Introduction to the Partnership
The Mexican gastronomy and tourism sectors are embarking on a new phase of collaboration. The National Chamber of the Restaurant and Condiment Industry (Canirac) and the Federal Tourism Secretariat are working together to create an official guide featuring Mexican chefs and cuisine, set to be released before the upcoming World Cup. This guide aims to serve as a reference for international tourists visiting Mexico.
MICHELIN Guide Integration
Currently, the MICHELIN Guide includes 181 restaurants in Mexico City, Oaxaca, Baja California, Baja California Sur, Quintana Roo, and Nuevo León. The guide has now become an integral part of Mexico’s Gastronomic Public Policy, with plans to include three additional states by 2026. By 2030, it is estimated that the guide will be accredited in at least 16 entities for their gastronomic quality.
Economic Impact
According to the Secretary of Tourism, Josefina Rodríguez, “Today, gastronomy is a travel motivator. A visitor may fly to a destination recognized for high-quality standards like the MICHELIN Guide. Up to 30% of a traveler’s budget is spent on food, and when a state joins the guide, the economic spillover can increase by up to 125%.”
Collaborative Initiatives
As part of their joint efforts with the private sector, Canirac and the Tourism Secretariat will participate in Fitur, the international tourism fair in Madrid in January. They will host “The Taco Challenge,” an international version of the event, where chefs from Spain and Mexico will collaborate to create fusion tacos. The winning team will receive recognition, and the event will be promoted at various international tourism fairs.
Canirac President’s Perspective
Ignacio Alarcón Rodríguez Pacheco, president of Canirac, emphasized that integrating the MICHELIN Guide into the tourism policy strengthens relationships with involved entities and fosters economic development.
“This integration, initially promoted by the private sector to include Mexico in the MICHELIN Guide, is a significant step alongside other initiatives like ‘Mexico of My Flavors’ for the World Cup,” Alarcón said. “We are currently focusing on English language training for staff in the three host cities and collaborating with security institutions to maintain optimal conditions for visitors.”
Canirac Vice President’s Vision
Fernando Olivera, Canirac’s Tourism Vice President, highlighted the desire to showcase “the indivisibility” between tourism and gastronomy, leveraging their strengths for Mexico’s benefit. The primary goal is to promote the nation’s diverse attractions both domestically and internationally.
