Gastronomy is a great vehicle of identity and tourist attraction, of economic development and we are all joining together to make a very robust calendar of fairs, festivals, outdoor promotions with flavors of Yucatan, said yesterday Friday Michelle Fridman Hirsch, Secretary of Development Tourist of the State, in the presentation of “2022, year of Yucatecan gastronomy”.
I think it will be a very enriching year for all of us, highlighting the flavors of Yucatan, which are a large part of our heritage and our tradition, added the official at the conclusion of the presentation of the program, in the Mayamax auditorium of the Great Museum of the Mayan World. .
As he abounded, business and gastronomic chambers, associations, restaurateurs, producers, pastry chefs, brewers, honey producers, etc. will be added.
Everyone is joining, he reiterated to the media.
The secretary commented that in January they began with the year of gastronomy, but the 365-day campaign in Yucatan will end in five days.
For this reason, “we will be preparing ourselves in the next three months so that on June 18, World Sustainable Gastronomy Day, we can come out with 365 flavors of Yucatan as part of the year of gastronomy.”
“That is to say, as of June 18 we will be sending a new gastronomic experience in Yucatan every day.”
Michelle Fridman explained that the decree of the Congress of gastronomy as an intangible heritage has to do with the UNESCO designation of Mexican gastronomy as a World Heritage Site, which was endorsed by the State Legislature years later.
This, he said, is part of the reason why we are reinforcing these appointments, this history, this culinary richness that we have in the state.
In addition, it is part of the Tourism Promotion Law that, together with other agencies, we promote the consumption and promotion of Yucatecan ingredients, he said.
The official mentioned that in the campaign they will promote ingredients such as habanero chili, achiote, melipona honey, salt, and the products that are made with them. Also sauces, liqueurs such as orange and habanero, etc.
We will promote restaurants, chefs, traditional cooks; routes and gastronomic experiences. We will have a very robust and comprehensive program of gastronomic customs, he said.
In his opinion, local gastronomy will also be promoted in other places such as the San Marcos Fair, in which Yucatan will participate in the coming days as a guest state; at the Balloon Fair to be held at the end of the year in León, among other activities.
He also announced that they will hold gastronomic marathons with Yucatecan chefs in other destinations and fairs such as the Tianguis Turístico.
We are going to create events here such as a meeting of traditional cuisine, meetings between contemporary chefs.
We will include the gastronomy component in the other festivals, he pointed out.
He also reiterated that they will work with many activities.
The Chef for Peace event is an initiative to bring chef Roberto Solís, with other international chefs, and they will cook to raise some funds that will go to those affected by the conflict in Ukraine. Soon they will give details of this activity, which is part of the program for the year.
The official commented that there are countries in which gastronomy tourism is very important.
As part of the presentation program, at the end the letter of intent was signed with the Secretary of State Tourism Development through its owner and people, business organizations related to gastronomy in the entity.
The official explained that with the letter of intent they undertake to promote the actions of the secretariat in the field of gastronomy.
In the presentation of the program were the deputy Karla Vanessa Salazar González, president of the Special Commission of Tourism of the State Congress; Iván Rodríguez Gasque, president of the National Chamber of Commerce, Services and Tourism of Mérida; Claudia Yamily González Góngora, president of the National Chamber of the Restaurant Industry and Seasoned Foods (Canirac) Yucatan delegation.
Also Diego Mantecón Ponce, representative of the Gastronomic Cluster; Álvaro Traconis Flores, president of the Collective of Gastronomic and Tourism Professionals of Yucatán, among other people.
At the event, representatives of chambers and other people addressed messages in which they supported and congratulated the annual Yucatecan gastronomy program.