Leonese cuisine of the Bajío region as cultural heritage: 450 years of tradition, mestization and continuity.

Abstract

The cuisine of León, Guanajuato, is much more than a collection of representative dishes: it is the result of over four centuries of history, cultural exchanges, and adaptation to the land. This article explores the evolution of León's gastronomy from its pre-Hispanic roots to contemporary culinary expressions, analyzing how processes of cultural mixing, migrations, traditional markets, and social transformations have shaped a unique gastronomic identity. From an anthropological and heritage perspective, the article examines the role of ingredients, culinary techniques, and social spaces as elements that keep the region's collective memory alive. It also reflects on the coexistence of tradition and modernity, showing how León's cuisine has managed to preserve its essence in the face of globalization and the incorporation of new food trends. This exploration invites the reader to understand that gastronomic heritage resides not only in recipes, but also in the knowledge, practices, and meanings that communities transmit and reinterpret from generation to generation. More than a historical review, this work offers an approach to the cultural value of food as an expression of identity, territory and historical continuity, highlighting the role of Leonese cuisine as one of the most representative living heritages of the Mexican Bajío.