Mexico works hard to preserve its traditions. Charreadas have survived with fervor since the 16th century. Mariachi and banda musicians started belting out romantic ballads in the 1800s and haven’t stopped since.
Still, Mexico’s dedication to its customs is nowhere more apparent than in its cuisine. Mexican food traditions are some of the oldest and most unique in the world as a result. Society’s newfound need to keep things moving and satisfy every urge in an instant has proved challenging to traditions and customs.
With the help of four top chefs, we discovered the trick to saving Mexico’s classic dishes in a world of McDonald’s and ready-made salads at Oxxo. The lightning-speed lifestyle of today’s younger generations has, with much misfortune, led to equally fast food choices. “People of the past used a metate to grind chilis, pepper, garlic and cinnamon,” says Zaylam Colli of Kexti’i in Mérida.
Families these days don’t have the time or money to keep up with these kinds of traditions. In lieu of cooking, they reach for ready-made sandwiches or packages of highly processed snacks to fend off hunger and save a few pesos. Much of that ease of access has to do with the global supply chains Mexico is enmeshed in.
While globalization has its benefits, not everything is coming up roses. With access to exotic dishes from Japan to Peru, traditional products and foods are being snubbed in favor of trendier bites. Juan Antonio Rodríguez and Cinthia Salvador .