01348nas a2200133   4500000000100000000000100001008004100002100002500043700002200068245010900090300000900199520099200208022001401200                                       d1 aFernando Manzo-Ramos1 aMagali Albor Ruiz00aThe axolotl and other resources in the Lago de Texcoco. Indigenous knowledge of its gastronomic heritage  a7-323 aThe objective of this work is to recognize the lacustrine gastronomic heritage present in the Lago de Texcoco territory, placing special emphasis on dishes made with axolotl. Despite the deterioration of their environment, people still preserve and value these dishes for their nutritional and therapeutic role. Through life stories, observation and tours, the knowledge and practices related to obtaining and using these resources were collected. The gastronomic products of the lacustrine lifestyle are identified and presented, paying special attention to the recipes with axolotl. The axolotl tamale (tamal de ajolote) stands out as an identity food, anchored to the territory, and the various therapeutic uses of the axolotl, supported by its well-known capacity for survival and regeneration. Thus, all these foods are recognized as delicacies and a legacy of generations that helps to preserve and safeguard gastronomic heritage, traditional knowledge, and identity and belonging.  a1870-9036