A Journey through Mexico with the Keepers of Traditional Cuisine

The flavors of Mexico come together at Hotel Xcaret México

On September 15, at the iconic Xpiral Pyramid of Hotel Xcaret México, one of the country’s most emblematic culinary experiences takes placewh, were masters of ancestral flavors come together, each carrying the living memory of her region.

This encounter is a tribute to the culinary richness of Mexico, to the stories passed down from generation to generation, and to the cultural strength that unites tradition with the present.

In this blog, you will discover who the participating cooks were in this edition, which dishes they shared with the audience, and why their recipes represent an invaluable legacy. We’ll take you state by state on a journey full of aromas, colors, and flavors so you can experience the gastronomic diversity that came together at Hoteles Xcaret in 2025.

Aguascalientes – Pipián Verde Con Pollo

Culinary Artisan: Ana Gabriela Deanda Arellano

Ana Gabriela Deanda Arellano is part of the Colectivo de Mujeres de Los Parga, a group committed to preserving and sharing the traditional cuisine of Aguascalientes. Her passion for cooking has led her to participate in projects that highlight the local identity, such as La Ruta del Mezquite, where desert ingredients become the stars of recipes steeped in history.

She recalls her love for cooking beginning in childhood: “A traditional cook is made in the kitchens of our grandmothers, mothers, and aunts.”

In 2023, she was a finalist in the national competition “What Does the Homeland Taste Like?”, a recognition that highlights her talent and her ability to convey the cultural essence of Aguascalientes through flavors. She is also part of the Cultural and Gastronomic Rescue Program of the Instituto Cultural, reinforcing her role as a guardian of her region’s culinary traditions.

At this edition of Xcaret, Ana Gabriela presented Pipían Vede Con Polllo. A dish very special to her. Traditionally, families prepare it to celebrate the blessing of the harvest, when milpa, squash, and beans were sown. Once harvested, the squash seeds are used to make this dish, which not only brings out the intense, well-seasoned flavors of the region but also honors the ancestral methods of preparation that keep the authenticity of Mexican cuisine alive.

Baja California

Culinary Artisan: Sabina Banderas

Sabina Banderas is a proud traditional cook from Baja California, recognized for her ability to fuse the flavors of her land into dishes that reflect both identity and creativity. Her career has made her an ambassador of Baja California’s gastronomy, a state known for its culinary diversity and the influence of multiple origins that have enriched its tables.

At this edition, Sabina was represented through her talented team of cooks, who proudly shared a dish inspired by her proposals. Through it, the audience experienced the essence of Sabina’s cuisine: freshness, innovation, and respect for local ingredients.

This allowed the guests to journey through the flavors of Baja California and discover the blend of textures, colors, and seasonings that distinguish the cuisine of northwestern Mexico.

Baja California Sur – Tacos De Pescado

Culinary Artisan: Leonor González Cota

Traditional cook Leonor González Cota seeks to represent the richness of Baja California Sur’s gastronomy, a region where cuisine draws on the freshness of the sea and traditions passed down from generation to generation. Each preparation honors the culinary identity of the state, shaped by its closeness to the ocean and the warmth of its people.

Her path in cooking began at age 8, when she learned to make corn tortillas. Little by little, she developed her skills under the guidance of her elders. Over time, she came to represent her state and even opened her own restaurant in Puerto de Agua Verde, Loreto, called Brisa del Mar, from where she shares the dish that most represents her.

As a representative of her community, she first presented her recipe in Cabo San Lucas during the event “Sabor a Cabo de Cocineras Tradicionales”, and on this occasion she brought her flavors to the Riviera Maya, proudly supported by her community who chose her to be here.

At Xcaret, the audience enjoyed the Tacos De Pescado, a dish that reflects the life of generations dedicated to fishing and the flavors of the sea. This emblematic preparation highlights the creativity with which local cuisine transforms seafood into recipes full of identity, memory, and flavor.

Campeche – Queso Relleno

Culinary Artisan: María Petrona Alvarado Castañeda

María Petrona Alvarado Castañeda is one of the most renowned voices in Campeche’s traditional cuisine. She has represented her state throughout Mexico and on international stages, sharing the cultural and gastronomic richness of her homeland.

She learned to cook by observing her grandmother and, over time, developed her own style that today combines ancestral wisdom with her academic work as a professor at UNAM, where she participates in programs for Indigenous women and communities in Latin America. Her career has made her a bridge between generations and cultures, dignifying recipes that form part of Mexico’s collective memory.

