[3] In the cooking school, Velázquez de León traveled to various states of the country promoting a national gastronomy proposal based on the relationship between good eating, family spending, nutrition, history, and regional cuisine.

Velázquez de León promoted a revaluation of home cooking in addition to classifying and cataloging the diversity of dishes of national cuisine.

[6] Her work Platillos regionales de la República Mexicana (1946) highlighted the culinary identity and characteristics of the food from the then 29 Mexican states.

She also created programming for other Mexico City radio stations (specifically XEQ, XEK, and XEJP), and she eventually compiled many of the featured recipes into a book entitled La cocina en el aire.

[clarification needed][1] Some of the Velázquez de León Cooking Academy students went on to have successful culinary careers, including Josefina Howard.

[10] Rick Bayless was similarly inspired by her work stating that Velázquez de León "gave a national face to regional Mexican cuisine.