GASTRONOMY OF MEXICO

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TRADICIONAL FOOD OF MEXICO

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Gastronomy of Mexico

The Gastronomy of Mexico has a great diversity of typical dishes, which is why it was recognized by UNESCO as Intangible Heritage of Humanity. The basic and representative ingredients of Mexican dishes are: corn, coriander, chili, beans, piloncillo, nopal and tomato.

Mexican cuisine is also characterized by its sauces, which serve as an accompaniment to traditional dishes, prepared based on spices.

Mexican cuisine is known for its succulence and its great variety. Its origins date back to the pre-Hispanic period, when a large number of dishes revolved around corn, along with other ingredients such as: chili peppers, beans, squash, avocado, tomato, cocoa, nopal, rabbit meat, armadillo and turkey, as well as insects, frogs, turtles and a wide variety of fruits such as plums and pitayas.

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

Thus were born the dishes that have made Mexican Gastronomy world famous such as: mole, chiles en nogada, lime soup, cochinita pibil, carnitas and the famous tacos, among others.

Drinks such as tequila, beer, fresh waters of various tropical fruits, atole, champurrado and of course chocolate also emerged.

As for desserts, Mexican Cuisine also has its important contributions with flan, capirotada and the great variety of traditional sweets made with milk and sugar.

In 2010, the traditional cuisine of Mexico was recognized by UNESCO in its list of Intangible Heritage.

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