In 2025, she had the opportunity to cook alongside acclaimed chef Enrique Olvera, an experience that strengthened the dialogue between traditional and contemporary gastronomy.

At Xcaret, she presented Queso Relleno, an iconic dish from Campeche that stands out for its use of spices and the legacy of Mayan techniques that are still alive in the region.

Mexico City (CDMX) - Tortillas de Ahuautle

Culinary Artisan:Araceli Márquez Romo

From the heart of Tláhuac, Araceli Márquez Romo carries with her the commitment to preserve and share the cultural richness of Mexico City. She is part of the Cooperativa Matriz Multidiversa, a collective of women who work to keep alive the tangible and intangible cultural heritage recognized by UNESCO. Her work goes beyond the kitchen: it is also a form of resistance and a reaffirmation of identity for her community.

At this edition of the festival, Araceli presented tortillas made with flor de Cempasúchil and quelites, a preparation that connects in a unique way with the agricultural and culinary heritage of Mexico City. With this dish, she highlights seasonal ingredients and rescues the memory of the original peoples who shaped the Mexican diet, with the milpa at its core as a system of life and sustenance.

Her participation also brought to the table Tortillas de Ahuautle, reminding the audience that behind the bustling metropolis lies a millenary agricultural tradition still cultivated in chinampas and family gardens.

Chiapas – Chalupas Callejeras

Culinary Artisan: Luz Elva García Alfonzo

Chiapas cuisine found a proud voice in Luz Elva García Alfonzo. Her talent has been featured in a book published by Fogones MX, where she shared her vision and recipes as part of a collective effort to document the country’s culinary richness. She also represented her state in Mexico City, bringing the flavors of the southeast to the capital.

Her career has been recognized at the national level when she received a commendation from the Mexican Senate as a traditional cook of Chiapas, confirming her as one of the most outstanding guardians of her state’s culinary heritage.

At Xcaret, Luz Elva presented the traditional chalupa Callejera, an emblematic dish that reflects the cultural strength of the Chiapas Highlands. The preparation combines ancestral techniques with local ingredients that have shaped the identity of Indigenous communities, taking the audience on a sensory journey through the fertile mountains and landscapes of Chiapas.

Chihuahua – Chile Pasado Con Cerdo

Culinary Artisan: Josefina Olivas González

Northern Mexican cuisine was represented by Josefina Olivas González, a member of the Rarámuri (Tarahumara) people, who has brought the culinary traditions of Chihuahua to spaces of cultural dialogue such as the International Interculturality Congress. With 18 years of cooking experience, her participation in such forums reflects not only her culinary skill but also her commitment to preserving and sharing her state’s food heritage.

At the Xcaret event, Josefina presented Chile Pasado Con Cerdo, a dish that highlights the bold flavors of the north, where dried chile takes center stage and combines with the richness of regional meats. The simplicity of its ingredients carries the memory of a land of deserts and sierras, where cuisine adapts to both environment and community life.

With this dish, Josefina shared more than a regional flavor—she conveyed an identity marked by cultural resilience and deep roots.

Coahuila – Tamales de Frijol con Veneno

Culinary Artisan: Patricia Zacarías Sánchez

From northern Mexico, Patricia Zacarías Sánchez came to Xcaret to share a taste of Coahuila’s culinary tradition. Her participation in the Festival de Cazuelas has established her as an active representative of regional cuisine, where hearty, well-seasoned stews tell stories of family, community, and celebration.

She has also carried the flavors of Mexico abroad, participating in the World Forum of Mexican Gastronomy (2028) in Long Beach, California, where she proudly represented her heritage and connected with compatriots.

At this edition of Xcaret, she presented Tamales de Frijol Con Veneno, a dish that embodies the resilience of desert cuisine, made with simple but character-filled ingredients. Despite its name, “veneno” here refers to pork stew with red chile that is mixed into the refried beans, creating a unique filling for these tamales.

This recipe reflects the ingenuity of northern families, combining practicality with the profound taste of tradition.

Colima – Enchiladas de Mole Dulce estilo Colima

Culinary Artisian: Gladys Guadalupe Espinoza González

A member of the Mujeres del Fuego de Colima collective, Gladys Guadalupe Espinoza González has brought her state’s culinary traditions to national and international stages. She represented Colima at the Pacific Cuisine Festival in Bahía Inglesa, Atacama (Chile), where she proudly shared the richness of western Mexico with other cultures of the continent.

