Certainly, conflicts could generate greater tension at airports in the strict supervision, running the risk that the products do not cross, that is, that the exchange between countries would be affected in the export and import of ingredients, and therefore limit the opportunity to transfer economically and socially.
"In our case, fortunately, we were able to bring all the ingredients, with which Mexico participated in the Valladolid World Championship: nixtamalized creole corn, wild mushrooms, beef tongue, green tomatillo sauce with xoconostle and escamoles (ant roe), along with cilantro sprouts."
Olivera Rocha also pointed out that armed conflicts have given rise to the most unique culinary preparations throughout history, so that in order to supply troops in conflict, the cuisine has to be practical and high in proteins, carbohydrates and vitamins, and can be eaten quickly.
He also wanted to dedicate a few words to his country, Mexico, which has been working intensely for the last ten years to promote the tapa, "a tiny culinary invention that turns passion into an art and a fusion between legend and innovation", and to David Quevedo, winner of the 2021 World Championship, who coordinated a program of the Guanajuato Ministry of Tourism with 230 traditional cooks from different Otomí and Chichimeca villages. Mesquite prickly pear cactus, yucca, agave, seeds and roots contributed to Quevedo's love of cooking.
Chef David Quevedo absorbed the knowledge of central Mexican cuisine to bring the winning tapa (the catrina, holding a ceremonial taco) to Spain in 2021. Aztec figure Mictecacihuatl, the goddess of death), "which has to do with the Mexican's attachment to the beginning and end of life and with the Otomí tradition of family seal that passes from generation to generation," said Olivera Rocha.