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Prehispanic-mexican Cuisine background
Mexican cuisine is a synthesis of traditional dishes (as they were eaten) of the Aztecs, the Zapotec and Maya, with the Spanish cuisine, but there are also French, Caribbean and North American influences. The main food is corn, which the nations of Central America had consecrated their own God and from that tradition result, and once a man had been created. In addition to corn beans and fruits play a dominant role.
Many plants that are now among the global common foods, have their origin in Mexico. This includes not only the corn include tomatoes, avocados, peanuts, chilli special places, cocoa and vanilla. By the beginning of the 19th century, the region of Mexico for example, had a worldwide monopoly in terms of vanilla production, as necessary for the pollination insects occurred exclusively there (only in 1807 succeeded a slave in the French colony of Haiti, a method for to develop manual pollination of vanilla).
On the other hand, there was the traditional Mexican cuisine but little meat, because larger animals such as cattle, sheep and pigs have been first introduced by the Spaniards in Mexico. Meat suppliers in pre-Hispanic times were merely been turkeys, besides also rodents, lizards and dogs.
Mexico has submitted a request to UNESCO to obtain recognition of his great gastronomic tradition as a cultural heritage. It is made in particular to the various regional idiosyncrasies with its many specialties. These include in particular the cocinapoblana , the cocinaveracruzana or the cocina Chiapaneca . The Tex-Mex food is sometimes also associated with Mexican cuisine, but comes from Texas (USA), where she has developed under the influence of Mexican immigrants.
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