Quintana Roo’s Mayan Recipes Get Hotel Boost

Quintana Roo, Mexico — The project “Con sabor a Caribe Mexicano” (With the Flavor of the Mexican Caribbean) is being implemented this year to promote a collection of traditional recipes from Quintana Roo in hotel restaurants, ensuring the preservation of Mayan culinary heritage.

Certification of Traditional Chefs

Manuel Rivero Rivero, Director of the Gastronomy Division at the Universidad Tecnológica de Cancún (UTC), highlighted that two faculty members from the gastronomy program—Manuel Isaías Pérez Alamilla and Giovanni Peña—recently received state certification as traditional cooks of Quintana Roo. The certification was granted under Standard 1084: “Preparation of Popular and Traditional Mexican Gastronomy” as part of the “Conocer” program.

Rivero explained that both chefs were certified in preparing traditional dishes using ingredients native to the state. Their training involved extensive fieldwork in Mayan communities, where they studied local ingredients and cooking techniques.

“These are unique flavors, recipes developed in Mayan communities, particularly from the southern part of the state, such as the famous tikin xic fish or seafood dishes from Cozumel,” Rivero said.

Expanding the Culinary Initiative

The strategy includes partnerships with universities, hotels, and platforms like Airbnb to increase awareness of these traditional dishes. Rivero emphasized the importance of chefs in the Mexican Caribbean focusing not only on international cuisine but also on regional specialties.

He noted that an increasing number of restaurants and hotels in Quintana Roo’s tourist areas are incorporating these traditional dishes into their menus.

“We are developing a distinction called ‘Traditional Dish of Quintana Roo,’ which will be awarded to establishments that adopt this recipe collection,” Rivero stated.

While few establishments have currently embraced these recipes, the initiative aims for broader adoption in the medium term.