Gastronomic perception and satisfaction domestic tourists in Mexico

Edgar Rojas-Rivas; Jazmín Zaragoza-Alonso; Manuel F. Suárez-Barraza; Laura Eugenia Tovar-Bustamante

doi:10.25145/j.pasos.2026.24.078

Autores/as

Edgar Rojas-Rivas Universidad de las Américas Puebla https://orcid.org/0000-0002-3881-2480
Jazmín Zaragoza-Alonso Benemérita Universidad Autónoma de Puebla
Manuel F. Suárez-Barraza Universidad de las Américas Puebla
Laura Eugenia Tovar-Bustamante Universidad Anáhuac, Doctorado Internacional en Turismo https://orcid.org/0000-0001-7287-1970

DOI:

https://doi.org/10.25145/j.pasos.2026.24.078

Palabras clave:

métodos proyectivos, modelo de ecuaciones estructurales, México, satisfacción gastronómica, turismo doméstico

Resumen

La riqueza gastronómica de México constituye un factor clave para atraer turistas nacionales e internacionales. Este estudio examina las percepciones de los turistas nacionales sobre la gastronomía de un destino mexicano y analiza los efectos de la motivación y de la experiencia gastronómica en la satisfacción. Se aplicó un enfoque de métodos mixtos: los datos se recopilaron mediante un cuestionario autoadministrado en dos ciudades de Puebla (México), con 333 respuestas válidas. El instrumento se validó mediante análisis factoriales exploratorios y confirmatorios, y una técnica proyectiva de asociación de palabras permitió identificar las percepciones sobre la gastronomía local, a partir de las cuales surgieron trece categorías. El modelo de ecuaciones estructurales mostró que la motivación influye positivamente en la experiencia gastronómica y en la satisfacción, mientras que la experiencia gastronómica ejerce un fuerte efecto positivo sobre la satisfacción culinaria. Los resultados contribuyen a comprender mejor el papel de la gastronomía en las experiencias turísticas y aportan conocimientos prácticos para la gestión y promoción de destinos mexicanos. Asimismo, subrayan la importancia de desarrollar productos turísticos gastronómicos distintivos que mejoren el atractivo del destino y apoyen una apreciación sostenible de la cultura local a través de la gastronomía

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Editor y equipo editorial: Perfiles
Sociedad académica: PASOS. Revista de Turismo y Patrimonio Cultural
Editorial: Instituto Universitario de Investigación Social y Turismo. Universidad de La Laguna (España) - Instituto Universitario da Maia ISMAI (Portugal)

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