1. Mexican cuisine is a fusion of indigenous Mesoamerican and European, especially Spanish, cooking and has been influenced by migrants over centuries.
2. The basic staples of Mexican cuisine remain native foods like corn, beans, chili and avocado that were used by the Aztecs thousands of years ago.
3. Contemporary chefs in Mexico like Enrique Olvera in Mexico City are reinventing haute cuisine with a modern, creative approach while maintaining the use of traditional local ingredients.
Mexican cuisine was influenced by both indigenous peoples and Spanish conquistadors. Traditional ingredients include corn, beans, tomatoes, chocolate, avocado, and chili peppers. The six regions of Mexico have distinct culinary traditions, though central Mexico influenced the others. Classic dishes are often corn-based and accompanied by tortillas, while beverages include tequila, beer, aguas frescas, and hot chocolate made from cacao beans brought by the Aztecs.
International cuisines - latin americaDayna Fields
This document discusses the growing popularity of Latin cuisine in the United States, with a focus on Mexican and Peruvian foods. It notes that Mexican food paved the way as the third most popular cuisine in the US. Now, Peruvian food is on the rise, with many new Peruvian restaurants opening in cities like Miami. The document attributes this in part to Peru's promotion of its diverse foods and ingredients through festivals and events. It provides examples of popular Latin dishes like ceviche and congri that could appeal to American palates and discusses how Latin cuisine will continue growing in popularity in the US.
Mexico has a rich cultural heritage with influences from both indigenous civilizations like the Aztecs and Mayans as well as Spanish colonizers. It is known for its well-preserved archaeological sites dating back thousands of years, vibrant music and artisanal traditions, and diverse cuisine featuring ingredients native to the country. Tourism is a major industry, with top destinations including Mexico City, Guadalajara, Cancun, and Acapulco, offering visitors opportunities to experience Mexico's history, culture, and natural beauty.
Here are the answers to the quiz questions:
1. The word Mexico means many things over time in the Nahua language, including symbols and double meanings that are difficult to directly translate.
2. The legendary beast of Mexico is called the Chupacabra.
3. The capital of Mexico is Mexico City.
4. Basic Spanish greetings and responses:
- Please - Por favor
- Thank you - Gracias
- Yes - Sí
- No - No
LIDDLE - Project-Related Work ExperienceGeorge Liddle
George Lee Liddle, III has experience with a variety of projects related to water quality, stormwater, and environmental site assessments. Some of his major projects include a TMDL diagnostic and restoration project in Upper San Marcos Creek Watershed in California, monitoring and sampling at a former oil refinery and metals recycling facility in National City, California, and municipal stormwater detention basin sampling in Poway, California. He has also conducted Phase I environmental site assessments for various sites in Mexico and projects involving brownfield redevelopment, aquatic pesticide application, and hazardous waste assessment.
The document analyzes various social media platforms and provides recommendations for Aviary's social media strategy. It summarizes Aviary's current presence and performance on platforms like its website, blog, Twitter, Facebook, Google+, and Instagram. It then discusses trends in social media marketing, including the need for high-quality visual content, interactive and real-time content, video marketing, and opportunities on LinkedIn and Pinterest. The document provides statistics to support developing strategies in these areas to help Aviary better engage customers and grow its business.
This document discusses note names on the treble clef staff. It lists the note names G through C that fall on the lines and spaces of the treble clef. The document also provides the titles and page numbers for two activities - "The Cabbage Eating Contest" on page 18 and "A Day at the Lake" on page 19.
Fotoepiliatorių silk'n ir philips palyginimasHairfree.lt
Pamažu didėjant fotoepiliatorių pasiūlai, darosi vis sunkiau pasirinkti. Vienas puikiai atrodo televizijos ekrane, kitas giriamas ir liaupsinamas internete, trečią galima netgi išbandyti nemokamai, tad tarp pasirinkimo galimybių gali ir galva apsisukti. Norėdami padėti jums išsirinkti geriausią ir labiausiai jūsų poreikius atitinkančią plaukelių šalinimo priemonę, pristatome pirmąją fotoepiliatorių palyginimo dalį. Čia apžvelgiami Silk'n ir Fhilips aparatai, sulaukiantys daugiausia dėmesio ir svarstymų.
Mexican cuisine was influenced by both indigenous peoples and Spanish conquistadors. Traditional ingredients include corn, beans, tomatoes, chocolate, avocado, and chili peppers. The six regions of Mexico have distinct culinary traditions, though central Mexico influenced the others. Classic dishes are often corn-based and accompanied by tortillas, while beverages include tequila, beer, aguas frescas, and hot chocolate made from cacao beans brought by the Aztecs.
