Mexican Cuisine: An Intangible Cultural Heritage Recognised by UNESCO

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It is said that you haven't really visited Mexico until you've tried at least one of the delicious dishes that have made our gastronomy famous worldwide.

Without a doubt, Mexico as a country is rich in both natural beauty and living traditions that reflect centuries of history and ancestral cultural legacy. It is known as a place where people receive their guests with incomparable warmth and enormous smiles, always willing and eager to show a little more of what makes Mexico unique.

Nonetheless, Mexican cuisine is indisputably the main attraction that captivates locals and visitors alike.

What Makes Mexican Food Famous

Who has never tried enchiladas, guacamole or tacos? I would venture to guess that everyone who has visited Mexico, no matter what regions they have found themselves in, has tried at least one of these famous traditional dishes. Surely they were surprised by the richness, flavours and textures that they possess, not to mention the colourful presentation that, thanks to the special blend of ingredients, forms an attractive picture as pleasing to the eye as it is to the palate.

Our cuisine is a mix of different cultures, recognised worldwide for the masterful way it mixes spices, intense seasoning and a vibrant presentation. Above all else, our cuisine is appreciated for the way many of our dishes - the majority of which usually start with a base of corn, beans, spices, chilli peppers, tomatoes, onion and garlic - still preserve their pre-hispanic origins and are truly unique.

There's Nothing Like Mole Poblano

Among the delicacies to be sampled while visiting Mexico, we find the classic mole, a chocolate-coloured salsa (sauce) made of a mix of around 20 ingredients, including a few varieties of chilli peppers such as the pasilla and mulato, spices, seeds and chocolate.

Mole is a dish with huge regional variations; some are sweeter, some are spicier, some are more reddish or yellow in colour, and they all go by different names depending on their tint and most dominant ingredients. For example, mole rojo has a red hue and mole almendrado has a distinct almond flavour. A mole dish consists of some kind of meat (generally chicken) bathed in the sauce, all accompanied by rice and tortillas.

Without a doubt, the most famous mole is mole poblano, with its characteristic taste and exquisite aroma, which has earned it the title of "national dish of Mexico." For special celebrations such as birthdays, weddings and family reunions, mole poblano is often served as the main course.

Chile en Nogada

Another highlight from Mexican cuisine is chiles en nogada, which is prepared in a way that resembles the flag of Mexico. Its origins are traced back to the year 1821, when the nuns of the Santa Maria Convent in the city of Puebla made it for the first time as a tribute to Agustin de Iturbide, the first leader of Mexico after the Independence Movement (http://www.thetravelword.com/2010/09/15/mexico-celebrates-2010-the-bicentennial-of-its-independence-and-centennial-of-its-revolution/).

This dish mixes the sweet with the savoury, and is known throughout the world for its beautiful presentation and the wealth of textures and flavours that it offers to even the most discerning palates.

Regional Diversity and National Pride

Mexican cuisine is as varied and diverse as its geographic territory. In each of the different states that form the whole of Mexico, you'll find distinct ingredients, flavours and cooking styles. The coastal states prepare their dishes differently than the mountainous highlands regions or the desert regions. To visit each region is to cross a new gastronomic boundary that takes us to a new adventure with every bite.

Proudly, Mexican cuisine was in 2010 listed by UNESCO for its Cultural Intangible Heritage, gaining Mexico recognition for its traditional dishes that retain the names, ingredients and cooking practices dating back to the pre-hispanic era and incorporate influences and contributions from other cultures.

For that reason and many others, you can't travel to Mexico and miss the opportunity to try the specialties of each region, from the mole poblano and chiles en nogada of Puebla to the Tikinxic (Mayan barbecue-style fish) of Cancun, the fresh fish of Veracruz and the special Damiana liquor of Los Cabos(http://www.thetravelword.com/2010/03/10/beautiful-baja-los-cabos-mexico-is-now-a-whl-travel-destination/).

Dare yourself to discover the boldest flavours that Mexico has to offer!

The Travel Word is the online mouthpiece of the WHL Group and draws on a vast pool of ideas generated by local tour operators, partners, suppliers and more. Our blog - http://www.thetravelword.com/ - showcases responsible, sustainable and local travel. We are committed to inspiring mindful and independent travellers headed off the beaten path with local businesses making responsible and sustainable decisions about their destinations. Through anecdotes, articles, profiles, opinion pieces and news, our local voices aim to inform travellers about unique and ethical ways to experience a destination, travel responsibly and help sustain the distinctive qualities of a place.

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