32 Mexican cooks who represent each state with their typical food

Mexican women who have stood out for their cooking 

  and work towards the conservation of the gastronomic traditions of their community  

Read the story of the 32 cooks who traveled from all the states of Mexico to represent their community through typical food and traditions at Mexican Fiesta at Hotel Xcaret México and Hotel Xcaret Arte.

1. Aguascalientes

Cook: Antonia Santos Aranda 

Dish: Tamales de mole y tamales de rajas

Born in Aguascalientes, Mexico, Antonia is a passionate cook who, from an early age, learned the secrets of traditional Mexican cuisine from her grandmother.       

She proudly represents her state on the culinary scene and emphasizes the importance of traditions such as carnitas, tamales, and pozole in her state's cuisine. Her gorditas business, which she has operated successfully for several years, is a sign of her compromise with the quality and authenticity that characterize her dishes.

2. Baja California

Cook: Antonia Torres González

Dish: Pescado con Salsa de Molcajete

A native of Valle de Mexicali, Baja California, she is an accomplished cook and cultural promoter of the Cucapa El Mayor indigenous community. She has shared her knowledge and passion for cooking at conferences and culinary events at culinary schools and festivals in Baja, California, and other places, including the International Forum of Mexican Gastronomy in Long Beach, California. She is also dedicated to rescuing Cucapa traditions, crafts, and language. Her goal is to ensure that the culture of her people endures and is passed on to future generations. Her history and dedication to preserving her culture are part of the importance of cultural heritage and her passion for traditional cuisine.

3. Baja California Sur

Cook: Elsa Esthela Romero Strit 

Dish: Empanadas de Marlin

Cook born in La Paz, Baja California with more than 28 years of experience. She lived in Mexico City for a while, where she found her love for traditional cuisine. Later, she began working at a renowned hotel in Los Cabos, gaining recognition from diners and her bosses for her delicious dishes and her dedication to cooking.      

She enjoys representing her state with the culinary delights it has to offer.

4. Campeche

Cook: Juana Segovia Bonilla 

Dish: Tamal de Jolochito de Cazón

Juana is a cook born in Pocyaxum, Campeche, and showed an interest in cooking from a very young age, helping her mother prepare stews and learning the secrets of home cooking. Over time, Juana became an expert in the traditional cuisine of her region. She began selling tamales and other dishes, earning the recognition of her community and influential divs, such as the governor of Campeche. She has participated in gastronomic exhibitions in various places. She has given conferences to gastronomy students, leaving a mark on the preservation and promotion of the traditional cuisine of her state.

5. Chiapas

Cook: Ricarda Jiménez Tevera 

Dish: Tostada de cochito

Born in the Ejido of Copoya, Chiapas, she is a traditional cook with Zoque roots who became an expert in the cuisine of her region, using clay utensils and cooking with firewood, following the ancestral traditions of her community. Throughout her life, she has also shared her culinary knowledge with others, teaching Zoque cooking and promoting the preservation of this gastronomic tradition. She has participated in events around Mexico and has given cooking classes in Guadalajara to take her culinary dishes beyond her territory.

6. Chihuahua

Cook: Aurora Otila Concha Baca 

Dish: Pastel Parralense de carne seca

Proudly from Hidalgo del Parral, Chihuahua, Aurora is a cook who has had a complicated life story but found great support in the gastronomy of her region. As she gained the trust of the people and her reputation as a cook grew, she received opportunities to participate in gastronomic events, such as "Olores y Sabores de México," where she presented her creation, "pollo en sotol," a dish she invented that combines ingredients from the Chihuahua region. Eventually, she opened her restaurant called "El Polvorín" and a banquet business. Since then, she has participated in several national and international gastronomic events, representing Chihuahua and sharing the richness of her state's cuisine with the world.

7. Ciudad de México (CDMX)

Cook: Nora Lorena Estrada González 

Dish: Tlapique de rana y pescado

She is originally from Xochimilco, Mexico City. She dedicates her life to promoting and diffusing chinampera cuisine, an agricultural system built artificially to grow food to sustain a community. Her cuisine focuses on using ingredients native to Xochimilco, such as ahuautle and tlapiques, and creates authentic and tasty dishes that reflect the local culinary tradition. In addition to her passion for cooking, Nora works as a public servant in the Secretariat of Indigenous Peoples and Neighborhoods and Indigenous Resident Communities. Her work focuses on promoting the rights of indigenous peoples in Mexico City and making visible the diverse indigenous communities present in the city.

