Food of Mexico | Wikipedia audio article
Channel: wikipedia tts
Date: 12/12/2018

This is an audio version of the Wikipedia Article:
Food of Mexico


00:01:57 1 Basic elements
00:03:28 1.1 Corn
00:04:21 1.2 Chili peppers
00:06:17 1.3 Spanish contributions
00:07:13 2 Food and society
00:07:22 2.1 Home cooking
00:08:38 2.2 Food and festivals
00:11:56 2.3 Street food
00:14:43 3 History
00:14:52 3.1 Pre-Hispanic period
00:16:48 3.2 Post-conquest
00:21:21 4 Beverages
00:23:03 5 Regional cuisines
00:23:12 5.1 Chiapas
00:24:17 5.2 Mexico City
00:25:29 5.3 Northern Mexico
00:28:15 5.4 Oaxaca
00:30:17 5.5 Veracruz
00:31:37 5.6 Western Mexico
00:34:35 5.7 Yucatán
00:37:00 6 Mexican food outside Mexico
00:37:22 6.1 United States
00:38:06 7 See also



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SUMMARY
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Mexican cuisine began about 9,000 years ago, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, and Mazahua. 
The Mexica establishment of the Aztec Empire created a multi-ethnic society where many different foodways became infused. The staples are native foods, such as corn, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, turkey, spirulina, sweet potato, cactus, and chili pepper. 
After the Spanish conquest of the Aztec Empire in the 16th century, Europeans introduced a number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese and milk), and rice. While the Spanish initially tried to impose their own diet on the country, this was not possible.
African and Asian influences were also introduced into the indigenous cuisine during this era as a result of African slavery in New Spain and the Manila-Acapulco Galleons.Over the centuries, this resulted in regional cuisines based on local conditions, such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Central regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.