In a ceremony celebrating the cultural and ancestral significance of Baja California’s culinary traditions, the State Secretariat of Tourism awarded official certifications to 8 cooks (6 women and 2 men) who have distinguished themselves through their commitment to preserving the region’s gastronomic heritage. The recognition is based on the national competency standard for the preparation of popular and traditional Mexican cuisine.
At the historic Riviera de Ensenada Social, Civic, and Cultural Center, Miguel Badiola Montaño, head of the agency, claimed that the certification serves as a tribute to the families, techniques, and ingredients that define the state’s authentic culinary identity.
“To each of you, thank you for being the living heritage of Baja California. Thank you for your legacy and the identity you bestow upon us. Your dishes and the hands that craft them are the fruit of decades of learning: shared knowledge passed from one generation to the next. It is an honor to witness this moment. This certification affirms the rightful place you hold in Mexico’s gastronomic landscape,” Badiola Montaño stated.
The newly certified cooks represent diverse indigenous and local communities across the region. They include Beatriz Haros Farlow, of Kiliwa origin, from Arroyo de León, Ensenada; Tabita Domínguez Sandoval, Elizabeth Domínguez Sandoval, and Fernando Rembac Domínguez, of Kumiai origin, from San Antonio Necua, Ensenada; Rigoberto Aldama and Magdalena López Oliden, from La Huerta, Ensenada; Josefina Sánchez Aguirre, from Playas de Rosarito; and Yanet Salazar Carrillo, of Kumiai origin, from San José de la Zorra, Playas de Rosarito.
Badiola Montaño emphasized that traditional cuisine is far more than culinary practice as each dish carries stories, community ties, and ancestral knowledge that merit formal recognition. He noted that certification is a step toward reinforcing the cultural value of these traditions while also strengthening gastronomic tourism as a driver of “Shared Well-Being.”
One of the honorees, Tabita Domínguez Sandoval, founder of the Wa Kumiai Tabita project in San Antonio Necua, expressed pride in sharing her community’s identity through ingredients such as acorn and sage. She added that the certification would help broaden public awareness and deepen respect for the traditions that the Yuman peoples have left in Baja California.
The ceremony was attended by Undersecretary of Tourism Martha Inés Domínguez Uscanga; Claudia Gabriela Trasviña Durazo, Baja California delegate of the Conservatory of Mexican Gastronomic Culture; Rosela Medina Lencioni, director general of the Riviera de Ensenada venue; and Iván Nolasco Cruz, president of CANIRAC Baja California. Representatives from various gastronomic training and promotion institutions were also present.
The certification process was carried out in coordination with the Conservatory of Mexican Gastronomic Culture as the evaluating body, in line with standards endorsed by the Secretariat of Public Education (SEP). The official documentation is issued by the National Council for Standardization and Certification of Labor Competencies (CONOCER).
Community Tourism as a Vehicle for Identity Preservation
The certification initiative is part of a community-based tourism approach that values local knowledge, territorial identity, and cultural continuity. In this framework, traditional cooks are regarded as custodians of a living memory that bridges heritage, community, and culture.
The Secretariat of Tourism has prioritized community and social tourism as key pillars of its agenda, focusing on investment in public spaces, traditions, and the promotion of culture.
As part of these efforts, the Kumiai Gastronomic Conference was held in San Antonio Necua in 2026, and indigenous communities have been given greater visibility in national and international forums, including the Ventana a México platform. Additionally, funding has been allocated through the Program of Support for Productive and Sustainable Inclusion to upgrade community spaces.
In addition, the Secretariat of Tourism has integrated both tangible and intangible indigenous heritage into programs targeting priority populations. One standout initiative is Corazones Viajeros, a social tourism program that offers Baja California residents access to the state’s diverse tourist attractions. Its itineraries include sites promoted by Yuman community representatives, with the aim of deepening public knowledge and safeguarding their cultural legacy.
“Today we recognize you as Traditional Cooks of Baja California but that title barely captures the magnitude of what your communities have given to our land. From the Secretariat of Tourism, we will continue working to ensure this heritage endures. We will see to it that Shared Well-being means bringing our history to every child and young person across the state,” concluded Badiola Montaño.
