Mexican Cuisine, UNESCO Heritage “Work of Art”

Few people know that Mexican cuisine is so rich in history that since 2010 it has been included in the Intangible Heritage of Humanity by UNESCO.
After all, even when the conquerors came to this beautiful land, they found a very advanced civilization from the culinary point of view.

In pre-Columbian times, Mexican cuisine was based on corn, which was considered a sacred plant, and tortillas and tamales were cooked with its flour. A corn-based diet is supplemented with meat and vegetables such as tomatoes, sweet potatoes, and beans.

The chili -spicy characteristic of Mexican cuisine- is the spice that gave and changed the flavor of the same quality food, thus avoiding the monotony of food based on corn and beans.

The Spanish “imported” rice, onions, garlic, and unknown foreign domestic animals, such as pigs, chickens, and cattle, into Mexico. The two cuisines blended, so New World tomatoes and peppers were mixed with rice, and the tribes learned to grill their meat instead of boiling it or roasting it on a wooden stick.

Today there is no single Mexican cuisine, but rather regional cuisines, each with its own uniqueness. Thus, in the northern and central states, food is “soil”, while in the south, that is, in the states that border the Gulf of Mexico and the Pacific Ocean, it is “sea”. But they all have one element in common: sauces based on different types of chilies, depending on the recipe, more or less spicy.

The Mexican national dish is mole poblano. Mole means aromatic chili sauce in the Aztec language and is the soul of this dish, whose other ingredients are turkey and chocolate. The origin of this dish has a very curious history: in the 16th century, the nuns of the convent of Santa Rosa in Puebla panicked when they learned that the bishop of the diocese was going to visit them, without prior notice. With nothing to offer the guests, they gathered up all the convent’s provisions, mixed with almonds, tomatoes, onions, garlic, bread, spring onions, plantains, sesame, sugar, raisins, lard, and a variety of chiles. , avocado leaves and many aromatic herbs and spices, mashed and cooked for several hours adding a little chocolate to take some of the acidity out of the mole. When the bishop arrived, he was presented with a turkey covered in this miraculous sauce, which was much appreciated.

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