Vol. 5 No. 22 (2026): January - december 2026

Published: 2026-01-30

Research papers

White prickly pear cactus (Opuntia megacantha) and traditional cuisine of the Bajío: identity, use and continuity

Oswal Medina-Montero, Andrea García-Jacobo, Lourdes Camarena, Salvador Omar Espino-Manzano

1-18
- PDF (Español (España))
Rural tourism for the sustainable local development of the Mezcalera Region of the Sierra de San Carlos, Tamaulipas, Mexico

ROCÍO DEL CARMEN AYALA GARZA, JUAN FRANCISCO MORALES PACHECO, GLENDA NELLY REQUENA LARA , CARLOS ZAMORA TOVAR

1-21
- PDF (Español (España))
Evaluation of digital presence in health tourism: proposal of the IPD-TS index and its application in Quito, Ecuador

CHRISTIAN QUISHPE
- PDF (Español (España))
Rural tourism as an alternative activity for the peripheral territories of Tlatlauquitepec, magic town

Luis Fernando Salazar Monsalve, Beatriz Herrera López, Gustavo Alberto Acosta Perezpeña, Ernesto Ruíz Sánchez
- PDF (Español (España))
A holistic approach to cenote tourism: The perception of sustainability and its three dimensions in the X-Canché cenote in Ek Balam

Adrián Christian Sevilla Muñoz

1-12
- PDF (Español (España))

Articles for Scientific Dissemination

Español

Diana Rodríguez Vera, Etzel Cruz Cruz, José A. Morales-González, Arely Vergara-Castañeda

1-10
- PDF (Español (España))
Panofsky's method as a tool for managing tourist guidance in Quito's Independence Square

Rex Tipton Sosa Freire
- PDF (Español (España))
Leonese cuisine of the Bajío region as cultural heritage: 450 years of tradition, mestization and continuity.

Salvador Espino Manzano, Hernán Dario Castaño Castrillón, Jonathan Vaca Villa

1-10
- PDF (Español (España))
Cooking in microgravity: the future of gastronomy in space

Carlos Isac Rivas Vela, Eduardo Plascencia Mendoza, Williams Isai García Mora

1-10
- PDF (Español (España))
The Gastronomic Consultant as an Agent of Sustainable Tourism Change: An Applied Case Study

Anadilene Batiz Zambrano

1-10
- PDF (Español (España))

Reviews

The Multisensory Experience: A Manifesto of the Flavor Ecosystem

Diego Tapia

1-7
- PDF (Español (España))
The gastronomic expansion of philosophy

Eduardo Plascencia Mendoza

1-5
- PDF (Español (España))
Whose Paradise Is It? The Crisis of Beach Access in Jamaica and the Debate on Plantation Tourism

Xenia Verónica Galán Pañola

1-8
- PDF (Español (España))