Sustainable food tourism is developed from experiences based on food heritage to discover not only the products, but also the producers and the physical and human context in which they are located. The protection of food heritage and the promotion of food tourism must be carried out in the context of the Sustainable Development Goals, thus contributing to economic, environmental, cultural and social development. Drawing from a comparative qualitative research, two regions are analyzed, Girona (Catalonia, Spain) and Querétaro (Mexico), which have a food tourism product focused on wine heritage. Ten people with different profiles from the wine and the food tourism sector of the regions are interviewed. The topics of the interview are: (1) Role and professional experience in relation to food tourism and the wine sector, (2) Presence and impact of wine as a culinary heritage of the region, ...