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MEXICAN CUISINE, CONSUMED, INFLUENCED BY THE ARABS - Coggle Diagram
MEXICAN CUISINE
INTRO
GEOGRAPHIC LOCATION
CENTRAL AMERICA
BORDERS ON
UUUEE
GUATEMALA & BELLICE
HUGE CULTURAL
WEALTH
CULTURAL AND
RACIAL MIXTURE
ORIGIN
LATIN AMERICAN CULTURE
WAS THE
CRADLE
OF ONE
OF THE OLDEST CIVILIZATIONS
MESOAMERICAN
MIX
AZTEC
OLMEC
MAYAN
SOCIETIES
CROPS FOR AGRICULTURE
LIKEWISE
M.C ROOTS LIE IN
MESOAMERICAN CUISINE
CONTRIBUTIONS
MAYAS
DOMESTICATED CORN
MAIN STAPLE
FOODWAYS
AZTECS
AZTEC CUISINE
INFUSED CULINARY WAYS
UNTIL RECENTLY
M F WAS ONLY ABOUT
TACOS
TAMALES
SPICY SAUCES
ACTUALLY
, MUCH MORE THAN THAT
IN FACT
, SO APPRECIATED
RECOGNIZED AS IN.CUL.HER OF THE HUMANITY BY
UNESCO
2010
FEDERAL REPUBLIC OF MEXICO
JOINED BY 31 STATES
INFLUENCE FROM OTHER COUNTRIES
TURNING TO
MEXICO
10TH MOST POPULATED COUNTRY WORLDWIDE
OUT OF 31 M INHABITANTS
17 M INDIGENOUS
15% TOTAL
"MESTIZO NATION"
COLONIAL PERIOD
300 YEARS
BY SPANISH KINGDOM
"NEW SPAIN"
INFLUENCE FROM
PREHISPANIC PERIOD
AZTEC CUISINE
HISPANIC
SPANISH
CONQUERED
AFRICANS
SLAVES
PENINSULA IBERICA
AFRICAN CONTINENT
ASIANS
ROUTES OF "MANILLA GALLEONS"
MANILA - ACAPULCO
FROM THE
AZTEC
CUISINE
'+ IMP. CONDITIONED
CORN
INTRODUCED
NIXTAMALIZATION
PROCESS GRINDING THE CORN TO SOFTEN IT
TORTILLAS
FLAT BREADS
BEANS
AMARINTH GRAINS & CHÍA SEEDS
ATOLES
DRINK THAT HELPED PHEASANTS CARRY OUT INTENSE WORKING HOURS
MADE OF NIXTAMALIZED CORN + WATER & SWEATEND W FRUITS OR HONEY
BASIC
CONDIMENTS
"QUELITES"
WILD EATABLE GREENS
FLOWERS, LEAVES
CHILLI PEPPERS
SALT
DESERT PLANTS
NOPALES
EATEN & USED TO GET
MEAD
FROM WHICH "
PULQUE"
COULD BE PREPARED
(ONE OF THE SACRED DRINKS TO THE AZTECTS)
COCOA
HISPANIC
FROM XVth TO XIXth C.
SPANISH BROUGHT THEIR GASTRONOMY W THEM
SPANISH
CONTRIBUTIONS
MEAT
NEW DOMESTICATED ANIMALS
COW, PIG, CHICKEN, GOAT & SHEEP
MILK & CHEESE
FRUITS & VEGETABLES
CITRUS
VINE
GRAPES
WINE
SPICES
CINAMMON
CLOVES
CORIANDER
OREGANO
NUTMEG
SAFFRON
PEARS, PEACHES, APPLES
CABBAGE
CEREALS
WHEAT
RICE
OATS
BARLEY
OTHER ESSENTIAL INGREDIENTS
GARLIC
ONION
AFRICA
FOODS
SESAME
LENTILS
MELONS
BANANAS
BEVERAGES
HIBISCUS WATER
TO ACCOMPANY THE MID-DAY MEALS
COFFEE
ASIA
SINCE ANDRES DE URDANETA SET OFF "MANILLA GALEONS" ROUTE
DISTILLATION TECHNIQUE
BASIC TO PRODUCE
"MEZCAL"
EXOTIC FRUITS & SPICES
TAMARIND
MANGO
COCONUT
GINGER
"GUINATÁN"
TRADITIONAL DISH
FROM THE COSTA GRANDE DE GUERRERO REGION
CONSUMED
INFLUENCED BY THE ARABS