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Objective: identify traditional foods commercialized in the municipal markets of Villahermosa City, Tabasco, Mexico, for the determination of their potential as food crafts. Methodology: It was qualitatively cross-sectional and the research design followed a systemic phenomenological approach. In the first, an observational tour was made in each market going through the aisles to locate the commercial turns. The second consisted of the design of an instrument with four sections: general market data; personal data of the trader; name of artisanal food products; and origin of the product. In the third, the artisanal foods offered were registered and photographs of the artisanal product were taken to elaborate a file with the image of the product. In the last one, the information obtained was verified with the list of the characteristics that a product must meet to be considered as a food craft. Results: A total 123 products were identified and 67 meet the characteristics to be considered as food crafts, in addition to 56 products that are marketed in bulk and that could be considered as such when they comply with the image of the product. Limitations: Was observed that the premises where prepared food is sold, type fondas, have increased, and that traditional foods are marketed mainly in grocery stores, which has limited their diffusion. Conclusions: Artisanal foods represent the regional food culture that has been maintained through oral transmission, which was evidenced by the existence of traditional foods, marketed in the municipal markets of Villahermosa city, which fully comply with the characteristics to be considered as a food craft. [ABSTRACT FROM AUTHOR]

Objective: The aim of the present research was the registration of meals and beverages present in parties and rituals of the state as a part of the Tabasco alimentary identity. Methodology: The information was recovered in a questionary applied to Tabasco inhabitants who mentioned their participation in different familiar parties and rituals as well as the meals that they consumed in each one. Results: It was found that every family celebrate different parties and rituals and that there are different emblematic meals several of them. Limitations: The present paper does not report the alimentary culture of all the state inhabitants because the response of the survey was not the expected one, although the municipality representativity along the state was achieved. Conclusions: It was considered that several specific meals were registered as part of the identity of Tabasco alimentary culture because they are prepared with local natural resources. [ABSTRACT FROM AUTHOR]