Chefs in Mexico increasingly turn to pre-Columbian cooking techniques and to local producers for their raw materials in an attempt to live in harmony with the land that supplies the ingredients for their culinary creations.

"Modern chefs are very rightly concerned about sustainability because we see the waste that is happening in the countryside, so we are bringing back these techniques in hopes of finding a solution for the future," chef Enrique Olvera, owner of the Pujol restaurant, told Efe.

Pujol, according to Restaurant magazine, comes in at No. 17 on the list of the world's best.

In recent decades there has been "a brutal disconnect of humans with nature" and we are so out of touch with the land that most people have no idea who grows or catches the food they eat, Olvera said.

For the project he plans to launch this year, a fish and seafood restaurant at Playa del Carmen, a resort city in the southeastern state of Quintana Roo, he has established relations with fishery cooperatives in the area and with some growers of the native maize.

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