MEXICAN CUISINE Written by Chef Adriana Iturbide
Throughout time, almost as an initiation, Mexican cuisine has been transmitted from generation to generation.
Merged with religion, rituals and traditions from the pre-Columbian era to the present time, cuisine plays an integral part in religious ceremonies, celebrations and daily life.
The pre-hispanic kitchen, especially in Mesoamerica, consisted primarily of vegetables, some small game, certain domestic animals, like turkey and some insects; for instance, grasshoppers. In colonial times, several ingredients were introduced, such as pork and its derivatives, dairy products and the use of oil. Gastronomic imports from the Middle East, Asia and Africa also enriched the Mexican cuisine.
Integration of certain elements, products and techniques was slower in Northern Mexico due to its nomadic tribal life. Although meat consumption was higher than in 
Mesoamerica, even to date.
Subsequently linked to the history of Mexican cuisine, was the influence of different world cuisines, such as the French (since the Independence) Italian and Chinese amongst others.
Produce is exported worldwide from Mexico including, the tomato, chili peppers, corn, avocado, nopal (cactus) and beans.
Today pre-Hispanic dishes continue to be part of the Mexican diet. Dishes such as the tamales, tortillas, chili sauces, chilies and beans.
As well as Mestizo cuisine: the quesadillas, the mole that we know today, rice, the carnitas, pickles, barbecue, lamb and fish, Veracruzana style.
In each region of Mexico, the cuisine has traveled through the monasteries, palaces and streets to homes. The cuisine passed down through history is vast as well as the preparation. From plants and insects, indigenous emperors' feasts, stews from ingredients blended by the nuns, dishes of the Empirical era, food from every household from different eras to our restaurants, fondas, taquerias and homes. All this and more plays apart to the rich Mexican culinary fusion. The traditional Mexican Cuisines.
All this influence, indigenous tribes and the arrival of other cultures from different places make Mexican cuisine very varied but still a force and a part of the identity of Mexico.
Mixing different elements, techniques, tastes, flavours and knowledge, where each of the parts together create a work of art.
Full of contrasts: calm, passion, it caresses and grabs the senses. Captivating Mexicans and strangers alike. Mexico is full of treasures.
Mexican cuisine deservedly named Intangible Heritage of Humanity by UNESCO.
You can see more recipes from Chef Adriana on her facebook page and you can contact her at coord.chef.iturbide@hotmail.com
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