Mexican Cuisine was the first Cuisine in the world to be UNESCO

[RMuller]

Yes there is.

Mexican influence in Philippine cuisine.

Cool. I read it before.

[RMuller]

Mexican cuisine was the first in the world to be considered Intangible Cultural Heritage of UNESCO.

July 24, 2010 – Mexican cuisine is so interwoven with the country’s centuries-old cultural traditions that it has just received UNESCO status as a Masterpiece of the Oral and Intangible Heritage of Humanity.

Mexico’s application to UNESCO stressed that the ingredients, the recipes and food-related customs of Mexico embody “a complex cultural system of agricultural practices, traditions and symbolism imbued with religious meaning and steeped in ritual.” Corn, a Mexican native and diet staple, is inexorably linked to Mesoamerica’s creation myths as well as the harmonious management of the environment and ancient social expressions via festivals, the planting and harvesting of crops, funerary and other indigenous customs that provide for nutritional balance and a wonderful variety of profoundly original traditional dishes which have been lovingly preserved over the centuries.

The Amazing History of Mexican Cuisine

With a heritage of over 1000 years, Mexican cuisine has finally excelled in the world to claim its place in our modern times with the recent appointment by the UNESCO Intangible Cultural Heritage. Raquel Moran from El Maguey Mexican restaurant in Bowling Green, Kentucky explains, “the term ‘cultural heritage’ has changed content considerably in recent decades, partially owing to the instruments developed by UNESCO. Cultural heritage does not end at monuments and collections of objects. It also includes traditions or living expressions inherited from our ancestors and passed on to our descendants, such as oral traditions,performing arts, social practices, rituals, festive events and of course food”.

Across the region, each dish is unique and spectacular not only in terms of flavors and aromas but in spirit and identity. The authentic cuisine of Mexico is not what you might find in your average Mexican restaurant. To find it, we must first understand where it comes from and how it has changed and created legends and stories told from generation to generation.

First, it should be clear that Mexico was not a colony but a Viceroyalty, which caused the collision of two ways of understanding the food. Before the arrival of the Spaniards, the diet of pre-Hispanic cultures was largely based on corn dishes with chilies and herbs, usually complemented with beans, tomatoes or nopales.

Also, they included vanilla, cherry tomatoes, avocado, guava, papaya, sapote, mamey, pineapple, jicama, pumpkin, sweet potatoes, peanuts, annatto, corn smut, turkey, and fish. For the second decade of the sixteenth century, the Spanish invasion also marked the arrival of a large variety of animals including cattle, chickens, goats, sheep and pigs. Not only that, it also came rice, wheat, oats, olive oil, wine, almonds, parsley and many spices which merged with the culture and eventually became part of Indian cuisine.

However, we must not confuse this as a complete fusion, because the Spaniards did not alter Mexican food, their new ingredients simply served to further explore their potential. The Mexican cuisine that developed through this exchange is complex and is one of the reasons why it is one of the largest food traditions in the world.

The earliest records of what the Spaniards found on their way to Mexico is known from the detailed description that one of the men of Hernán Cortés army. Bernal Diaz del Castillo wrote in his book “True History of the Conquest of New Spain” about his astonishment with the amount of ingredients and traditions around each indigenous community that crossed his path.

Diaz del Castillo talks about what the Emperador Moctezuma ate and how it was presented: “For food, the chefs had more than thirty different dishes, traditionally prepared and laid before them on mud braziers to keep warm, and Moctezuma had more than three hundred dishes, usually chickens, roosters, pheasants, quails, ducks. Sitting on a soft, low pillow, the table was also low, spread a white tablecloth and four very beautiful and very clean women gave water and towels and other women brought him bread tortilla. “

Diaz describes the food so rich that it could be easy to abandon their ritual sacrifices. There were also large amounts and cocoa. There were cakes, as Diaz called them, made from corn and “were brought in covered with clean napkins”

The first natives of Mexico did not have ovens, instead, they heated food on a fire, using iron pans and ceramic containers. Another method used was steamed. They suspended the meat wrapped in leaves or banana cactus over boiling water in a deep well and also used fat for frying as a popular method.