International cuisines - latin americaDayna Fields
This document discusses the growing popularity of Latin cuisine in the United States, with a focus on Mexican and Peruvian foods. It notes that Mexican food paved the way as the third most popular cuisine in the US. Now, Peruvian food is on the rise, with many new Peruvian restaurants opening in cities like Miami. The document attributes this in part to Peru's promotion of its diverse foods and ingredients through festivals and events. It provides examples of popular Latin dishes like ceviche and congri that could appeal to American palates and discusses how Latin cuisine will continue growing in popularity in the US.
Mexico has a rich cultural heritage with influences from both indigenous civilizations like the Aztecs and Mayans as well as Spanish colonizers. It is known for its well-preserved archaeological sites dating back thousands of years, vibrant music and artisanal traditions, and diverse cuisine featuring ingredients native to the country. Tourism is a major industry, with top destinations including Mexico City, Guadalajara, Cancun, and Acapulco, offering visitors opportunities to experience Mexico's history, culture, and natural beauty.
Here are the answers to the quiz questions:
1. The word Mexico means many things over time in the Nahua language, including symbols and double meanings that are difficult to directly translate.
2. The legendary beast of Mexico is called the Chupacabra.
3. The capital of Mexico is Mexico City.
4. Basic Spanish greetings and responses:
- Please - Por favor
- Thank you - Gracias
- Yes - Sí
- No - No
LIDDLE - Project-Related Work ExperienceGeorge Liddle
George Lee Liddle, III has experience with a variety of projects related to water quality, stormwater, and environmental site assessments. Some of his major projects include a TMDL diagnostic and restoration project in Upper San Marcos Creek Watershed in California, monitoring and sampling at a former oil refinery and metals recycling facility in National City, California, and municipal stormwater detention basin sampling in Poway, California. He has also conducted Phase I environmental site assessments for various sites in Mexico and projects involving brownfield redevelopment, aquatic pesticide application, and hazardous waste assessment.
The document analyzes various social media platforms and provides recommendations for Aviary's social media strategy. It summarizes Aviary's current presence and performance on platforms like its website, blog, Twitter, Facebook, Google+, and Instagram. It then discusses trends in social media marketing, including the need for high-quality visual content, interactive and real-time content, video marketing, and opportunities on LinkedIn and Pinterest. The document provides statistics to support developing strategies in these areas to help Aviary better engage customers and grow its business.
This document discusses note names on the treble clef staff. It lists the note names G through C that fall on the lines and spaces of the treble clef. The document also provides the titles and page numbers for two activities - "The Cabbage Eating Contest" on page 18 and "A Day at the Lake" on page 19.
Fotoepiliatorių silk'n ir philips palyginimasHairfree.lt
Pamažu didėjant fotoepiliatorių pasiūlai, darosi vis sunkiau pasirinkti. Vienas puikiai atrodo televizijos ekrane, kitas giriamas ir liaupsinamas internete, trečią galima netgi išbandyti nemokamai, tad tarp pasirinkimo galimybių gali ir galva apsisukti. Norėdami padėti jums išsirinkti geriausią ir labiausiai jūsų poreikius atitinkančią plaukelių šalinimo priemonę, pristatome pirmąją fotoepiliatorių palyginimo dalį. Čia apžvelgiami Silk'n ir Fhilips aparatai, sulaukiantys daugiausia dėmesio ir svarstymų.
Horror movie of the season is now available. Do watch this movie for non stop twisting story and unbeatable fear with thrilling story. Have a look at this presentation of the movie Sorrow.
El cigarrillo electrónico consta de tres partes principales: batería, atomizador y cartucho. Al inhalar, el atomizador calienta el líquido del cartucho y genera vapor en lugar de humo, simulando la experiencia de fumar sin producir humo ni molestar a los demás. El cigarrillo electrónico ofrece una alternativa para dejar de fumar o fumar en lugares públicos mediante la liberación de vapor.
El documento describe diferentes herramientas e instrumentos, incluyendo las tijeras como una herramienta simple para cortar, la grúa como una máquina compuesta para levantar objetos pesados, y el torno como una máquina compuesta para dar forma a materiales girándolos y presionándolos. También describe la cinta métrica como un instrumento de medición exacta utilizado en construcción y textiles, y el reloj como un instrumento para medir el tiempo que puede usar como despertador o cronómetro.
Este documento promueve productos de protección solar como cubre brazos que bloquean el 99% de los rayos UV y mantienen la piel fresca. Ofrece detalles sobre los materiales de alta tecnología usados, la protección solar efectiva, y la comodidad para actividades al aire libre. También proporciona información sobre colores, tallas, cuidado, envío y devoluciones.
Este documento resume el método de Klapp, un tratamiento desarrollado por el cirujano alemán Rodolf Klapp para deformidades de columna vertebral. Consiste en ejercicios de gateo o en cuatro patas que descargan la columna y estiran los músculos contracturados para corregir desviaciones. Detalla posiciones específicas para cada segmento vertebral y ejercicios como la deambulación y el desplazamiento de miembros para tratar escoliosis.
