Impact of the offer of gastronomic experiences in creative tourism and sustainable development in Mazatlán Sinaloa

The creative tourism industry, prioritizes the cultural and traditional attributes of the destinations, impacting sustainable development from various related activities with local cuisine.The goal is to stand out traditional attributes of the offer of creative and combined gastronomic experiences with the cultural knowledge of iconic tourist places from Mazatlan Sinaloa, Mexico; using the conditioning factors scheme, adaptable to a system of strategies sustainable tourism promotion that combines the local gastronomic offer with traditional historical principles, cultural and sustainable.With a qualitative methodological approach exploratory and descriptive type, the systematic analysis method was applied and the sapiens method for the development of the field study, implementing the elBulli model; starting from observation, semi-structured interview was used to 12 creative tourism entrepreneurs.It was found that tourism promotion strategies, creative and combined, facilitate the achievement of the Sustainable Development Goals, highlighting as main contributions that the active participation of women in equal opportunities for leadership, allows the promotion of beneficial and sustainable tourism by creating Jobs and decent work, entrepreneurships creative and innovative that highlight cultural expressions, preserved to make cultural heritage visible and natural destinations.With the model, it is part of conceptualizing the ideas that arise by spontaneity to materialize them with cognitive acuity through conditioning aspects to transit of the semantic, historical and conceptual, to the systemic, cultural and sustainable of creative experiences.