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GASTRONOMÍA Cuisine GASTRONOMÍA GASTRONOMÍA CUISINE GASTRONOMÍA México es hoy por hoy una de las EN EL AÑO capitales culinarias más importantes del mundo. Tanto que, en el 2010, la UNESCO la declaró Patrimonio LA GASTRONOMÍA Cultural Inmaterial de la Humanidad. La comida mexicana es resultado MEXICANA de la fusión entre la gastronomía de SE PREPARÓ España y los alimentos de las culturas ES PATRIMONIO precolombinas. CULTURAL INMATERIAL EN PUEBLA DE LA HUMANIDAD CUISINE In 1681 the 1st Mole sauce Mexican cuisine has been declared was made in Puebla Intangible Cultural Heritage México es hoy por hoy una de las capitales culinarias más importantes SE UTILIZAN PARA HACER More than del mundo. Tanto que, en el 2010, 30 agave DE species are la UNESCO la declaró Patrimonio used to make Cultural Inmaterial de la Humanidad. ESPECIES DE AGAVES MEZCAL mezcal. La comida mexicana es resultado de la fusión entre la gastronomía de España y los alimentos de las culturas precolombinas. 500,000 tons of chile are exported every year LOS MAYAS CONOCÍAN EL CACAO DESDE EL IV A.C. 5 years: The Mayan Civilization started 1 million usd is the price The average age using cacao in the 4th Century B.C. of the most expensive for tasting beer Native of Mexico bottle of Tequila COCINA DEL CONVENTO DE Santa ROSA / SANTA ROSA´S NUNNERY KITCHEN / PUEBLA 2 MÉXICO MÉXICO 3 El chile en nogada es considerado uno de los más finos platillos de la gastronomía mexicana a GASTRONOMÍA nivel mundial. MÉXICO ES HOY POR HOY UNA DE LAS CAPItaLES CULINARIAS MÁS Importantes DEL MUNDO. TANTO QUE, EN EL 2010, LA UNESCO LA DECLARÓ PATRIMONIO CULTURAL InmaterIAL DE LA HUMANIDAD. LA COMIDA MEXICANA ES RESULTADO DE LA FUSIÓN ENTRE LA GASTRONOMÍA DE España Y LOS ALIMENTOS DE LAS CULTURAS PRECOLOMBINAS. En cada rincón del país, los distintos colores, las muchas formas y los olores vivos de la comida mexicana se dejan sentir. La gastronomía es un espectáculo imperdible, y tan rico es comer unos esquites en un pequeño pueblo, como un elaborado pipián en el marco de un restaurante. La gastronomía mexicana sigue dando mucho de qué hablar: apenas en abril del 2012 fue reconocida con el Premio Internacional Star Diamond, galardón que distingue los mayores niveles de la excelencia en los sectores de viaje y lujo. 4 MÉXICO MÉXICO 5 GASTRONOMÍA GASTRONOMÍA EATING ESQUITES AT THE MUNICIPAL FAIR CAN BE JUST AS SATIS FYING AS DINING ON AN ELABORATE PIPIÁN IN AN UPSCALE MEXICAN RESTAURANT. TAN RICO ES COMER UNOS ESQUITES EN LA FERIA DE UN PUEBLO, COMO UN ELABORADO PIPIÁN sentaDO EN UN SOFISTICADO restaurante DE COCINA MEXICANA. 6 MÉXICO MÉXICO 7 GASTRONOMÍA GASTRONOMÍA LA nueva COCINA MEXICANA REInterpreta LOS PLatILLOS TÍPICOS MODERNIZÁNDOLOS. Actualmente,N de norteA a surCID y de orienteO a poniente, la gastronomía mexicana es sinónimo de riqueza,EN contemporaneidad y vanguardia sorprendiendo a los más exigentes paladares.MÉ HoyXIC y a diario, O cientos de chefs alrededor del mundo cocinan con ingredientes originarios de México, mezclándolos y fusionándolos. Enrique Olvera del restaurante Pujol, José Ramón Castillo de la chocolatería Qué Bo y Martha Ortiz Chapa, directora de Dulce Patria, son tres de los chefs cuyos nombres ya se escuchan con eco internacional. Para muestra de ello, basta decir que la revista británica Restaurant incluyó a los restaurantes Pujol y Biko en su lista de los mejores 50. Mexican nouvelle cuisine updates and reinterprets traditional dishes. Wherever you go in the country –north, south, east or west–, Mexican food is now associated with cutting-edge recipes, fine dining and amazing flavors that please the most demanding palates. Today and every day, chefs all over the globe are using ingredients that originated in Mexico, whether in their pure state or fused with others from elsewhere. Exponents of Mexican nouvelle cuisine, such as Enrique Olvera, owner of the restaurant Pujol, José Ramón Castillo, of the chocolate shop Qué Bo, and Martha Ortiz Chapa, who heads up Dulce Patria, are three among many chefs who have shot to worldwide fame. To back that up, British magazine Restaurant ranked Mexico City restaurants Pujol and Bico among the top 50 on earth. 8 MÉXICO MÉXICO 9 GASTRONOMÍA GASTRONOMÍA NACIDO EN MÉXICO BORN ESTOS INGREDIENTES, EXTRAÍDOS DE TIERRA MEXICANA, SON NUTRITIVOS IN MEXICO Y DELICIOSOS. AHORA EMPIEZAN A DAR LA VUELta AL MUNDO. HERE ARE SOME OF THE TASTY AND NUTRITIOUS FOODSTUFFS THAT MEXICO’S SOIL HAS BESTOWED UPON US AND ARE NOW MAKING THEIR WAY AROUND THE WORLD. La producción de vinos de calidad, hacen de Ensenada el paraíso de sibaritas. 