Food
Food as a system rather than a menu. The milpa itself, maize and beans and squash grown together, nixtamalization, the metate and the comal, the markets, the moles, and the chiles. The UNESCO listing is narrower than "Mexican food": it inscribes an ancestral community culture and names the cocineras tradicionales of Michoacán as its exemplars.
Part of Mexico
92 moments in this segment.
- - La historia del maíz. A history of maize. Domestication took thousands of years of selection by farmers.
- - La comida mexicana, patrimonio de la humanidad ["Revista de Consumidor TV" 51.1]. The consumer protection agency covers Mexican food as world heritage. Government agencies promoted the listing widely in 2010.
- - Gastronomía Mexicana Patrimonio Nacional por la UNESCO 2013 tourism visit mexico. A report on Mexican gastronomy as UNESCO heritage. The official title runs as ancestral, ongoing community culture, the Michoacán paradigm.
- - Gastronomía Mexicana Patrimonio Nacional por la UNESCO.. A report on Mexican gastronomy as national heritage. The listing covers farming, ritual practice, skills and community custom together.
- - Documental Mercados de Oaxaca Final. A documentary on the markets of Oaxaca. The city's markets specialise by product across several buildings.
- - El comal que marca las horas - 20. Siete moles oaxaqueños. Canal Once covers the seven moles of Oaxaca. Oaxacan moles can exceed thirty ingredients where mole poblano averages around twenty.
- - Tu Cocina (Yuri de Gortari) - Tamales para la Candelaria. Yuri de Gortari prepares tamales for the Candelaria on Canal Once. Tamales are eaten on 2 February by whoever found the figure in the rosca.
- - Tu Cocina (Yuri de Gortari) - Chiles en nogada. Yuri de Gortari prepares chiles en nogada for Canal Once. De Gortari was among the most influential teachers of Mexican culinary history.
- - Encuentro Cocineras Tradicionales 2012. The 2012 traditional cooks' gathering. The encuentro predates the UNESCO listing that made it famous.
- - La ruta del sabor - Mole poblano. Puebla, Puebla (15/01/2013). Canal Once's La ruta del sabor covers mole poblano in Puebla. Historical evidence suggests chocolate was added to mole only in the early twentieth century.
- - Porqué la comida tradicional mexicana es Patrimonio Inmaterial de la Humanidad. An explanation of why traditional Mexican food is intangible heritage. The inscription names the traditional women cooks of Michoacán as its exemplars.
- - 4. Tecnología Agrícola Tradicional. Nueve mil años de agricultura en México.. A programme on nine thousand years of traditional agricultural technology. The milpa intercrops maize, beans and squash so the three support each other.
- - Tecnología Agrícola Tradicional. Sin maíz no hay país.. A programme on traditional agricultural technology under the slogan that without maize there is no country. The phrase became the banner of the anti-transgenic movement.
- - Cocineras Tradicionales de Michoacán 2014. The 2014 gathering of Michoacán traditional cooks. The event has run annually since the 1990s.
- - Compartimos el Encuentro de Cocineras Tradicionales en Michoacán. A visit to the gathering of traditional cooks in Michoacán. The collectives operate as recognised bearers of the tradition.
- - La cocina mexicana, patrimonio intangible de la humanidad. A piece on Mexican cuisine as intangible heritage. The listing has been used commercially far beyond its actual scope.
- - Documental Sonoro "El tianguis". A sound documentary on the tianguis. Street markets set up and strike within a single day.
- - Muestra gastronómica de cocina tradicional michoacana. A showcase of traditional Michoacán cooking. The state's cuisine was the case study for the whole nomination.
- - Conocimiento tradicional y conservación in situ de maíces nativos. A programme on traditional knowledge and in situ conservation of maize. Conserving varieties in the fields that produced them preserves the knowledge too.
