The tlacoyo as a food resource, and its relationship with the local tourist offer: Cases Texcoco and Chiconcuac, State of Mexico in Mexico

Abstract

Objective: To evaluate the tlacoyo as a food resource and its relationship with the local tourism offer, its contribution to the welfare of families and the work of women, in the municipalities of Texcoco and Chiconcuac, State of Mexico, Mexico.

Design/methodology/approach: The points of sale of tlacoyos were identified and listed in places with more tourist influx in the municipalities of Texcoco and Chiconcuac, State of Mexico. These municipalities offer two different types of tlacoyos and places of sale. To obtain the population sample it was used the stratified random sampling method, with no replacement for the group of people who make and sell tlacoyos, and simple random sampling for the group of tourists. The population was stratified into four groups according to characteristics and 72 surveys were applied to people who prepare and sell tlacoyos and 72 surveys to tourists.

Results: The tlacoyo was identified as a traditional food that preserves its original ingredients and form of preparation, knowledge that has been inherited from generation to generation. Up to 87% of people who make and sell tlacoyos in the municipalities of Texcoco and Chiconcuac, and 100% tourists consider it a traditional food that is part of the region's cuisine, though its touristic value has not been measured yet. The elaboration and sale of the tlacoyo promotes family unity with the participation and distribution of work among all family members. The participation of women in the elaboration of tlacoyo is 90%; 52% of them are single with social status of widows, single mothers and divorced. Women are the economic support of their families. Tlacoyo is an identity food with the potential to strengthen the local tourism offer that influences the family unit and represents an important income for the livelihood of women.

Limitations on study/implications: We were not able to identify the exact origin of the maize types or races used to prepare the tlacoyos.

Findings/conclusions: The tlacoyo is traditional local food in Texcoco and Chiconcuac, State of Mexico, but its value to boost gastronomic tourism has not been visualized in the studied region.