Maíz (corn) has long held a central place in the culinary, cultural and agricultural traditions of many societies around the world. In 2022, Mérida and Puebla (Mexico) and Tucson, Arizona (USA), from The Food Capitals network and UNESCO Creative Cities of Gastronomy, founded Pueblos del Maíz as a festival and exchange platform celebrating corn as a heritage ingredient that transcends borders, unites food cultures, and supports sustainable food systems and tourism. The project has since grown to include San Antonio, Texas (USA), and Bergamo (Italy).
In September and October 2025, the festival took place in The Food Capitals cities of Tucson and San Antonio.
In Tucson, the festival spanned four days and highlighted the many roles that maize has played in Southern Arizona’s food heritage, culture, and gastronomy. Visiting chefs Fabrizio Camer (Bergamo, Italy) and Jaime Gonzalez (San Antonio, USA) joined local chefs for festivities that included regional food vendors, live cooking demonstrations, music and entertainment, educational panels, art installations, and more, celebrating the rich traditions of Pueblos del maíz.
In October, the City of San Antonio World Heritage Office hosted their annual Pueblos del Maiz Showcase at Pearl. The event celebrated corn as a heritage ingredient that unites cultures and flavors across the globe, while also highlighting San Antonio’s UNESCO Creative City of Gastronomy designation and member of The Food Capitals by Delice Network. The Maiz Showcase at Pearl featured live cooking demonstrations and tastings from local and visiting chefs:
Visiting chefs and city representatives also visited cultural and culinary sites to learn more about San Antonio’s gastronomy and local initiatives.
Today, Pueblos del Maíz is much more than a single event: it is a multi-city, multi-year series of festivals, chef exchanges, cultural dialogues, and tastings celebrating the richness and diversity of maize.
At The Food Capitals’ 2024 Annual General Meeting in Mérida, a special panel explored The Importance of Corn in Traditional Cooking. The panel featured Pueblos del Maíz chefs Wilson Alonzo, Xochitl Valdés, Rodrigo Mimila, and three international guest chefs, discussing:
• Corn’s impact on the diversity of flavors and textures in traditional dishes
• The cultural importance of corn and its influence on culinary traditions
• Differences in corn preparation and cooking methods across cultures
• Techniques for integrating corn into modern recipes while preserving traditional roots
During a live cooking session, Mérida and visiting chefs prepared local dishes, explored culinary connections, and shared techniques with attendees. The Food Capitals Network members joined later to taste the unique pairings, creating a hands-on experience that connected heritage ingredients with contemporary culinary innovation.
