section_path: Culture/Cuisine
section_name: Cuisine
paragraph_text: Cuisine
  
  The origin of the current Mexican cuisine was established during the Spanish colonial era, a mixture of the foods of Spain with native indigenous ingredients. Foods indigenous to Mexico include corn, pepper vegetables, calabazas, avocados, sweet potato, turkey, many beans, and other fruits and spices. Similarly, some cooking techniques used today are inherited from pre-Columbian peoples, such as the nixtamalization of corn, the cooking of food in ovens at ground level, grinding in molcajete and metate. With the Spaniards came the pork, beef and chicken meats; peppercorn, sugar, milk and all its derivatives, wheat and rice, citrus fruits and another constellation of ingredients that are part of the daily diet of Mexicans.
  
  From this meeting of millennia old two culinary traditions, were born pozole, mole sauce, barbacoa and tamale in its current forms, chocolate, a large range of breads, tacos, and the broad repertoire of Mexican street foods. Beverages such as atole, champurrado, milk chocolate and aguas frescas were born; desserts such as acitrón and the full range of crystallized sweets, rompope, cajeta, jericaya and the wide repertoire of delights created in the convents of nuns in all parts of the country.
  
  In 2005, Mexico presented the candidature of its gastronomy for World Heritage Site of UNESCO, the first time a country had presented its gastronomic tradition for this purpose. The result was negative, because the committee did not place the proper emphasis on the importance of corn in Mexican cuisine. On 16 November 2010 Mexican gastronomy was recognized as Intangible cultural heritage by UNESCO. In addition, Daniela Soto-Innes was named the best female chef in the world by The World's Best 50 Restaurants in April 2019 and Elena Reygadas in 2023.