Mexican Traditional Cuisine Is in Renaissance The News
go to original December 21, 2013

Mexico’s traditional food has attracted more domestic and international interest since it was included on the UNESCO Intangible Cultural Heritage list in 2010, Catherine Good, a researcher with the National Institute of Anthropology and History (INAH), said this week.

Good’s comments were made at the “Sabores de Nuestro Saber” (“Flavors of Our Knowledge”) contest in Bogotá, which awards research into the culinary traditions of Latin America.

“The impact has been very big,” she said. “Now the whole world wants to know more about traditional culinary experiences at the personal, family and community level.”

According to Good, since its 2010 recognition by UNESCO, there is now a renewed interest in traditional food among Mexico’s urban population, who increasingly want to learn about how the ingredients they use every day are produced.

“There’s a great appreciation for the sophistication of cooking in rural areas, because it’s part of a pre-Hispanic cultural relationship that also incorporates elements from the colonial period,” she said. “Traditional cooking is a creative process in Mexican culture.”

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