El cigarrillo electrónico consta de tres partes principales: batería, atomizador y cartucho. Al inhalar, el atomizador calienta el líquido del cartucho y genera vapor en lugar de humo, simulando la experiencia de fumar sin producir humo ni molestar a los demás. El cigarrillo electrónico ofrece una alternativa para dejar de fumar o para fumar en lugares públicos mediante la generación de vapor.
The document provides information on multiple residential and commercial construction projects located in Mumbai, Igatpuri, and other areas. It lists details such as building numbers, plot areas, number of floors, and construction status for various housing and redevelopment projects. proposed projects include residential towers, mixed-use developments, and a senior college. The document also outlines services provided such as project design, approvals, and construction stage guidance.
This document describes a digital imaging project by Nereyda Padilla from March 19, 2015 consisting of 10 photos titled with fire-related names such as "Flames" and "Smokey" that were taken with a phone camera in the dark and then edited using tools to change hue, saturation, and liquefy effects. The most difficult part was remembering all the editing steps while the most enjoyable was taking the original photos.
The document discusses extract and transmittal billing errors that contribute to invoice delays and rework. It outlines the billing process from when invoices are billed in Softrax to when the extract file is transmitted to COMS. The process undergoes two checks for errors - one at the extract stage and another at the transmittal stage. Reducing these errors would help invoices go out on time, improve customer satisfaction, and reduce waste.
This document discusses the history and evolution of Mexican cuisine. It notes that Mexican cuisine is one of the oldest in the world, with origins dating back thousands of years. The cuisine has been influenced by other cultures like Spanish and Middle Eastern but has maintained traditional ingredients and flavors. Modern Mexican cuisine now blends international techniques with classic dishes, making preparations more convenient while keeping customs and taste.
Geno Bahena is an acclaimed Mexican chef born in 1965 in Mexico. He grew up on a ranch where he helped with cooking and developed an interest in cuisine. He studied cooking in college and became a line cook and then sous chef at Frontera Grill, rising to become managing chef. Bahena is passionate about authentic Mexican cuisine and travels extensively in Mexico to research regional specialties. He owns two highly acclaimed restaurants in Chicago, Ixcapuzalco and Tepatulco, that focus on regional Mexican cuisine and have received numerous awards and recognition.
Mexican cuisine originated from the fusion of indigenous Mesoamerican foods like corn, beans, and chili peppers with European imports following the Spanish conquest. While the Spanish tried to impose their diet, the foods became mixed, especially in colonial convents, resulting in regional cuisines based on local ingredients. Mexican cuisine remains closely tied to the country's culture and traditions, such as the use of mole for special occasions. It was added to UNESCO's intangible cultural heritage list for this connection to Mexican identity.
The document discusses Mexican culture and traditions. It notes that Mexican culture centers around family, food, and social lives. Many festivals revolve around food in their culture. The Mexican diet contains complex carbohydrates like corn and beans, as well as a large amount of protein from sources like pork and seafood. Common dishes include tortillas, beans, tamales, and enchiladas.
Mexican cuisine is a fusion of indigenous Mesoamerican cooking and Spanish elements introduced after the Spanish conquest. The staples remain corn, beans, and chili peppers, but the Spanish added meat, dairy, and various herbs and spices. Over centuries, regional cuisines developed based on local conditions. Mexican cuisine is closely tied to Mexican culture and traditions, such as using mole for special occasions. For these reasons, it was added to UNESCO's intangible cultural heritage list.
This document discusses key aspects of Mexican culture, including its diverse population that speaks both Spanish and indigenous languages. It notes that while many Mexicans live in cities, rural communities still play an important role in defining the country's culture. It also provides brief descriptions of Mexican food, traditional clothing, and scenic places to visit that showcase the vibrant colors and cultural diversity that characterize Mexico.
Mole sauce as an illustration of regional differences in mexico NancySanchez137
This is for a research project we were asked to conduct for one of my English classes; it is my personal favorite as it gave me the very unique opportunity to explore the colonial history of Mexico and its effects on Mexican cuisine.
The group presentation provides information about Mexico over 5 sections: 1) The Country - details Mexico's history, government, land/climate, economy, education, transportation, and health. 2) The People - discusses population, language, religion, holidays, and attitudes. 3) Lifestyle - covers family, social classes, business hours, and food. 4) Cultural Customs - describes greetings and non-verbal behavior. 5) Words & Phrases - lists common terms. Mexico is highlighted as a popular tourist destination with a welcoming culture and variety of landscapes, climates and activities.
This document provides an overview of Mexico, including its culture, traditions, languages, religions, values, clothing, food, and holidays. It notes that Mexico is the largest Spanish-speaking country in the world and has a diverse climate. While nearly half of Mexicans live in cities, rural communities still influence culture. Catholicism is the dominant religion, though some indigenous beliefs are also practiced. Family, hierarchy, and responsibilities to extended family are important cultural values. Traditional clothing and cuisine vary regionally. Major holidays include the Day of the Dead and Independence Day.