The research exhibition, restoration and even redemption of the traditional indigent kitchen is finally coming to fruition worldwide. It is noteworthy that the appointment of the UNESCO came as a result of a project mainly based on exacerbating not only contemporary Mexican cuisine, but mainly pre-Hispanic, showing what is still done in states like Michoacan, State of Mexico, Jalisco, and Chiapas.


Mexican cuisine is more than moles, salsas, and tortillas. It’s full of flavors and ingredients of a variety that even the Peruvian chef Gaston Acurio wondered if there is another place on the planet where the variety of products is “so staggeringly vast”.


This is what makes a star of Mexican cuisine in the world. Traditions are strong enough to defend themselves in the vortex of a modern world that desperately seeks to simplify all processes.

We encourage you to take a break and sit at a table here in El Maguey Restaurant, served by more than 3,000 years of tradition and enter a world of flavors you never want to leave.
http://bowlinggreen.restaurantelmagu...xican-cuisine/

100% Mexican and native to Mexico.

[Kurgan]

a large variety of animals including cattle, chickens, goats, sheep and pigs. Not only that, it also came rice, wheat, oats, olive oil, wine, almonds, parsley and many spices which merged with the culture and eventually became part of Indian cuisine.

Y estos animales no son Méxicanos. Son de Turquia, ¿qué no?. Pues, la comida de México es la comida de los Moros.

PIGS WERE DOMESTICATED IN TURKEY. IN OTHER WORDS JAMON ISN'T REALLY SPANIARD LMAOOO

[Cristiano viejo]

Y estos animales no son Méxicanos. Son de Turquia, ¿qué no?. Pues, la comida de México es la comida de los Moros.

hehe, RMayan posted these things before than I decided to troll Mexcrements

[RMuller]

Y estos animales no son Méxicanos. Son de Turquia, ¿qué no?. Pues, la comida de México es la comida de los Moros.

MEXICAN FOOD HAS VERY FEW OUTSIDE INFLUENCE. MEXICAN NATIVES DOMESTICATED ALOT OF CROPS,VEGETABLES AND FRUITS. SO STAY BUTTHURT

[Cristiano viejo]

MEXICAN FOOD HAS VERY FEW OUTSIDE INFLUENCE. MEXICAN NATIVES DOMESTICATED ALOT OF CROPS,VEGETABLES AND FRUITS. SO STAY BUTTHURT

Mexican food without the pig, chicken, rice, sheep, cattle, lettuce, carrot, onion, etc etc is limited to insects, ie what pre-Columbian Amerindians ate

[RMuller]

Mexican food without the pig, chicken, rice, sheep, cattle, lettuce, carrot, onion, etc etc is limited to insects, ie what pre-Columbian Amerindians ate

NONE OF THE STUFF MENTIONED ABOVE HAS TO DO WITH SPICANOLES SINCE THEY WERE TO RETARDED TO DOMESTICATE ANY CROPS,FRUITS OR VEGETABLES LOL LOW IQ PIECES OF SHITS LOL

MEXICAN NATIVES DOMESTICATED TOMATOES,CORN,AVOCADOS AND ALOT MORE CROPS,VEGETABLES AND FRUITS.

Don't be stupid.MEXICAN NATIVES DOMESTICATED THE TURKEY AND ATE IT.
One established center of turkey domestication was central Mexico, where the bones of Meleagris gallopavo—ancestors of the turkeys we eat today—have been found from as early as about 800 B.C.E. alongside ancient turkey pens and fossilized poop containing traces of corn, suggesting the birds were kept and fed.
https://www.science.org/content/article/taming-turkey

FOR A REASON MEXICAN CUISINE FOOD ITS THE BY FAR THE BEST IN THE WORLD.

[Cristiano viejo]

NONE OF THE STUFF MENTIONED ABOVE HAS TO DO WITH SPICANOLES

juasjuasjuas, Spaniards brought to Mexico rice, pig, cattle, onion, chicken, etc etc and teached Mexcrements to cook it.

I insist, without these food Mexican gastronomy = ants, grashoppers and spiders

[RMuller]

juasjuasjuas, Spaniards brought to Mexico rice, pig, cattle, onion, chicken, etc etc and teached Mexcrements to cook it.

