Mexico Culinary Schools

Mexico is a Spanish-speaking country about three times the size of Texas that consists of 31 states and one federal district. Located in the northern region of the American continent between the Gulf of Mexico and Pacific Ocean, Mexico is bordered by the United States, Guatemala, and Belize. The country is divided into six regions, each with its own distinct cuisine, and it offers a vast climate and geography ranging from desert to tropics.

The Yucatan Peninsula, for example, is considered the gateway to the Mayan world, offering 120 miles of pristine coastline, including the popular destinations of Cozumel and Cancun--famous for its seventeen mile strip of white-sand beaches and clear temperate waters. The Riviera Maya, also within the Yucatan Peninsula, is where the Mayan civilization built major settlements. Touring the settlement ruins offers a glimpse into their advanced applications of math and architecture, as well as their art, culture, and food. Chichén Itzá is the best preserved and most famous of the Mayan ruins in Mexico.

In contrast, Morelia, located in central Mexico, is noted for its architecture, plazas, and gardens. Dating from the 16th century, the town combines both Spanish and Mesoamerican features, including elements from the Baroque and Renaissance styles of architecture.

Mexico Culinary Schools Teach Traditional Techniques

Authentic Mexican cooking greatly differs from the Americanized versions found throughout the United States. Most of the country still incorporates the same variety of native spices and ingredients that were used thousands of years ago, making up the backbone of traditional Mexican cuisine. Bordering countries, including the United States, influence the cuisines of that area, with inland regions relying on more traditional dishes. Training to become a professional chef in Mexico exposes you to the vast history, traditional cooking techniques, and authentic dishes of each region.

The Oaxacan region, for example, is known for its celebrated moles. Coveted recipes, unique to each family, are handed down from generation to generation. Chefs in Mexico are often judged on how good their mole is.

The art of tortilla making is the pride of Northern Mexico. Traditional dishes, such as large, burrito sized flour tortillas with beef and refried pinto beans are a well-respected cuisine in contrast to the fast food chains in America.

While Northern Mexico favors beef, the South prefers chicken and vegetables. The Caribbean influence produced favorite dishes featuring plantains, black beans and tropical fruits in addition to the traditional corn tortillas.

The Baja California Peninsula region of Mexico is known to be the birth place of the Caesar salad and the fish taco. The Baja region is also known for paella, fresh seafood, and wine from Santo Tomas, San Antonio, and San Vicente.

Culinary schools throughout Mexico embrace the fusion cuisine found along the borders and within central Mexico, as well as the traditional cooking methods and ingredients found inland, offering a well-rounded education and focused experience in authentic Mexican cooking.