MEXICO CITY — Students from the Instituto Politécnico Nacional (IPN) Campus Palenque have secured first place in a national competition with “MILPA’MÍ,” an innovative plant-based instant soup. The product, which blends traditional corn, beans, and chipilín, was recognized for its ability to merge regional culinary heritage with modern food technology.

The winning project was showcased at the 5th Plant-Based Protein Innovations 2026 Forum, held at the Tecnológico de Monterrey in Mexico City. The competition focused on the design of plant-based prototypes, highlighting the potential for regional ingredients to lead the next wave of sustainable food products.

MILPA’MÍ serves as a practical, quick-preparation alternative to standard instant soups while maintaining the distinct flavors of the Chiapaneco “milpa.” By utilizing ingredients that are staples in many local families’ diets—specifically corn, beans, and the southeast’s signature chipilín herb—the students successfully adapted a generational culinary tradition into a convenient, plant-based format.

The project was the result of a collaborative effort by a team of students including Paulina Preciado García, Keyla Maday Solórzano Vázquez, Kevin Anthoni Torres Vázquez, Gloria Regina Velázquez Jiménez, and Carlos de Jesús Ferrer Veloz. Their goal was to create a product that respects gastronomic identity while embracing the growing global interest in plant-based diets.

By combining cultural identity, creativity, and technology, the team has demonstrated how traditional Mexican ingredients can be repositioned for the modern market without losing their roots.