Mexican cuisine was inscribed on the UNESCO Intangible Cultural Heritage List in 2010. It shares this distinction only with the Mediterranean diet and the French and Japanese cuisines. What does this recognition mean? That our cuisine has been passed down through generations and continues today as a vivid expression of our identity.  It brings together past and present, reinforces social bonds and contributes to community development and to the community’s dialogue with other social groups.

To promote our culinary heritage as it deserves and to fully take advantage of its potential, it is now part of the eight priority sectors for public policy. A Policy to Promote National Cuisine, presented by President Peña Nieto, will support the stakeholders involved in this sector in a participatory, inclusive and transversal way with the help of 20 federal agencies.

Mexican cuisine will showcase Mexico’s natural and cultural diversity and wealth, boost tourism and strengthen the productive value chain in traditional kitchens. Its economic importance can be seen by the fact that it represents about 30% of spending by tourists. 

The work plan will strengthen primary production, marketing, job training and financing. It will also support small businesses, helping them to expand their presence throughout the country.

International events are planned to promote Mexico’s culinary heritage around the world, as is the creation of an advisory council with industry experts, international organizations, business associations and renowned chefs.

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