Cancun, Quintana Roo — The organization of gastronomic festivals has become a key strategy to boost consumption, support restaurants, and promote the use of locally produced ingredients in Quintana Roo, according to Marcy Bezalel, president of Cocineros por Quintana Roo.
One of the events under this initiative is Sabor a Playa, running from July 9 to 19 along Playa del Carmen’s Quinta Avenida, where a dozen restaurants offer culinary options for both tourists and residents.
Bezalel explained that these gatherings aim to generate greater economic activity for a sector that has seen a decline in diner traffic in recent months. The goal, he said, is to create alternatives that help preserve jobs and prevent business closures.
The slowdown affecting the restaurant industry is not unique to Quintana Roo but reflects an economic context impacting various regions of the country, Bezalel noted, emphasizing the need for a steady calendar of activities to attract visitors.
Beyond immediate economic benefits, the festivals also seek to position regional cuisine as a tourist attraction, showcasing the state’s gastronomic wealth through dishes made with local products.
Bezalel cited the recent Playa Grill Fest at Parque Fundadores, where 22 establishments participated and more than 2,500 people attended. The event, he highlighted, confirmed that such activities boost resource circulation among merchants, producers, and consumers.
The impact extends beyond restaurants, as farmers, ranchers, and small producers also find a market for their supplies, strengthening the regional economy, Bezalel said.
The strategy aims to consolidate a circular economy model, prioritizing fresh local ingredients over industrialized products. Among the foods they seek to promote are zapote and honey, used to develop higher-value products such as preserves and jams.
The gastronomic agenda will continue in the coming months with events like the Bacalar Grill Fest, as well as social-cause activities in coordination with Teletón and international collaboration projects to boost the sector’s competitiveness.
Bezalel stressed that one of the main objectives is to encourage families to consume regional products, thereby strengthening both producers and Quintana Roo’s gastronomy.