- - Michoacán y sus sabores sede del Encuentro Nacional de Cocineras Tradicionales. A report on Michoacán hosting the national gathering of traditional cooks. The state built its cultural profile on the inscription.
- - TVUAT | NOTICIAS: Reportaje "Conservación del maíz nativo de Tamaulipas". A university report on conserving native maize. Seed saving by farmers is the mechanism that kept the diversity alive.
- - Entrevista con Teresa Camou, sobre la defensa del maíz en México a propósito de Sunú. An interview with Teresa Camou on the defence of maize. Documentary film has been central to the campaign against transgenic varieties.
- - XIII ENCUENTRO COCINERAS TRADICIONALES 2015, MORELIA, MICH El ciclo de la milpa Ver 2. The thirteenth gathering of traditional cooks at Morelia in 2015. Morelia has hosted the encuentro repeatedly.
- - Celebremos la cocina patrimonio de la humanidad. A report celebrating the cuisine as world heritage. Anniversary coverage recurs each November.
- - Así Sabe Michoacán│Esperanza Galván Cocinera Tradicional de Zacán cocina MOLE TATEMADO. A profile of the traditional cook Esperanza Galván. Individual cooks are documented by name in Michoacán's programme.
- - 'La Güera Pulquera' rescata tradicional bebida mexicana pulque. A report on La Güera Pulquera reviving the traditional drink. Women have run pulquerías throughout the trade's history.
- - Así Sabe Michoacán | Claudia López Gregorio, cocinera tradicional de Ichán. A profile of the traditional cook Claudia López Gregorio. Recognition of individual bearers is part of how the inscription is implemented.
- - Documental Del Tianguis al Abasto, del cineasta Demetrio Bilbatúa. A documentary on the move from tianguis to the central wholesale market. The Central de Abasto in Mexico City is among the largest food markets in the world.
- - NIXTAMAL ¿CÓMO se hace? y ¿QUÉ es maíz TRANSGÉNICO?. An explanation of nixtamal and a discussion of transgenic maize. Populations that adopted maize without nixtamalization suffered pellagra epidemics.
- - Factor Ciencia - Insectos comestibles (14/05/2018). Canal Once's Factor Ciencia covers edible insects. Chapulines, escamoles and ant larvae are long-established foods in central and southern Mexico.
- - Preparar tradicional mole mexicano en NY cambió la vida de esta familia. A report on traditional Mexican mole prepared in New York. Migration carried the cuisine's most labour-intensive dishes abroad.
- - Cocina Tradicional Mexicana, Patrimonio Cultural Inmaterial de la Humanidad. A piece on traditional Mexican cuisine as intangible cultural heritage. The inscription positions the practices as existing across Mexico read through one regional case.
- - Aquí nos tocó vivir - Pulque de ajo (27/10/2018). Canal Once's Aquí nos tocó vivir covers garlic pulque. Curados flavour the fermented drink with fruit, nuts or vegetables.
- - Documental Maiz Nativo Oaxaca. A documentary on native maize in Oaxaca. Oaxaca holds the greatest diversity of maize varieties in the country.
- - La Unesco catalogó a la comida mexicana como Patrimonio Inmaterial de la Humanidad en 2010. CGTN reports UNESCO cataloguing Mexican food as heritage. The scope is a food system rather than a national cuisine.
- - Conoce el cómo se prepara el Chocolate Artesanal en Oaxaca. | A Quien Corresponda. How artisanal chocolate is prepared in Oaxaca. Cacao is ground with sugar, cinnamon and almonds on a warmed stone.
- - 17 Encuentro de Cocineras Tradicionales - Gobierno de Michoacán. The Michoacán state government marks its seventeenth gathering of traditional cooks. The cocineras tradicionales of Michoacán are named in the UNESCO text itself.
- - Festival de la Gastronomía Michoacana 2020--- Encuentro de Cocineras Tradicionales. The 2020 Michoacán gastronomy festival and cooks' gathering. The annual encuentro brings hundreds of cooks from across the state.