Her work also extends into research and academia: she has contributed to books, articles, and projects linked to UNESCO chairs at the University of Guadalajara and the University of Catalonia in Spain, demonstrating how traditional cuisine is also a form of living cultural heritage.

Together with Marcela Santillán Guzmán, from an Indigenous community in Colima, she cultivates ingredients and works on preserving recipes. As part of these efforts, they compiled a recipe book from their community to ensure these traditions endure.

At Xcaret, Gladys presented Enchiladas de Molce Dulce Estilo Colima, an intense dish that balances simplicity with depth of flavor. The recipe traces its roots to haciendas where piloncillo was produced and later blended with mole, giving it a distinctive sweetness. Each serving is a tribute to Colima’s culinary memory.

Durango – Costillas en Venorio

Culinary Artisian: Ada Esmeralda Martínez González

From northern Mexico, Ada Esmeralda Martínez González has been cooking for over 40 years, driven by her passion for feeding others—no matter how simple the dish might be. As she explains: “Traditional dishes must be preserved and cared for, from the ancestors to future generations.” Her participation in Fogones MX marked the beginning of a career where tradition and love for regional flavors are central.

At this edition, she presented Costillas en Venorio, an emblematic dish from Durango’s mountain region. Though simple, it carries profound meaning: the sauce is made using chile seeds, often discarded, but treasured here for their unique flavor. Combined with pork, the dish evokes the communal gatherings and family reunions that are part of daily life in Durango.

Her proposal reminded attendees that “those who feed others, feed their own hearts.” Her cuisine demonstrates that northern cooking is not only robust and generous but also a symbol of coexistence and community.

State of Mexico – Pipian Rojo con Chilacayotes

Culinary Artisian: Bárbara Montiel Dávila

With a remarkable career in culinary competitions, Bárbara Montiel Dávila has spent 14 years as a traditional Mazahua cook, carrying on her mother’s legacy. Though she has no children to pass her knowledge on to directly, she proudly shares: “I share it with the world so it won’t be lost.”

Her talent and dedication led her to become a finalist in the “Traditional Cook of the Year” contest organized by CANIRAC, and she has represented the State of Mexico at various gastronomic events across the country, consolidating her reputation as a true ambassador of Mexiquense cuisine.

At Xcaret, she presented Red Pipian with Pork and Chilacayotes, a recipe she learned from her mother and describes as “her gift.” This dish combines the depth of state traditions with local ingredients that evoke the fertile forests and valleys of central Mexico. The result is a dish that connects directly to culinary heritage and regional pride.

Guanajuato – Tacos de Chicharrón de Res

Cook: Sara Arvizu Rico

Sara Arvizu Rico has built a strong career as a representative of Guanajuato’s cuisine. She participated consistently in the Encuentro de Cocineras Tradicionales (2016–2024) and has taken her state’s flavors abroad to international stages such as the World Tapas Championship in Valladolid, Spain (2021) and Casa Guanajuato in Madrid (2023). Currently, she serves on the State Tourism Council of Guanajuato (COTUEG, 2024–2026), contributing to the promotion and preservation of regional gastronomy.

Originally from Villa del Capulín in San José Iturbide, Guanajuato, Sara presented Tacos de Chicharrón de Res at Xcaret. The dish consists of beef cooked confit-style in its own fat, served on tortillas and accompanied by chiles pickled in pulque, cascabel chile salsa, and chilcuague—a unique regional ingredient that gives the dish its distinctive flavor.

Although she began as a banquet and events cook, she recalls questioning why she was called “chef” and what that title really meant. That reflection led her back to her roots. Returning to her community, she asked elders what people ate in the past and uncovered nearly forgotten family recipes. A pivotal moment came when her husband’s grandmother, at age 84, taught her to prepare lolos, small corn cakes filled with beans ground on a metate. She describes that as an awakening: “I told myself, this has to be shared, and from that moment my passion for traditional cooking was born.”

Since then, Sara has participated in numerous culinary festivals and gatherings, establishing herself as a voice that preserves and shares Guanajuato’s heritage. For her, every dish is more than a recipe—it’s a family memory and a legacy she continues to pass on with pride.

Guerrero – Pozole Blanco

Culinary Artisan: Luz del Carmen Gómez Franco

Guerrero’s cuisine found one of its strongest voices in Luz del Carmen Gómez Franco. She began helping her mother in the kitchen, and little by little built her own space where she could serve her food—shaped detail by detail as a tribute to her community’s culture and history.

