As part of the educational program “El Ombligo de Maguey, o cómo entender la Ciudad de México desde sus ecosistemas alimentarios”, Mauricio Ávila, author of Recetario del Distrito Federal (Conaculta, Mexico, 2012) will offer an introduction to the foods that emerged in the Mexico City basin and that are still being preserved. Based on his research, a territorial memory of the basin, the session will focus on how we eat, what landscapes we depend on and what relationships we have with what gives us life.

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‍Mauricio Avila Serratos. He is a native of the old town of La Piedad Ahuehuetla in Mexico City and graduated from the Higher College of Gastronomy with a degree in Gastronomy. It is dedicated to the research, recording, and conservation of traditional Mexican cuisine. Author of Recetario tradicional del Distrito Federal, Recetario tradicional isleño del Caribe mexicano y Recetario tradicional sudcaliforniano. He is a member of CENEVAL's academic gastronomy committees. He was coordinator of the Programa de Cocina Tradicional de México and the collection of the Cocina Indígena y Popular de la DGCPIU, gastronomic commentator for the radio program La Hora Nacional and gastronomic curator for Conabio. He was recently a researcher at Cencalli, the Casa del Maíz and the Cultura Alimentaria del Complejo Cultural Los Pinos and host of the Ingredientes Originales program on Canal Once. He also serves as an academic at institutions such as the Superior de Gastronomía, Ambrosía Centro Culinario and Culinary Art School. He was recently awarded the Ricardo Muñoz Zurita Medal for Merit in Gastronomic Research.