- - Nixtamalización del maíz, un proceso prehispánico . Masa para tortillas. An account of nixtamalization as a pre-Hispanic process. The word comes from Nahuatl nixtamalli, from nextli meaning ash and tamalli meaning unformed maize dough.
- - Episodio 19 Oaxaca, Serie Documental Sabores de México. An episode on Oaxaca from a documentary series on the flavours of Mexico. Oaxaca is the most documented regional cuisine after Puebla.
- - Naturaleza - Rescate de los ingredientes mexicanos y la cocina tradicional (18/07/2020). Canal Once covers the rescue of Mexican ingredients. UNESCO inscribed traditional Mexican cuisine in 2010 under the title of the Michoacán paradigm.
- - Nixtamalización | Teleidoscopio | Mirador Universitario. A UNAM programme explains nixtamalization. The earliest evidence is equipment from the southern coast of Guatemala dated 1500 to 1200 BCE, so the technique predates every Mexican civilisation.
- - 5 por CINCO_México, pueblo de maíz (T2. E4). TV UNAM presents Mexico as a people of maize. Maize, beans and chile form the foundational triad named in the UNESCO inscription.
- - Cocina prehispánica mexicana - Documental Historico. A historical documentary on pre-Hispanic Mexican cooking. The pre-conquest kitchen had no pork fat, no dairy, no wheat and no chicken.
- - Mole negro oaxaqueño 100% artesanal Parte l. The first part of an artisanal Oaxacan mole negro. Every family holds its own proportions.
- - 40 Años del Tianguis Cultural del Chopo - Documental (primera parte). A documentary marking forty years of the Tianguis Cultural del Chopo. The market grew from a record fair into a countercultural institution.
- - Nombramiento de la Cocina Tradicional Mexicana como Patrimonio de la Humanidad UNESCO 2010. A report on traditional Mexican cuisine being named heritage. What was inscribed is a cultural model covering farming, ritual and technique rather than a list of dishes.
- - Se cumplen 10 años de que la cocina tradicional mexicana sea patrimonio por la UNESCO. A report marking ten years since the cuisine was inscribed. The 2010 listing was made at the fifth session of the intergovernmental committee.
- - Tradicional Pozole Rojo de Cerdo | Kiwilimón. Traditional red pork pozole. Pozole is made from hominy, which is nixtamalized maize left whole.
- - "La tortilla de maíz: Una historia de los dos lados del Río Grande" por la Dra. Aurora Gómez G.. El Colegio de México hosts a lecture on the maize tortilla from both sides of the border. The tortilla industrialised on very different lines in each country.
- - Tradicional Mole Negro Oaxaqueño original desde el rancho. Traditional Oaxacan mole negro made on a ranch. Rural preparation grinds the ingredients on a metate.
- - Itinerario - Pulquería La bella Carolina. Canal Once's Itinerario visits the pulquería La Bella Carolina. Pulquerías served food alongside the drink and were neighbourhood institutions.
- - Mole negro de Oaxaca. Tradición de la cocina patrimonio mexicana.. A chef prepares Oaxacan mole negro. The chiles are charred almost to burning, which gives the sauce its colour.
- - María Elena Álvarez-Buylla: Maíz nativo campesino: nuestro sustento, raíz y porvenir. María Elena Álvarez-Buylla speaks on native peasant maize at UNAM. She has led scientific opposition to transgenic maize in Mexico.
- - La conquista del sabor | Cocina Mexicana, patrimonio cultural de la humanidad. A report on Mexican cooking as cultural heritage. The nomination was assembled around the Michoacán cooks' collectives.
- - Gastronomía Mexicana: la primera cocina en convertirse en Patrimonio Cultural de la Humanidad.. A piece on Mexican gastronomy as the first cuisine to be inscribed. The claim to primacy is contested and should carry its date.
