Culinary welcomes the sixth cohort of the Master's in Mexican Cuisine
A new chapter begins at Culinary! This September 2025, classes started for the sixth cohort of the Master’s in Mexican Cuisines —the first program in the world dedicated to the in-depth study of our gastronomy—now made up of 17 enthusiastic students who have decided to take their love for Mexican cooking to the next level of professionalization.
Six cohorts are proof that interest in our culinary roots is not only holding steady but growing stronger. Since 2010, when UNESCO recognized Mexican cuisine as Intangible Cultural Heritage of Humanity, the demand for specialists has increased, and Culinary has paved the way to train professionals capable of preserving, reinterpreting, and showcasing the richness of our cuisines to the world.
In this academic experience, students learn from traditional cooks and highly prestigious academics, who share history, techniques, ancestral knowledge, and local flavors. Guest instructors include such luminaries as Abel Hernández, Juanita Bravo, Alondra Maldonado, Nelly Córdova, Irad Santacruz, Celia Florián, José Burella Picazzo, and Mary Celis, among many others who are visiting us for the first or sixth time.
The curriculum they will be following ranges from Pre-Hispanic Cuisine to the traditions of regions such as Veracruz, Oaxaca, Baja California, Chiapas, Michoacán, and Colima, with an approach that combines practice and theory to understand the social and cultural importance of Mexican gastronomy and its global impact.
With this sixth cohort, we reaffirm our role as pioneers in teaching Mexican cuisine and as a space where traditions become a legacy.
