Mexico to Spoons
You like culture, traditions, history ... and everything that distinguishes Mexico, come and eat it, devour the whole country in each of its typical dishes. Due to its great wealth on November 16, 2010 Mexican gastronomy was recognized as an Intangible Heritage of Humanity by Unesco.
Cooking in Mexico is an art that even fulfills rituals, and although there are typically festive dishes such as mole or tamales, it is not limiting to be consumed any day of the year, the same in the home as in a luxurious restaurant. From the north to the south the dishes are changing, it seems that the farther away from the dry climate, the route to the southeast is filled with flavors, colors, and a wide variety of local dishes and recipes.
Mexican food has been influenced by cuisines such as Spanish, Cuban, African, Middle Eastern, Asian, etc. Which allows us to make a tour of the most important cultural elements, but not only of Mexico but of the world. It should be noted that despite having a recognized place in these times of modernity has managed to respect its traditions and honor its more than 1,000 years of history. Walk through this same story that makes each dish unique and spectacular not only in terms of flavors and aromas but in spirit and identity.
If we go back to the time of the Viceroyalty we can see that with the arrival of the Spaniards, the Mexican Food was not altered, but brought ingredients that only increased its potential. The Mexican cuisine that was developed through this exchange is complex and one of the reasons why it is one of the largest cuisines in the world.
The traditional Mexican cuisine is a living cultural manifestation, with historical continuity and confirmed with products, techniques, and procedures, that express its originality. It is based on maize, beans, and chili. Mexico is one of the few centers of domestication of cultivated plants, of which the domestication of corn, squash, chilies, cacao, papaya, nopal, tomato, tobacco, vanilla, cotton, maguey's, avocado, bean, tomato, among others stand out. With only corn, more than 600 different dishes have been documented in Mexico.