Cancún, Quintana Roo — The restaurant sector in Quintana Roo has resorted to culinary festivals as a support measure to encourage visitors to dine at local establishments. Marcy Bezaleel Pacheco, president of Cocineros de Quintana Roo, confirmed that while each destination has its own characteristics, the Mexican Caribbean region has faced a 20% to 30% drop in patrons in recent months.
Sargassum and Tourism Challenges
The festivals aim to position the “foodie experience” as a complementary attraction amid ongoing challenges, particularly due to the influx of sargassum. In Playa del Carmen, for example, restaurants along Quinta Avenida have organized events to stimulate economic activity.
Sargassum has disproportionately affected destinations like Tulum, where tourist foot traffic and restaurant patronage have declined significantly. To counteract this, dining establishments and hotels invest daily in beach cleanups to improve the area’s appeal.
Diversifying Tourism Offerings
Restaurants and hotels are also promoting local cuisine and alternative activities, such as cenote excursions, jungle tours, and visits to archaeological sites in less-impacted municipalities like Cancún. Swimming pools and other on-site amenities are being highlighted to attract guests.
The sector’s efforts reflect a broader strategy to mitigate losses and sustain business amid fluctuating tourism trends.
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