At a national level, CANIRAC came into being on June 13, 1949 when eight restaurant owners asked the former Department of National Economy the formal creation the then Nacional Chamber of Seasoned Foodstuffs (CANIPAC), arguing that their trade was predominantly involved in the transformation of raw materials into prepared foodstuffs for human intake. This petition was turned down based on the argument that the true nature of restaurants was commercial and solely related to personal services, so that kind of business was supposed to abide by the guidelines of the corresponding Chamber of Commerce.

However, those restaurant owners didn’t sit on their hands and requested legal protection under the wing of the Federal Justice. A year and a month later, that institution issued a ruling in favor of the owners, arguing that their activities did comply with the goal of providing socially useful services, therefore they were supposed to be considered as industrials.

A couple of years later on October 4, the Department of Economy okayed the legal constitution of the National Chamber of Seasoned Foodstuffs (CANIPAC), in line with Provision 18746 that was signed into law by former Minister Gilberto Loyo. CANIRAC started out in Puerto Vallarta by the hand of Gustavo Fong Salazar in…. He served as President of the Chamber for 14 years in a row till his retirement, when he made way for other personnel. Today, the Chamber has over 200 partners and counting.