Elaboration of zacahuil: Know-how and inputs related to the agroecosystems in la Huasteca

Zacahuil is an ancestral food and a symbol of identity of the Huasteca, which is still elaborated and consumed to date in this Mexican region. The objective was to know how the elaboration process is learned by locals, and how inputs for its elaboration are related to Huastec agroecosystems. 130 zacahuil experts, from three municipalities of the Huastec region, were interviewed with the use of a semi-structured interview guide. It was found that zacahuil is prepared by adult and young people, mainly for sale. The learning of zacahuil making process occurs mainly within the family context. The most important ingredients and material for its preparation are corn, pork meat, papatla and firewood, which are from local agroecosystems; these inputs are different among municipalities. It is concluded that the elements that originate the differences in ingredients and materials among municipalities, contribute to the permanence of zacahuil as a Huastec food with identity because they are in close relationship to their local resources and agroecosystems.