Tren Maya expands tourism with new culinary experiences

The Tren Maya project in southeastern Mexico continues to evolve through both infrastructure development and new tourism initiatives. A new culinary experience, the Janal restaurant train, has launched to integrate regional gastronomy into the rail journey. The first trip took place between the Mérida–Teya and Izamal stations, featuring a tasting menu of traditional Yucatecan cuisine prepared by chef David Cetina Medina from the restaurant La Tradición.

Mexican Secretary of Tourism Josefina Rodríguez Zamora stated that the Janal initiative—a Mayan word for “food”—aims to present the southeast as an integral tourism product by linking travel with local flavors. Future plans include incorporating culinary traditions from Chiapas, Tabasco, Campeche, Yucatán, and Quintana Roo.

While the project is promoted as a driver for economic development and regional connectivity between the Caribbean, Central America, and the United States, it remains a subject of significant debate. The railway traverses jungles and cities across five states: Yucatán, Quintana Roo, Campeche, Tabasco, and Chiapas. Critics and local observers have highlighted social and environmental tensions, including concerns regarding territorial displacement, the impact on local communities, and the influence of organized crime in the region.