- - Cómo es una Pulquería TRADICIONAL de la CDMX | La bebida de los DIOSES. A visit to a traditional pulquería in Mexico City. Surviving houses concentrate in the older central neighbourhoods.
- - Proceso de Nixtamalización [Nixtamalizado de Maíz]│Manufacturas Lenin. The nixtamalization process filmed in an industrial setting. Maize is soaked and cooked in limewater, then washed and hulled.
- - La cocina mexicana como patrimonio inmaterial de la humanidad | Crónicas Culinarias. A university programme on Mexican cuisine as heritage of humanity. Academic treatment followed rather than preceded the inscription.
- - Gastronomía Mexicana: Patrimonio Cultural Inmaterial de la Humanidad. A short piece on Mexican gastronomy as intangible cultural heritage. Recognition came in the same round as several other food traditions worldwide.
- - OAXACA, Así de IMPRESIONANTE es un DÍA de PLAZA en la VILLA de ETLA | Mercado Tradicional. A market day filmed in a Oaxacan valley town. The tianguis system of rotating markets predates the conquest.
- - La BODEGA SECRETA en “TEPITO” ⚠️ (Documental) Yulay. A documentary on a warehouse in Tepito. The neighbourhood's markets supply much of the capital's informal trade.
- - Así es una PULQUERÍA tradicional MEXICANA 😳 *Probé Curado y Pulque* Iryna Fedchenko. A visit to a traditional Mexican pulquería. The curados are served by the litre from painted barrels.
- - Guelaguetza 2022 Así bailan Las Chinas Oaxaqueñas #oaxacamexico. The Chinas Oaxaqueñas dance at the Guelaguetza in 2022. The name Guelaguetza is Zapotec for the reciprocal exchange of gifts and services.
- - Elogio a la Cocina Tradicional Michoacana, Patrimonio Inmaterial de México para el Mundo. A programme in praise of traditional Michoacán cooking as heritage. Michoacán treats the listing as a state asset.
- - Factor Ciencia - Maíz nativo, el mejor maíz (25/10/2022). Canal Once's Factor Ciencia argues native maize is the best maize. Landrace maize carries traits that commercial hybrids lack.
- - Presentaron el documental “Las tres hermanas”, aborda la siembra de la milpa en la región de Xalapa. A report on a documentary about the three sisters. Beans fix nitrogen for the maize while squash shades the ground between them.
- - OAXACA, Así de IMPRESIONANTE es un DÍA de PLAZA en NOCHIXTLÁN | Mercado Tradicional. A market day at Nochixtlán in Oaxaca. Weekly plaza days rotate between towns across the region.
- - Documental sobre la gastronomía michoacana buscará llegar a las plataformas digitales. A report on a documentary about Michoacán gastronomy. Film has been used to document the tradition for the inscription's monitoring requirements.
- - Gastronomia mexicana. Patrimonio de la UNESCO. A short piece on Mexican gastronomy and UNESCO. The inscription concerns community practice rather than restaurant cooking.
- - Elaboración de Nixtamal en una pequeña planta: Secretos Revelados 🌽🏭. Nixtamal production in a small plant. Neighbourhood mills grind the cooked grain into masa daily.
- - MOLE NEGRO DE OAXACA TRADICIONAL. DOCUMENTAL. A documentary on traditional Oaxacan mole negro. Preparation runs across two days in most households.
- - Con documental Comedor de Cobre, preparan fin de semana gastronómico. A report on the documentary Comedor de Cobre. Copper cookware from Santa Clara del Cobre is part of the Michoacán tradition.
- - Encuentro de Cocineras Tradicionales de Michoacán.. A short film of the Michoacán traditional cooks' gathering. Each cook brings dishes from her own community.
- - A la conquista del sabor: La nixtamalizacion. TV UNAM covers nixtamalization in its series on the conquest of flavour. The process liberates tryptophan for absorption and so prevents pellagra.