8. Coahuila

Cook: María Del Pilar Morales Sánchez 

Dish: Asado de Reliquia

Born in Coahuila, María found her true passion for cooking at a very young age. She grew up in an environment where cooking was a fundamental part of daily life because, at home, she could observe and learn from the culinary skills of her maternal grandmother. The use of fresh and local ingredients characterizes her cuisine. During her career, she joined the "Cocineras Tradicionales de Coahuila," an association that promotes and preserves the region's traditional cuisine. She has participated in several gastronomic events, proudly representing Coahuila.

9. Colima

Cook: María De Lourdes Hernández Salazar.

Dish: Tatemado de Jabalí

She was born in El Remate, Colima, and throughout her gastronomic career, she has participated in several gastronomic festivals and national events. The "cocina de recolecta," based on locally sourced ingredients, is an essential part of her cooking tradition. Tender corn leaves for making ash tamales and other ingredients gathered from the cornfield are fundamental in their cuisine.        Mole is one of the dishes most appreciated by María de Lourdes. This dish motivated her to follow her passion for traditional cuisine, which she considers fundamental to her career as a cook.

10. Durango

Cook: Deyanira Navarro Gallegos 

Dish: Patoles y Tornachiles

A native of Tuitán, Durango, Deyanira has been interested in cooking since she was very young, and each recipe and culinary technique she has learned has connected her more deeply to her roots and culture. Her culinary growth reflects in her ability to prepare delicious traditional dishes and her passion for preserving and sharing her region's recipes and culinary traditions. She has represented the gastronomy of Durango in several national events and currently collaborates with various restaurants, sharing her gastronomic knowledge to enhance the customer experience.

11. Estado de México

Cook: Verónica Domínguez 

Dish: Mole verde con guajolote

A woman from Villa Victoria, who had an education up to secondary school due to economic reasons that led her parents to withdraw her from school. Despite this, Verónica acquired valuable cooking skills from a very young age. Her relationship with cooking evolved from being a mandatory task to becoming a true passion. She worked in various Mexican food restaurants and modest kitchens, feeding many people and observing how they were happy and satisfied with her food.What she loves most about cooking is the feeling of home that she can convey to her family and those who taste her dishes. For Verónica, cooking is a way to connect with her roots and recreate the sensation of enjoying a delicious meal with family. In addition to cooking for her family, Verónica participates in the festivities of San Luis Mextepec, where she helps prepare the traditional mole consumed during the celebrations. She strives to dedicate time and care to the preparation of her dishes, with a special emphasis on her specialties, including mole and handmade tortillas.

12. Guanajuato

Cook: María De Lourdes Camarena Razo 

Dish: Caldo de zorra

Is a passionate cook hailing from Manuel Doblado, Guanajuato. Her story is marked by her love for cooking from a young age, stemming from the loss of her mother at the age of eight. She decided to become a cook to provide for her family and began learning by observing her grandmother and other cooks. Throughout her life, she has found deep meaning in cooking, believing that food not only satisfies hunger but also nourishes the soul. She cooks with passion and always seeks to work magic in her dishes, sharing her recipes and knowledge with those around her. Among her achievements, she has participated in festivals and culinary congresses in various parts of Mexico, taught classes at the Universidad Tecnológica de León, and cooked for tourism officials in her country. One of her most special dishes is "No me olvides" quails, named in honor of her father and carrying emotional significance in her life.

13. Guerrero

Cook: Patricia Acevedo

Dish: Camarones y pulpo a la talla

Patricia Acevedo, the great cook and master mezcal producer, whose story is told, had a childhood and adolescence marked by her passion for cooking and mezcal. From a young age, she learned the secrets of traditional cooking from her mother and aunt, who taught her to cook with natural ingredients and traditional techniques. In her childhood, she used to assist in the kitchen, chopping ingredients, and learning about the preparation of traditional dishes like moles, stuffed peppers, tamales, and more. She also became familiar with mezcal production, as her grandfather and aunt were mezcal masters. In addition to her roles as a cook and mezcal producer, she became the president of a mezcal group in the region, leading efforts to certify their production and promote proper mezcal practices. She received recognition for her work as a master mezcal producer and for her contribution to preserving gastronomic culture and mezcal in Mexico. Throughout her life, she has skillfully combined her love for traditional cooking and mezcal, sharing these authentic flavors with her community and beyond. Her story is a testament to the passion and dedication she has poured into her work over the years.