Her work has led her to represent Guerrero at both national and international forums, including the World Forum, the Bahía Inglesa Festival, and Casa Prado with Tequilera José Cuervo. She has also contributed to the Guía México Gastronómico, offering her expertise as both a cook and a researcher of Tixtla’s traditional cuisine.

In Guerrero, each of the state’s eight regions has its own unique dishes. Luz del Carmen highlights that in Tixtla, “the fusion creates a more delicate and refined version of the cuisine.” At Xcaret, she presented White Pozole, a regional variation made with tender corn, which celebrates Guerrero’s agricultural heritage. More than just a festive dish, this pozole reflects the creativity of the communities that have preserved it for generations.

Hidalgo – Mixiotes de Borrego

Culinary Artisan: Martha María Jiménez López

Martha María Jiménez López is one of the most prominent voices of Hidalgo’s gastronomy. In 2024, she was recognized as the winner of the “What Does the Homeland Taste Like?” competition, a distinction that highlighted her talent and her commitment to preserving Mexico’s culinary heritage.

She is the founder of Rancho Gaspareña, a space where she cultivates agave sap (aguamiel), produces artisanal soaps, and promotes the connection between land, food, and community. From there, she leads projects that revalue ancestral knowledge tied to the maguey plant.

At Xcaret, she presented a traditional Mixiote de Borrego, a recipe wrapped in maguey leaves—an emblem of Hidalgo’s identity. With this dish, she demonstrated the union of local ingredients and techniques handed down from generation to generation.

Jalisco – Carne en su Jugo

Culinary Artisan: Evalia Rivera Castañeda, accompanied by her daughter

With over 15 years of experience, Evalia Rivera Castañeda is recognized in Jalisco for her traditional gorditas de horno and for keeping her family business alive, where cooking is synonymous with heritage and pride. She also collaborates in the Ruta del Chiquihuitillo, a project that links traditional and contemporary cuisine and highlights the diversity of Jalisco’s gastronomy.

At Xcaret, Evalia shared Carne en su Jugo, one of the state’s most iconic dishes, known for its layers of flavor and the passion for spice that defines the region. Through this dish, she brought the essence of Guadalajara and Jaliscan homes to the event’s audience.

Michoacán - Corundas Michoacanas Servidas con Cerdo Atápakua

Culinary Artisan: Rosalba Morales Bartolo

Rosalba Morales Bartolo has proudly been cooking for 44 years, describing it as an essential part of her life. She says: “When you step outside your environment, you talk and teach about your roots—and that’s the only way tradition and food from Mexico will stay alive.”

She has taken Michoacán’s cuisine to international stages in Italy, Canada, Spain, and the United States, reaffirming the prestige of one of Mexico’s most celebrated gastronomies. She has also participated in festivals and special dinners at restaurants like Xokol, where tradition meets innovation.

At Xcaret, Rosalba presented Corundas Michoacanas Servidas con Cerdo Atápakua, a dish deeply tied to Purépecha culture. This preparation highlights corn, meat, and cheese as symbols of an identity that remains alive through the hands of traditional cooks.

She explains: “What we’ve done so far is leave a legacy—like planting a corn seed wherever we go. Every place we visit, we leave behind our recipes. That’s the only way traditional cooking will endure.”

Her participation at Xcaret was a reminder that Michoacán is the cradle of Mexico’s culinary diversity, and that the atápakua is more than a stew—it’s cultural heritage worthy of celebration.

Morelos – Mole De Pitaya

Culinary Artisan: Patricia Beltrán Rueda

Patricia Beltrán Rueda has been cooking since childhood, learning recipes that were passed down through generations. She shares: “I love to see people’s reactions when they taste food—it’s always been a joy to serve and feed others.”

She actively participates in tlecuil gatherings in Morelos and festivals dedicated to rescuing traditional dishes, spaces that strengthen the transmission of knowledge across generations. Her commitment has helped showcase Morelos’s culinary richness beyond its borders.

At Xcaret, Patricia presented Mole de pitaya, a dish born during the pandemic out of necessity, when local pitaya producers experimented with incorporating the fruit into traditional recipes. The result is a preparation that blends simplicity with sophistication, identity with memory. With her proposal, she showed how the flavors of Morelos can move both the palate and the heart.

