Learn how cooking recipes gave national identity to Mexican cuisine

The first Mexican recipes were attached in the context of the recent decolonization and the search for national references.

The editors of the cookbooks helped forge a particular image of the Mexican nation through gastronomy, which turned out to be one of the most consistent and enduring expressions of nationality to this day.

The use of vernacular  Spanish was used for the implementation of a national culinary vocabulary that opened up to a new historical temporality through the appropriation and reinvention of precolonial kitchens.

Over the years, the Mexican culinary narrative of highlighting the local ingredients and dishes of the country by the authors of the recipes wasrealized as  the main feature.

This feature can be seen in the "Cookbook arranged to national customs and customs", first collection,published in 1910, which has in its various recipes of popular Mexican gastronomy dishes such as chillies stuffed with picadillo, butter-fried breasts, stuffed zucchini, chicken in adobo and egg polish.

The "Cookbook Arranged to National Uses and Customs" was published by E. Guerrero's defunest printing press, which was located at 101 Correo MayorStreet. Thistype of printing press played a very important role for the preservation of national popular culture by editing and publishing    countless recipes  and booklets of other themes, which people of that time could acquire.