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Abstract Recorrido Gastronomico

This document provides an overview of Mexico's diverse culinary traditions. It notes that Mexico has varying climates and ecosystems across its 32 states, contributing to a wide range of local ingredients and dishes. Key regions are defined by their proximity to the Pacific or Atlantic oceans or jungles. Traditional foods include seafood, fruits, spices, and even insects in Oaxaca. Mexican cuisine incorporates prehispanic techniques with influences from colonization, resulting in tremendous culinary diversity across regions. The culinary traditions and techniques that have been passed down through communities are a testament to Mexico's rich heritage cuisine.

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18 views1 page

Abstract Recorrido Gastronomico

This document provides an overview of Mexico's diverse culinary traditions. It notes that Mexico has varying climates and ecosystems across its 32 states, contributing to a wide range of local ingredients and dishes. Key regions are defined by their proximity to the Pacific or Atlantic oceans or jungles. Traditional foods include seafood, fruits, spices, and even insects in Oaxaca. Mexican cuisine incorporates prehispanic techniques with influences from colonization, resulting in tremendous culinary diversity across regions. The culinary traditions and techniques that have been passed down through communities are a testament to Mexico's rich heritage cuisine.

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sahidllooo
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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The following guide will allow its readers to get an insight into Mexico’s culinary richness

and diversity. The truth is that Mexico is one of the world’s most diverse countries with varying
climates and ecosystems, which allow for innumerable ingredients that contribute to the
country’s vast gastronomic delicacies. There are 32 federal entities or states that make up
Mexico as a whole. The country can be divided into different gastronomic regions going from
north to south and east to west. These regions share culinary similarities due to the likeness of
their environments. But within these regional similarities there is great diversity from state to
state.
Mexico is surrounded by the Pacific on the west and the Atlantic on the east, making
seafood a staple on the country’s gastronomy. Depending on the region these ingredients from
the sea can be prepared in soups, stews, tamales, tacos, and other endless and delicious dishes.
In south central Mexico we can find jungles where there is a great diversity in fruits and spices,
all of which are a great addition to the cultural culinary richness of this region is specific. It is
well known that some of Mexico’s first civilizations came from the region of Oaxaca where
there was a great use of plants and the consumption of insects.
The consumption of insects is known as entomophagy, some people have been calling
this the food of the future, but it has been part of Mexico’s gastronomy for centuries. Today
you can find toasted chapulines or grasshoppers on the street markets of Oaxaca and purchase
some to have later that day on a taco with some salsa or guacamole. The truth is that we
Mexicans don’t shy away from what others consider “exotic” foods, when these foods are part
of our quotidian lifestyle.
It is truly astonishing how the same ingredients can be manipulated into very different
dishes across all regions and states of the country. And how within each gastronomic region the
food coming from each state can be completely unique. The culinary techniques applied to the
aliments cooked in each region have a long history of traditions employed by the communities
in which these foods are prepared. It is immensely important to remark that Mexico’s
gastronomy is fully based on ancestral knowledge that is kept alive by the community. Some
techniques dating back to prehispanic times, and then others making its way into the country
due to the country’s history of colonization allowing for the mestizaje of Mexican cuisine. All
these factors have contributed to Mexico’s culinary richness and the widespread of its
popularity across the globe. The techniques, flavor combinations, traditions and pride that
come from each plate are a testimony as for why Mexico’s cuisine has rightfully become one of
the world’s heritage cuisines.

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