1) Mexican cuisine developed from a blending of Aztec-Mayan traditions with Spanish influences after the Spanish conquest. While still based on pre-Hispanic staples like corn and beans, Mexican cooking integrated Spanish ingredients like pork and adopted frying techniques.
2) A key innovation was the use of pork fat for frying tortillas and other foods. Popular fried dishes that evolved include tacos, enchiladas, quesadillas, beans, and tostadas.
3) Chilies are a defining part of Mexican cuisine, though many dishes are made milder for foreign tourists. Sauces, especially complex moles, are also an important part of traditional cooking.
New Mexico has a diverse cultural history, drawing from Native American, Spanish, and American influences. The state flag and cuisine reflect the blending of these cultures. Red and green chile peppers are iconic to New Mexico's cuisine. The state's music also draws from Native American, Spanish, and African traditions. Traditional adobe architecture continues to be used in some Native American pueblos, which have been continuously inhabited for hundreds of years. The blending of these diverse cultures makes New Mexico's cultural heritage unique among U.S. states.
Join us for an open and engaging conversation about North American culture and values in order to more fully prepare your students for their exchanges.
Mexican culture is richly diverse, mixing indigenous pre-Hispanic traditions with those of the colonial period and modern times. There are over 50 indigenous groups that make up around 17% of Mexico's population, with Nahuatl having the most speakers. While over 85% of Mexicans now live in cities and have adapted to modernity, traditional festivals reflecting religious and pagan roots remain an important part of Mexican culture. These include celebrations for the Virgin of Guadalupe and Day of the Dead. Mexican cuisine is also very colorful, featuring iconic dishes like tacos, enchiladas, and pozole. Tequila, originating from Jalisco, is Mexico's signature alcoholic drink, distilled from the agave plant.
Horror movie of the season is now available. Do watch this movie for non stop twisting story and unbeatable fear with thrilling story. Have a look at this presentation of the movie Sorrow.
El cigarrillo electrónico consta de tres partes principales: batería, atomizador y cartucho. Al inhalar, el atomizador calienta el líquido del cartucho y genera vapor en lugar de humo, simulando la experiencia de fumar sin producir humo ni molestar a los demás. El cigarrillo electrónico ofrece una alternativa para dejar de fumar o fumar en lugares públicos mediante la liberación de vapor.
El documento describe diferentes herramientas e instrumentos, incluyendo las tijeras como una herramienta simple para cortar, la grúa como una máquina compuesta para levantar objetos pesados, y el torno como una máquina compuesta para dar forma a materiales girándolos y presionándolos. También describe la cinta métrica como un instrumento de medición exacta utilizado en construcción y textiles, y el reloj como un instrumento para medir el tiempo que puede usar como despertador o cronómetro.
Este documento promueve productos de protección solar como cubre brazos que bloquean el 99% de los rayos UV y mantienen la piel fresca. Ofrece detalles sobre los materiales de alta tecnología usados, la protección solar efectiva, y la comodidad para actividades al aire libre. También proporciona información sobre colores, tallas, cuidado, envío y devoluciones.
Este documento resume el método de Klapp, un tratamiento desarrollado por el cirujano alemán Rodolf Klapp para deformidades de columna vertebral. Consiste en ejercicios de gateo o en cuatro patas que descargan la columna y estiran los músculos contracturados para corregir desviaciones. Detalla posiciones específicas para cada segmento vertebral y ejercicios como la deambulación y el desplazamiento de miembros para tratar escoliosis.
El cigarrillo electrónico consta de tres partes principales: batería, atomizador y cartucho. Al inhalar, el atomizador calienta el líquido del cartucho y genera vapor en lugar de humo, simulando la experiencia de fumar sin producir humo ni molestar a los demás. El cigarrillo electrónico ofrece una alternativa para dejar de fumar o para fumar en lugares públicos mediante la generación de vapor.
The document provides information on multiple residential and commercial construction projects located in Mumbai, Igatpuri, and other areas. It lists details such as building numbers, plot areas, number of floors, and construction status for various housing and redevelopment projects. proposed projects include residential towers, mixed-use developments, and a senior college. The document also outlines services provided such as project design, approvals, and construction stage guidance.
This document describes a digital imaging project by Nereyda Padilla from March 19, 2015 consisting of 10 photos titled with fire-related names such as "Flames" and "Smokey" that were taken with a phone camera in the dark and then edited using tools to change hue, saturation, and liquefy effects. The most difficult part was remembering all the editing steps while the most enjoyable was taking the original photos.
The document discusses extract and transmittal billing errors that contribute to invoice delays and rework. It outlines the billing process from when invoices are billed in Softrax to when the extract file is transmitted to COMS. The process undergoes two checks for errors - one at the extract stage and another at the transmittal stage. Reducing these errors would help invoices go out on time, improve customer satisfaction, and reduce waste.
