Yucatán must leverage its leadership in culinary experiences; culinary tourists spend 25% more than conventional tourists.
Gastronomic tourism not only preserves culinary traditions but also generates greater economic benefits: according to the Ibero-American Academy of Gastronomy, culinary tourists spend on average 25% more than conventional visitors.
With this potential, Yucatán established the Gastronomic Tourism Roundtable, within the framework of its designation as the Ibero-American Capital of Pre-Columbian Gastronomic Culture 2025–2026, to consolidate the state as a leading destination for culinary experiences.
The Secretary of Tourism Development, Darío Flota Ocampo, emphasized that this recognition is the result of a joint effort by the government, the private sector, and communities, and will allow gastronomy to become an engine of development.
For his part, Fernando Olivera Rocha, representative of the AIBG in the Americas, emphasized that Yucatecan cuisine is now a world reference: “This designation makes Yucatán the epicenter of Ibero-American gastronomy, with authentic cuisine, ancestral heritage, and guaranteed quality flavors.”
Data from the Yucatán Tourism Intelligence System reveal that gastronomy is the second most popular travel motivation to the state, after archaeology and nature.
The Gastronomic Tourism Roundtable will work until 2026 on research committees, product and experience development, and promotion of the food value chain under the principles of 4S Food: sustainable, healthy, sufficient, and supportive.
Gastronomic tourism boosts restaurateurs, agri-food producers, traditional cooks, and cultural promoters. By attracting visitors with greater spending power, opportunities are opened for revenue to flow directly to local communities.
With this strategy, Yucatán seeks to ensure that each dish, recipe, and traditional technique not only preserves ancestral memory but also translates into economic and social well-being for its people.
With information from SEFOTUR
