MEXICAN CUISINE
Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples are native foods such as corn, beans and chili peppers. Europeans introduced a large number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
While the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. African and Asian influences were also introduced into the mixture during this era as a result of African slavery in New Spain and the Manila-Acapulco Galleons.[1]
Over the centuries this resulted in regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country. For this reason and others, Mexican cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.[2]
- "La cocina del virreinato". CONACULTA. Retrieved 13 January 2015.
- ^ "Traditional Mexican cuisine - ancestral, ongoing community culture, the Michoacán paradigm". UNESCO. Retrieved January 13, 2015.
- ^ a b c MacNeil-Fife, Karen (September 2000). "Beyond beer: Wine with Mexican food". Sunset 205 (3): 194.
- ^ a b Malat, R. p. 88
- ^ a b c d "Traditional Mexican cuisine - ancestral, ongoing community culture, the Michoacán paradigm". UNESCO. Retrieved October 22, 2012.
FUENTE: https://en.wikipedia.org/wiki/Mexican_cuisine
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