Kumiai Culinary Event Highlights Indigenous Cuisine, Culture, Tourism in Baja California

-Editorial 

The Kumiai community of San Antonio Necua showcased its traditional cuisine, history and cultural heritage during the Kumiai Gastronomic Gathering held at Wa Kumiai Tabita restaurant in the Valle de Guadalupe.

The event, organized by Baja California’s Secretariat of Tourism, brought together tourism industry representatives and visitors to learn about Kumiai cuisine, traditional ingredients and ancestral culinary practices that form part of the Indigenous community’s cultural identity.

State Tourism Secretary Miguel Ángel Badiola Montaño said the gathering was intended to promote local products, support the preservation of cultural heritage and integrate Indigenous communities into the state’s tourism economy, providing economic opportunities for local families.

Traditional cook Tabita Domínguez Sandoval led participants through the history and traditions of the Kumiai people while serving a menu featuring regional dishes, including acorn atole, Kumiai broth, barbecued beef ribs and a dessert inspired by wild sage.

Organizers said the event also promoted San Antonio Necua as a cultural tourism destination by highlighting experiences centered on the region’s traditions, landscape and Indigenous heritage while bringing together tourism representatives and other stakeholders.

According to the Baja California government, the initiative is part of ongoing efforts to promote sustainable and inclusive tourism, strengthen local economies and preserve the cultural heritage of the state’s Indigenous communities.