Gastronomy in Mexico

Gastronomy in Mexico has its origins in pre-Hispanic times, when a large number of dishes revolved around corn, along with other ingredients such as:

  • Chiles
  • Frijoles
  • calabazas
  • palta
  • Tomate
  • Cacao
  • Nopal
  • carne de conejo
  • Armadillo y pavo, así como insectos, ranas, tortugas.
  • Variedad de frutas como ciruelas y pitayas .

With the arrival of the Spaniards there was a mixture of gastronomy and the pre-Columbian dishes were enriched with the introduction of fruits, sugar, oil and cereals; spices such as oregano and black pepper, cattle, sheep, chickens, pigs, milk and rice, among others.

Meanwhile, the dishes that have given gastronomy in Mexico worldwide fame were born, such as: Mole, Chiles en Nogada, Lima Soup, Cochinita Pibil, Carnitas and the famous Tacos, etc.

On the other hand, drinks such as tequila, beer, fresh waters from various tropical fruits, atole, champurrado and of course chocolate emerged.

In the case of desserts, Gastronomy in Mexico also has its important contributions with flan, capirotada and the wide variety of traditional sweets made with milk and sugar.

2010, the Gastronomy of Mexico was recognized by UNESCO in its list of Intangible Heritage

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