HOW ABOUT EATING “RAJMA” WHEN IN MEXICO- THE FOOD TALE OF MEXICO TO THE WORLD

THE FOOD TALE OF MEXICO TO THE WORLD

Recently, an exhibition “Seeds of Identity” was displayed at IIC Art Gallery in New Delhi. The theme was very interesting; it focused on the origins of some of the most delectable ingredients in the world.

This initiative was taken by ’The Embassy of Mexico in India’, in collaboration with the India International Centre. The exhibition stimulated, “Seeds of Identity: 31 Foods that Mexico Gave the World” showcasing the flora of Mexico through the eyes of the first chroniclers and of curious, it acts as a channel for those who wonder where the certain food originated.

 

The exhibition started on Tuesday, May 16th, 2017 till May 23rd, 2017 and was inaugurated by Minister Eduardo Martinez Curiel, Deputy Chief of Mission at the Embassy of Mexico in India, Air Marshal (Retd.) Naresh Verma, Director, India International Centre by traditional lighting of the lamp. There were prominent similarities between Mexican and Indian foods- such as the “Chikoo” (Chicozapote), or the North-Indian staple pulse, “Rajma” (Frijol), which has its origins from Mexico and is a very popular ingredient in Mexican cuisine, Isn’t this amazing? The directors expressed their views at the foods which Indians usually consider their “own”! This left many visitors intrigued by the diverse flavours of Mexico.

 

Mesoamerica forms the basis of today’s Mexican cooking which includes hundreds of plants, flowers and fruit. It comes with a wide variety of food which is healthy and creative. The ingredients are not only restricted to Mexico but it stretches throughout the world including India. This exhibition depicted an attempt to give a written and a visual overview of the part of the flora from where and how the culture originated.

 

In an attempt to promote Mexican gastronomy, which is UNESCO’s Intangible Cultural Heritage of Humanity, the “Seeds of Identity” exhibition was put together with the support of the Ministry of External Relations of Mexico (SRE), Mexican Agency for International Development Cooperation (AMEXCID), and Artes De Mexico, the journal which first published the history and culture of these foods.

                                    

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