The Tianguis Turístico 2023 has already begun in Mexico City and Yucatán is present with the Yucatruck, a food truck that will bring the inhabitants and visitors of the country’s capital the unique and original flavor of cochinita pibil tacos.
There will be 12,000 cochinita pibil tacos to be distributed free of charge aboard the Yucatruck at strategic points in Mexico City, between March 25 and 28, with the objective of promoting the destination through the flavors, smells and colors of Yucatán.
Where to find the Yucatruck?
The Yucatruck will be handing out these Yucatecan delicacies at the following locations: Parque México, Polanco, Plaza Carso in front of the Soumaya Museum, Parque España, Avenida Álvaro Obregón, World Trade Center and Parque Delta, from 10:00 am to 12:00 pm and 1:00 pm to 3:00 pm.
With this launch, Yucatan’s activities formally began at the 47th edition of the Tianguis Turístico to be held from March 26th to 29th at Centro Banamex. Michelle Fridman Hirsch, head of the Secretariat of Tourism Development (Sefotur), on behalf of the Government of the State of Yucatán, kicked off the Yucatruck on Saturday.
Year of Yucatecan Gastronomy
The state continues its celebrations for the Year of Yucatecan Gastronomy, which began in July 2022; and whose objective is to promote the state through its millenary flavors and traditions, bringing thousands of people a sample of its extraordinary culinary offerings by chef and cook, Pedro Medina Casanova of Taqueria La Lupita, known and recognized for the flavor of traditional dishes in the Yucatecan capital.
Not only is cochinita pibil a culinary representative by tradition and an emblematic flavor of Yucatán but in 2021 it was recognized as “the best dish in the world“, according to the Taste Atlas, known as the Encyclopedia of the World’s Most Popular Food, which year after year highlights the best local, traditional and popular dishes of each region of the planet.
“We are very happy to be once again in the CDMX bringing a little of the great wonders that Yucatan has to offer, gastronomy is not only a great ambassador of Yucatecan culture, it has also served as a banner during the year of Yucatan’s tourism recovery, in 2022 we are championing it as one of the noblest and most impactful industries, not only chefs and restaurants have benefited, the countryside, local producers, livestock and fishing have also been favored, without a doubt, gastronomic tourism is one of our strengths, and not for nothing, have attracted the attention of the world to our gastronomy and our inputs,” said Fridman Hirsch.
It is worth remembering that Yucatán was considered the gastronomic epicenter of the world in 2022, as it hosted Latin America’s 50 Best, as well as the first Sabores de Yucatán Festival, where great chefs of the world such as Jordi Roca and Massimo Bottura, among many others, gathered to discover local talent and regional ingredients.
He has participated in gastronomic events such as 2019, 2021 and 2022 editions of the Tianguis Turístico de México, in festivals such as the Roxy in Guadalajara and Comic Con in Los Angeles, as well as Taquería La Lupita, he is part of the documentary The Chronicles of the Taco in its second season for Netflix; is also present in Searching for Mexico for CNN with Eva Longoria and for Canal Once with Miguel Conde, among others.
Yucatán at the Tianguis para Todos (Tianguis for Everyone)
In addition to this activation, Yucatan will participate in the stands that will be set up at the “Tianguis para Todos” Tourism Festival, where there will be sales of Yucatecan products and information on the destination’s tourism offerings, among other things.
The Tianguis Turístico de México allows the country’s tourism industry to showcase its innovations, product offerings, and services, as well as the possibility of negotiating with travel agencies, wholesalers, airlines, and investors from around the world. From March 26-29, the Centro Banamex in Mexico City will welcome thousands of visitors and exhibitors to the country’s most important tourism showcase.
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