BellaOnline Forums Food and Wine Mexican Food Safeguarding Mexico's historical cuisine

In a world overrun by fast food, convenience food, processed food, frozen food, tinned food, packaged food, irradiated food, genetically modified food, and �food� which has been bastardized and manipulated until it is no longer recognizable, the Conservatoire of Mexican Gastronomic Culture�s mission statement strikes one as quite awesome. To read about their plans and how they are dealing with this challenge, visit

http://www.bellaonline.com/articles/art44252.asp

Super article Isabel,

As I wrote in my "obesity" article, many Mexicans are now relying on processed food for their so called nutrition. Your article reminded me that it's time for me to go to the nearby indigenous town of Purepero during their weekly Wednesday tianguis to get some authentic food as they make there a wicked good posole and normally have sweetened comote also.

I was watching the English version of the video on the link that you provided and what I watched was very good but it kept sticking about 1/3 of the way and I could not see it to the end.

I love traditional Mexican food. Years ago, I couldn't get flour tortillas, and so I taught myself how to make them.

Very very cool Isabel. It's a great read, and I really hope CCGM does well in their mission.

It is so sad that many people feel that somehow processed food, being "high tech" and western, is more nutritious. They are abandoning their healthy, natural indigenous - and oh so delicious - diet and foods as a result and I was horrified when I read your obesity article to hear that Mexico now ranks so high on the obesity ladder. Education is what is needed and hopefully the CCGM will be able to make a difference in this matter.

It is an incredibly diverse and historical cuisine, Connie, and well worth safeguarding. Did you ever try making corn tortillas rather than the flour ones? They are far more widely eaten in Mexico, the flour ones really belong only in the north.

Thank you Carlos. It is certainly a huge challenge they have set themselves but good luck to them, it is certainly a cuisine which deserves recognition and support.