A historical analysis of the Toltec, Mayan and Mexica cultures and how these early Mesoamerican city states shaped the mother cuisine of Mexico.  We’ll discuss the major indigenous cultivars available in Central America and trace their migration to the central plateau of Mexico home to the Mexica their triple alliance and one of the most varied cuisines in the world. 

Plants and insects were the basic nutrients of these early primarily vegetarian cultures until the invading Spanish introduced pork and beef and their rendered fats for cooking.

We’ll explore this exciting world class mother cuisine and discover how corn virtually shaped the diet of New Spain and the rest of the lower Americas. Our discussion will assess the effects of French, Portuguese/Spanish, African and Moorish cuisines on the current Mexican diet and you will prepare some of these classics as time and availability permit.