The traditional mexican Cuisine in Madrid

Since Year 2000

Mexican cuisine is rich and varied, coming from the melting of the old Mesoamerican cuisine and the contributions of the different cultures that have shaped the present Mexican reality. Having the corn as probably the most ancient ingredient, already present in the Mayan myth about the Creation in which men were made of corn, up to ”Centeocihuatl”, the Aztec god of corn and her wife, the serpent goddess Chalehiuchiuatl who represents the new harvested corn and “Xilonen” the bearded goddess of jilote (tender corn).

The pre-colombine contributions are very important: “frijoles” (beans), tomato, avocado and pumpkin.

The chocolate was brought by the Olmeca people and its farming can be traced back to year 1900 BC.

Vanilla was cultivated by Totonacas by the Mexican Gulf seashore, and according to an old legend it comes from the blood of a decapitated princess.

 

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In “El Alamillo” we make our best efforts to present a small but significant sample of Mexican cuisine coming from different regions of the country. We really hope you will enjoy it!

Spaniards brought wheat flour, beef, pork and chicken, milk and cheese, rice, citric fruits and garlic.

As a final result of all of them a new multiple Mexican cuisine was born. Each region contributes not only with its own ingredients but also different utensils and cooking methods, all of them deriving from the indigenous cultural legacy and the cultural fusion and racial integration.
In “El Alamillo” we make our best efforts to present a small but significant sample of Mexican cuisine coming from different regions of the country. We really hope you will enjoy it!