We joined Slow Food Mexico in support of their initiative to protect and preserve the salt mines of Zapotitlán Salinas. Archaeological evidence shows that this community has kept alive the tradition of making salt for more than 2,000 years.
This practice, and the mines themselves, are in danger of being lost. Most of these salt makers are reaching an advanced age, and many you people in the community are migrating in search of better economic opportunities, while the land is being sold off for onyx extraction. Slow Food International designated the salt with the title of Presidia in 2018 to promote its historical, cultural, and gastronomic value.
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