How did the Mexican food history change the world

Mexico is undoubtedly respected for the birth of one of the world’s best food cultures. For example, UNESCO has recognized Traditional Mexican food As the abnormal cultural heritage of mankind. However, the influence and importance of the country’s gastronomy and importance has not yet been properly evaluated worldwide. I believe this for two reasons: one, the most popular Mexican dishes in the international scale, street foods, which have led to underestimation of many people’s cuisine; Two, people don’t know their food history well.

Mexican products changed everything everywhere

When Hernan Cordez Tomatoes were introduced From Mexico to Europe in the early 16th century, this is the old cap to Maya and Mexica. Not so in Italy. Before the arrival of Mexican tomatoes, there were food in Italy A joint Bread, pasta, olive and beans. There are no Marinara or Arabiata sauces, or, in that case, pizza is not done.

Tomatoes are not quickly accepted by Italian cooks. Chef Antonio is not until Latin to publish Tomato sauce recipe “Scalp with modern “ In 1692, Italian cuisine today began to accept world -class dimensions we recognize. A similar story is in India, where Native dishes have revolutionized by the introduction of Mexican Chili. Farms for raising them were installed in Goa in the 16th century, the seeds brought by Portuguese traders. Black pepper was the original Indian spice until Chile Peppers turned Indian curries into a delightful dishes we know and loved today.

Can you imagine French cuisine without its chocolate s FF Flace? Or is life worth living without chocolate and vanilla ice cream? So -called Columbian exchange The early trips of Christopher Columbus arose after unleashing some terrible things, such as the disease, the African chatter slavery and the Encominda system. But this has unleashed ideas and new materials between the old world and the new. Mexico has benefited from the introduction of lime, which are now essential for her cuisine.

However, this is nothing compared to the incredibly Outpour The flavors offered to the world of Mexico are: corn, tomatoes, butter, chocolate, vanilla, jigama, squash, sweet potatoes… the list is stretched. All of these were first grown in Mexico. Corn grows in the Mexican state of Kurrero 9,000 years agoWith the first evidence of cultivation of cycling Puebla and Tama Ul Lipas At the same time. Mohaya’s respect for a tribal group in Chiabas was introduced to chocolate, they were drinking drinks Made from cocoa Until 1900 BC. Meanwhile, tomato seems to have been cultivated simultaneously in Mexico and the Andes region of South America. Considering corn is now responsible Almost 20% In all the calorie intake of the world, and 20% of all vegetable products Tomatoes – I know, technically a fruit – Mexico cannot exaggerate the influence of world cuisine.

Mexico first changed the flavor of world cuisine and then it changed the color

The world owes its colorful and emotional reddish Fashion And EatingTo Mexico. Yes, this is undoubtedly true, and the cause of the insect known as cochinology living in aloe plants in civilization. Cochinical dyes Originally taken by the Colombian Exchange through the storm, it became the color of powerful people in Europe and the color of love everywhere. The red color is still traditionally produced in Mexico via coachinials, although artificial dyes are now Often replaced Are very clear natural.

This Mexican Revolution The food also changed color. Although the oldest people have been in the old, the use of tomatoes and chilli – the long -lasting products in the Mexican cuisine – we are known as Salsa Rose and similar products – when the global cuisine’s plate is transformed through the Columbian Exchange, it gives a rosy new brightness and a new brightness.

Mexico did not find complex cuisine, but it took things to a new position

While talking about the problem: French cooks like Mary-Antoin Carem and Auguste escofier Hot is lending to food varieties and turns food into an art form, but I argue that the height of cooking technique and purification is found in the Mexican mole sauces, which have a very old history, at least 17th century PueblaMade with more than 100 items.

To look forward to this, no food in the global cuisine has not accessed these numbers.

French Paulabies or Casa OU Lets may have 15 to 20 items, but it is complicated for the number of items or time of production. Mole Poplano no longer has a long list of hand -used products, but usually it is more than 20, and the Oxagan Mole Negro usually has at least 30, mixing fruits, silis, seeds, spices, herbs and more.

Modern Mexican cook, Pujol’s fame lean on this traditional complexity, creates a mole Negro variation Mole mom It is over 1,000 days old! Once this has changed, the flavors will never stop or increase the complexity. A lesson of quantum complex theory is this is the key to a dinner.

Mexico found the fusion of foods

There is still a lot. It has a good case to build Mexico found the festivals. After all, Mexican dishes are a fusion between indigenous products and cooking methods, which are introduced by the Spanish winners and the Colombian exchange. First recognized world Combining diet Thanks for trading with Portugal, it is now said to be an autonomous Chinese island, Macaul, the rooted Mcanis. However, in 1557, the trading began to a fusion of a full culture following the fall of Tenoctitlan’s 1521, after Cordez and his winners arrived in Mexico in 1519.

In modern times, it is difficult to imagine any fusion food that has influenced the United States and the world Dex-MexBut this is the story for another day, you’ve already got a lot of chewing.

Chris Sands The USA Today Travel Website 10 Best, Floor Kapos Travel Book’s Writer and Contributory for many websites and releases, which is a tasting table, Maryan Bonvoi Travel, Forbes Travel Guide, Barthol Cruise, Cofao Living and Mexico News Daily? Lifestyle features that focus on his special journey -related content and food, wine and golf.