The color that Mexico gave to cuisines of the world

Did you know that the color red in dishes is one of the many contributions of traditional Mexican cuisine to the world?

By Conservatory of the Mexican Gastronomic Culture

GranadaConservatory of the Mexican Gastronomic Culture

Since ancient times, red fruits have been known in Asia, the Middle East, Africa and Europe.

Jitomate de riñónConservatory of the Mexican Gastronomic Culture

However, these fruits did not give the remarkable color that chili, mainly, and tomato gave to the cuisine from the 16th century; that is, after the Conquest of Mexico.

Cocineras en Foro Mundial de la Gastronomía Mexicana 24 (2017-10-06)Conservatory of the Mexican Gastronomic Culture

The flavor and pungency of chili, as well as its spice and ability to excite the palate, spread throughout the world through intercontinental trade.<br>

Chiles secosConservatory of the Mexican Gastronomic Culture

Similarly, chili planting expanded through experimentation in home and convent gardens, as well as in royal gardens.

Chili pepper varietiesConservatory of the Mexican Gastronomic Culture

In some cases, the roots became so deep that over the centuries, the idea arose that the Mexicans were the creators of chili.

Chiltepín seco (2011)Conservatory of the Mexican Gastronomic Culture

The many variants of the red color of the chili pepper have been distinctive of Mexican cuisine, of course, and many others around the world, such as East Asian, Italian and Spanish.

Seminario con cocineras tradicionales 25 (2018-09-29)Conservatory of the Mexican Gastronomic Culture

MaizeConservatory of the Mexican Gastronomic Culture

Let's take a look at some iconic Mexican dishes that bring out this color, part of the national identity and an essential ingredient of Mexican cuisine.<br>

Preparación de Nacatamales, Secretaría de Turismo del Estado de Michoacán, 2017-09-01, From the collection of: Conservatory of the Mexican Gastronomic Culture

Juana Bravo Angahuan, cocinera tradicional michoacana, Secretaría de Turismo del Estado de Michoacán, 2017-08-10, From the collection of: Conservatory of the Mexican Gastronomic Culture

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Chili is the main ingredient of the moles, salsas and marinades that serve as a base for the preparation of a large number of dishes representative of traditional Mexican cuisine. Depending on the variety and the preparation process used, they provide the dishes with colors ranging from pink to black.

Credits: Story

STORY: José Francisco Román Gutiérrez (Delegate of the CCGM in Zacatecas)<br>PUBLISHING: Ana Gabriela de la Rosa Avitia (CCGM)

Credits: All media

The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.

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