This culinary learning and experimentation platform aimed to develop creative thinking skills applied to ingredient management in the family kitchen environment. Beyond fostering gastronomic innovation per se, the program's design capitalized on creative impulse as a tool for improvisation and efficient resolution of the daily home menu.

Through this approach, participants consolidated the technical and conceptual foundations of four essential pillars in the diet of urban Mexican families: salads, stocks and soups, sauces, and stews.

Building on these foundations, the group put their sensibility and taste into practice to experiment, diversify, and improvise recipes. This collective creation process was energized and documented horizontally through a WhatsApp group, which remains active and self-managed as a living community resource for this network of neighbors.

In August, we welcomed the farm La Bolchevitta, a family project led by Cipactli Suárez, located in the town of Santa Rosa Xochiac, Cuajimalpa. They brought various types of artisan goat cheese, turkey eggs, fruits, and jams from their farm.

In this second edition of the Milpa Food workshop program, the neighbors explored dry and cold season recipes, cooking tejocote atole, corn bread, and beans with masa. In addition to preparing this menu, the conversation focused on utilizing what the milpa provides during its period of maize harvest cessation.

In this second edition of the program of workshops on Food From the Maize Field, neighbors researched seasonal recipes for dry and cold periods, cooking atole with Mexican hawthorn fruit, corn bread and beans with corn dough. In addition to preparing this menu, conversation was directed at exploiting what the maize field provides during the time that corn cannot be harvested.

During this dinner gathering, the cooks Angelica Palma and Rosalba Rodriguez prepared a menu of dishes made with ingredients from the maize field to share with a group of neighbors and promoters of original languages from different territories who were participating in the encounter Voices and Living Territories - Encounter of Dynamizers, Teachers and Promoters of Mother Tongues. This encounter fostered interpersonal relations and sought to integrate a network that transcends work links and builds collaboration through affective dialogues between participants. On this occasion, in addition to the food, the guests shared stories and songs in their mother tongue.

The cook and farmer Flavia de Albino led two workshops in which she shared her culinary knowledge. The first focused on the preparation of nopal-based beverages, such as atole and crush, while the second focused on the preparation of preserves and jams. In these workshops, Flavia de Albino demonstrated various techniques to create textures and flavors that can easily be incorporated into the daily diet. Flavia de Albino has acquired a vast experience as a grower, harvester, producer and cook; the produce from her cactus, maize and pumpkin fields in Huamantla, in the state of Tlaxcala, are the basis for her preparations.

In this cycle of workshops, the producer María Teresa Brambila shared with neighbors the basic concepts to become familiar with the world of urban agroecology. The sessions included revision of the necessary practices to create a good substratum from solid urban waste, addressing the importance of land as a non-renewable element. It also reviewed techniques for growing and caring for food taking the cycles of the moon and the climate into account, and finally, certain forms of food conservation, such as dehydration.

These workshops taught how to make cushions that aid in the treatment of multiple ailments. The participants reviewed the criteria for choosing the cloth and seeds, as well as the inclusion of specific plants and essential oils for therapeutic use and care.