Mexican chefs promote regional culinary heritage internationally

Mexican traditional chefs are representing regional culinary heritage on international stages. Rocío Pérez Escobedo, an agronomist and traditional cook from Zacatecas, has been invited to participate in the XI World Forum of Traditional Gastronomies in Úbeda, Spain. Scheduled for late October, her presentation will focus on popular cuisine and gastronomic landscapes, connecting agricultural production with cultural preservation.

In Washington D.C., chef Lupita Vidal showcased the flavors of Tabasco at the Instituto Cultural de México. Her visit included presenting her book, ‘Agua y Humo’, and hosting a dinner at the official residence of the Mexican Ambassador. Vidal introduced regional ingredients such as amashito, pozol, and oreja de mico to international audiences, highlighting the identity and traditions of the Tabasco region.