations Educational, Scientific and Cultural Organization), such as Mexican gastronomy, and of course, to safeguard Yucatecan gastronomy and its ancestral knowledge,” he emphasized.
He also pointed out that the flavors of the region and the associated practices have managed to position themselves among the favorites for visitors from the Republic and abroad, which has had a positive and transversal impact on the localities, with economic spillover, sustained growth, projection and more optimal living conditions for its inhabitants.
Other aspects of the project, which make it unique in the country, are the exclusive materials, which reflect the current situation of the field and will be used for later consultation; simultaneous translation of the contents into the Mayan language during the workshops; five strategic locations, with a high concentration of traditional cooks, in Santa Elena, Muna, Maní, Tekax and Yaxcabá, Yaxunah, and adaptation to the needs and availability of each group.
On the other hand, the purpose of this policy is to focus public, private and social efforts and resources on strengthening rural and gastronomic tourism in the state, taking into account the diversity of dishes, knowledge, flavors, techniques and endemic ingredients, elements of identity that keep the history of the Mayan people alive, thanks to both traditional cooks and contemporary chefs, who have incorporated these features in their creations.
This has allowed the state to stand out as the only one in the Federation with a comprehensive strategy for the sustainable development of its cuisine and corresponding value chain, based on two years of work and coordination between Sefotur, the municipalities involved and the native communities, which has resulted in comprehensive strategies with positive impacts, such as 2022, Year of Yucatecan Gastronomy and the 365 Flavors of Yucatán campaign.
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