Minister of Tourism Josefina Rodríguez Zamora presented the second edition of the book Cocina que despierta: el poder de la herencia (Awakening Cuisine: The Power of Heritage), highlighting its value as a tribute to Mexican gastronomy and to the women who preserve its ancestral knowledge.
The head of Ministry of Turism (Sectur) emphasized that the work brings together testimonies, recipes, and emblematic ingredients from across the country, in addition to outstanding photography.
She underscored the cultural importance of traditional cooks, noting that gastronomy is a driving force for tourism and a key element in strengthening local and community development.
“This culinary treasure would not be possible without the labor and dedication of those who have safeguarded it for generations. Traditional cooks are the ones who preserve our culinary heritage; they have learned, protected, and passed down the knowledge, recipes, and techniques that give identity to each of the country’s regions and cultures,” she said.
The head of the Ministry of Tourism explained that this work represents a profound tribute to the greatness of Mexico’s gastronomy, its territories, its ingredients, and above all, the women who have turned the kitchen into a space of identity, memory, and community.
The event took place as part of the 15th anniversary of the designation of Mexican cuisine as an Intangible Cultural Heritage of Humanity by UNESCO, a global milestone that, for the first time, recognized a complete food system as living heritage.
Rodríguez Zamora noted that this new edition, promoted by El Heraldo Ediciones and Gastrolab, with the support of the Ministry of Tourism, brings together the testimonies of 31 traditional female cooks and one traditional male cook, along with 32 recipes and extensive documentation on emblematic ingredients from the country such as Tabasco cacao, Papantla vanilla, habanero chili from the Yucatán Peninsula, and huitlacoche from the State of Mexico.
“This book is a living document that is consulted, heard, and savored. It is a sensory journey through the ingredients that have shaped our identity,” she noted.
She also thanked María Cristina Mieres Zimmermann, author of the book, for her vision and sensitivity in preserving stories, faces, and knowledge that make the kitchen a place of encounter and belonging. “It is time to recognize the women who have sustained our culinary heritage. Their work transforms lives, strengthens communities, and preserves who we are,” Rodriguez Zamora explained.
The Minister recalled key figures who helped secure UNESCO’s recognition of Mexican cuisine, such as Juana Bravo Lázaro, a Purépecha traditional cook from Michoacán, whose story opens the book’s prologue.
She stressed that the role of traditional cooks is cultural, social, and economic. According to the World Tourism Organization, 30 percent of international tourist spending is earmarked for food and beverages, which makes traditional cooks cultural ambassadors and pillars of community tourism and local development.
“Gastronomy has become a key driver of economic development and of Mexico’s cultural image. Every year, thousands of travelers arrive seeking to explore our flavors, visit markets, talk with traditional cooks, and understand the history of the country through what happens at its table,” the head of Sectur said.
Finally, she recognized the photographic work of Alfredo Pelcastre, whose images—intimate, colorful, and profound—portray the dignity and strength of the women who have safeguarded this knowledge for generations. She also expressed gratitude to the editors for the hours dedicated to this book, which she described as a form of recognition to each of the cooks featured in its pages.
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