MEXICAN GASTRONOMY

Mexico is well recognized in the world for its rich gastronomic tradition which offers a great variety of dishes and beverages prepared with innumerable ingredients. The taste, aroma and texture of these ingredients can charm even the most demanding palate and thus turn Mexico into one of the most important destinations in the sphere of international cuisines.

The Mexican cuisine has drawn from its prehispanic origin various culinary techniques which are still in use: the nixtamalización to elaborate the delicious tortillas (cooking the corn grain in water with a fixed proportion of lime), fermenting the maguey to obtain the incomparable pulque (an alcoholic beverage made with or without fruit) and the use of underground ovens to roast the meat (lamb or mutton wrapped in fleshy maguey leaves and buried underground with hot stones underneath the meat); a technique which is nowadays known as barbeque.  There are also many ingredients which are nowadays counted as part of the exotic cuisine, such as maguey worms, ants, grasshoppers, jumiles (small beetles) and escamoles (ant eggs). In the central and southern parts of the country many restaurants offer tacos and dishes made with these insects and other spices.

When the conquerors came and founded the Spanish Colony in Mexico, the native ingredients and techniques fused with the ones from the Old World, Asia and Africa. This gave birth to various exquisite dishes which these days represent the traditional Mexican cuisine like mole, chiles en nogada, pozole and a whole range of different kinds of sauses, beverages and desserts.

Thanks to the process of distilling, the new-comers could also prepare magical potions which soon obtained international fame. The sugar cane sweetened waters and fruit liquors and served as a base for many typical sweets while wheat flower converted into colorful and tasty sweet bread. At the same time beef, mutton, chicken and pork became the protagonists of various traditional dishes. Dried fruit, herbs, vegetables and fruit which were brought in from other continents also nourished the national gastronomy, making it thereby one of the richest and most varied ones in the world.

Many of the ingredients which are nowadays widely used all over the world were initially "domesticated" in Mexico during the prehispanic era. These gifts that Mexico has given to the rest of the world include for example the corn, different kinds of chilies and vanilla, which gives taste and perfume for many sweet and salty dishes. What should not be excluded from the list either is the tomato, which originally came from Mexico and has become especially appreciated in the Italian cuisine.

Like all arts, the culinary art is developing continuously. During the past years Mexican chefs have experimented with different techniques and ingredients from other parts of the world and have managed to fuse them with the Mexican ones. The result of this is a unique trip of savors and sensations in the world of Mexican contemporary cuisine which can be enjoyed in various recognized restaurants all over the country. In these restaurants the never-ending creativity of the chefs and their unique flavors season the original dishes which are capable of satisfying and surprising even the most demanding palate.

It is worth mentioning that in every state of the country the variety of dishes is enriched by the contributions of spices and ingredients each state identifies itself with. This gives each dish a touch of special taste. Come to Mexico, to the land of colors and savors which will invite you to return any day. Bon Appetite!