Nayarit– Tacos de Maíz de Chicharrón de Pescado

Culinary Artisan: Minerva Carrillo de la Cruz

Minerva Carrillo de la Cruz has been recognized both within her community and at the national level. She was nominated and honored by the District of Women for the World and received recognition on the International Day of Indigenous Women. These distinctions affirm her role as a defender and promoter of Nayarit’s culinary traditions.

At Xcaret, Minerva presented Tacos De Maíz de Chicharron de Pescado, a dish that captures the essence of Mexico’s Pacific coast. The freshness of the fish reflects the natural abundance and cultural richness of Nayarit. Each bite blends festivity with everyday life, evoking the kitchens where families transform the sea’s offerings into celebratory dishes.

Her proposal highlighted not only the value of local ingredients but also the role of cooking as a vehicle of identity. Tropical fish tacos are an example of how regional flavors can become a shared symbol, a calling card for Nayarit in Mexico and beyond.

With this participation, Minerva demonstrated that Nayarit’s cuisine is diverse, creative, and deeply connected to nature—reminding us that every dish is also a form of cultural resilience.

Nuevo León - Temole

Culinary Artisan: Luisa Fernández González Bulnes

With a career tied to both academia and tradition, Luisa Fernández González Bulnes is the coordinator of the Academy of Gastronomy at the Instituto Regiomontano de Hotelería. Her commitment to training new generations of cooks has made her a key div in northern Mexican cuisine.

With over 20 years of culinary experience, she is also the founder of Huecani México, a project that promotes heirloom maize and Mexican cuisine as cultural heritage. She explains: “We bring blue and other colored maize varieties to the public to teach them—many thought the kernels were dyed, but that’s their natural color.”

Her presence at events such as the Grill Master, where she has served as a judge, reinforces her dual role as both academic and tradition bearer.

At Xcaret, Luisa presented Temole, a very simple yet ancient stew that evokes the flavors of the desert. She emphasizes: “We are more than just carne asada.” This dish showcases Nuevo León’s culinary identity and the intense flavors that have become symbols of regional pride.

Oaxaca – Chile Pasilla Oaxaqueño Relleno de Picadillo

Culinary Artisan: Esther Leonor Alonso García

A tireless promoter of Oaxacan cuisine, Esther Leonor Alonso García has been a cook for 30 years. She recalls: “It all started by chance, inspired by my grandmother and my mother. I began with a small café, and I don’t know when it turned into a restaurant.”

In 2024, she was honored by the Mexican Chamber of Deputies for her career, recognizing her efforts to preserve and promote her state’s culinary traditions.

At the head of her restaurant, El Escapulario, she has created a space where mole and other emblematic Oaxacan dishes are shared with both locals and visitors as part of a cultural experience.

At Xcaret, Esther presented a Stuffed Pasilla Mixe Chile with Picadillo, made with a native Oaxacan chile. The recipe combines ancestral ingredients with hours of preparation, resulting in a dish that takes diners on a journey through the flavors, aromas, and colors that make Oaxaca a gastronomic epicenter.

Puebla – Pipían Verde

Culinary Artisan: Lázara Pérez Silva

Lázara Pérez Silva, from Huauchinango, proudly embraces her roots and her state. She explains: “We want to share with the world, as intangible cultural heritage, our moles and our chile en nogada.”

She has represented Puebla on important culinary stages. She participated in the VII World Forum of Intangible Heritage, was a finalist for Best Traditional Cook of the Year by CANIRAC, and is part of the catalog “Puebla, Heritage of Knowledge and Flavors.” In 2015, she also took part in “Sabe, Ibero-American Capital of Gastronomic Culture,” consolidating her role as a promoter of Poblano cuisine.

At Xcaret, Lázara presented Green Pipian, which she describes as: “We serranos eat it spicy,” prepared with serrano chile, tomatoes, epazote, and cilantro. This dish reflects the strength of corn as the foundation of Poblano identity and the intensity of chile as a symbol of regional character. As she notes: “This dish has transcended time. It exists across Mexico, but every state makes it in its own unique way.”

Querétaro - Gordita de Maíz Quebrado

Culinary Artisan: Ma. Juana Nolasco Pérez

As a second-generation traditional cook, Ma. Juana Nolasco Pérez has followed in her mother’s footsteps and is already passing the culinary culture on to a third generation—her daughters, who are also pursuing this legacy. She has represented Querétaro in places such as Acapulco, Mazatlán, and Baja California, showcasing her state’s traditions.

