Facing Historical Debt: Inclusion of the LGBTQ+ Community in Mexican Cuisine
While the heat of the kitchen often conceals many things, there are silent fires burning for numerous LGBTQ+ individuals working in the restaurant industry. Although enduring verbal attacks, microaggressions, normalized jokes, and a lack of opportunities may not be the most challenging aspects of their jobs, these issues remain part of the daily menu in countless kitchens across Mexico.
Despite living in a society advancing towards equality, the gastronomic world still upholds a heteronormative culture where masculinity, rudeness, and dominance set the tone. This environment continues to punish anything different.
The Weight of Prejudices
Testimonies like those of Marco, a young chef who had to tolerate homophobic jokes during his professional training, reveal that these incidents are not isolated cases. Although such jokes are often disguised as humor or camaraderie, they reflect a work environment that still penalizes the different.
Toxic masculinity still dominates many kitchens, where the strength, capability, and leadership of those not fitting the stereotype of a heterosexual, strong male chef are questioned.
Discrimination against transgender individuals is particularly concerning. Beatriz Luján, a head chef, shares how starting her transition led to loss of authority and faced prejudices that prompted her to create safe spaces for herself.
Such cases are replicated, with the invisibility of trans individuals within the restaurant sector symbolizing deeper exclusion.
Beyond Ethics: Economic Opportunities
Beyond the ethical aspect, excluding diversity means missing out on economic opportunities. According to data from the Mexican Federation of LGBTQ+ Business Owners, the so-called “pink market” represents approximately 80 billion US dollars to the national GDP and 4 trillion globally.
Moreover, 26% of LGBTQ+ individuals in Mexico earn more than 20,000 pesos monthly, and 77% travel at least once a year, according to the same source. Often referred to as the DINK (double income, no kids) segment, this group boasts higher purchasing power and consumption habits focused on experiences like gastronomy.
As Claudia Ramírez, the executive president of CANIRAC Nacional, points out, “It’s a community with extremely high purchasing power that favors respectful and inclusive brands.” Therefore, visibilizing LGBTQ+ individuals leading restaurants or working in kitchen teams not only addresses a social justice need but also serves as a smart market strategy.
Safe Spaces, Possible Realities
Some chefs and entrepreneurs have already grasped this concept, transforming their restaurants into safe and proudly diverse spaces. However, these examples remain exceptions.
Most restaurants in Mexico, especially smaller ones, lack equality plans or anti-discrimination protocols. Although mandatory for businesses with over 50 employees since 2022, many companies still fail to implement or are unaware of these regulations.
Newer generations, both as diners and gastronomic professionals, are more aware of these issues and demand greater consistency in internal business practices. LGBTQ+ chefs, cooks, baristas, and waitstaff seek respect, not concessions. They want spaces where their identity isn’t a target for mockery or grounds for exclusion.
Key Questions and Answers
- What challenges do LGBTQ+ individuals face in the Mexican restaurant sector? They encounter verbal attacks, microaggressions, normalized jokes, and a lack of opportunities, reflecting a work environment that still penalizes differences.
- How does toxic masculinity affect LGBTQ+ individuals in kitchens? Toxic masculinity dominates many kitchens, questioning the strength, capability, and leadership of those not fitting the stereotype of a heterosexual, strong male chef.
- What economic opportunities does the LGBTQ+ community represent for the restaurant sector? The “pink market” represents significant economic value, with high purchasing power and consumption habits focused on experiences like gastronomy.
- Why is it important for restaurants to be inclusive spaces for LGBTQ+ individuals? Visibilizing LGBTQ+ individuals in leadership roles or kitchen teams not only addresses social justice needs but also serves as a smart market strategy, favoring respectful and inclusive brands.
- What barriers do LGBTQ+ individuals encounter in the restaurant sector? Many restaurants lack equality plans or anti-discrimination protocols, and newer generations demand greater consistency in internal business practices.
