Mexico: gastronomy with history

Mexican food is spicy, tasty, and known for its great variety of dishes and distinctive flavors.

With its over 10 thousand-year history, Mexican cuisine has ancient recipes that have been passed down from one generation to the next. Due to its diversity, flavor and tradition, it was declared Intangible Cultural Heritage of Humanity by UNESCO in November 2010.

The history of Mexican food dates back the domestication of corn, which was the staple food of pre-Hispanic cultures. In Mesoamerica, other vegetables such as chilies, cacao, tomato, squash and prickly pears were gradually added to the local diet that gave rise of the rich tradition of Mexican cuisine.

Starting with the arrival of Spaniards to America, other products from Europe, mainly different types of meat, were combined with indigenous food products, giving rise to a culinary fusion with great baroque influence, which represents the Mexican world view.

Among the most popular dishes are cochinita pibil, mole oaxaqueño, mole poblano, pozole, cabrito, pan de cazón campechano, Churipu, enchiladas, stuffed chilies, corundas and purépechas, among many others that have drawn the attention of culinary experts the world over.

Nearly every Mexican state has its own recipes and culinary traditions. However, the common ingredients are corn, chilies and beans, always accompanied by tomatoes, in their different forms and varieties.

Source: Teleworld 51 Miami


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