The Mexican Restoration
It is the culinary rules in Mexico that are formed in part of the routines common existence of its citizens, enriched in the quotas of the different districts of the country, that derives from the practice of pre-Hispanic Mexico with the European restoration, among others.
On November 16, 2010, Mexican cuisine was distinguished as an intangible Cultural heritage of Humanity by UNESCO. 1 2 The Mexican restoration has been influenced and has infected its succession to restorations of other sapiencias, such as the Spanish, French, African, Middle East and eastern.
It is an endorsement of the historical civilization of the department: Wealthy people originated in pre-Hispanic Mexico and other important peritheses of their lives. There is a wide tonality of gustillos, colors, textures and moorings that make it a great attraction for territorial and outsiders: Mexico is eminent for its cuisine.
The basis of current Mexican
Gastronomy derives in much of the current restoration in pre-Hispanic times, with a preponderant procedure of millet, bean, chili, tomato, tomatillo, pumpkin, avocado, mess, peanut, amaranth, Vainica, nopal, Agave, Cacti, Marys and marinades (Epazote, plate Santa, Papalo, quelites), various pajarracos as the turkey and class of mammals, breas and insects.
While different components have acclimated to Mexican gastronomy through the cultural exchange that brought the Viceroyalty of New Spain and the subsequent centuries, which introduced European, Mediterranean, Oriental and African components as Wheat, rice, coffee, whistle, peppermint, lauro, oregano, parsley, pork, beef, teenager rice, onion, lemon, orange, virile member, carbohydrate cock, cilantro, orange, quid, thyme and pepper; Several of which have been greatly adopted and even historically carved in Mexico, such as the coffee and rice event.
To the globe genres without which it would not be affordable to glimpse the universal restoration. Among them Millo, bean, chili, avocado, vainica, scandal, tomato, coca, Chayote, Zapote, Mamey, papaya, guava, nopal, Habano (sharing the beginning with other countries of America) and Turkey.
Diversity is the primordial feature of Mexican gastronomy, and is the national Manduca one of their cardinal faces. Each Mexican state and region have their own culinary prescriptions and customs. 4 Examples of comarcal pots are gongs such as the Caldillo Duranguense, Cochinita pibil (Yucatecan), the size Oaxacan, the size poblano, the different subjects of pozole, the Goat (Coahuila and Neoleonense), the food of Dogfish folksy, the Churipo and the Corundas (comarca Purépecha) or the often (Jalisco, Aloe, Sonoran and Chihuahuan).
Certainly, there are gastronomic lands that arose locally and that by their nature, fashion and put into circulation they have returned emblematic of the Mexican gastronomy in general.
In the souks of each place
Is shown this diversity, and bravery for the future begins with representative refreshments such as sweet or casual muffins, chilaquiles and/or zygotes to interest and drinks with rennet, coffee, chocolate and wet, even batintines Unique to each constituency. In the immense set of local gastronomies, all of them are characterized by an essential natural component in their components and some common networks of suitability of the foodstuffs.
The common denominator in many gastronomies is the habit of millet, chili and bean, accompanied by tomatoes in its various ways, but it is not a strict.