In this edition, she presented Broken-Corn Gorditas, a preparation that reflects the simplicity and deep flavor of Queretaran cuisine, where legumes and maize-based stews are essential to daily and festive diets.

Her participation highlights how family tradition and community heritage converge in dishes that remain alive through the women of her family.

Quintana Roo – Pool Kaan

Culinary Artisan: Justina Chun Can

Justina Chun Can is one of the most prominent voices of Quintana Roo’s traditional cuisine. Her career has taken her across Mexico, where she has shared recipes that combine the strength of Mayan heritage with the richness of the Caribbean. Among her many achievements, she participated in the “What Does the Homeland Taste Like?” contest, where her proposal was recognized for transmitting her community’s cultural identity through ancestral ingredients and techniques.

At Xcaret, Justina presented Pool Kaan, a preparation that combines tender beans—known as ibes—with traditional methods passed down through generations. The result is a dish that nourishes the body while evoking the history of Mayan peoples, for whom beans, corn, and squash have long been part of the milpa and daily life.

Served at the festival, the dish allowed attendees to appreciate both the simplicity and depth of regional cuisine. Pool Kaan is at once memory and resilience: a reminder that Quintana Roo’s gastronomy is not limited to the tourist Caribbean, but is instead a living mosaic of identities that remain present in every home and community kitchen.

With her participation, Justina reinforced the role of traditional cooks as guardians of cultural legacy—women who learned in the family kitchen, who pass on knowledge to new generations, and who keep cooking alive as a space of community, identity, and celebration.

San Luis Potosí - Bocoles

Culinary Artisan: Felipa de Jesús Martínez Dolores

Felipa de Jesús Martínez Dolores represents San Luis Potosí at this edition of Xcaret. She recalls learning by watching her grandmothers and mother: “They don’t tell you how it’s done—you watch, and over time they correct you.”

She is part of a network of women artisans, traditional cooks, and farmers who proudly produce cinnamon, vanilla, crafts, and other products of local origin. Her work focuses on keeping her state’s culinary memory alive by rescuing recipes that have accompanied Potosino families for generations.

At Xcaret, Felipa presented Bocoles, a deeply traditional family dish. These small, thick corn cakes are typically prepared as “lunch” for family members heading to work or school: “If the man leaves for work at 6 in the morning, the lunches are ready by 5.”

She explains: “It’s an ancestral dish that has been passed down through generations. Over time, historical changes like the conquest altered it somewhat, but we still keep it traditional with its ingredients and preparation.” The bocoles reflect the creativity and character of Potosino cuisine and remain a symbol of regional pride.

Sinaloa – Tamales De Cerdo Con Frijoles Puercos

Culinary Artisan: Sofía Martínez Sarabia

Sofía Martínez Sarabia is recognized as both a traditional cook and an artisanal baker. Her talent has taken her to represent Sinaloa at stages such as the World Forum of Gastronomy and in Long Beach, California, where she proudly shared the freshness and vibrancy of Sinaloan cuisine. She has also participated in the Maize Fair, culinary congresses in Puebla, and contributed a traditional recipe to a published book.

She says: “This year I bring you a piece of Sinaloa, a piece of my mother, of many generations.” Baking and cooking are her passions, and she seeks to transmit that love of home cooking through her dishes, prepared with organic ingredients that lend a unique flavor.

At Xcaret, Sofía presented Tamales De Cerdo Con Frijoles Puercos, a dish rooted in the traditions of maize cultivation and natural farming practices. For this edition, the preparation began months earlier in July, when ingredients were first harvested, bringing to the festival the essence of the Pacific coast: freshness, seasoning, and tradition.

With this dish, Sofía demonstrated how something simple can become a cultural emblem of her land.

Sonora – Cazuela Sonorense

Culinary Artisian: Epigmenia Fuentes González

Epigmenia Fuentes González has dedicated her career to preserving and sharing the authentic flavors of Sonoran cuisine, a gastronomy marked by bold ingredients and the cultural heritage of northern Mexico. For four years, she has been presenting traditional food to the world, always seeking to transmit her culture.

She explains: “We learn at home.” Her passion for traditional cooking has turned her into a spokesperson for recipes that not only nourish but also tell stories of community and deep-rooted heritage.

With every dish, Epigmenia showcases the richness of Sonoran cuisine, where simplicity transforms into identity and flavors evoke the warmth of the family table.

