Milpa Food System, Nutritional Contributions in Adults and Its Sociocultural Role in a Rural Community of Oaxaca, Mexico

The milpa (a traditional Mesoamerican agricultural system) constitutes a dynamic space with a great diversity of agro-food and sociocultural resources. The objective of this study was to evaluate the milpa’s contribution to food self-sufficiency and to document perceptions of its attributes and cultural significance in San Felipe Tejalápam, Oaxaca. Using a mixed-methods design that included food frequency questionnaires, 24 h dietary recalls ( n = 50), and semi-structured interviews ( n = 12), the percentage of adequacy (PA) and the symbolic perception of the milpa were analyzed. The results indicate that milpa foods are important for local nutrition, providing significantly higher percentages of adequacy ( p ≤ 0.05) for carbohydrates (63.72%), fiber (69.72%), and iron (77.22%). However, the system proved insufficient in energy (42.35%), protein (32.38%), vitamin C (2.69%), vitamin E (0.17%), and potassium (11.14%) compared to external food sources. From a cultural perspective, the milpa was identified as a pillar of community identity. Participants highlighted its culinary properties, health benefits, and its role as a driver of economic and food self-sufficiency. It is concluded that the milpa not only satisfies key nutritional needs but also preserves ancestral knowledge and strengthens the social fabric of the population.