In a feature on Mexico’s cocineras tradicionales, traditional cooks, Grupo Animal wrote: “Su aprendizaje se compone de experiencias y saberes que obtienen en los fogones de cada una de sus casas” (Their learning is made up of experience and knowledge they gain at the stoves of their own homes).
In 2025, CIATEJ, a research center based in Guadalajara, published a booklet of Amuzgo recipes from Guerrero. It leaves some amounts to the cook, such as “panela al gusto” (raw cane sugar to taste) and “un chorrito de aceite” (a little splash of oil).