Culinary experts warn of declining traditional cooking trends

Chef Andoni Luis Aduriz, of the two-Michelin-starred restaurant Mugaritz, has noted a growing social trend toward cooking less and consuming more homogenized, industrialized food. During a talk in Ezcaray, Aduriz observed that modern lifestyles often prioritize convenience over culinary effort, making it harder for people to engage with cooking. He emphasized that preparing food at home remains the only way to ensure healthy and economical eating, while noting that younger generations are visiting markets less frequently.

In Chiapas, Mexico, traditional Zoque gastronomy faces similar pressures from the rise of fast food. Luz Elva Alfonso García, a traditional cook and researcher in Tuxtla Gutiérrez, warned that ancestral flavors are being displaced by globalized options such as burgers, pizzas, and Chinese cuisine. Alfonso García highlighted that preserving cultural identity requires respecting original ingredients and traditional recipes, which are currently being threatened by the convenience of fast-food chains.