Edible insects are part of the rare array of gastronomy delicacies in Mexican Cuisine. There are more than 500 species in the country, which pre-Hispanic cultures used for medicinal purposes. The sophisticated Aztec techniques have become a culinary bedrock of Mexican life, and today Mexican cuisine has been officially declared part of humanity’s world heritage At the San Juan Market, one of the oldest in the capital City, shoppers are able to find a wealth of pre-Hispanic food. 26 years ago chef Israel Valdovinos became one of the first to offer this staple in Mexico City. At Meson del Molinero restaurant he cooks a special dish with wasps, worms and wild pig meat. https://www.univision.com/univision-news/pre-hispanic-cuisine-is-making-a-comeback-in-mexico-video

A retired Mexican wrestling star’s foray into the world of gastronomy in the working-class neighborhood “Doctores” and has become all the rage among the country’s young wrestlers.  A wrestler’s career is tough and can come to a sudden end at any moment due to injury. But former wrestler, Guadalupe Fuentes also known as “Babyface” found a way to spice things up outside the ring by creating a fusion of  yakimeshi- which is a Japanese friend rice— with a bit of Mexican zing. The 72-year old man looms above this street stand every day. He can barely move because of the injuries he suffered while wrestling. Full Story on FusionTV: https://www.univision.com/univision-news/a-mexican-wrestling-star-went-from-the-ring-to-the-kitchen-video

Mexico, more than a tourism destination, is a gastronomic paradise. “Don’t visit the pyramids, dive into the richness of flavor of their popular dishes”, is the advice a foreigner gives to a fellow european countryman who is about to visit the country. I went with Rajan along some of Mexico City’s markets and, among pungent smells of boiling barbacoa and melted cheese, he described his experience in the country using food: “For a mexican, everything revolves around food. The get-togethers, the customs, the parties, it all becomes a part of the culinary experience.” As I observed with distaste the bubbling of oil cooking the chicharrón, he smiled before what he considered to be an elixir. “The barbacoa is the best I’ve ever tasted”, he told the street vendor from State of Mexico, who with a fleeting smile offered the european a taco. It was gone in two bites. Worldwide culinary…

México, más que un destino turístico es un paraíso gastronómico. “No visites las pirámides, vuélcate en la riqueza de sabores de sus platillos”, es la recomendación que da un extranjero a uno de sus connacionales europeos quien está por visitar el país. Recorrí con Rajan algunos mercados de la Ciudad de México y entre penetrantes olores de barbacoa hirviendo y queso fundido, me describía su experiencia en el país a través de la comida: “Para el mexicano todo gira en torno a la comida. Las reuniones, las costumbres, las fiestas, todo se convierte en una experiencia culinaria”. Mientras yo observaba con disgusto las burbujas del aceite cocinando el chicharrón, él sonreía ante lo que consideraba un elixir. “La barbacoa es lo mejor que he probado”, le decía al vendedor proveniente del Estado de México, quien con sonrisa fugaz le ofrecía un taco al europeo. De dos mordidas se terminó el taco.…