Morelos launches culinary project to create signature state dish

The “Morelos Sabe Bien” project has been officially launched in Huitzilac to establish a new representative dish for the state of Morelos. Driven by the National Chamber of the Restaurant and Seasoned Food Industry (CANIRAC) and state authorities, the initiative aims to use gastronomy as a primary driver for tourism and local economic development.

The project seeks to combine regional agricultural wealth with culinary innovation by creating a unique dish that reflects the state's identity. To achieve this, the plan includes documenting the origins of local ingredients and ancestral preparation techniques through community worktables involving farmers, merchants, and culinary experts.

Key regional ingredients highlighted include cecina, green quelite mole, pinole, pápalo, Tehuixtla cheese, guava, and amaranth. The initiative intends to strengthen productive chains and provide permanent economic benefits to local farming families and service providers.