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Karla Rocío Campos Martínez

The Traditional Mexican Food

Mexican food is one of the clearest forms of a village's culture, as it is colorful and pleasing
to the senses. The food is a clear sample of our Mexican culture. Through it, culture is
transmitted, the greatness of our history, our roots, traditions and the warmth of its people.
Traditional Mexican food is based on the use of corn and chile. In addition, to have a wide
variety of foods, flavors and different preparation techniques.

The great cultural diversity that exists in Mexico, allows to have a wide variety of foods:
tomatoes, cocoa, avocado, epazote and a large amount of proteins (fish, beef, pork, etc).
This, together with our religious and cultural traditions, make Mexico a unique country.

Two of the basic foods of Mexican food, which lasted, even with the arrival of the Spaniards
in 1492, is corn and chile. These products are a powerful element of our food and are part
of our country's identity. For our culture, corn is the beginning of Mexican gastronomy and
the end of it. One of the foods based on corn is the nixtamal, preparation with which tortillas
are made. This way of working the corn, adds nutrients to the food and is easy to digest for
the human being. In addition, to be part of a complete and balanced diet.

Even with the changes that have taken place in our history, the way and tools used to
prepare Mexican food has lasted. This has been possible thanks to many communities in
our country that transmit their gastronomic traditions from generation to generation. A
great example of this is the women of indigenous communities of the state of Michoacan,
who work to protect and preserve our gastronomic roots and our Mexican traditions.

In conlusion, Mexico is a country full of gastronomic and cultural diversity (flavors, colors,
preparation techniques, festivities, etc.). For all this diversity, Mexico is considered the
heritage of humanity. That is why its inhabitants must take individual and social actions in
conjunction with the government to help maintain and preserve our gastronomic and
cultural traditions.

Karla Rocío Campos Martínez .