Deeply in love with his native Yucatán, Wilson Alonzo is a young individual who ventures into culinary research. His primary goal is to contribute to the preservation of the gastronomy of his region through teaching and learning methods.
Deeply in love with his native Yucatán, Wilson Alonzo is a culinary researcher dedicated to preserving his region’s gastronomy through teaching and scholarship. His work has significantly contributed to the documentation and interpretation of Maya-origin recipes, grounded in ethnographic research methods.
He leads the Yucatecan regional cooking workshop at the Technological University of the West in Maxcanú and collaborates with the anthropology faculty of UADY on experimental anthropology initiatives. Recognized with multiple international accolades and distinctions, he is regarded as one of the foremost advocates of Yucatán’s culinary heritage. Through faithful interpretation of traditional recipes passed down by past generations, he plays a key role in the academic study of Peninsular cuisine.
He is currently developing the Ya’axche Ethno Gastronomic Complex in Halachó. Chef Wilson Alonzo regularly travels across Mexico and abroad to promote Yucatán’s cuisine through workshops and conferences, supporting culinary tourism and sharing the techniques of his state in cities such as Paris, London, Madrid, and Barcelona.