This document discusses the history and evolution of Mexican cuisine. It notes that Mexican cuisine is one of the oldest in the world, with origins dating back thousands of years. The cuisine has been influenced by other cultures like Spanish and Middle Eastern but has maintained traditional ingredients and flavors. Modern Mexican cuisine now blends international techniques with classic dishes, making preparations more convenient while keeping customs and taste.
Geno Bahena is an acclaimed Mexican chef born in 1965 in Mexico. He grew up on a ranch where he helped with cooking and developed an interest in cuisine. He studied cooking in college and became a line cook and then sous chef at Frontera Grill, rising to become managing chef. Bahena is passionate about authentic Mexican cuisine and travels extensively in Mexico to research regional specialties. He owns two highly acclaimed restaurants in Chicago, Ixcapuzalco and Tepatulco, that focus on regional Mexican cuisine and have received numerous awards and recognition.
Mexican cuisine originated from the fusion of indigenous Mesoamerican foods like corn, beans, and chili peppers with European imports following the Spanish conquest. While the Spanish tried to impose their diet, the foods became mixed, especially in colonial convents, resulting in regional cuisines based on local ingredients. Mexican cuisine remains closely tied to the country's culture and traditions, such as the use of mole for special occasions. It was added to UNESCO's intangible cultural heritage list for this connection to Mexican identity.
The document discusses Mexican culture and traditions. It notes that Mexican culture centers around family, food, and social lives. Many festivals revolve around food in their culture. The Mexican diet contains complex carbohydrates like corn and beans, as well as a large amount of protein from sources like pork and seafood. Common dishes include tortillas, beans, tamales, and enchiladas.
Mexican cuisine is a fusion of indigenous Mesoamerican cooking and Spanish elements introduced after the Spanish conquest. The staples remain corn, beans, and chili peppers, but the Spanish added meat, dairy, and various herbs and spices. Over centuries, regional cuisines developed based on local conditions. Mexican cuisine is closely tied to Mexican culture and traditions, such as using mole for special occasions. For these reasons, it was added to UNESCO's intangible cultural heritage list.
This document discusses key aspects of Mexican culture, including its diverse population that speaks both Spanish and indigenous languages. It notes that while many Mexicans live in cities, rural communities still play an important role in defining the country's culture. It also provides brief descriptions of Mexican food, traditional clothing, and scenic places to visit that showcase the vibrant colors and cultural diversity that characterize Mexico.
Mole sauce as an illustration of regional differences in mexico NancySanchez137
This is for a research project we were asked to conduct for one of my English classes; it is my personal favorite as it gave me the very unique opportunity to explore the colonial history of Mexico and its effects on Mexican cuisine.
The group presentation provides information about Mexico over 5 sections: 1) The Country - details Mexico's history, government, land/climate, economy, education, transportation, and health. 2) The People - discusses population, language, religion, holidays, and attitudes. 3) Lifestyle - covers family, social classes, business hours, and food. 4) Cultural Customs - describes greetings and non-verbal behavior. 5) Words & Phrases - lists common terms. Mexico is highlighted as a popular tourist destination with a welcoming culture and variety of landscapes, climates and activities.
This document provides an overview of Mexico, including its culture, traditions, languages, religions, values, clothing, food, and holidays. It notes that Mexico is the largest Spanish-speaking country in the world and has a diverse climate. While nearly half of Mexicans live in cities, rural communities still influence culture. Catholicism is the dominant religion, though some indigenous beliefs are also practiced. Family, hierarchy, and responsibilities to extended family are important cultural values. Traditional clothing and cuisine vary regionally. Major holidays include the Day of the Dead and Independence Day.
1) Mexican cuisine developed from a blending of Aztec-Mayan traditions with Spanish influences after the Spanish conquest. While still based on pre-Hispanic staples like corn and beans, Mexican cooking integrated Spanish ingredients like pork and adopted frying techniques.
2) A key innovation was the use of pork fat for frying tortillas and other foods. Popular fried dishes that evolved include tacos, enchiladas, quesadillas, beans, and tostadas.
3) Chilies are a defining part of Mexican cuisine, though many dishes are made milder for foreign tourists. Sauces, especially complex moles, are also an important part of traditional cooking.
New Mexico has a diverse cultural history, drawing from Native American, Spanish, and American influences. The state flag and cuisine reflect the blending of these cultures. Red and green chile peppers are iconic to New Mexico's cuisine. The state's music also draws from Native American, Spanish, and African traditions. Traditional adobe architecture continues to be used in some Native American pueblos, which have been continuously inhabited for hundreds of years. The blending of these diverse cultures makes New Mexico's cultural heritage unique among U.S. states.
Join us for an open and engaging conversation about North American culture and values in order to more fully prepare your students for their exchanges.
