"Get to know the gastronomy of Quintana Roo from the Smoke Kitchen model" Ilustración 1 rural kitchen

The smoke house works as a tourism model that will directly impact women living across Quintana Roo communities and small towns, with the idea that this project will empower them, and provide them with a more dignified income, with the end goal to reduce the poverty rates in the state Likewise, to introduce an adequate formula of cuisine that promotes the regional gastronomic identity, since this typology of cultural heritage is linked to the experience of enjoying the state's native food. (Carrillo, J. and Vazquez, L., 2018) It should be noted that the main representatives and transmitters of gastronomy are women, usually housewives. Therefore, a methodology based on the qualitative approach was designed, taking as a basis the ethnographic method, which allows understanding the behavioral patterns of a society. In the first instance, a gastronomic laboratory is proposed for the university, which will later be used as a business model within the tourism industry, directed at people who seek to enjoy cultural and experiential tourism. And at the same time, it will benefit communities across the state by generating more income for them. In addition, the project of model smoke kitchen is oriented to go in accordance with the 2030 agenda. Which includes 17 objectives and 169 goals; six of those objectives are directly aligned with this project, and the rest can be observed to relate it in a more indirectly manner. In the same way, a summary of the results obtained by the five-year groundwork is presented, as well as the division of the gastronomy in the state according to the characteristics that conform the gastronomic region.


Introduction
From the visits made to the communities throughout the state, mainly to the traditional cooks, they tell us that the Mayan women are independent, that if their husbands were to be unfaithful, they would leave them, because they can provide for themselves and their children, it is part of their nature as strong women. In the same way they tell us that they are not afraid of stepping in, when necessary, that they can do farm work in support to their husbands or taking care of their lots. As well, they tend to have side hustles like embroidered, weaving, looking after their farm animals, fishing, harvesting of fruits, and merchants among other activities. In the same way, they explained the Mayan women and their cuisine, which they have learned from their mothers and these in turn from their own, which is why they feel the social responsibility to seek the best way to safeguard their culinary identity.
Through the state's documentation made by the Line of Research of Culinary Heritage, where the model of smoke kitchen was developed as a strategy that allows the work of these traditional cooks to be represented, as well as the distribution of the tourist wealth, and with the end goal to diminish poverty rates in the state. But also, to empower the women inside and outside their home by facilitating their income without abandoning nor neglecting the family environment.
Therefore, this work aims to market the model of smoke kitchen to promote the preservation of the gastronomic identity of Quintana Roo, in a way that aligns better with current social guidelines, such as the Objectives of Sustainable Development. Hence, manifesting the importance of documentation to preserve gastronomic knowledge of the region considering that it is a viable alternative for the creation of new tourist destinations that are focused on sustainability, all of this allowed the participation of small communities and more importantly that part of the wealth generated remains there, to activate its economy.
Likewise, the results obtained throughout five years of documentation are presented in a broad way, to interest the reader in knowing more about the field work carried out in the Mayan communities.

Current Issues
According to data from (CONEVAL, Federal Entities, Quintana Roo, 2018) the poverty rates registered between 2016 and 2018 in the state show a decline, but this does not mean that the situation is great, but on the contrary it should make us think of strategies that allow the distribution of wealth, gender equality, that promotes values and identity of their culture among others, to impulse their economy.
According to the data presented by Mr. Roberto Borges Angulo in the document prepared by the (University for Cooperation, 2014) where the more vulnerable are expressed in four categories, these are Very High, High, Medium and Low. See table 1, Level of vulnerability, which indicates the state's population settlements, arranged according to the degree of need they present. As part of the development of a viable model, it is necessary to test internal and external scenarios, both positive and negative, that will allow for its replication; for which it is considered imperative to indicate the viability and impact areas in which the smoke kitchens can become a primary objective to develop in those communities with higher economic vulnerability.
It should be noted that the more vulnerable zones are those where there is a presence of Mayan settlements, and these still preserve customs, traditions and even the native language, which is why the social roles are well defined.
The smoke-kitchen model attempts to provide empowerment to the state's rural communities through training and thus encourage the creation of cooperatives, associations, foundations, etc., that promote the preservation of their gastronomic and cultural identity, keeping in mind the Objectives for Sustainable Development (ODS) guidelines. This model also considers the creation of spaces for alternative tourism.

3.Thesis
This project aims to maintain safeguard and promote the cultural and intangible heritage of the state of Quintana Roo. Therefore, indicating the need to create tourist destinations that allow for the distribution of wealth among the citizens of these regions, which is why the creation of a replicable model of smoke kitchen is considered a viable option for rural areas, with women as the main chef. It also improves the ways women make a living by taking stress out of leaving home day to day with the purpose to provide for their families (Daza Roldan, 2020).