14. Hidalgo

Cook: Cristina Martínez Cruz 

Dish: Quesadillas de hongos silvestres

A proud Nahua indigenous woman. Her history and passion are deeply intertwined with nature, mushroom gathering, traditional cooking, and the preservation of indigenous culture. The group of women she belongs to is called the "nanacateras," named after the mushroom called "nanacatl" in Nahuatl. This group was formed approximately 10 years ago in the Acaxochitlán market, where indigenous women from the community sell their products. With the support of Dr. Leticia, they began to connect with more people and document their culinary knowledge through videos and mushroom festivals. Over the years, Cristina has participated in numerous national and international forums and events to share her knowledge and promote indigenous culinary culture. Her pride in her Nahuatl language and indigenous heritage is evident in her work and daily life. 

15. Jalisco

Cook: Amelia Lopez Castañeda 

Dish: Birria de Res

Is a woman hailing from Ferrería de Tula, a municipality located in Tapalpa, Jalisco. Amelia describes herself as a homemaker and dedicates her free time to cooking, sewing, and going for walks with her family. She also emphasizes her qualities of being a positive person in life and being grateful to God for her blessings. Her love for cooking and her sewing skills are important parts of her daily life, suggesting that she enjoys creative and family-oriented activities. Her dedication to her family and her positivity are notable aspects of her personality.

16. Michoacán

Cook: Benedicta Alejo Vargas 

Dish: Mole de queso y corundas

A woman from San Lorenzo, Uruapan, Michoacán. Throughout her life, she has developed a deep connection with traditional Mexican cuisine and acquired a wide range of culinary skills passed down through her family, particularly from her grandmother Maximina Amador. She has kept the recipes and culinary techniques taught to her by her grandmother and mother-in-law alive, allowing her to perfect her culinary skills.Her story includes notable events, such as her participation in an event in Rome, where she cooked for Pope Benedict XVI and represented Michoacán. One dish that stands out as special is her mole de queso, which is a testament to the richness and diversity of traditional Mexican cuisine. Her love for cooking and her dedication to her culinary heritage are evident in her history and achievements over the years. Benedicta views her culinary ability as a gift from God and is committed to keeping the culinary tradition of Michoacán and Mexico alive.

17. Morelos

Cook: Reyna Pérez Vicuña

Dish: Guaxmole de Res

A woman from Hueyapan, Morelos, with a deep connection to her Nahua culture and traditional cuisine. Her story and experiences provide a window into the world of traditional gastronomy and life in an indigenous community in Mexico. From a young age, Reyna learned about traditional cooking and quelites (wild greens) from her grandmother, who spoke Nahuatl. She accompanied her grandmother in gathering food from the fields, such as xilimago, and they cooked together at home. Through this experience, Reyna developed a deep love for the traditional food of her community.Despite the challenges of learning Spanish, Reyna became bilingual, speaking both Spanish and Nahuatl. For her, it is a source of pride to speak both languages and keep her cultural heritage alive. In her adult life, Reyna became a renowned cook through her participation in events like "Sabor es Morelos" and "Cocina Tradicional en Tepoztlán." Her specialty is xitlalmole and other traditional dishes from her community. She has represented her state in various places and shared her cuisine with people from different parts of the world. Finally, Reyna emphasizes the importance of preserving the traditions and customs of her community, even when modern life sometimes puts them in the background.

18. Nayarit

Cook: Amparo Irene Crespo

Dish: Taxtihuitl de camarón

A Traditional Cook who has developed a strong connection with the cuisine of her region and has worked to keep the culinary tradition of Nayarit alive. Throughout her life, Amparo has participated in culinary events and has been invited to share her culinary expertise in various forums. Some of the dishes she highlights as her specialties include shrimp empanadas and meatballs, which she has mastered through practice and her love for cooking. Amparo Irene Crespo is an example of how a passion for cooking and the desire to preserve the culinary traditions of a region can become a valuable legacy. Her contribution to the cuisine of Nayarit is significant, and her restaurant is a place where one can taste the authentic flavors of the region. Furthermore, her desire to promote support for local restaurants demonstrates her commitment to her community and culinary culture.

19. Nuevo León

Cook: Elizabeth Elizondo Garza 

Dish: Empalmes

A resident of Nuevo León, who manages her household and has also specialized in making cajeta, pumpkin, and pineapple empanadas, as well as hojarascas. These products are part of the regional culinary tradition and are very popular in Nuevo León and its surroundings. Elizabeth sells her empanadas and hojarascas in the municipalities of El Carmen, Nuevo León, and Abasolo, Nuevo León. Her skill in preparing these delicious dishes contributes to preserving local culinary traditions and provides the community with the opportunity to savor these authentic flavors. Her work as an artisanal baker is a valuable way to keep the gastronomic culture of Nuevo León alive.

