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Yucatecan Gastronomy promotes tourism at World Travel Market fair.

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By Marcela Gutierrez Bobadilla. Correspondent

London, Nov. 7 (Notimex).- The rich gastronomy of the Mexican state of Yucatan has earned the palates of the attendees of the World Travel Market (WTM), which brought together more than 50 thousand industry tourism delegates from November 5 to 7 A in this city.

The minister of tourism of Yucatan, Michelle Fridman, assured Notimex that her state has a range of tourist attractions to offer, but this year they put on the shirt of the Yucatecan gastronomy.

"We want to promote and attract more tourism and we come with many flags, but we wanted to wear the shirt of the Yucatecan gastronomy. I know my country very well and I dare to say that Yucatecan cuisine is probably the most solid in our country," said Fridman.

Yucatecan cuisine represents the Mayan heritage with local ingredients such as habanero and annatto that are typical of the state of Yucatan.

"In recent years there has been a boom that is worthy of recognition and that will be a great attraction of tourism with new chefs such as Pedro Evia, who are fusing traditional Mayan cuisine with new trends," she said.

The chef Evia from Kuuk restaurant delighted the attendees of the Mexico Pavilion with the traditional cochinita pibil tacos.

To show off the very diverse cuisine of Yucatan, the chef offered a succulent dinner for the press, delegates and friends of Mexico at the Santo Remedio restaurant, a few steps from the River Thames.

"Cochinita pibil took at least five hours of slow cooking and the banana leaf is very important to highlight the flavor," said Evia, who has been cooking for 17 years.

The event sponsored by the government of the state of Yucatan...

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