How does the mexican culture affect their types of food?
Hope this helps The French gastronome Jean Anthelme Brillat-Savarin once proposed: “Tell me what you eat, and I’ll tell you who you are”. These connections between cuisine and identity (in other words, the connection between what people eat and what they are) are deep entrenched in Mexican history. The Consulado General de Mexico writes that “the richness of our cuisine flows from our concern for the sensory experience of eating, for we know that the taste, smell, and look of food can enrich an inspire the spirit.” Indeed, “cuisine is culture”, and an understanding of Mexican cuisine, identity and history go hand in hand. The Diet of the Mayan Indians Mexican food might go back as far as the Mayan Indians, who lived in the Yucatan area in Southeast Mexico. They were nomadic hunter-gatherers and lived off indigenous wildlife such as deer, rabbits, armadillos, raccoons, and birds such as turkeys, pigeons, and quails could also be served. Even turtles, snakes, and frogs would occasionally