20. Oaxaca

Cook: Juana Amaya Hernández

Dish: Amarillo de quelites con hongos

A prominent traditional cook hailing from Zimatlán de Álvarez, Oaxaca. Belonging to the Zapotec ethnicity, she has dedicated a significant portion of her life to the promotion and preservation of traditional Oaxacan cuisine. Her journey into traditional cooking began when she opened her restaurant "Mi tierra linda," where she served dishes such as molito amarillo and espesado de guías. Later, her son Ovidio introduced her to the world of gastronomy at a more professional level.Juana has participated in culinary events both nationally and internationally, promoting the rich Oaxacan gastronomy. In addition to her restaurant, she has also founded educational institutions in her community, demonstrating her commitment to the development of her region. One of the special dishes she is known for includes "espasado de guía con chochoyote," "mole amarillo," and "frijoles con hierba de conejo." These dishes were the ones that initially brought her recognition as a Traditional Cook.

21. Puebla

Cook: Victoria Contreras Coyota 

Dish: Cemitas

A Nahua woman from Cuetzalan, Puebla, Mexico. From a young age, she learned to cook from her mother and grandmother, focusing on tortillas and spicy sauces. She started working at an early age to help her family after her father's death. She got married and moved with her husband, where she cooked and cared for her daughter. In 1982, she joined the organization "Mujeres indígenas que trabajan juntas" (Indigenous Women Working Together), promoting traditional crafts. Later, she worked at Hotel Taselotzin, where she learned to cook for tourists. Her greatest achievements include traveling to Cancún and participating in culinary events.Her signature dish is cecina with tlayoyos and chicken in pipián with tamales, all traditional elements of her culture. Her story highlights her deep connection to cooking and the promotion of indigenous culinary tradition.

22. Querétaro

Cook: María de los Ángeles Esperanza Pérez

Dish: Conejo empulcado

She was born in Mexico City, of Otomí-Chichimeca origin. She resides in the indigenous community of Villa Progreso, Querétaro, where she aims to gain recognition as a Traditional Cook. Her childhood includes experiences of gathering food from nature and learning about medicinal herbs from her father, a local healer.After living in Mexico City, she returned to Villa Progreso and became involved in the making of traditional liqueurs and food, preserving her great-grandmother's recipes. Her culinary skill led her to gain recognition in local competitions. María values the culinary and cultural richness of Querétaro and works on preserving indigenous traditions and natural resources. Her favorite dish is gorditas filled with chili and cheese, a specialty of her mother.

23. Quintana Roo

Cook: María Ady Pech Poot 

Dish: Tikin Xic

Born in Cuncunul, Yucatán, is a Maya cook from Nuevo Durango, Quintana Roo. Her goal is to pass on her culinary knowledge to others. She learned to cook from her grandmother and aunt, who taught her culinary traditions and authentic recipes.Despite economic obstacles, she studied nursing but dedicated herself to cooking, making tamales and local fruit jams. Her passion is to maintain healthy culinary traditions and she has participated in Mexican cuisine events in various states. Her special dishes include relleno negro and pescado de hoja de makulan, which evoke memories of her grandmother.

24. San Luis Potosí

Cook: Vicenta Coreño Castro 

Dish: Tacos potosinos

Born in Soledad de Graciano Sánchez, San Luis Potosí, is a renowned cook specialized in enchiladas potosinas. After the loss of her mother-in-law, she took over the family business and expanded its culinary offerings, including menudo, pozole, and other traditional dishes. Her restaurant is a landmark in Potosi cuisine.Enchiladas potosinas, a specialty that originated due to an incident with her grandmother-in-law's nixtamal in 1919, have become a culinary icon of the region. Vicenta has achieved her life goals through her passion for cooking and the preservation of gastronomic traditions.

25. Sinaloa

Cook: Celia Guadalupe Montaño Flores 

Dish: Ceviche de Sierra

Born in Mazatlán, Sinaloa, is a quality systems engineer and a lecturer at the Universidad Autónoma Intercultural de Sinaloa. She resides in Los Mochis, Sinaloa, and belongs to the Yoreme ethnic group. Her future goal is to establish a school for traditional cooks to preserve and pass on Yoreme cuisine. Celia has been influenced by her grandmother and mother in the culinary art of her community and has participated in culinary congresses and festivals in various parts of Mexico.Her special dish is "wakabaki con costilla," which brings back family memories and is known for its delicious flavor. Her life is marked by her love for Yoreme culture and her desire to preserve it through traditional food.

