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La cocina Azteca - Mexica
Paperback
ISBN13: 9786075913698
Publisher: Editorial Nun
Published: Nov 10 2025
Pages: 356
Weight: 0.94
Height: 0.79 Width: 5.83 Depth: 8.27
Language: Spanish
La historia de la cocina azteca-mexica contempla una evolución fascinante y elocuente donde los recursos ecológicos encontrados desde el mÃtico Aztlán a través de la ruta de la peregrinación y su establecimiento en el medio lacustre de la cuenca de Tenochtitlan definieron en gran parte las caracterÃsticas de una cocina llena de dinamismo cultural cuya evolución cronológica parte de la domesticación del teozinte, del frijol, de las calabazas, de los chiles y de los quelites.
Los primeros cultivos se hicieron en forma aleatoria y sobre diferentes terrenos. El manejo del agua fue la clave para la producción agrÃcola. Los primeros sistemas hidráulicos aparecieron en forma temprana. Además de aprovechar el agua de lluvia crearon las primeras chinampas o porciones de tierra flotantes y desarrollaron campos de alta fertilidad.
Los hallazgos arqueológicos aportan dÃa con dÃa nuevos elementos para interpretar aquella vida cotidiana ancestral: con sus vasijas, metates, molcajetes y diferentes cacharros y utensilios.
Los mismos mexicas dignificaron otros productos traÃdos de sus territorios conquistados como cacao y frutas exóticas.
Asomarse a la cocina azteca-mexica es adentrarnos en su cultura y para cocinar al estilo azteca debemos eliminar muchos ingredientes, utensilios y técnicas arraigados inconscientemente en las costumbres actuales, pues difieren de aquellos usados por nuestros bisabuelos prehispánicos.
Este estudio, parte de los ingredientes autóctonos indÃgenas, de los utensilios encontrados por los arqueólogos y de las explicaciones hechas a través de las crónicas tempranas. Como parte del libro aparece un recetario para tratar de interpretar y reproducir los platillos prehispánicos hechos por las antiguas culturas, aunque la sazón dependerá de la habilidad de quien cocine.
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