Mexican culture is richly diverse, mixing indigenous pre-Hispanic traditions with those of the colonial period and modern times. There are over 50 indigenous groups that make up around 17% of Mexico's population, with Nahuatl having the most speakers. While over 85% of Mexicans now live in cities and have adapted to modernity, traditional festivals reflecting religious and pagan roots remain an important part of Mexican culture. These include celebrations for the Virgin of Guadalupe and Day of the Dead. Mexican cuisine is also very colorful, featuring iconic dishes like tacos, enchiladas, and pozole. Tequila, originating from Jalisco, is Mexico's signature alcoholic drink, distilled from the agave plant.
International Business (2017) - A study on MEXICO:
Global Competitiveness Index
Economic Freedom Index
Political Risk Index
Happiness Index
Easy to start business ranking.
Teresa Puga wrote a paper discussing Mexican culture for her human diversity class. She discusses traditional Mexican foods like tamales and enchiladas. Mexican clothing includes items like skirts, tunics, and shawls worn by women and shirts, pants, and capes worn by men. Important celebrations in Mexican culture include El Grito de Delores in September and Dia de los Muertos in November. While Mexican culture shares the Catholic religion with Spanish culture, it also incorporates indigenous traditions. The paper compares differences and similarities between Mexican and Spanish cultures in areas like food, religion, language, and gender roles. Through interviews, Puga found that strong family values are important in both cultures. She concludes that as diversity
The document discusses the history and development of cuisine from traditional to classical styles. It describes how food production and preparation evolved over time from hunter-gatherer societies to the development of farming and agriculture. Key periods discussed include the Roman Empire, Middle Ages, European Renaissance, Colonial America, and the Industrial Revolution. The document also outlines the modernization of food production through figures like Careme and Escoffier and how technology, lifestyle changes, and business developments influenced culinary innovation in Europe and America.
Photo souvenir Mexican Fiesta with Peter KuruvitaSAT Mexico DMC
For this group we organized a trip through Mexico´s Southeast, offering a wide variety of gastronomic experiences representing Mexico´s culinary richness. The group was accompanied by Peter Kuruvita, a renowned Australian chef who filmed popular cooking series for the Australian television about Mexican gastronomy; a Mexican guide throughout the program, as coordinator, interpreter and for more insights on historical and cultural backgrounds; and by local guides, to explain local traditions in more detail. Transportation was provided with a deluxe coach and we picked hotels with couleur locale, from charming colonial buildings to a luxurious hacienda.
1. 48
Mexico is very vast and the diversity of the natural environment had influenced the development of food and dietary
patterns. Different climates and soil have conditioned what and how people eat. The basic staples remain native
food like corn, beans, chili and of course avocado, already used by the Aztecs 7000 BC.
Mexico is a giant picnic, on every corner people are eating, on every corner there is a stall, a merchant who sells tacos,
nopales or tostadas. Mexico City is absolutely, amazingly buzzing and for foodie people, it’s a paradise.
Many food festivals like the very famous one in Oaxaca called “The Guelaguetza” or “Lunes del Cerro” (Mondays on
the Hill) is celebrated on the last two Mondays of July, this year will be the 82nd
edition.
The state of Oaxaca is home to 16
different ethnolinguistic groups and
is incredibly diverse. Members of
these groups gather wearing their
traditional clothing and perform
folk dances that are particular to
their region. Every year, one of the
woman from one of the communities
state is chosen to represent Centeotl,
the corn goddess. This is not a
beauty contest but rather a contest
to see which young woman is more
knowledgeable about the tradition
and food of her community.
Mexican and South American cuisine
are at the front scene for a few years,
and those new “en vogue” chefs are
proving that they can do a lot more
than quesadillas.
Mexican cuisine is a fusion of indigenous Mesoamerican and
European cooking, especially Spanish. It’s colorful, vibrant, influenced by
different migrants over the centuries. It is tied closely to the culture and
traditions, and it’s one of the reasons why the UNESCO added Mexico to the list of
the world’s Intangible Cultural Heritage.
The explosion
of Mexican cuisine
g a s t r o n o m y
L Enrique Olvera is one of the most famous chefs in
Mexico. His new Mexican cuisine is imaginative and uses
traditional ingredients. Fritto misto (below) and dome
roasted baby corn (opposite).
L Enrique Olvera est l’un des chefs les plus célèbres
de Mexico. Sa nouvelle cuisine mexicaine est créative et à
base de produits locaux. Fritto misto (ci-dessous) et mini-
maïs grillés (ci-contre).
