Module 1: Introduction to Traditional Mexican Cuisine
• Recognizing the importance of hygienic food handling in the kitchen.
• Identifying the cooking techniques most commonly used in Traditional Mexican Cuisine (TMC).
• Understanding the elements that gave TMC the strength to be declared Intangible Cultural Heritage of Humanity.
Module 2: Origins of Mexican Cuisine
• Distinguishing ingredients and their role in the composition of TMC recipes.
• Associating the heritage value of certain utensils that are the foundation of TMC and remain in use today.
Module 3: The Importance of the Milpa and Corn
• Recognizing the value of the milpa system and its products.
• Understanding what corn is, the nixtamalization process, and its derivatives.
Module 4: Mexico, a Megadiverse Country
• Determining Mexico's natural megadiversity and its impact on the kitchen.
• Analyzing the difference between native, adapted, and imported ingredients and their role in TMC.
• Identifying how culinary influences were incorporated due to trade exchanges.
Module 5: Mexican Cuisine Through the Centuries
• Determining what viceregal and conventual cuisine are.
• Establishing the aspects that led to culinary nationalism.
• Relating the aspects that were added to TMC during the 20th and 21st centuries.
Module 6: Northern Cuisines
• Identification of the 11 culinary regions that make up Mexico's cuisines.
• Distinguishing the characteristics of Northern cuisines and the states that comprise them.
• North Pacific Region: Baja California, Baja California Sur, Sonora.
• Northern Region: Chihuahua, Coahuila, Nuevo León, and Tamaulipas.
Module 7: Western Cuisines
• Distinguishing the characteristics of Western cuisines and the states that comprise them.
• Central Pacific Region: Nayarit, Sinaloa, Durango.
• Western Region: Aguascalientes, Colima, Jalisco.
• West-Central Region: Guanajuato, Michoacán, Querétaro.
Module 8: Central Cuisines
• Distinguishing the characteristics of Central cuisines and the states that comprise them.
• North-Central Region: San Luis Potosí, Zacatecas.
• East-Central Region: Hidalgo, Tlaxcala, and Puebla.
• West-Central Region: Guanajuato, Michoacán, Querétaro.
Module 9: Gulf and Mexico City Cuisines
• Distinguishing the characteristics of Gulf and Mexico City cuisines and the states that comprise them.
• Establishing the role of insects and markets in the CTM.
• Central Region and Mexico City: State of Mexico, Morelos, and Mexico City.
• Central Gulf Region: Veracruz and Tabasco.
Module 10: Southern Cuisines
• Distinguishing the characteristics of Southern cuisines and the states that comprise them.
• South Pacific Region: Oaxaca, Chiapas, and Guerrero.
• Southeast Region: Campeche, Yucatán, and Quintana Roo.
