Mexican Cuisine: Global Heritage, Economic Driver

Mexican cuisine plays a vital role in attracting international tourists and preserving cultural traditions. Celebrated globally for its creativity and native ingredients, it supports industries from agriculture to tourism. 

According to the study, The Global Rise of Mexican Food: Identity, Fashion, and Opportunity, conducted by Human Connections Media, 30% of international tourists' spending is directed toward enjoying Mexican cuisine. This translates into an annual economic impact of MX$183 billion (US$8.9 billion). In 2023, during the summer vacation period, the economic benefit generated by hotels and restaurants was projected to reach MX$770.5 billion across Mexico, as reported by the Confederation of National Chambers of Commerce, Services, and Tourism (Concanaco Servytur).  

The impact is not limited to restaurants but extends to other sectors ranging from agriculture and livestock to transportation and the packaging industry, the study notes. “Thus, the act of enjoying a dish becomes a vital economic engine that supports entire communities while preserving traditions recognized by UNESCO,” highlights the document. UNESCO designated Mexican cuisine as an Intangible Cultural Heritage of Humanity in 2010.  

According to Gloria López, this designation stems from the historical depth, cultural continuity, and significant role that Mexican cuisine plays as an identity element for the Mexican people. It is based on native ingredients and reflects great creativity among its cooks, who have perfected this cuisine over centuries. Moreover, UNESCO emphasizes that a key element is the collective preparation process, from planting and harvesting crops to cooking and enjoying the meals. Corn, beans, and chili are the foundational elements of this system, complemented by native ingredients like diverse varieties of tomatoes, squash, avocados, cacao, and vanilla.  

This recognition has positioned Mexican gastronomy as one of the best in the world. In the 2023-2024 ranking by Taste Atlas, an online platform that catalogs, rates, and ranks traditional international cuisine, Mexico secured the top position in the Americas, earning a rating of 4.6 stars out of 5. Globally, the country ranked seventh, following Italy, Japan, Greece, Portugal, China, and Indonesia in that order. On a national scale, Mofsky, a survey company, revealed that the states with the best dishes, according to public opinion, are Michoacan, Oaxaca, Jalisco, Puebla, and Veracruz.  

Regarding the challenges facing the culinary sector, the Human Connections study highlights logistical, market, and regulatory difficulties in exporting exotic foods, complicating the expansion of small producers. However, these barriers also present opportunities to strengthen the gastronomy value chain, making the sector even more resilient. In this regard, the Ministry of Agriculture and Rural Development (SADER) announced progress in export agreements for mangoes, mamey, sapodilla, plum, black figs, and guanabana with the United States Department of Agriculture (USDA). In November, the export of guanabana was authorized, as reported by MBN.  

Climate change is another critical issue for the development of tourism and gastronomy. Luis Javier Álvarez, Director of Le Cordon Bleu-Anáhuac, a globally renowned culinary institute, noted that destinations like Valle de Bravo experienced a decline in tourist visits—and consequently, economic revenue—due to droughts in 2024. The livelihood around the lake sustains hundreds of families dependent on tourism. It is estimated that 87% of Valle de Bravo’s economy is tied to the service industry, with tourism being the most prominent sector, Álvarez emphasized.  

The study concludes that for the industry to continue growing, all stakeholders, from tourism to agricultural production, must work together. “Only then will it be possible to develop strategies that strengthen this heritage, ensuring that Mexico remains an unparalleled gastronomic destination,” the document states.