HL143.indd 48 14.02.14 01:20
3. 50
Enrique Olvera for example
in Mexico City has reinvented
the haute cuisine adapting the
classic to the modern with
local ingredients. Dried insects
feature heavily on his menu
as he believes that in Mexico
everything is edible like his rotten
banana which made a lot of noise
during his presentation at the
MAD Symposium. Founded in
2011, MAD is a not-for-profit
organization that aims to build a
community of cooks, purveyors,
and thinkers with an appetite
for knowledge and a desire to
improve the restaurant trade. The
cornerstone of MAD is an annual
symposium, held every summer
in Copenhagen’s harbor and
featuring two days of talks from
speakers from around the world.
Born in Mexico, Enrique Olvera
enrolled in the CIA (Culinary
Institute of America) in New
York in 1996 and after a few
years and a post-graduation’s
first job in Chicago he opened
Pujol, in Mexico City, now at
the 36th
place in the world’s best
restaurant.
He says that “Mexican are getting
more professional. It happened
in the US a few decades ago
where food started to become
important and take center stage.
People were willing to pay
more in restaurants for higher
quality food and now the same
thing is happening in Mexico.
There’s also a growing interest
from the younger generation—
to become chefs who will open
high quality restaurants. We have
more culinary schools opening
up in Mexico now and they are
teaching Mexican cuisine, instead
of classical European cuisine like
they used to do. When I was
younger, they only taught you
classical French cuisine and that
just seems wrong when you want
to be a chef working in Mexico.
Why using apple with foie gras
when we can use black sapote (a
persimmon species)?”
Enrique Olvera has been
nominated many times by
Chilango magazine as “Chilango”
(Mexico City resident) of the
year, has won the Five Diamond
Award from AAA and the Wine
Spectator Award of Excellence.
He was also voted one of the
100 best restaurants by Saveur
magazine in 2006. In 2004,
L’Expansion, one of the most
important Mexican business
journals, named him one of
L 1_ In 2009, Enrique Olvera has been elected one of the
ten best chefs in Mexico. 2_ The chef Gabriella Green
organises cooking lessons in her own house in San Miguel
de Allende. 3_ Ranchero breakfast. 4_ Chorizo is widely
used in Mexican cooking.
L 1_ En 2009, Enrique Olvera a été désigné comme l’un des
dix meilleurs chefs de Mexico. 2_ La cheffe Gabriella Green
organise des cours de cuisine dans sa propre maison, à
San Miguel de Allende. 3_ Petit déjeuner ranchero. 4_ Le
chorizo est largement utilisé dans la cuisine mexicaine.
2
1
g a s t r o n o m y
HL143.indd 50 14.02.14 01:20
4. 51
“Mexico Thirty Biggest Talent”;
in 2009, he received the Young
Restaurateur award, has been
elected one of the Ten best chefs
in Mexico… He is also the menu
creator for Mexicana Aviacion,
Mexico’s leading commercial
airline, and author of a book
Una: Diez años de Pujol. His new
project is to open a restaurant in
New York.
Women talking, there are a few.
From Veracruz, Patricia Quintana
is a key figure in contemporary
Mexican cuisine and has been
trained with some of Europe’s
elite chefs, among them Paul
Bocuse and Michel Guérard.
Mexico’s Ministry of Tourism
once appointed her culinary
ambassador.
If you go a little higher on the
map, there is San Miguel de
Allende and Gabriella Green.
She started cooking in her
grandmother’s kitchen, growing
up in Mexico City. She followed
her dream and opened her first
fonda (family restaurant) in San
Miguel de Allende, in 1998.
For the next 12 years, Gabriella
Green continued operating
three different restaurants and a
cooking school. That’s where I
met her. In her own house, on
a sunny morning, I attended one
of her class. Very informal, relax,
she is one of them, happy and
smiley Mexican person, proud
of her country, eager to tell us
history and stories, and history
is so rich in Mexico… Stories of
ingredients that we chopped and
prepared with her. When the
three courses meal was ready, we
had a special lesson on how to
make the perfect Margarita. The
best I have ever had so far.
In 2011 she yearned to make
something a bit different. With
her partner Jennifer, they
started a new culinary project,
a food truck to follow the
3
4
HL143.indd 51 14.02.14 01:20
5. L Dishes prepared with Gabriella Green during the les-
son: a beef salad and rice Mexican way.
52
American trend at the time not
well known in Mexico. They
met Felix Elorriaga in Texas.
Felix, a native of Mazatlan,
Mexico, has been making food
trucks for chefs all over the
U.S. After finding the perfect
truck, Gabriella Green designed
her dream kitchen and Felix
Elorriaga made his first truck in
his home country. You can find
La Hierba Buena truck in the
streets of San Miguel de Allende
where Gaby serves anything
from Mediterranean to Asian and
Jewish dishes, along with her
preferred Mexican specialties.
Her slogan says “cocina del
mundo” which pairs so well with
an itinerant kitchen. She now
cooks for parties and events too.
