With the goal of strengthening the state’s culinary offerings, the Quintana Roo Tourism Promotion Council is promoting gastronomy through a consultative and management committee comprised of 25 institutions. This work has yielded important results, such as the creation of the “Flavors and Roots” cookbook and the recent Bacalar Gastronomic Festival. Additionally, support has been provided to universities in researching traditional culinary techniques and products.
Quintana Roo is also part of the prestigious Michelin Guide, strengthening its presence in the international gastronomic scene through the María Dolores restaurant by Edgar Núñez, which has also been awarded five stars by Forbes Travel Guide, the only one in Latin America to receive this recognition.
As part of this strategy, the Quintana Roo Tourism Board launched the Culinary Experience campaign with the aim of integrating culinary distinctions and accreditations into the global tourism map, consolidating the state as one of the country’s leading gastronomic destinations.
Furthermore, the reinterpretation of luxury in tourism has led Mexican cuisine to become a fundamental element of the state’s tourism offering, adding value that reinforces its global appeal.
