The article highlights the birth of the first buffalo calves in Mazatlán, Sinaloa, Mexico, in December 2021, marking a successful start for buffalo breeding in the region. Initiated with the arrival of 63 calves in Baja California Sur and elsewhere in the southeast, this venture is poised to generate additional employment and offer milk-based training opportunities for cheese and yogurt production. Buffalo milk, known for its higher fat content, is more efficient for cheese production compared to bovine milk. The animals are adaptable, resilient, and their meat, skin, and milk are all exploitable. The breeding is considered organic as the food is based on natural grass, and rotational rearing is practiced for sustainable practices. The breeding is receiving support from various authorities and organizations, with no large investments required and marketing channels for the products are being established at the national level.