Objective:

To analyse the potential of atole de plato to be considered as an element of agrotourism in El Estanco, municipality of Luvianos, State of Mexico, through the theory of social representations.

Methodology:

The study is based on an exploratory qualitative approach; through participant observation it was possible to identify the meanings and symbolism surrounding the elaboration of atole de plato for its use in tourism.

Results:

Using the theory of social representations, it was identified that atole de plato is a food with cultural, historical and social value, a situation that postulates that it is at a stage prior to its insertion into the tourism offer of rural destinations that have opted for tourism as a path towards development.

Limitations:

One of the limitations of the study is the difficulty of grounding the postulates of the theory in empirical operational terms, as well as the cultural hermeticism of the family group studied.

Conclusions:

The study concludes that atole de plato has latent potential for inclusion in the local agro-tourism offer; however, it is necessary to establish an integrated offer with other community resources.

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