In 2010, Mexico’s traditional cuisine was declared part of the Intangible Cultural Heritage of Humanity by UNESCO. It was the first time the food of any country had received such an honor.
According to archaeologist Dr. Rodrigo Esparza, the history of Mexican comida goes back more than 8,000 years to ancient farmers who raised corn, beans, chile and squash.
One of the most important researchers studying Mexican food – both before and after the Spanish Conquest – is Guadalajara’s Maru Toledo, author of some 20 cookbooks and founder of Mujeres del Maíz, an organization of Mexican women dedicated to “rescuing Jalisco’s oral and gastronomical tradition.”
Mujeres del Maiz, which started in 2011, has now released the first fruit of their labors: a beautifully designed, 450-page full-color book entitled “Antes de Que El Tiempo Nos Alcance” (Before It’s Too Late), presenting 185 recipes contributed by 51 women mostly living in small communities in Jalisco.