Corundas

Not to be confused with Tex-Mex cuisine, which is often referred to as “Mexican food” in certain regions of the United States and Canada. Mole sauce, which has dozens of varieties across the Republic, is seen as corundas symbol of Mexicanidad and is considered Mexico’s national dish. Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico.

Its earliest roots lie in Mesoamerican cuisine. Asian and African influences were also introduced during this era as a result of African slavery in New Spain and the Manila-Acapulco Galleons. Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Central regions of the country. Mexican cuisine is a complex and ancient cuisine, with techniques and skills developed over thousands of years of history.

Vegetables play an important role in Mexican cuisine. European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits. Edible insects have been enjoyed in Mexico for millennia. Entemophagy or insect-eating is becoming increasingly popular outside of poor and rural areas for its unique flavors, sustainability, and connection to pre-Hispanic heritage. Ancient mesoamerican engraving of maize, National Museum of Anthropology of Mexico.