A new strategic partnership between Uruguay and Mexico is attempting to turn ancestral culinary traditions into sustainable economic engines for rural communities. The “Saberes que conectan” (Knowledge that Connects) initiative, launched recently at the Espacio Cultural de San José, aims to bridge the gap between traditional food production and modern tourism across four specific regions: Aguascalientes in Mexico, and the departments of San José, Canelones, and Florida in Uruguay.
The program is designed to professionalize the production of local delicacies even as creating “identity circuits” that draw tourists into the heart of rural economies. With a total investment of US$ 100,000 provided by the Fondo Conjunto Uruguay – México, the project will operate over the next 18 months, focusing on the intersection of innovation, territorial production, and sustainable development.
Coordinated by the Agencia Mexicana de Cooperación Internacional para el Desarrollo (Amexcid) and the Agencia Uruguaya de Cooperación Internacional (AUCI), the initiative is part of a broader diplomatic effort to materialize international cooperation at the local level. By linking producers of artisan cheeses, baked goods, and preserves with established restaurants and tourism operators, the project seeks to ensure that traditional knowledge translates into tangible income for rural families.
A Framework for Regional Development
The “Saberes que conectan” project is not an isolated effort but one of 12 initiatives selected from a pool of 112 applications under the VI Program of Technical and Scientific Cooperation 2025–2027. This funding mechanism is a direct result of the Strategic Partnership Agreement signed between the governments of Uruguay and Mexico in 2009, highlighting a long-term commitment to shared technical growth.
During the launch event, Ana María Bentaberri, the Intendenta of San José, emphasized that the project aligns with broader territorial planning goals. She noted that the collaboration transcends national borders to foster internal alliances between San José, Canelones, and Florida. “Estamos convencidos de que es entre todos que vamos a llevar adelante las verdades políticas públicas que incluyan a los vecinos de cada comunidad,” Bentaberri said.
This regional approach is echoed by Martín Clavijo, executive director of AUCI, who argued that a “regional vision” is essential for creating concrete opportunities for local communities. By internationalizing the links of the San José government, the project intends to strengthen local capacities and build global networks that benefit tiny-scale producers.
Targets and Technical Scope
The initiative focuses heavily on the “value chain,” ensuring that the journey from the farm to the table is efficient, sanitary, and marketable. To achieve this, the program has set specific benchmarks for training and integration across the participating territories.
| Target Group | Quantity/Scope | Focus Area |
|---|---|---|
| Technical Staff | 10 officials | Project management and oversight |
| Micro-enterprises | 40 businesses | Artisan cheese, bakery, and preserves |
| Local Producers | 200 individuals | Quality seals, production, and marketing |
| Restaurants | 20+ establishments | Integration of traditional local products |
Of the restaurants involved, 15 are located across San José, Florida, and Canelones, while five are based in Aguascalientes. This cross-continental exchange will include site visits to companies in both countries, allowing producers to study improvements in organizational and sanitary processes.
Preserving Identity Through Gastronomy
Beyond the economic metrics, the project carries a cultural mandate. Carlos Acosta Montoya, Director General of Project Operations at Amexcid, stated that the goal is to “fortalecer las cadenas de valor, preservar la cultura y saberes ancestrales,” while ensuring the development is viewed through a lens of territorial and gender equity.
The focus on gender is a central pillar of the training provided to the 200 producers. The program aims for active and equitable participation of women, who often hold the primary knowledge of traditional recipes and preservation techniques but may lack the formal training to scale their businesses into the commercial market.
José Francisco González, the Cooperation Officer for the Embassy of Mexico in Uruguay, highlighted the intrinsic link between product and identity. He noted that the primary challenge remains accessing markets and generating networks that allow these unique cultural assets to be recognized and valued globally.
Next Steps in Implementation
As the 18-month timeline begins, the project will move into the design phase for “identity tourism circuits.” These routes will integrate traditional products, local heritage sites, and micro-enterprises into a cohesive experience for visitors, effectively turning the rural landscape into a living museum of gastronomy.
To ensure the sustainability of these efforts after the funding concludes, the partnership will publish a methodological guide. This document will compile best practices, lessons learned, and tools that other companies in the gastronomy and tourism sectors can replicate independently.
The immediate next phase involves the selection and enrollment of the 40 micro-enterprises and 200 producers who will undergo the specialized training. Officials from the Intendencias of Canelones and Florida, including Ximena Acosta and Arturo Torres, have indicated that the project will be a critical driver for the economic stability of families dependent on rural production.
We invite readers to share their thoughts on the role of traditional gastronomy in sustainable tourism in the comments below.
