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Mexican cuisine demonstrates the country's cultural legacy and should be included in a time capsule. It varies widely by region due to Mexico's diverse ecosystems and indigenous and colonial influences. Key ingredients like corn, chilies, cocoa and tomatoes originated in Mexico and are now exported and essential globally. A regional Mexican cookbook would showcase the cuisine's richness in representing Mexico's history, culture and people.
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- 1. 1 Annya Domenech If all of the world´s cultural heritage was contained in a time capsule, what would you include to demonstrate the legacy of your country?
- 2. ! ! ! What? ! A regional Mexican cookbook, one that would include the most representative recipes, showcasing the richness that Mexico has regarding it’s cuisine. !
- 3. ! Why? ! ✤ Through the culinary heritage of a country, we can tell a lot from it’s history, culture and their inhabitants. ! ✤ Due to Mexico’s geographic location, we have many ecosystems that translate in multiple species of plants and animals and that has made our cuisine very diverse from state to state. ! ✤ Mexico has also contributed with indigenous ingredients that are essential to the cuisine of other countries. ! ✤ For these reasons and others, in 2010, Mexican cuisine was added by UNESCO to it’s list of the world’s intangible cultural heritage.
- 4. 4 These are some of the ingredients that have been exported from Mexico to the world: ! ✤ Avocado ✤ Tomato ✤ Beans ✤ Corn ✤ Vanilla ✤ Cocoa ✤ Peanuts ✤ Chili Peppers ✤ Pineapple ✤ Pumpkin ✤ Squash
- 5. MEXICO
- 6. 6 BACKGROUND ✤ Mexican cuisine is a fusion of indigenous Mesoamerican and European cooking, but mostly Spanish. ! ! ✤ During the Spanish conquest, in the 16th century, the conquerors tried to impose their diet, but this proved to be difficult and eventually the ingredients and cooking techniques blended together. ! ! ✤ Over the centuries, this created various regional cuisines, based on local conditions. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. !
- 7. 7 REGIONS ! The six most influential regions are: ! ✤ Mayan ! ✤ Tehuantepec Isthmus ! ✤ Central ! ✤ Pacific Coast ! ✤ Lowlands ! ✤ Northern Border ! !
- 9. 9 MAYAN ✤ The Mayan cuisine is characterized by the use of indigenous ingredients like corn, chocolate, turkey, squash, chili peppers and tomatoes, with european ingredients such as pork, oranges and edam cheese from the dutch. ! ✤ Two of the seasonings frequently used in Mayan cooking include achiote (sauce made from ground annatto seeds) and pipian (sauce made from ground pumpkin or squash seeds). !
- 10. 10 MAYAN ! Some of the most representative dishes are: ✤ Cochinita Pibil (roasted pig with achiote) ✤ Papadzules (tacos filled with hard boiled eggs) ✤ Tamales (corn dough steamed in a leaf wrapper) ✤ Sopa de lima (chicken and tortilla soup with lime) ✤ Pavo en relleno negro (turkey in black chile paste) ✤ Queso relleno (Edam cheese filled with pork)
- 12. 12 ! ! ! The recipes of this region are characterized by the use of the following ingredients: shrimps, octopus, rice, plantain, chipotle pepper, mole, grasshopper, coffee, among others. TEHUANTEPECISTHMUS
- 13. 13 ! A few of their characteristics dishes are: ✤ Pescado a la veracruzana (fish with capers and olives) ✤ Pulpos enchipotlados (octopus with chipotle chili) ✤ Arroz a la tumbada (paella style rice) ✤ Mole negro (paste made of chili and chocolate) ✤ Mole coloradito (paste made of chili) ✤ Mole verde (paste from ground pumpkin or squash seeds). ! TEHUANTEPECISTHMUS
- 15. 15 This cuisine is represented by the use of the following ingredients: pork, lamb, chicken, rabbit, nuts, corn tortilla, dairy products, chili, dried fruits, pomegranate, corn, ant’s eggs, among others. CENTRAL
- 17. 17 A few of the most representative dishes are: ✤ Chile en nogada (poblano chiles filled with picadillo). ✤ Barbacoa (pit-barbecued lamb). ✤ Mixiote (pit-barbecued chicken or rabbit dish). ✤ Chorizo verde (minced pork with tomatillo, cilantro, chili peppers, garlic). ✤ Pulque (beverage made by fermenting the sap of maguey). CENTRAL
- 19. 19 The Pacific Coast recipes mainly use seafood ingredients like clams, shrimp, swordfish, oysters and scallops. ! These are usually accompanied with rice, beef, coconut, lemon, tomato, flour tortilla, avocado, onion, garlic, among others. PACIFICCOAST
- 20. 20 Some of the most popular dishes are: ✤ Cebiche (fish cooked with lime juice). ✤ Menudo (beef stew). ✤ Pozole verde (pork stew). ✤ Tacos de pez vela (swordfish tacos). ✤ Cocada (egg and coconut dessert). ✤ Estofado de iguana (iguana stew). PACIFICCOAST
- 22. 22 LOWLANDS The Lowlands cuisine is characterized by the use of the following ingredients: beef, lamb, chicken, pork, corn, tomato, orange, corn tortillas, carrots, lettuce radish, potatoes, agave.
- 24. 24 LOWLANDS Some of their most important recipes are: ✤ Pico de gallo (orange and jicama with chili). ✤ Birria (lamb stew). ✤ Pozole (pork stew). ✤ Enchiladas de pollo (tortilla with shredded chicken). ✤ Carnitas (pork). ✤ Tamal dulce (sweetened corn dough steamed in a leaf wrapper). ✤ Tequila (agave alcoholic beverage).
- 26. 26 NORTHERNBORDER The northern border cuisine is characterized by the use of ingredients like lobster, clams, oysters, shrimps, beef, flour tortilla, chili peppers, cheese, cream, garlic, onion, cumin, beans and tomatoes,
- 28. 28 NORTHERNBORDER A few of their relevant dishes are: ✤ Machaca (shredded dried beef). ✤ Cecina (salted beef). ✤ Chilorio (shredded pork). ✤ Cabrito al pastor (young goat). ✤ Sopa de almejas (clam soup). ✤ Tacos de langosta (lobster with tortilla). ✤ Ostiones en escabeche (pickled oysters). !
- 29. This is a general overview of the diversity of recipes and ingredients that Mexico has to offer. ! Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. ! This is why I consider that Mexico’s cooking heritage should be in the time capsule. ! CONCLUSIONS
- 30. Thank You