Mexican - Food
History of Mexican Food
The pre-Columbian Mexican cuisine has a millennial basis, with evidence of selective cultivation of corn plants around 8000 BC, with a strong colonial influence and the transformations that occurred in the world in the nineteenth and twentieth centuries. 1
The traditional Mexican cuisine was inscribed by UNESCO in 2010, the list of Intangible Cultural Heritage of Humanity, since that is considered a cultural model that includes agricultural practices and ancient culinary techniques such as nixtamalization corn. This cuisine, which is still the basis of modern cuisine of Mexico's main ingredients, besides corn, beans and peppers, in addition to other indigenous products, such as tomatoes, pumpkin, avocado, cocoa and vanilla. 2
When the Spanish conquerors arrived to Old Mexico City ( Tenochtitlan ) , found that the Aztec people had a specific diet : eat emmilho based dishes such as the Mexican tortilla , with some herbs , but usually with beans . According to some research , the mixture of beans with corn deaminoácidos yields a compound that is good for the diet . Later , the conquerors added rice , beef and wine , among other products .
Many things were brought to Mexico by the Spaniards , such as horses , pigs , cattle , chickens , goats and other animals , oregano , parsley , cinnamon, pepper and other spices , and several vegetables and fruits .
Much of the current Mexican cuisine comes from various mixtures of traditions , ingredients and creativity . Most are native American base , blends with indigenous and Spanish flair . For example, the quesadilla is a tortilla and corn-based cheese and beef, pork or chicken . The indigenous part of this and many other traditional dishes is chili , ie the peppers and chillies .
Indigenous foods of pre-Columbian Mexico include chocolate , maize , tomato and vanilla.
The food varies by region , depending on the original indigenous population and the influences of Spanish and other people that these regions were exposed . For example , north of Mexico is known for its beef production and meat dishes , whereas southeastern Mexico is known for its spicy dishes based on vegetables and chicken meat .
