Gastronomy
Mexican gastronomy is the set of dishes and culinary techniques of Mexico that are part of the traditions
and common life of its inhabitants, enriched by the contributions of the different regions of the country,
which derives from the experience of pre-Hispanic Mexico with European cuisine, among others. On
November 16, 2010, Mexican gastronomy was recognized as Intangible Cultural Heritage of Humanity by
UNESCO.
Mexican cuisine has been influenced and has in turn influenced cuisines from other cultures, such as
American, Spanish, French, Italian, African, Middle Eastern, and Asian. It is a testament to the country's
historical culture: many dishes originated in pre-Hispanic Mexico and other important moments in its
history. There is a wide range of flavors, colors, smells, textures and influences that make it a great
attraction for nationals and foreigners: Mexico is famous for its gastronomy.
The basis of current Mexican cuisine derives largely from the cuisine existing in pre-Hispanic times, with
a preponderant use of corn, beans, chili, tomato, green tomato, pumpkin, avocado, cocoa, peanuts,
amaranth, vanilla, nopal, agave, cacti, herbs and condiments (epazote, hoja santa, papalo, quelites).
various birds such as the turkey and a variety of mammals, fish and insects. While multiple ingredients
have been adapted to Mexican cuisine through the cultural exchange brought by the Viceroyalty of New
Spain and subsequent centuries, which introduced European, Mediterranean, Asian and African
ingredients such as wheat, rice, coffee, cumin, mint, bay leaf, oregano, parsley, pork, beef, chicken,
onion, lemon, orange, banana, sugar cane, coriander, cinnamon, cloves, thyme and pepper; many of
which have been widely adopted and even historically grown in Mexico, as is the case with coffee and
rice.
Mexico contributed to the world products without which it would not be possible to understand world
gastronomy. These include corn, beans, chili, avocado, vanilla, cocoa, tomato, pumpkin, chayote, zapote,
mamey, papaya, guava, prickly pear cactus, and turkey.3
Diversity is the essential characteristic of Mexican cuisine, and regional food is one of its fundamental
aspects. Each Mexican state and region has its own recipes and culinary traditions.4 Examples of
regional foods are dishes such as caldillo duranguense (Durango), cochinita pibil (Yucatecan), Oaxacan
mole, mole poblano and chile en nogada (Puebla), the multiple types of pozole, cabrito (Coahuila and
New Leon), dogfish bread from Campeche, the churipo and the corundas (Purépecha region) or the
menudo (Jalisco, Michoacán, Sinaloense, Sonoran and Chihuahua). Certainly, there are gastronomic
creations that emerged locally and that, due to their quality, acceptance and diffusion, have become
emblematic of Mexican cuisine in general. In the markets of each place this diversity is shown, and the
activity in the mornings begins with typical breakfasts such as sweet or savory molletes, chilaquiles
and/or eggs to taste and drinks with Typical breakfasts such as sweet or savory molletes, chilaquiles
and/or eggs to taste and drinks with milk, coffee, chocolate and juices, to dishes unique to each region.
In the immense set of regional cuisines, all of them are characterized by a basic indigenous component
in their ingredients and some common techniques of food preparation. The common denominator in
many cuisines is the use of corn, chili pepper and beans, accompanied by tomatoes in their various
forms, although it is not a common ingredient determinant.
