Quintana Roo Honors First Certified Traditional Cooks

Quintana Roo, Mexico — Governor Mara Lezama Espinosa has officially certified the first generation of 13 traditional cooks from Quintana Roo under the CONOCER Standard 1084, "Preparation of Popular and Traditional Mexican Gastronomy." The recognition, awarded during the Second Extraordinary Session of the Quintana Roo Gastronomy Promotion Committee, highlights the cooks' role as key figures in the culinary identity of the Mexican Caribbean.

A Celebration of Culinary Heritage

Governor Lezama emphasized the cultural significance of the certification, stating, "We are celebrating more than just a certification. Today, we recognize those who have made traditional cuisine a form of resistance, identity, and love for the land. We cannot allow traditional cooks, the heart of our communities, to remain invisible in official history."

The 15 certified individuals—13 women and two men—represent municipalities across Quintana Roo, including Benito Juárez, Lázaro Cárdenas, Bacalar, Playa del Carmen, Isla Mujeres, and Othón P. Blanco. Among them are Blanca Cecilia Alamilla Aguilar, Mirna Guadalupe Cuevas Pérez, Leticia Rubí Cocom Albornoz, Guillermina Reinhardt, Lorenza Irene González Reinhardt, María Beatriz Dzib Poot, Blanca del Rosario Can Cauich, Juana Bautista Tun Kauil, Brenda Beatriz Pérez Canul, Rosita Chan Caamal, Blanca María Quijano Rodríguez, Ñamina Uitzil Poot, Teresa de Jesús Poot Dzib, Manuel Isaías Pérez Alamilla, and Giovanni Peña.

A New Chapter for Traditional Cuisine

Accompanied by Verónica Lezama Espinosa, honorary president of DIF Quintana Roo, Governor Lezama noted that many of the honorees are Maya speakers who learned their craft not in formal schools but in home kitchens, alongside their grandmothers. "Today, they hold a document that validates their knowledge and ensures their contributions endure," she said.

The governor framed the certification as part of the broader "New Agreement for Well-Being and Development of Quintana Roo," which seeks to create an inclusive tourism model. "This is about shared prosperity—ensuring that those who generate cultural and economic wealth through their kitchens receive their due recognition," she added.

Future Initiatives and Acknowledgments

During the session, a second call for certification was announced to expand the program. The event also featured remarks from Juan Pablo de Zulueta Razo, municipal tourism secretary of Benito Juárez, and Andrés Gerardo Aguilar Becerril, undersecretary of tourism, who presented updates on Quintana Roo’s gastronomy promotion strategy.

Leticia Rubí Cocom Albornoz, a certified traditional cook featured in the "Sabores y Raíces" recipe book for her signature dish Pipián de Huevo, joined Governor Lezama on stage, alongside Ricardo Suárez, general director of NIZUC Resort & Spa.

The certification marks a milestone in preserving and elevating Quintana Roo’s culinary traditions, ensuring its cooks are no longer overlooked but celebrated as pillars of the region’s cultural and economic vitality.