Few traditions in the world are as important to their peoples, as the gastronomy of Mexico is for Mexicans. With over 10 000 years of history, it goes back to the time when corn was domesticated to become the primordial food of the peoples of Mesoamerica. Mexican food, originally based on the fruits of the land such as chile and corn, influenced by the European settlers, was gradually mixing the flavors of the region with those of Spanish and French cuisine, with oriental influences And even African. In 2010 Mexican food was recognized as a World Heritage Site by Unesco.
In pre-Hispanic Mexico, guajolotes and xoloitzcuintles were raised, as well as hunting all kinds of animals, including insects and larvae such as escamoles, jubiles, chinicuiles and dips that were part of the regular diet. Of all the techniques used for the preparation of foods, the nixtamalization of corn stands out, a process that agglutinates the starches of the grains and allows them to be converted into mass. It was common also, to cook food with steam using a ground oven, hence the preparation of the famous tamales. This system was also used for the preparation of the barbecue and zacahuil. The conquest of Mexico brought with it new ingredients, creating a unique fusion recognized today throughout the world. From the old continent came the pig, the cow and of course the milk and all its derivatives. Also came the sheep and the cereals like the rice and the wheat, and with the latter, the bread. Spices arrived that added unfamiliar flavors to the regional dishes.
The construction of the railroad in the beginnings of independent Mexico, brought countless Chinese workers who also contributed, at the time of Mexican food. The sweet bread of the traditional Chinese coffees that proliferated especially in the capital. The Porfiriato brought the French food to the cooks in Mexico, always creative and ready to integrate, techniques from all over the world in the way of preparing the recipes.