Cultural and diverse: A look through Mexico's traditional kitchen (2021) by HIDROCK (Diego Santamaría)
Greatness in diversity
Mexico has 15 ecosystems with 5,375 registered species of which 2,168 are consumable. It is also considered the nation that eats the most diversity of insects with 549 edible species.
"We are sons of Corn"
Corn is the most important ingredient in Mexican cuisine. It is fundamental in all the gastronomies of the country; from tortillas to sopes, corn is everywhere.
Of chile, mole and salsa
Mexican food is the sum of regional gastronomies and it is by region that it must be understood. From chili peppers, corn, beans to chilaquiles, tacos to tamales, each place has unique dishes.
Smoky flavors
This anafre is highly recognizable since most people, including traditional cooks, use it instead of a stove.
The North of Mexico uses coal to cook several dishes. For example, carne asada or cabrito is one of the most popular dishes.
Naturally grown
Mexico has a rich variety of fruits and vegetables cultivated in many regions.
Mexican food through time
Today's Mexican gastronomy is the result of the evolution of three historical periods: pre-Hispanic food (1000-1500 AD), colonial food (1500-1900 AD) and contemporary food (1900-present).
Colonial legacy
The Mexican gastronomic culture is the heir to complex and centuries-old cultural processes. Banquets during the viceroyalty era were the ideal spaces for families to use and expose amazing pieces of silverware.
Mexico, parties and traditions
Diversity is not only natural, there is a historical and cultural process behind each regional gastronomy. Parties evoke dishes that are represented in many ways through colors, confetti, flags, skulls. Everything has its history and meaning.