We are Proud to have Mexico as our Host Country for this 3rd edition of the Panamerican Food Festival.
Mexican cuisine is known for its intense and varied flavors, colorful decoration, and variety of spices. Most of today’s Mexican food is based on pre-Columbian traditions, including Aztec and Maya, combined with culinary trends introduced by Spanish colonists.
The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native pre-Columbian food, including maize, tomato, vanilla, avocado, guava,papaya, pineapple, chili pepper, beans, squash, sweet potato, peanut, and turkey.
Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well-known Arrachera cut.
Central Mexico’s cuisine is largely made up of influences from the rest of the country, but also has its authentics, such as barbacoa, pozole,menudo, tamales, and carnitas.
Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. The cuisine of Southeastern Mexico also has quite a bit of Caribbean influence, given its geographical location. Veal is common in the Yucatan. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, in particular à la veracruzana.
In modern times, other cuisines of the world have become very popular in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on mangoor tamarind, and very often served with serrano-chili-blended soy sauce, or complemented with vinegar, habanero and chipotle peppers
The most internationally recognized dishes include chocolate, tacos, quesadillas, enchiladas, burritos,tamales and mole among others. Regional dishes include mole poblano, chiles en nogada andchalupas from Puebla; cabrito and machaca from Monterrey, cochinita pibil from Yucatán, Tlayudasfrom Oaxaca, as well as barbacoa, chilaquiles, milanesas, and many others.