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Cuisine Old and New
The capital may be able to sate your cravings for blini or sushi, but some of the most intriguing dining experiences stem from Mexican chefs looking forward—or far backward. Some newcomers on the restaurant scene are experimenting with established Mexican favorites; others are bringing ancient dishes out of the archives and onto the table.
Until the 15th century, Europeans had never seen indigenous Mexican edibles such as corn, chilies of all varieties, tomatoes, potatoes, pumpkin, squash, avocado, turkey, cocoa, and vanilla. In turn, the colonization brought European gastronomic influence and ingredients—wheat, onions, garlic, olives, citrus fruit, cattle, sheep, goats, chickens, domesticated pigs (and lard for frying)—and ended up broadening the already complex pre-Hispanic cuisine into one of the most multifaceted and exquisite in the world. Thus was traditional Mexican food born.
The last two decades have seen the evolution of the so-called nueva cocina mexicana (nouvelle Mexican cuisine) from a trend to an established and respected restaurant genre. The style emphasizes presentation and intriguing combinations of traditional ingredients with contemporary techniques. In the more serious or purist restaurants that aim to rescue recipes from the pre-Hispanic past, you can enjoy the delicate tastes of regional dishes gleaned from colonial documents and diaries, and indigenous cooking techniques such as steaming and baking. And, irrespective of fashion, market eateries sell pre-Hispanic seasonal delicacies such as crunchy fried grasshoppers and fried maguey larva.
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