Objective
To transmit the gastronomic culture of Quintana Roo, through the recollection and description of traditional dishes of the Mayan communities based on the activities of daily, festive and rituals of life, as well as the use of the endemic products, techniques, and methods of cooking to contribute to the preservation of the culinary culture and its identity from a sustainable point of view.

Theoretical Framework
Quintana Roo, part of the Yucatan Peninsula, located on the Southeast of Mexico. Its geographic coordinates are exactly, According to (Vazquez 2017) Quintana Roo is a young state in full development has been consolidated as one of the states that contributes the most to the (GDP) of the country, due to the tourist offer it provides to nationals and foreigners.
Quintana Roo has as one of its main touristic aspects, the gastronomy, ( Smoke cooking refers to a way of cooking food, the embers, the grill, the "smoky" taste of the dishes, that aroma of burnt wood, using the smoke as a dressing, which brings a unique flavor to the food, but as we mentioned at the beginning, smoke cooking is not just that, it is a whole ritual, where women become a sort of kitchen priestess. "Here we are born, we grow, we form our families, even here we die," says Martha Soledad Gómez Zalce, leader of the The study is based on a quantitative methodology that allows us to focus more on people, which is why we use the ethnographic method that, according to Anthony Giddens, a sociologist, is defined as the direct study of individuals or groups during a certain period, using observation or interviews to learn about their social behavior. Ethnography is one of the most relevant methods used in qualitative research. (PSYMA 2020) Despite the diverse achievements that the technique can have, according to the intentions of the researcher, these are reasons why this method was chosen: The object of study is approached with a goal to understanding and interpreting a reality that interacts with a broader context, with the aim of obtaining knowledge and theoretical approaches, rather than solving practical problems as action research might do. f. Management of personnel and administration within the tourism sector.

Results
From the multiple visits made to the communities of Quintana Roo the gastronomy of the state was classified in three, these are the coast and islands, border and the Mayan that at the same time is subdivided in north, central and south of the state. In the same way, traditional recipes, utensils and knowledge of each zone were obtained, an example of which is: From the area of the Coasts and Islands: • Festival of San Telmo (Patron Saint of fishermen) (April) • The Fair of El Cedral in Cozumel also known as the Feast of the Holy Cross.
• Virgen de la Concepción in Isla Mujeres, they perform pilgrimages, popular dances. It is celebrated on the beach with the popular Tikin xic and ceviches.
• The "Janli kool" or thanks to the first harvest.
• The "Loj kaaj" or blessing of the people.
• The "Janal pixan" or food for the souls, festivity of day of dead.
It is worth mentioning that the border area has not yet been documented due to its remoteness from the Cancun's

Vázquez Paz
The dishes represented here are part of the traditions and ancestral food of the Mayan communities of the region, having specific times and days for certain dishes that in turn provide the necessary nutrients that allow to keep up with the activities of daily life of the habitants of these communities being agriculture, hunting, fishing among others the most common inheritance of a legacy in force.
We present the recipes classified by dishes, correspond to: 146 typical savory dishes, 19 desserts and 12 drinks, as well as the cultural application by daily, ritual or festive recipes. The tables represent a small part of the results of the communities of the coastal zone and Islands and the Mayan zone. (4) Illustration of recorded recipes by Cindy Isabel Nájera Mazaba

Conclusions
In conclusion, the gastronomy of the state of Quintana Roo shows particular characteristics that make it unique, it is worth mentioning that due to factors such as globalization it presents a great loss, for this reason we took on the task of documenting and promoting the preservation of gastronomy. It must also be said that current tourism is so demanding that it requires the creation of sustainable spaces, hence the alignment with SDG guidelines with the Smoke Kitchen project.
The smoke-cooking model is analyzed from the perspective of profitability and was determined as a safe bet since it is known that there is a global tendency to return to the origins, that is, the flavors related to smoke, metate, mortar and on the other hand there is sustainability and all the policies marked within the 17 global objectives and its 169 goals as indicated in the Agenda for 2030. Of which we consider that we impact directly on those marked below with a purple oval, as shown in Figure 5 Objectives of Agenda 2030, likewise we consider that even when the others are not impacted directly, are achieved through the mainstreaming of the project, because when a responsible business model impacts the community in a positive way, it promotes development actions that allow the improvement of living conditions of the habitants of a population, such as: health and welfare, education, among others.