MISSION

To monitor, generate, concentrate, process, and disseminate reliable, updated, and continuous information about tourism in the State of Nuevo Leon, for the design of strategies and effective decision-making that enable greater competitiveness in the entity’s destinations.

CURRENT MONITORING PROCESSES

 The Sustainable Tourism Observatory of Nuevo Leon is a branch dedicated to the research, analysis, evaluation, and consultation of tourist activity in its various modalities, through intersectoral and multidisciplinary work that allows measuring and monitoring tourist activity, as well as other related variables.

KEY MONITORING AREAS

Tourism and Economy:
Integrate useful strategic information to maintain sustainable tourism of the destination in a natural and economic way, in addition to the use of means of transportation, stay and entertainment.
Environment:
Present indicators that affect tourism service providers and that contribute to the environment such as: use of clean energy, water savings, waste management, trees, environmental protection, among others.
Social and Cultural:
Concentrate indicators that reflect the processes of improvement, development and opportunities of people who are disadvantaged for optimal integration into society and culture.
Knowledge of Destiny:
Know the profile of the tourist who visits Nuevo León, through their sociodemographic variables, travel habits and media use. As well as indicators that allow measuring the overall satisfaction of the tourist in the different tourist services used.

DID YOU KNOW...

The climate of Nuevo Leon, characterized by its warmth and dryness, has influenced the gastronomy of the region. High temperatures and lack of rain have led inhabitants to develop food preservation techniques to ensure its availability throughout the year. These techniques include drying meats and making preserves, which have left a significant mark on neoleonesa cuisine. The Indigenous Mexicans of the Nuevo Leon region have developed ingenious techniques for preserving food in a challenging climate.