Exploring the Richness of Mexican Cuisine

Today, I want to share with you my thrilling experience in Module 1 of the specialization diploma in Mexican gastronomy, which I took with the incredible Josué Martínez, head chef of the Mexican Gastronomy School ESGAMEX, and Edgar Salgado, a great connoisseur of the culture and history of Mexican gastronomy. In this session, we learned about the foundations of Mexican cuisine and the indigenous cooking techniques that have influenced the diet of ancient Mexicans.

Was an enriching and detailed experience about the basics of Mexican cuisine and the indigenous cooking techniques that influenced the diet of ancient Mexicans. Josué taught us the process of nixtamalization, which was a unique experience. Feeling the texture and aroma of the natural ingredients and learning how they were prepared by our ancestors was truly incredible. We learned how to make tortillas with quelites and salsa made of guajes seeds in a molcajete, which was a real explosion of flavors on our taste buds.

Next, we cooked a Mayan dish called Chee Sikil with pumpkin seed meatballs and grilled Mextlapique with clams, a traditional pre-Hispanic dish. Mextlapique is a dish prepared with shrimp or black clams cooked in a mixture of charales, chili veins, chopped green tomato, epazote, seeds, and spices. It is then roasted in totomoxtle leaves and served with freshly made tortillas.

To complete the session, we prepared Hidromiel, a traditional drink of Maya culture made from honey, lemon, mint, ice, and water. We learned about the culture and local ingredients and how they were used to create unique and delicious drinks.

In summary, this diploma is a unique opportunity to learn ancient culinary techniques and immerse oneself in the history and culture of Mexican gastronomy. Josué and Edgar provided us with impressive information and an unforgettable culinary experience.