Mexican Food Tradition
The Mexican food tradition began more than 5,000 years ago. By 3500
B.C., the most important foods in the Mexican diet, namely corn, beans, squash, tomatillos, and chile peppers, had been domesticated and were being cultivated by Mesoamerican farmers. Over the years, this basic diet has served the Mexican people well. It has provided them with whole- some food; a nutritious diet; and sufficient energy to live, work, and re- produce, as well as to maintain good health. This book attempts to explain why, after five centuries, the diet is still being adhered to by a large part of the population.
A historical panorama of food traditions is presented in chapter 1, be- ginning with pre-Hispanic foods, taking into consideration both the foods of New
B.C., the most important foods in the Mexican diet, namely corn, beans, squash, tomatillos, and chile peppers, had been domesticated and were being cultivated by Mesoamerican farmers. Over the years, this basic diet has served the Mexican people well. It has provided them with whole- some food; a nutritious diet; and sufficient energy to live, work, and re- produce, as well as to maintain good health. This book attempts to explain why, after five centuries, the diet is still being adhered to by a large part of the population.
A historical panorama of food traditions is presented in chapter 1, be- ginning with pre-Hispanic foods, taking into consideration both the foods of New