TAK’AN Festival: Mayan Cuisine & Culture in Yucatán

Yucatán, Mexico — The TAK’AN Festival, an event blending gastronomy, culture, and sustainability, will take place in Halachó on August 9 and 10, showcasing the rich traditions of Yucatán’s Mayan cuisine. The festival aims to strengthen regional identity while promoting sustainable practices in food production and preparation.

A Celebration of Mayan Culinary Heritage

In January, Yucatán was named the Iberoamerican Capital of Gastronomy for 2025, a recognition of its deep-rooted culinary traditions. The TAK’AN Festival, titled Between Duty and Legacy, seeks to honor this distinction by highlighting the cultural and historical significance of Yucatecan cuisine.

Wilson Alonzo, a traditional chef and researcher involved in organizing the event, emphasized its mission: “We aim to elevate the roots of Yucatecan gastronomy and center traditional cooks as guardians of Mayan culinary knowledge, techniques, and ingredients.”

Festival Highlights and Participants

The inaugural edition of TAK’AN will feature:

• Workshops on traditional and contemporary cooking techniques
• Gastronomic showcases and tastings
• Exhibitions by local producers and artisans
• Panels on identity, gastronomy, and sustainability
• Vocational cooking competitions
• Live demonstrations of traditional Mayan cooking
• Cultural performances, including dance, traditional games, and music

Confirmed attendees include traditional cooks from across the Yucatán Peninsula, representing Quintana Roo, Campeche, Chiapas, Tabasco, and Yucatán itself. Additionally, cooks from Yucatán’s seven Pueblos Mágicos (Magical Towns) will participate in the festivities.

The Battle of Stoves Competition

A key event at the festival is the Battle of Stoves, a student competition open to high school and university students specializing in food and beverages. Each team, consisting of two participants and a coach, must prepare a drink, appetizer, and main course inspired by Mexican hearth cooking, using achiote as the primary ingredient.

Alonzo explained the competition’s unique rules: “Teams cannot use gas—only charcoal and firewood. The recipes must be original and innovative.”

The festival underscores Yucatán’s commitment to preserving its culinary heritage while fostering innovation and sustainability in its gastronomic practices.