2026/07/09 by Ivan Garcia Hinojosa, Norma Baca Tavira · 1 voice
Agricultural and Biological Sciences · #Food, Nutrition, and Cultural Practices #Culinary Culture and Tourism #Agricultural and Food Production Studies
paper · pdf · doi:10.70221/rgc.v5i1.131
openalex publication_date 2026/07/09 · openalex created_date 2026/07/10 · openalex updated_date 2026/07/11
The Mazahua region of the State of Mexico, renowned for its cultural and culinary richness, is also marked by poverty and migration, which create significant territorial, social, and economic inequalities among its indigenous population. In this context, the study proposes designing a culinary route to capitalize on the region’s food heritage, strengthen cultural identity, and promote sustainable local development. Using a qualitative and ethnographic approach, an inventory of traditional dishes was compiled, which allowed for the identification of the gastronomic potential of the communities in the municipality of San Felipe del Progreso, considered at the state level to be one of the territories most representative of Mazahua culture. The results demonstrate that, despite facing socioeconomic challenges, the population continues to use traditional ingredients, tools, and techniques in their cuisine; this supports and enriches the gastronomic heritage that is ripe for development.