The ancestral Gastronomy that honors the tradition Cuisine

The journey that started as an academic project and its culmination in the shape of Tierra y Cielo.

Tierra y Cielo opened its doors in January 2007. We have been fortunate enough to be recognized for our work. We received the National Award for Regional Cuisine in 2008, the 2012 Good Sustainable Practice Award, the 2014 National Entrepreneur Award, and the 2015 National Quality Prize in the category of tourism. Likewise, we are cataloged as one of Mexico’s best restaurants by Mexico’s Gastronomic Guide and the only restaurant from Chiapas that makes part of the Guide.

Our inspiration is to promote the magic of Chiapas and become the guardians of ‘Traditional Mexican cuisine: ancient and alive community culture’, which has been declared an intangible cultural heritage. We work with small producers, entrepreneurs, artisans, and collectives based on sustainable production, responsible consumption, and fair trade. Our greatest challenge is to make more companies join the movement of promoting the magic of our homeland.

We have faced many challenges. It took us four years to open, and training our staff became a constant effort. Implementing sustainable practices was not enough, as we also had to become promoters. With perseverance, patience, and steadfastness, challenges became achievements. Today, we have the H, M, Clean Point, and Clean Contact Quality Labels, and belong to Treasures of Mexico and Marca Chiapas. Also, we took part in the pilot for the Entrepreneurial Program for Environmental Change, and we are the first Chiapas State company to join the United Nations Global Compact. 

We believe that evaluation and competition strengthen us and lead us to be better. Above all else, we firmly believe that we all should promote cultural, economic, and social change. Growth allows us to keep looking after excellence in service and working to enhance the tourist industry and keep Mexico’s culinary culture alive. 

Tierra y Cielo meant to turn my Thesis project into reality and materialize it in a concept that has evolved over 16 years.

By Chef Marta Zepeda
Chef restaurante tierra y cielo

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