At Xcaret, she presented a Cazuela Sonorense, with machaca (dried, shredded beef) as its main ingredient, brought to share a true taste of Sonora. Traditionally served with oversized flour tortillas, this preparation reflects the state’s culinary tradition and, with its characteristic aroma and seasoning, offered attendees a taste of the essence of northern Mexico.

Tabasco - Maneas

Culinary Artisian: Alma Rosa Peralta Morán

Alma Rosa Peralta Morán was a traditional cook long before receiving official recognition. Her story is marked by generations who passed down recipes, techniques, and secrets rooted in Tabasco’s fertile land. A cacao producer and artisanal chocolatier, she has turned this sacred fruit of the Maya into not only an ingredient but also a language of identity and connection with the world.

Founder of Chocolates Don Rutilo, Alma Rosa has devoted her life to transforming cacao into experiences that tell the story of Tabasco. Her work has taken her to international gastronomic forums, representing her state in places like Mexico City and Oaxaca. She has been certified as a traditional cook for four years, though her journey in the kitchen began much earlier within her family and community.

At Xcaret, she presented Maneas, one of Tabasco’s most emblematic dishes. Prepared by wrapping meat and vegetables in leaves and cooking them with steam, Maneas reflect the culinary ingenuity of the region, where nature provides everything needed to create dishes full of flavor and symbolism. Their deep, earthy taste evokes old kitchens, family homes, and the warmth of community celebrations.

Her participation was a reminder that Tabasco is not only land of cacao but also a cradle of ancestral techniques that continue to thrive in family kitchens and the hands of traditional cooks.

Tamaulipas – Enchiladas Miramar

Culinary Artisan: Yuridia Ramos García

Yuridia Ramos García is a proud representative of Tamaulipas’s cuisine, heir to a tradition where each dish tells stories of family, community, and belonging. Her work focuses on rescuing the flavors characteristic of her region and sharing them with new generations, keeping her state’s food memory alive.

In every presentation, Yuridia emphasizes the diversity of Tamaulipas’s gastronomy, a state where sea, desert, mountains, and plains converge, and where local ingredients define the identity of each zone. Her dishes invite people to explore this territory through taste, proving that Tamaulipas’s cuisine not only feeds but also tells stories.

At Xcaret, she presented Enchiladas Miramar, a dish deeply tied to the Gulf coast. With tortillas filled and bathed in richly flavored sauces, this preparation strikes a balance between homestyle and festive, simple and abundant. The enchiladas are a culinary symbol of Tampico and an example of how local recipes become part of a state’s shared heritage.

Her proposal allowed attendees to immerse themselves in the essence of Tamaulipas’s cuisine, recalling that regional cooking is also a reflection of pride, resilience, and creativity.

Tlaxcala – Tacos de Canasta

Culinary Artisan: Rocío Morales Arroyo accompanied by her niece

Rocío Morales Arroyo has spent more than 37 years in the kitchen, becoming one of the most recognized representatives of Tlaxcala’s gastronomy. Her passion began at age 7 when she made jams, and by 13 she formally entered the kitchen, following in the footsteps of her great-grandmother, grandmother, and mother—all cooks themselves. With a lifetime among stoves, she now stands as an authoritative voice in traditional Mexican cuisine.

At Xcaret, Rocío presented tacos de canasta, an iconic dish originating in San Vicente Xiloxochitla, Tlaxcala. Their story goes back to laborers who migrated to Mexico City in search of work. When construction jobs were scarce, they began selling simple tacos in cardboard boxes, which later evolved into being served in baskets, kept warm with steam. The most popular fillings were pork cracklings, beans, and potatoes—sometimes with chorizo or longaniza—recipes that remain the heart of this beloved Mexican street food.

Throughout her career, Rocío has represented Tlaxcala at multiple events, including Pueblos Mágicos showcases, national and international festivals, and recently at FITUR (International Tourism Fair) in Madrid. Following this, she will travel to Colombia to lead workshops and conferences promoting the preservation of traditional cooking.

Certified as a traditional cook, Rocío continues to pass her knowledge to younger generations. Her niece Monserrat is already following in her footsteps as a professional chef, ensuring that the family’s culinary legacy endures. For Rocío, every dish not only preserves flavor but also raises awareness of the importance of keeping Tlaxcala’s cultural roots alive.

Veracruz – Minilla a la Catota

Culinary Artisan: Nidia Patricia Hernández Medel

Veracruz cuisine found a worthy representative in Nidia Patricia Hernández Medel. As both a traditional cook and a gastronomy teacher, her work focuses on rescuing and promoting recipes that showcase the state’s natural and cultural diversity—a land where mountains, tropics, and coasts meet, and where every dish tells the story of its people.