10 MÉXICO MÉXICO 11 Si quieres probar el chocolate como lo tomaban GASTRONOMÍA los ancestrales GASTRONOMÍA mexicanos, tienes que venir a México. If you want to CHOCOLate consume chocolate El chocolate es originario just as the ancients did, you have to de México. Se cree que la come to Mexico. olmeca fue la primera cultura prehispánica que cultivó y utilizó el árbol del cacao. Con la llegada de los españoles a América, este regalo de los dioses viajó a Europa y rápidamente se popularizó en todo el mundo. CHOCOLATE Chocolate is native to Mexico. The Olmec civilization was most El Tequila es la bebida likely the first to grow the cacao más representativa tree and process its seeds. After de México. the Spaniards came, this gift of Tequila is Mexico’s the gods traveled to Europe and most famous alcoholic quickly from there to the rest of the beverage. world. CerveZA Y VINO TEQUILA In 2006, tequila was named World A trévete a probar la enorme En 2006 fue declarado Patrimonio Mundial Heritage by the UNESCO. It also has oferta de cervezas artesanales de la Humanidad por la UNESCO. Igual Designation of Origin (PSR) and just y los vinos mexicanos que, que los vinos de la Rioja y las champañas like Spain’s Rioja wines and French gracias a su calidad, día con francesas, el tequila tiene denominación champagne, the beverage must comply día ganan mayor reputación. de origen; además, para ser tequila, debe with regulations. For example, it has contener por lo menos 51% de agave. to be from the state of Jalisco and BEER AND WINE La manera tradicional de beberlo es en made from at least 51% blue agave. Mexico’s wines and artisan un pequeño vaso llamado “caballito”; Customarily, people drink it from beers, made with loving care sin embargo, hoy ordenar tequila en un a tallish shot glass called caballito and top-quality ingredients, restaurante es sinónimo de sofisticación (literally pony). are impressing more and more y buen gusto. Los hay de varios precios Tequila has climbed the social people every day. y desde tequilas jóvenes hasta añejos ladder from the cantina to the exclusive y reposados. Su característico sabor es restaurant on the strength of its reconocido y degustado con entusiasmo en remarkable character and satisfying todo el mundo. taste. 12 MÉXICO MÉXICO 13 GASTRONOMÍA GASTRONOMÍA Falta uniformar los Coahuila bocoles, gorditas. pozole rojo, Tesgüino champurrado, Chile Habanero, titulos, etc. Norte y noreste Hidalgo enchiladas, la carne Pan dulce, cocidos de tepezcuintle, queso Bebidas Vino, Sotol Huasteca Centro Tabasco adobada en chile res, pollo y cerdo México relleno, con alcohol Cabrito, fritada, salsa Pulque Golfo rojo. tatemado, pozole, Centro pan de cazón, Región xxx martajada, dulces de Barbacia de carnero, Balché, enchiladas, dulces, Pulque, Moscos pescado tikinxic, Platillo nuez, ate de ancas de rana, Pejelagarto, Huevos Jalisco tacos Embutidos como chirmole, membrillo y frutas gusanos motuleños, tamales Occidente Bajio dorados, tejuino, chorizo, obispo y chocolomo, cochinita Baja California caramelizadas de maguey, huevos de Tequila, Raicilla, caldo de chacales longaniza, pibil, Mar de Cortés de hormiga, chipilín, barbacoa Sotol, Tesgüino trucha, quesadillas, Vino,Cerveza Durango enchiladas de pescado, puchero, Torta ahogada, Distrito Federal memelas, gorditas, Yucatán Mejillones, ostiones, Norte y noreste mineras, pastes, pollo pozole rojo, queso Centro totadas Sureste atún, tacos de Mezcal, Sotol, zacahuil en chirmol, puchero, cotija, birria, Pulque, Cerveza de pata, tacos de Balché, xtabentún, capeados Tesgüino pacholas, pozolillo, Moles, guisos con bistec, tacos al Sisal de camarón, langosta Caldillo de carne, Querétaro Guanajuato nopales, garnachas y pastor, acociles, Chile Habanero, de Rosarito, Sal, adobos, tornachiles, Huasteca Bajio Golfo Bajio Michoacán antojitos como chilmole, relleno almejas, patoles Vino Vino, Tequila Centro Occidente tlacoyos, memelas, Oaxaca negro, (frijoles blancos Barbacia de carnero, enchiladas mineras Bajio huaraches, Sur papatzul, panucho, Baja California Sur con chorixzo), quesadillas, memelas, mole con pavo, chiles Charanda, Mezcal, pambazos, romeritos Mezcal cochinita pibil, Mar de Cortés enchiladas, gorditas, zacahuil, rellenos, empanadas Tequila Chile chilhuacle, salbutes, Damiana panochas (tortilla de huevos de hormiga, de carnitas, caldo Pescado blanco, Tlaxcala moles de las siete sopa de piedra, sopa Callo de hacha, harina), cajeta, jalea, enchiladas michi, charales, trucha, Centro regiones, de lima, Longaniza de mariscos capeados, calabaza con queretanas, cajeta, dulces de rana, moles, Pulque sopa de guías, Valladolid, queso piloncillo. leche gorditas y memelas, Estofados y guisos sopa de piedra, relleno, Sinaloa Veracruz atapacua, tacos con pulque, tacos de chapulines, tamales Mar de Cortés Nuevo León Huasteca Golfo Aguascalientes placeros, bistec Campeche Cerveza,Damiana Norte y noreste Ron, Torito, Verde Golfo Bajio enchiladas Chiapas Sureste Cocteles de mariscos Huasteca de Xico Vino,
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