Núm. 15, enero-junio (2009)

Mexico's history from pre-hispanic to present times as well as the consideration of the important influence received by Spain and other countries is necessary knowledge to understand the reason of its distinguished gastronomical place. Mexico is rich in natural resources as well as traditions and customs. Each state of the republic has unique characteristics due to its great bio diversity climate, geographical location and various ethnic groups. The peculiarities mentioned above make it necessary to group various states into regions with common features always taking into consideration the variety, and often uniqueness, of ingredients, and utensils, some of them used in pre Hispanic times; this is necessary for a better understanding which will allow a more efficient national and international diffusion. The purpose of this article is, after a brief analysis of the characteristics of each state, classify the gastronomical regions which will allow us to understand the similarities of each region, based not only on its geographical location. It will serve as support for the study of states and ethnic groups making it possible for us to understand Mexico's multiculturalism.