{"id":131548,"date":"2026-10-12T19:49:04","date_gmt":"2026-10-13T01:49:04","guid":{"rendered":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/12\/didi-food-tendencias-gastronomicas-mexico\/"},"modified":"2026-10-12T19:49:04","modified_gmt":"2026-10-13T01:49:04","slug":"didi-food-tendencias-gastronomicas-mexico","status":"publish","type":"post","link":"https:\/\/zeromagazine.mx\/index.php\/2026\/10\/12\/didi-food-tendencias-gastronomicas-mexico\/","title":{"rendered":"DiDi Food revela a qu\u00e9 sabe M\u00e9xico: la pizza supera a los tacos y el sushi conquista a la Gen Z"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">\u00bfPizza antes que tacos? Aunque suene inesperado, ese es uno de los principales hallazgos del nuevo estudio de DiDi Food sobre los h\u00e1bitos gastron\u00f3micos en M\u00e9xico. La plataforma present\u00f3 <em>Archivo: As\u00ed sabe Mmm\u00e9xico<\/em>, una investigaci\u00f3n realizada junto con la agencia de tendencias Trendo que explora qu\u00e9 pedimos, c\u00f3mo han cambiado nuestros gustos y qu\u00e9 dice la comida sobre nuestra manera de vivir.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El reporte parte de una idea interesante: pedir comida a domicilio ya no es solamente una forma de resolver qu\u00e9 comer cuando no tenemos ganas de cocinar. Tambi\u00e9n refleja cambios culturales, la influencia de otras cocinas y la manera en que la tecnolog\u00eda est\u00e1 transformando la relaci\u00f3n entre restaurantes y consumidores.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">DiDi Food revela las tendencias gastron\u00f3micas de M\u00e9xico<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">De acuerdo con el estudio, la pizza es el platillo m\u00e1s pedido a nivel nacional, por encima de la comida mexicana y los tacos. Adem\u00e1s, ocupa el primer lugar en 24 de las 32 entidades del pa\u00eds. Despu\u00e9s aparecen la comida mexicana, las hamburguesas, el pollo y las alitas, y finalmente los tacos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El dato no significa que la gastronom\u00eda mexicana haya perdido relevancia. M\u00e1s bien, muestra c\u00f3mo los h\u00e1bitos de consumo conviven con una oferta cada vez m\u00e1s diversa, donde los platillos internacionales tambi\u00e9n encuentran su lugar en el antojo cotidiano.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El sushi es otro de los protagonistas: durante 2025 super\u00f3 los 5.5 millones de pedidos en DiDi Food. Seg\u00fan el reporte, este crecimiento est\u00e1 impulsado por el inter\u00e9s de la Generaci\u00f3n Z en los sabores asi\u00e1ticos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Las preferencias tambi\u00e9n cambian seg\u00fan la generaci\u00f3n. El estudio se\u00f1ala que los millennials muestran una inclinaci\u00f3n por la cocina italiana, con un 40%, mientras que la Generaci\u00f3n X destaca por su preferencia por la espa\u00f1ola, con un 31%.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" decoding=\"async\" width=\"1024\" height=\"584\" src=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/image_editor_output_image-196572684-1791856130924.jpg?resize=1024%2C584&#038;ssl=1\" alt=\"\" class=\"wp-image-131546\" srcset=\"https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/image_editor_output_image-196572684-1791856130924.jpg?w=1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/image_editor_output_image-196572684-1791856130924.jpg?resize=300%2C171&amp;ssl=1 300w, https:\/\/i0.wp.com\/zeromagazine.mx\/wp-content\/uploads\/2026\/10\/image_editor_output_image-196572684-1791856130924.jpg?resize=768%2C438&amp;ssl=1 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Comemos por antojo, pero tambi\u00e9n por apapacho<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Uno de los datos m\u00e1s llamativos del informe es que M\u00e9xico obtuvo 97 puntos de 100 en el \u00edndice de indulgencia alimentaria citado por el estudio, posicion\u00e1ndose como el pa\u00eds m\u00e1s indulgente de su comparaci\u00f3n. En otras palabras, comer no siempre responde \u00fanicamente al hambre: tambi\u00e9n puede relacionarse con el placer, el antojo y el bienestar emocional.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Esta conexi\u00f3n ayuda a entender por qu\u00e9 los antojitos ocupan un lugar tan importante en la cultura mexicana. Al mismo tiempo, los sabores de otros pa\u00edses se adaptan a nuestro paladar: desde el sushi con aguacate y picante hasta el birriamen o las pizzas con ingredientes inspirados en la cocina local.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El estudio tambi\u00e9n apunta a un cambio en la rutina diaria: el tiempo dedicado a cocinar pas\u00f3 de m\u00e1s de 19 horas en 2014 a cerca de 17 horas en 2024. Aunque el dato no explica por s\u00ed solo las razones de esta reducci\u00f3n, refleja una transformaci\u00f3n en la manera en que organizamos nuestras comidas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">El negocio detr\u00e1s de cada pedido<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Las tendencias gastron\u00f3micas tambi\u00e9n tienen un impacto en los negocios. Seg\u00fan DiDi Food, su plataforma contaba con m\u00e1s de 65 mil restaurantes activos en M\u00e9xico y registr\u00f3 alrededor de 130 millones de pedidos durante 2025. M\u00e1s del 65% de los establecimientos registrados son peque\u00f1as y medianas empresas (PyMEs), de acuerdo con Patricia Delgadillo, directora de Comunicaci\u00f3n de DiDi M\u00e9xico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">La evoluci\u00f3n del servicio a domicilio tambi\u00e9n forma parte de una historia m\u00e1s amplia. El reporte conecta los antiguos tianguis y pregoneros con las fondas, los restaurantes y las plataformas digitales actuales, mostrando c\u00f3mo las formas de compartir y vender alimentos se han transformado con el tiempo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Para Gustavo Prado, director de Trendo, el consumidor mexicano no solo adopta tendencias internacionales: tambi\u00e9n las adapta y les da una identidad propia.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Al final, <em>Archivo: As\u00ed sabe Mmm\u00e9xico<\/em> plantea que la tecnolog\u00eda puede funcionar como un puente entre los sabores de siempre y las nuevas formas de consumirlos. Porque, aunque cambien las aplicaciones y las opciones disponibles, la comida sigue siendo parte de nuestra identidad, nuestras rutinas y esos peque\u00f1os momentos de apapacho que buscamos durante el d\u00eda.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-131548\" data-postid=\"131548\" class=\"themify_builder_content themify_builder_content-131548 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n","protected":false},"excerpt":{"rendered":"<p>El estudio Archivo: As\u00ed sabe Mmm\u00e9xico, de DiDi Food y Trendo, analiza los platillos m\u00e1s pedidos, las preferencias generacionales y el papel de la tecnolog\u00eda en la gastronom\u00eda nacional.<\/p>\n","protected":false},"author":4,"featured_media":131547,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6870],"tags":[11456,3007,3139,4585,11590,7540,13525,6893,15936,15937],"class_list":["post-131548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-foodie","tag-comida-a-domicilio","tag-didi-food","tag-gastronomia-mexicana","tag-generacion-z","tag-pizza","tag-restaurantes","tag-sushi","tag-tecnologia","tag-tendencias-gastronomicas","tag-trendo","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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