Mexican cuisine was recognized by UNESCO as Intangible Cultural Heritage in 2010. This place of honor is shared only with the Mediterranean diet and the social uses of the French and Japanese cuisines. What does this recognition mean? That our cuisine has been passed down as a legacy through the generations and is alive today as an expression of our identity. It contributes to our social cohesion, to community development and to the community’s dialogue with other social groups.

To promote our culinary heritage as it deserves and to achieve its full potential, it is now one of the eight priority sectors for public policy. The Policy to Promote National Cuisine presented by President Peña Nieto will coordinate the efforts made ​​to support 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 is designed to strengthen primary production, marketing, job training and productive 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 chambers and renowned chefs.

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