Tlaxcala had a prominent presence at the 10th World Forum of Mexican Gastronomy, held in Cuernavaca, Morelos, with the participation of the family business “Magueyero San Isidro,” dedicated to the production of artisanal products derived from the maguey plant used for pulque.
Representing the business, Rodolfo Armando del Razo shared the history and evolution of this Tlaxcalan company, which has kept the maguey tradition alive since the late 19th century, combining inherited knowledge with innovative and sustainable processes.
During his presentation, del Razo recounted that his family began in the trade around 1898, managing old pulque haciendas in Tlaxcala and Hidalgo. Over generations, he explained, the business diversified, becoming a company focused on maximizing the properties of the maguey plant, not only for the production of beverages, but also for food and wellness products.
“The maguey plant has countless benefits: it aids digestion, provides vitamins, and can be enjoyed in many ways, from a beverage to an ingredient in traditional dishes,” he stated during his presentation.
Among the products they currently produce are bottled aguamiel (maguey sap), fermented beverages, snacks, and solid extracts with functional properties, all handcrafted using controlled fermentation processes.
Del Razo expressed his gratitude to the Tlaxcala State Tourism Secretariat for facilitating the participation of local producers in this gastronomic event, which brings together chefs, researchers, and artisans from across the country to promote Mexico’s rich culinary heritage.
“Magueyero San Isidro” is part of a collective effort by Tlaxcalan entrepreneurs to position traditional maguey products as an emblem of identity, innovation, and sustainability, while promoting responsible consumption and the revaluation of the region’s agri-food heritage.
Source: sintesis
