Historian, anthropologist and specialist in 19th century Mexican cuisine, José Luis Juárez López is not an improviser on the subject, he has written three books on gastronomy and his concern to gather more data on culinary culture is a constant effort that he applies daily. .

Currently, he is one of the most prominent researchers in our country. Likewise, he has become an arduous promoter to praise and value national cuisines. His work and research have influenced the way in which the Mexican identity has been forged in terms of food.

Juárez López has a doctorate from the National School of Anthropology and History with a discipline in history and a subdiscipline in food / Invasions in Mexico.

In several interviews he has highlighted the value that has been given to Mexican gastronomy in recent years. However, in the 19th century it was disdained.

Culinary gear. Mexican cuisine in the 19th century is one of his books in which the historian breaks some myths built around the cuisine and food of our country.

Other texts authored by him are: The slow emergence of Mexican food. Creole ambiguities, 1750-1800, Mexico; and Culinary nationalism. Mexican cuisine in the 20th century.