Traditional family cooking

The base of Mexican cuisine is the cornfield, where these four foods grow together and, depending on the region, many more.

The products of the cornfield are the axis that defines Mexican cuisine. Among the majority of the population, corn, beans, chili and squash are consumed on a daily basis.

The ecosystems of the milpa -a national level- and of the chinampas -in the Valley of Mexico- are also agro-systems of ancestral pre-Hispanic origin.

Historically, the corn / bean / chili diet has demonstrated its nutritional balance. Eating that trilogy (from the peons to the architects, priests and rulers) Teotihuacán, Chichén Itzá, Monte Albán, Tajín were built.

The chili is not only rich in vitamins and minerals, it also favors the digestion of proteins from corn and beans. So the chili is not only a flavoring fruit, but a nutritional multiplier. That is why they make up a nutritional trilogy that is the daughter of the entire milpa.

Mexican cuisine is not occasional, but is present three times a day at the Mexican table.

Along with the moderate breakfast or petit déjeuner, the Mexican breakfast looks powerful, vast, abundant for a long day of work or study. It is also the food and even the dinner of Mexican homes.