Mexico has a wide range of
natural and cultural resources to
help ensure a bright future to
its cuisine which is at the dawn
of its glory and not the future
young chefs nor Enrique Olvera,
Patricia Quintana, Gabriella
Green or myself would complain
about it. n
Marlène Dulery
L Les plats préparés en compagnie de Gabriella Green
lors du cours: une salade de bœuf et du riz à la mexicaine.
g a s t r o n o m y
HL143.indd 52 14.02.14 01:20
6. 53
L’explosion de la
cuisine mexicaine
L Enrique Olvera reinvents Mexican cooking in a contempo-
rary spirit.
L Enrique Olvera réinvente la cuisine mexicaine dans un
esprit contemporain.
La cuisine mexicaine est la fusion entre cuisine indigène
amérindienne et cuisine européenne, plus précisément
espagnole. On trouve aussi beaucoup d’influences venues de
différents migrants, notamment du Japon à la fin du XIXe
siècle.
Les produits de première nécessité restent les éléments de base
de la cuisine mexicaine, comme le maïs, les haricots, le piment
et, bien sûr, l’avocat, déjà utilisé par les Aztèques 7000 ans
avant J.-C.
Le Mexique et l’Amérique du Sud sont sur le devant de la scène
depuis quelques années, prouvant que tous ces jeunes chefs en
vogue peuvent faire beaucoup plus que des quesadillas. Enrique
Olvero, par exemple, à Mexico, a réinventé la haute cuisine, adap-
tant le classique au moderne avec des ingrédients locaux. Les
insectes font partie de son menu, son avis sur le sujet étant qu’à
Mexico tout est mangeable, comme sa fameuse banane putréfiée.
Né à Mexico, il a suivi des cours au Culinary Institute of America
(CIA), à New York, en 1996, et, après quelques années et un pre-
mier emploi à Chicago, il a ouvert le Pujol, à Mexico, aujourd’hui
classé au 36e
rang des meilleurs restaurants du monde. «Au
Mexique, les gens sont aujourd’hui prêts à dépenser davantage
dans des restaurants de plus grande qualité. Il y a aussi un inté-
rêt grandissant parmi la jeune génération et dans de plus en plus
d’écoles de cuisine au Mexique, on enseigne la cuisine mexicaine
et pas la cuisine classique européenne comme on en avait l’habi-
tude. Quand j’étais plus jeune, on nous enseignait la cuisine
française, ce qui est tout à fait inapproprié quand on veut être
chef et travailler au Mexique. Pourquoi utiliser de la pomme avec
le foie gras alors qu’on peut y mettre de la sapote noire (famille
du kaki)?», explique-t-il.
Enrique Olvero a, notamment, été nominé plusieurs fois par le
magazine Chilango et a gagné le Five Diamond Award de AAA et
le Wine Spectator Award de l’Excellence. En 2006, son restaurant
a été élu un des 100 meilleurs restaurants au monde par le maga-
zine Saveur. Il est aussi l’auteur d’un livre, Una: Diez años de
Pujol. Son nouveau projet est d’ouvrir un restaurant à New York.
Un peu plus haut sur la carte du pays, il y a San Miguel de
Allende et Gabriella Green, qui a commencé à cuisiner dans la
cuisine de sa grand-mère, à Mexico. Elle a ensuite poursuivi ses
rêves et ouvert sa première fonda (restaurant familial), à San
Miguel en 1998. Lors des douze années suivantes, elle a géré trois
restaurants et une école de cuisine. C’est là où je l’ai rencontrée.
Dans sa propre maison, par un matin ensoleillé, j’ai assisté à un
cours. Informelle et relax, Gabriella Green est fière de son pays
et désireuse de raconter son histoire et l’histoire des ingrédients
que l’on a émincés et préparés avec elle. Le menu prêt, a suivi une
leçon spéciale sur comment faire une parfaite margarita. C’était
la meilleure que j’ai bue jusque-là.
Quand, en 2011, elle a eu envie de faire quelque chose de nou-
veau, elle a, avec sa partenaire Jennifer, entamé un nouveau
projet culinaire, un camion, une cuisine ambulante pour suivre
la mode américaine, un concept qui n’était, à l’époque, pas encore
très connu au Mexique. Elles ont alors rencontré Felix Elorriaga,
Mexicain d’origine installé au Texas, qui construit des camions
pour des chefs aux Etats-Unis. Après avoir trouvé le véhicule,
Gabriella Green a dessiné la cuisine de ses rêves et Felix Elorriaga
a fabriqué son premier camion sur sa terre natale, le Mexique.
Le camion, La Hierba Buena, sillonne les rues de San Miguel
de Allende, où la cheffe sert des plats allant du méditerranéen à
l’asiatique tout en conservant ses spécialités mexicaines préfé-
rées. Son slogan, qui dit «cocina del mundo», convient tellement
bien à une cuisine itinérante.
Le Mexique a une large réserve de ressources naturelles et cultu-
relles pour assurer un futur prometteur à sa cuisine qui est à
l’aube de sa gloire. n
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