Quintana Roo’s Culinary Heritage: Dive into the “Flavors and Roots” Book

The State Tourism Secretariat (Sedetur) and the Quintana Roo Gastronomy Promotion Committee recently unveiled a new recipe book titled "Flavors and Roots: A journey through the Mexican Caribbean". This event was a celebration of the cultural and gastronomic diversity of the Mexican Caribbean. The book is a compilation of 36 traditional recipes from the state, aiming to preserve and promote the region's culinary heritage. It features 12 essential recipes and 24 additional ones.

The recipe book was brought to life through the collaborative efforts of 13 chefs and traditional cooks. They contributed their expertise, ancestral cooking techniques, and local ingredients to create this collection. Each page of the book is a testament to the traditions and flavors of Quintana Roo's villages, reflecting the cultural heritage passed down through generations.

Promoting gastronomy is a strategic priority in Quintana Roo. Following the 2021 publication of the Gastronomy Promotion Strategy, measures have been taken to bolster this sector. Presently, it accounts for 6.5% of the state's tourism activity, attracting over 1,370,000 gastronomy-interested tourists annually. According to Cueto Riestra, the recipe book is a key component of this strategy, aiming not just to showcase the flavors of the Mexican Caribbean, but also to safeguard the state's cultural and gastronomic heritage through policies that encourage its development and preservation.

The recipe book was launched at the Fairmont Mayakoba hotel, with representatives from the tourism and gastronomy sectors in attendance. With "Flavors and Roots", Quintana Roo not only invites you to explore its culinary treasures, but also encourages the preservation of its flavorful legacy for future generations.