Beyond teaching her students, Nidia has expanded her efforts through community workshops, where she shares culinary heritage with a broader audience. These gatherings have drawn not only locals but also international chefs eager to learn more about Veracruz’s unique flavors.

Her approach connects directly with the use of quelites, edible flowers, and local herbs, ingredients that have been part of Veracruz’s diet since ancient times. In her hands, everyday cooking becomes an act of cultural preservation, reminding us that food is also a bridge between generations.

At Xcaret, Nidia presented Minilla a la Catota, an emblematic Jarocho dish traditionally prepared with shredded fish and seasoned with fresh herbs, chiles, and spices. Adapted to her community’s knowledge, this variation reflected Veracruz’s agricultural and culinary abundance, showing how even a simple dish can embody the vitality of an entire region.

Through this proposal, she led attendees to discover the freshness and authenticity of Veracruz cuisine, where tradition is not frozen in the past but transformed into a bridge with the present—a legacy kept alive at every table.

Yucatán - Tacos De Cochinita

Culinary Artisan: Martha Angelina Pat

Martha Angelina Pat participated on behalf of traditional cook Cleotilde, from the Magical Town of Maní, Yucatán—a place recognized as the cradle of Yucatecan gastronomy and inscribed by UNESCO as Intangible Cultural Heritage of Humanity for its millenary cuisine. Her presence is a tribute to the women who, generation after generation, have kept the peninsula’s ancestral recipes alive.

At Xcaret, Martha presented Cochinita Tacos, one of the most emblematic dishes of Yucatán’s cuisine, encapsulating centuries of history and symbolism. Cochinita pibil is traditionally marinated in achiote, sour orange juice, and spices, wrapped in banana leaves, and slow-cooked underground in a pit oven (pib). It is not only one of Mexico’s most recognized recipes, but also one of the most representative of Mayan cultural identity.

Served in taco form, this version allowed attendees to experience the richness of a dish that transcends gastronomy: cochinita is memory, celebration, and a symbol of hospitality. Its deep reddish hue, spicy aroma, and tender meat evoke family kitchens in Yucatán, where each preparation is an act of community.

Martha Angelina Pat’s presentation demonstrated not only the nutritional value of the dish but also its cultural role in Yucatecan life and its power as a symbol of identity. By sharing it at Xcaret, she reaffirmed that the peninsula’s culinary traditions remain alive and in constant dialogue with new generations.

Zacatecas – Pollo Encacahuatado

Culinary Artisan: Ma. del Refugio García Castañeda

Ma. del Refugio García Castañeda is a proud representative of Zacatecan cuisine. At just nine years old, she discovered her passion for cooking, following in the footsteps of her mother, who was also a traditional cook. Over time, her love for gastronomy led her to participate in various festivals, including the Baroque Festival of Guadalupe at the Viceroyalty Museum, where she cooked baroque-style dishes for more than fifteen years. This experience later opened doors for her on international stages in countries such as Bolivia, Venezuela, and Colombia, where she proudly shared the flavors of Zacatecas.

Her career reflects an unwavering commitment to preserving and promoting her state’s culinary identity. She expresses it with pride: “I have four daughters, and only one was born with the gift of seasoning. You don’t learn seasoning—it’s inherited. Still, each of my daughters supports my projects, even if they pursue their own paths.”

At Xcaret, Ma. del Refugio presented Pollo Encacahuatado, a recipe from her hometown of Río Grande. This dish holds sentimental value, as it was traditionally prepared by her grandmother every April 25 to celebrate her birthday, making it a symbol of memory and family tradition.

Through her participation, Ma. del Refugio conveyed the essence of Zacatecan cuisine, turning each dish into a story of identity and belonging. Her work solidifies her as one of the most important guardians of northern Mexico’s culinary heritage.

32 Voices of Flavor – 32 Stories

The celebration of 32 Grandes Cocineras at Hoteles Xcaret was not only a feast for the palate but also a living tribute to the women who have preserved, rescued, and shared Mexico’s culinary memory.”

Each dish is a story of identity and cultural resilience, and each cook is a bridge between the past and the present. This edition reaffirms that Mexican cuisine—recognized by UNESCO as Intangible Cultural Heritage of Humanity—remains alive thanks to the talent and passion of those who make every recipe a shared legacy.