- Besides the cover story on the destination published in July, the magazine published additional articles in the last three issues; the publication has a domestic distribution of 30,000 books.
El Gourmet magazine put the Riviera Nayarit on
the cover of its July issue after a FAM trip offered by the destination’s CVB,
but it didn't stop there: the editors made the decision to publish even more
articles in the last three issues.
The July
cover story was titled “Aquí, el mar,
Riviera Nayarit y sus sabores,” (The Sea, the Riviera Nayarit and its Many
Flavors). In that same issue they published a three-page article on Marco
Valdivia, a local chef from Nayarit, highlighting his top dishes from Restaurante
Emiliano. The piece was titled, “Emiliano,
comida y vinos; lujo nayarita” (Emiliano, Food and Wine, A Luxury of Nayarit).
In August, El
Gourmet focused on the Riviera Nayarit’s mixology ambassador, Israel Díaz, in
its El Personaje (Celebrity) segment.
There they wrote about the drinks currently en vogue in the area and the
traditional influences of spices and the Huichol culture in his products.
In September
they focused on the Salsa Huichol, one
of the icons of Nayarit’s cuisine. More than a brand, it’s a traditional staple
at the dinner table in thousands of Mexican homes.
These
additional articles multiplied the 30,000 impressions represented by the
distribution of this domestic monthly publication. Their more than 120,000
followers on Facebook and an additional 20,000 on Twitter must also be taken
into account.
Their
farthest reach, however, stems from its website, www.elgourmetmexico.com.mx;
they also have subscribers via smartphones and digital tablets.
The important
takeaway is the promotion and wide dissemination of Nayarit’s gastronomy, which
is one of the main reasons why tourists visit the region; the main target
market for El Gourmet is extremely specialized and specific to this
segment.
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