Mexican cuisine is one of the most varied in the world, is a product of the union of European culinary traditions and Hispanic. This variety of dishes and variety of elements that are used to prepare the led to be considered as intangible cultural heritage of humanity by the United Nations Educational, Scientific and Cultural Organization (UNESCO) in 2010. Our country is the first to be granted this recognition worldwide. In the Mexican’s roots, identity, tradition, folklore, variety of ingredients that provide taste, texture and smell. The ability to eat, is an action so natural that once learned by man from the maternal womb, not abandon in his life. We have a culinary art that characterizes every people, culture and region, as defined feeding basics of individual and collective identity. There are people who cook with art without having attended any
school, and only learned of the elderly. These culinary knowledge have been preserving, transmitting and enriching generations and are jealously guarded by the family. The state of Guerrero is rich in cultural diversity food, since the inhabitants of the towns, villages or communities are involved and integrated in order to strengthen, preserve and conserve the time in preparing special dishes for offerings their idols, deceased or offer to attendees at a festival.
Each ethnic group settled in the territory of Guerrero, is Mixtec (nasavi), Amuzgo (nanncueñomndaa) Tlapanec (xabume’phaa), Nahuatl, Afromestizo, have their peculiar way of celebrating their religious images, and perform their rituals in various places planting, hills, road crossings, springs or springs, that are carried out in order to seek or give thanks for the achievements as their worldview. They organize collectively, in involving children, youth and adults regardless of sex, their activities are cleaning where food is prepared which is in most cases the atrium of the chapel or church, carrying firewood, some families give corn or tortillas, pork, beans, beef, etc..
People who prepare food are older women, since they know the secrets and the seasoning of the dishes prepared according to the festival.
For the faithful departed, prepare rice pudding, pipián (green mole) with iguana meat with chicken or pork tamales rabbits, white pozole with pork, elopozole, camahua pozole, tamales with pork, chicken or beef with chili, butter, or tichinda chipile, green beans, rice, chickpeas, ground or whole bean, wrapped in corn husks or banana, red mole with turkey meat, chicken or pork with rice and tortillas, mole pinion with chicken, oven memelas, plantains boiled with milk, beef broth seasoned with dried chili yerba santa and served with boiled plantain crumbs, rice pudding, bean memelas as small dead dove, gorditas oven and curd, toqueres (memela of camagua), bread stick, and dolls painted white bread, milk candy hard pachayota, canned hawthorn and grapefruit, sweet pumpkin, torrejas. Different drinks like atole with milk, brandy, chilate cocoa, chocolate milk, holy water, beer, mineral water, aniseed, bitter pozolero, bull, with nanche mezcal, mezcal with apple, Chiloe, chicha (fermented corn), brandy, chickpea porridge, rice, (xoco) with corn and white sauce made with seeds, chile guajillo chile salt or gold and green with epazote and salt, among other dishes.
Furthermore marigolds, velvet or lily, arches and wild flowers bocote, paper crowns or flowers. etc. are offered. Seasonal fruit in the region; jicama, mandarin oranges ripe bananas, apples, peanuts, candles, candles, cigarettes, is offering sahuma with copal and almarciga.
In the various rituals order bride, marriage, order of the rain, blessing seeds for planting, give thanks for the harvest among other rituals, special dishes are prepared, in the motion of the bride’s parents marriage boyfriend, take a present to parents of young consisting of turkey, live rooster or beef and seasonings for the family of the bride prepare the dish to your taste, rice and beans are also preparing, bread and chocolate, soap powder boxes, in some communities, bring the food already prepared, the day of religious celebration the groom’s family offer barbecue beef or goat birria, salsa and tortillas, goat or beef broth seasoned with guajillo chili, mint yerba santa or with warm tortillas, soft drinks and brandy, among other dishes and drinks.
In the ritual to “give thanks for the harvest” green mole prepared with pork or chicken tamales rabbits, or just with butter bean, corn tamales, elopozole, among other dishes, plus you can not lack the mezcal, the Chiloe, spirits and chicha (fermented corn). To make offerings to their idols, they go to different places, springs, waterholes, hills, chapels or crosses that are in remote areas of the community, where water the blood of animals (chicken, turkey, goat, etc.) in some communities with the meat of slaughtered animals, which initially prepare offerings of food to the idols, and almarciga sahuma with copal, rockets are shot, and relax with a drink, mezcal, brandy.
Also in religious celebrations special dishes are prepared to offer those attending the festival: pozole with pork, goat broth supplemented with dried chili, mint or tanilpa accompanied with warm tortillas or boiled plantain crumbs, red or green mole with turkey meat, chicken or pork served with tortillas, white rice, rice dumplings, ground chickpeas, ground or whole bean, mixiote with beef, tamales with red chile and turkey meat, chicken or pork wrapped in sheet plantains, tamales huacaxtoro with tololoches, potato cakes, shrimp, cheese or potatoes, tuna, dried fish broth, dried fish weathered, or fish cake, tamales, huazontlis, chiles stuffed with Oaxaca cheese, rice soup dry cheese slice, green mole with dried fish, these dishes are served with tortillas, plus memelas butter, broth with chicken
or goat, chilatequile with corn tamales, barbecue beef, goat birria accompanied with tortillas, salsa prepared with green pepper, tomato, onion and cilantro, braised turkey or chicken, stuffed suckling, beef meatballs with tortillas, donuts with honey.
Drinks, coffee, cocoa chilate, tequila, beer, water made with seasonal fruits of the region jamaica, tamarind and watermelon, rum, beer, aniseed, bitter pozolero, bull, with nanche mezcal, mezcal with apple, rice gruel Milk, cornmeal with plums (dehydrated), white atole manácata (squash with brown sugar and cinnamon), milk baked potatoes, boiled or canned pumpkin baked seasoned well served with milk, grain gruel together with pieces of jaggery or xumáta (canned plums), chocolate milk and bread, hot (fruit brandy with orange, hawthorn and lemon tea leaf), pineapple or rice gruel, capirotada (sweet pumpkin) and white atole, among other dishes .