Miguel Iwadare graduated in architecture from the ITESM Campus Monterrey; he received his master’s degree in history from EESCHIA, and he is also a self-taught cook. Iwadare combines his professional life with the family business, founded by his Japanese grandparents, which is dedicated to food production and sales. He is a member of ICOMO Mexico and of two of its international committees: the Twentieth Century Architecture Committee and the International Intangible Heritage Committee. His research is focused on agri-food production sites, in the evolution of kitchens as productive spaces, and in recording and documenting Mexican regional cuisines. He has written four books on regional cuisines and has been co-editor of different books about distilled spirits and pulque. Iwadare has been an active participant in traditional cuisine conferences and has taught heritage cuisine.