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You’re about to start a journey through the tree of life of Mexican food; continuous life that is born through chili and corn. These were our inspiration for a complete visualization of the different species that exist in the Mexican territory and how they have served as a basis to mix with cultures and ingredients to reach the paradise of gastronomic preparations that we know today.
This is how it all started…
The first time my grandmother guided me in the kitchen, I asked her how much of an ingredient I should use, her answer was: “whatever it asks you for”.
I stopped and understood that from that moment on, I wouldn't cook according to the instructions again. Over time, I learned to listen to food, trust my gut and follow my intuition. Since then I started experimenting in the kitchen.
This visualization is a tribute to all the people who have dared to experiment with food, who allow themselves to be guided, but not ordered by recipe books. To those who have taken the risk and have wondered "what if I use this..." for years and years, because this mixture of knowledge and flavors is what allows us to enjoy the variety and gastronomic richness in Mexico every day.
Enjoy!
The chili, loved by some and hated by others, is present in almost all preparations of Mexican dishes due to its different colors, shapes, flavors and particular hotness.
In the following visualization you’ll find different species in their fresh and dried presentations, as well as their synonyms and their level of piquancy.
The Scoville Scale is a measure of the heat or piquancy in chili peppers. To perform this test, a solution of chili extract is diluted in sugar water until the heat can no longer be detected by a committee of examiners, usually five; the degree of dissolution of the extract gives its measure on the scale
*Visualization based on Larousse's Encyclopedic Dictionary of Mexican Gastronomy
Fresh chillies
Synonyms
Dried chillies
Scoville Scale (SHUs)
No rank on the Scoville Scale
The Scoville scale is a measure of the heat or piquancy in chili peppers. To perform this test, a solution of chili extract is diluted in sugar water until the heat can no longer be detected by a committee of examiners, usually five; the degree of dissolution of the extract gives its measure on the scale.
*Visualization based on Larousse's Encyclopedic Dictionary of Mexican Gastronomy
Sacred plant and culinary basis of Mexican culture. Due to its domestication, its species have been adapting to different climates, soils, uses, etc., that’s why there is no official categorization
In the following visualization you will find some breeds and known until today, as well as the different uses that have been given to it.
*Visualization based on the Mexican Biodiversity site of the Government of Mexico
Click on See detail to know each of the ingredients that make it up.
From the delicious chilaquiles to the traditional pozole, discover a selection of ingredients used in the making of more than 70 typical Mexican dishes.
Click on See detail to know each of the ingredients that make it up.
Mexican gastronomy has many representative drinks that are prepared with more than 5 different ingredients, find out here what they are and how those same ingredients are used in different recipes.
Click on See detail to know each of the ingredients that make it up.
What do buñuelos and muéganos have in common? Find out in this selection of traditional Mexican desserts where you can see the amount of ingredients used in each of them.
From the delicious chilaquiles to the traditional pozole, discover a selection of ingredients used in the making of more than 70 typical Mexican dishes.
In the following visualization you will find the ingredients that make up each dish of Mexican cuisine.
Click on See detail to know each of the ingredients that make it up.
Animal origin
Vegetable
Cereal
Fruit
Seeds and nuts
Condiments
Others
