Techniques
Cacao fermentation is a biologically driven, temperature‑controlled process where yeasts, lactic acid bacteria, and acetic acid bacteria sequentially transform pulp sugars into ethanol, lactic acid, and acetic acid, raising the bean temperature to 45‑55 °C.
Maize dough sourdough starter is a spontaneous lactic‑acid and yeast fermentation that leavens and preserves maize‑based foods.
Hydraulic compression of nixtamalized maize dough to disrupt starch-protein matrix.
Pozole thermal cooking relies on precise simmering to gelatinize corn starch and tenderize meat.
Steaming tamales wrapped in banana or plantain leaves cooks the masa gently, preserving moisture and imparting subtle leaf-derived flavors.
A carved wooden whisk that aerates and emulsifies viscous beverages through rapid rotation between the palms.
Mexican taco preparation involves cooking ground meat with spices and acidity, warming tortillas, and assembling the taco.
Alkaline treatment of dried corn improves nutrition and texture.
Char‑toasting peppers applies high heat (200–250 °C) to the surface, initiating Maillard browning and sugar caramelization while volatilizing aromatic terpenes.
Pit‑cooking in earth ovens uses slow, indirect heat to denature proteins and gelatinize starches while limiting oxidation.
High‑pressure pasteurisation of guacamole uses 400–600 MPa for 5–10 minutes at near‑ambient temperatures to inactivate pathogens while preserving nutrients and flavor.
Emulsification of avocado oil and water to create a stable mixture.
Pit cooking gently heats root vegetables using earth and fire.
Microalgae are cultivated in photobioreactors and processed to yield high‑protein biomass for food.
Aquaponics is a method of growing fish and plants together in a closed-loop system.
Toasted corn flour is added to hot atole to gelatinize starch and impart Maillard‑derived flavors.
A natural food coloring derived from spirulina algae, used to create a vibrant blue-green color.
Stone‑boiling uses heated stones to transfer heat to liquid, inducing boiling without direct flame contact.