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Food of Mexico

Nixtamalised corn is the whole foundation — masa for tortillas, tamales and pupusas. Above it sit the mole pastes of Oaxaca, cochinita pibil from the pib pit, and a chile vocabulary hundreds of words deep.

MoleNixtamalTacoTamaleCochinita PibilBarbacoaPozoleChile en NogadaSalsa VerdeAl PastorEloteMezcalAguachile
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Articles 1

Further reading

Open-access scholarship on the food of Mexico. Every one is free to read.

  1. The Hot-Cold Syndrome and Symbolic Balance in Mexican and Spanish-American Folk Medicine

    Currier 1966 Ethnology

  2. ¡Que vivan los tamales!: Food and the Making of Mexican Identity

    López 1999 Hispanic American Historical Review

  3. Health and food culture in Mexico

    Nezahualcóyotl et al. 2019 Revista Digital Universitaria

  4. What is gastronomy? An exploratory study of social representation of gastronomy and Mexican cuisine among experts and consumers using a qualitative approach

    Rojas‐Rivas et al. 2020 Food Quality and Preference

  5. Ethnicity and Economy in Rural Mexico: A Critique of the Indigenista Approach

    Cook & Joo 1995 Latin American Research Review

Indexed by OpenAlex 450 open-access works in all Metadata under CC0 1.0