Course on the Cuisines of Mexico

In 2016 we created the very first Master on the Cuisines of Mexico, now we desing the Course on the Cousines of Mexico.

The different cuisines of Mexico represent us and are part of our collective identity, capable of being preserved and left for future generations. This link between the past, the present, and the future is important, as well as the awareness of this Heritage. Food being as much a part of our daily lives as breathing has not been considered, until the consequences of the loss of our food culture has made societies sick.
Institutional effort is required and that is why we come to you.
How? revaluing, recovering flavors and knowledge.

Through theoretical-practical virtual sessions, the most important aspects that have shaped traditional Mexican cuisine will be taught, from their historical, cultural, demographic and geographical perspectives. Elements will be provided to identify techniques and ingredients that are part of Traditional Mexican Cuisine, their origins, and applications.
Each module of the degree will provide students with a dossier and a recipe book with the most representative dishes from different points in history, as well as information about techniques and regions that are addressed.

Each module will consist of videos and informational material describing the corresponding topic. For the practical part, there will be videos in which our instructors prepare the corresponding recipes.

Addressed to:
General public

Content:
10 Modules
37 Sessions
More than 90 recipes
11 Culinary cultural regions
Master class whit tradicional cooks

Module 1
Welcome and introduction to the course
Introduction to cooking
Master class with traditional cooks

Module 2
Traditional Mexican cuisine
Basic ingredients
Aspects that define and distinguish traditional Mexican cuisine
Utensils and fundamental techniques

Module 3
The importance of cornfields and corn
Cornfields and natural resources
Cornfields as the basis of Traditional
Mexican Cuisine
Corn, nixtamalization
Tortilla and corn dough derivatives

Module 4
Biodiversity of Mexico and its reflection in Traditional Mexican Cuisine
Indigenous ingredients
Adapted ingredients
Imported ingredients
Trade routes

Module 5
History of Traditional Mexican Cuisine
Pre-Hispanic era
Cuisine of the Spanish imperial period, and Conventual Cuisine of Independent Mexico
20th century cuisine
Contemporary Cuisine

Module 6
Regional cuisines of Mexico: geography, history, ecosystems, ethnic groups, culture
North Pacific Region: Baja California, Baja California Sur, Sonora
Northern Region: Chihuahua, Coahuila, Nuevo León and Tamaulipas
Master class with traditional cooks

Module 7
Central Pacific Region: Sinaloa, Nayarit, Durango.
West Region: Aguascalientes, Colima, Jalisco
Central-West Region: Guanajuato, Michoacán, Querétaro

Module 8
Central-North Region: San Luis Potosí, Zacatecas
Central-East Region: Hidalgo, Tlaxcala, Puebla
Gulf-Center Region: Veracruz, Tabasco

Module 9
Central Region and Mexico City: Edo. Mexico, Morelos, Mexico City
Insects
Markets

Module 10
South Pacific Region: Guerrero, Oaxaca and Chiapas
Southeast region: Yucatan, Campeche and Quintana Roo

 

More Information:
contacto@culinaryartschool.edu.mx
664) 622-9034.