Tulum, Quintana Roo — A new gastronomic guide, “Bocados de Mar y Tierra” (“Bites of Sea and Land”), is mapping the culinary landscape of Quintana Roo, showcasing the flavors of 12 destinations stretching from Holbox to Chetumal.
Officials launched the guide at the Cocina de Humo in the Parque del Jaguar in Tulum, highlighting how local dishes enhance the visitor experience and reinforce the region’s identity.
The publication features signature recipes ranging from the ancient tok seel prepared with hot stones and the classic tikin xic to rice and beans, octopus tacos with castacán, and a cantina-style ceviche with queso de bola.
Beyond restaurant listings, the guide aims to spotlight the fishermen, farmers, and traditional cooks who keep these culinary techniques alive.
Tied to the official recipe book “Sabores y Raíces: Un viaje por el Caribe Mexicano,” the initiative encourages the use of locally sourced ingredients and links tourism with communities in the state’s interior.
The project was developed with the participation of the Quintana Roo Tourism Promotion Council, the state Tourism Department, the Committee for the Promotion of Gastronomy, and the culinary platform Food and Travel.