- - Proceso de elaboración POZOLE MIXTECO(pozole con mole ). The preparation of Mixtec pozole with mole. Regional pozoles differ in colour, meat and garnish.
- - Preparando el platillo más tradicional de México: CHILES EN NOGADA | Puebla 🇲🇽. The preparation of chiles en nogada. Peeling the walnuts by hand is the dish's most demanding step.
- - Especiales del Once - Chiles en nogada, una historia rica en ingredientes (25/09/2024). Canal Once devotes a programme to chiles en nogada. The dish is seasonal and depends on the walnut and pomegranate harvest in Puebla.
- - Cómo se hacen las tortillas de maíz en una tortillería? (Veremos el proceso paso a paso). How maize tortillas are made in a neighbourhood tortillería. Fresh masa tortillas are made daily in most Mexican neighbourhoods.
- - ¿Qué mercado de Oaxaca tiene la MEJOR comida tradicional?. An examination of which Oaxaca market has the best traditional food. Markets are where the cuisine is bought, cooked and eaten in the same building.
- - La REALIDAD del COMERCIO INFORMAL en MÉXICO - Ruido Social (Documental). An examination of informal commerce in Mexico. Much of the food trade operates outside formal retail entirely.
- - ¡CHOCOLATE de METATE 🍫 ANCESTRAL! Historia y Receta en Restaurante Don José | Teotihuacán. A history and recipe for chocolate ground on a metate. Pre-Hispanic Nahuatl speakers used cacao mainly as a beverage rather than as a sauce ingredient.
- - 🌽⚗️ ¡EL PROCESO QUÍMICO de la NIXTAMALIZACIÓN! 🔥 Lo que NO sabías del MAÍZ 🌽. An explanation of the chemistry of nixtamalization. Alkaline cooking raises calcium absorption substantially and reduces aflatoxins in the grain.
- - CÓMO se HACE TORTILLA MEXICANA en FÁBRICAS GIGANTES | AK Fábricas 🌮🏭. Tortilla production in large factories. Industrial masa flour competes directly with fresh nixtamal.
- - Así se hace MOLE NEGRO para Día de Muertos en OAXACA, MEXICO | Documental. The making of mole negro for the Day of the Dead in Oaxaca. The convent origin story for mole is legend and there is not enough evidence for a definitive answer.
- - Sheinbaum presentó el Plan “El maíz es la raíz" para conservar el maíz nativo I Informe Capital. A report on the national maize plan announced under the slogan that maize is the root. State support for landrace maize is a recent policy direction.
- - La Mazorca Ancestral que Alimentó México Antes que Monsanto Impusiera Transgénicos. An account of the ancestral maize that fed Mexico. Maize was domesticated from teosinte in the Balsas river valley.
- - Este Alimento Ancestral Sostuvo Imperios Enteros | Historia Olvidada. An account of the ancestral food that sustained empires. Maize supported the population densities that made Mesoamerican cities possible.
- - Plan Nacional de Maíz Nativo. Pijijiapan, Chiapas. The national native maize plan presented at Pijijiapan in Chiapas. Chiapas holds distinct highland and lowland maize traditions.
- - CÓMO se HACEN las TORTILLAS MEXICANAS 🌽 El secreto de 3.000 años | Documental completo. An account of how Mexican tortillas are made. Hand-pressed tortillas cook on a comal in under a minute per side.
- - Plan Nacional de Maíz Nativo: El maíz es la raíz. Santiago Suchilquitongo, Oaxaca. The federal government presents its national native maize plan at Santiago. Maize policy has become a matter of national sovereignty argument.
- - En 2005 RECHAZARON el mole mexicano en París.En 2010 SE CONVIRTIÓ en patrimonio de la cocina mundial. An account of Mexican cuisine being rejected in 2005 and inscribed in 2010. The first nomination failed and the second succeeded on a redrawn case.