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Mushroom Tourism

Photo: Oaxaca Market

Culinary tourism attracts visitors to people and places for specific foods. There’s coffee tourism, wine tourism, and a new fave – mushroom tourism, aka micoturismo, in Spain and etnomicoturísmo in México. Mushrooms!

This page will explore mushroom tourism around the globe. Suggestions welcome.

Headlines
https://oaxaca.quadratin.com.mx/produccion-de-hongos-atrae-turismo-a-la-region-mixteca

Flickr
Asombrosa visita a los Otomies en busca de hongos

Mexico Spotlight

Oaxaca, Mexico has been at the forefront of creating events, conservation programs, and gastronomical delight with mushrooms.

Mushroom Fairs
2005
Forum - Mushroom Fair

2006
Feria de Hongos Silvestres

2009
9a Feria Regional de Hongos Silvestres

2010
methodusconsultora.blogspot.com
Hongos Silvestres 2010

2012
12a. Feria Regional de Hongos Silvestres

Embedded Tweets

Features

Planeta

3 thoughts on “Mushroom Tourism

  1. Un esfuerzo extraordinariamente noble por parte del joven biólogo Daniel Robles García donando parte de su beca de la Universidad de Querétaro, para construirles pequeños secadores de hongos a dos familias en comunidades otomíes vecinas en los bosques de encinos donde colindan los estados Querétaro y de México.
    Daniel nos guió dos días, con un pequeño grupo, en los que hicimos recorridos a dos áreas boscosas, en cada una nos acompañó una familia otomí, conocedores de los hongos de su comunidad.
    Fue un maravilloso descubrimiento, enterarme que en un espacio tan pequeño hubiera una inmensa diversidad de hongos de todos colores y debo decir de todos sabores.
    En México, como en todo el Mundo, hay temporadas para ir a recolectar y forma pare de la dieta local. Preparados en tamales, quesadillas, mole, pozole y demás platillos, acompañados de las Tlaxcales (tortillas), sus frijoles y los productos de temporada de la Milpa, el pulque curado con tuna roja y café de olla.

    1. A couple of questions, some specific, some conceptual – Is there a way of contacting Daniel Robles García or seeing more of his work? Are the mushrooms available at local or regional markets? What would the Otomí like visitors to know about their communities? Where can mushroom aficionados learn about mushroom-focused events in Mexico?

  2. An extraordinarily noble effort on the part of the young biologist Daniel Robles García donating part of his scholarship from the University of Querétaro, to build small mushroom dryers for two families in neighboring Otomi communities in the oak forests where the states of Querétaro and Mexico border.
    Daniel guided us for two days, with a small group, in which we made tours of two wooded areas, in each one we were accompanied by an Otomí family, knowledgeable about the mushrooms of their community.
    It was a wonderful discovery, to learn that in such a small space there was an immense diversity of mushrooms of all colors and I must say of all flavors.
    In Mexico, as in the rest of the world, there are seasons to go to collect and it forms part of the local diet. Prepared in tamales, quesadillas, mole, pozole and other dishes, accompanied by the Tlaxcales (tortillas), their beans and the seasonal products of the Milpa, the pulque cured with red tuna and “cafe de olla” (pot coffee).

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