I insist, without these food Mexican gastronomy = ants, grashoppers and spiders

YOUR DUMB. CORN IS THE MAIN INGRIEDENT USED IN MEXICO FOOD.

THEIR IS NO SPANISH INFLUENCE IN MEXICAN FOOD.
SPAIARDS DID NOT DOMESTICATE ANY ANIMAL THAT IS CONSUMED TO EAT.
SPICANOLES DID NOT DOMESTICATE ONE CROP,VEGETABLE OR FRUIT.




REMINDER HOW SPANISH FOOD IS SEEN WORLDWIDE

"GRINGO TOURIST COMPLAINED ABOUT OF LACK OF TASTE IN SPAINISH CUISINE" JEFF SAID I WOULD RATHER EAT SHIT THAN SPANISH FOOD"

NYTIMES APRIL 2017

[Cristiano viejo]

YOUR DUMB. CORN IS THE MAIN INGRIEDENT USED IN MEXICO FOOD.

Fantastic. And the main food in Spain comes from pig, yet America influenced as fuck our cuisine.
Spanish cuisine influenced that of Mexico equally hard, live with it.

La gastronomía mexicana es el conjunto de platillos y técnicas culinarias de México que forman parte de las tradiciones y vida común de sus habitantes, enriquecida por las aportaciones de las distintas regiones del país, que deriva de la experiencia del México prehispánico con la cocina europea, entre otras.

La cocina mexicana ha sido influida y ha influido a su vez a cocinas de otras culturas, como la española, francesa, italiana, africana, del Oriente Medio y asiática.

Mientras que múltiples ingredientes se han adaptado a la cocina mexicana a través del intercambio cultural que trajo el Virreinato de Nueva España y los siglos subsecuentes, que introdujeron ingredientes europeos, mediterráneos, asiáticos y africanos como es el trigo, arroz, café, comino, hierbabuena, laurel, orégano, perejil, cerdo, res, pollo, cebolla, limón, naranja, plátano, caña de azúcar, cilantro, canela, clavo, tomillo y pimienta; muchos de los cuales han sido ampliamente adoptados e incluso históricamente cultivados en México, como es el caso del café y el arroz.

Tras la Conquista, los españoles introdujeron una variedad de alimentos y técnicas de la cocina europea.

Los españoles optaron por introducir productos y técnicas de forma progresiva en las zonas dominadas, creando cultivos de nuevos productos

Mientras los españoles llevaron a Europa un “nuevo mundo” de productos que crearon conmoción en el siglo XVI y XVII europeo, incorporaban en la Nueva España alimentos como el aceite de oliva, arroz, el trigo, la avena, cebollas, ajo, orégano, cilantro, canela, clavo y muchas otras hierbas y especias. Introdujeron nuevos animales domesticados, como cerdos, vacas, pollos, cabras y ovejas para carne y leche, desplazando en algunos sitios muchas carnes prehispánicas e insectos. El queso se convirtió en el producto lácteo más importante.

Entre las múltiples técnicas culinarias introducidas destacaba el añejamiento, el destilado de bebidas en alambiques y la técnica de cocción para la creación de frituras. Entre los nuevos productos que se comenzaron a cultivar en México de forma exitosa se encontraba el arroz, el café y la caña de azúcar, la cual transformó completamente la producción de dulces y bebidas e inició la tradición de producción de frutas locales en almíbar.

https://es.wikipedia.org/wiki/Gastro...de_M%C3%A9xico

Spaniards could not influence more the Mexican gastronomy. Insects aside, here some TYPICAL Mexican dishes that would not exist without the Spanish contribution

El protagonismo del cerdo en la alimentación mexicana
Ese taco de carnitas que te encanta, ese cerdo en verdolagas que te hace salivar y hasta el tamal que no es el mismo sin manteca, no serían posibles sin la llegada de este animal a América
https://www.eluniversal.com.mx/menu/...ocina-mexicana

Without pigs, cattle, rice etc that Spaniards introduced in Mexico = no party















And I already got tired, I could be posting Mexican dishes DIRECTLY influenced by Spaniards during two months more