26. Sonora

Cook: Nereida Mayte Vejar Espinoza 

Dish: Cocido de cabeza

Born in Villa Pesqueira Mátape, Sonora, is passionate about cooking and gastronomy. Despite not primarily making a living from it in her town, she is involved in butchering animals and making tamales, chorizo, and other products. Her happy childhood inspired her to learn and work from a young age. Although she did not have formal education, she has developed skills in baking and pastry, participating in courses and culinary festivals.Her special dish is "enchiladas sonorenses," which she returned to prepare for her family and community after some time. Her life is marked by her love for her family and her desire to learn and share her culinary knowledge. She has participated in festivals and taught others how to make tortillas, in addition to appearing in television series about Mexican cuisine.

27. Tabasco

Cook: Elisea Osorio Moreno 

Dish: Picadillo tabasqueño de gallina

An experienced cook originally from Villahermosa, Tabasco, has dedicated 25 years of her life to selling tamales in the Tamulte de las Barrancas market. She is a Traditional Cook of Tabasco and a prominent member of the group of cooks at the Tamulte Tamale Festival. Her extensive experience has led her to participate in numerous culinary events and festivals in Mexico and beyond, including the IV, V, and VI World Forum on Mexican Gastronomy in various locations. She has also represented Tabasco at the Conservatory of Mexican Gastronomic Culture and has served as a judge at various culinary festivals. Her passion for Tabasco cuisine and her dedication as an ambassador for the gastronomy of her region make her stand out in the culinary world.

28. Tamaulipas

Cook: Mayra Guadalupe Pérez Pardo  

Dish: Discada

Born in Matamoros, Tamaulipas in 1979, developed her love for cooking from an early age while working in a private home at the age of 9. Her grandfather, Mr. Gregorio Pérez, was her culinary mentor. At the age of 16, she became a cook at the "Doña Fanny" Restaurant, and at 19, she and her husband opened "La Palapa del Güero," a successful café-restaurant in Ocampo. Today, at the age of 43, she continues to share her passion for cooking and her unique flavor with new generations.

29. Tlaxcala

Cook: Elvia Contreras Becerra 

Dish: Mixiote de pollo

Originally from Nanacamilpa, Tlaxcala, is a proud traditional cook and maguey producer who was inspired by her grandmother and mother to discover her unique flavor. Since 2015, she has dedicated herself to cooking professionally, using byproducts of maguey and corn, along with wild herbs from the region. She is now a recognized chef in her state thanks to her culinary talent.

30. Veracruz

Cook: Martha Soledad Gómez

Dish: Pescado a las brazas

Is a traditional Totonac cook from Papantla, Veracruz. Her passion for cooking originated in her childhood, learning from her grandmother. Over the years, she has shared her knowledge through culinary workshops and founded the "Mujeres de Humo" movement, advocating for the rights of traditional women cooks. Martha has received multiple awards and represented Veracruz in national and international culinary events, being named an Ambassador of Traditional Cuisine by UNESCO. Her life is summed up in the metaphor of the tortilla, a magical path filled with rituals and experiences. She continues to work to preserve and promote traditional Veracruz and Totonac cuisine.

31. Yucatán

Cook: Lucía Guadalupe Cosgaya Solís 

Dish: Brazo de Reina

A Traditional Cook from Valladolid, Yucatán. She learned from her grandmother and excelled in culinary events. Her goal is to promote Yucatecan cuisine, offer workshops, and preserve traditional recipes. Lucía advocates for the respect of traditional cooks and dreams of having her own establishment to teach and share her passion for regional cuisine.

32. Zacatecas

Cook: Elvira Martínez Ramos

Dish: Asado de bodas

Born in Saín Alto, Zacatecas, is a prominent traditional cook. Her specialty is the famous gorditas of Atotonilco, a tradition she learned from her mother and turned into her legacy. After the loss of her mother, she took over the family business and has successfully managed it. Elvira has represented Mexican cuisine at national and international festivals and dreams of expanding her business internationally, possibly in Europe. Additionally, she strives to empower women in her community and combat sexism. She currently resides in Saín Alto, Zacatecas.