“Between stoves and kitchens”: The construction of independent Mexico in the kitchens of the 19th century

Abstract

This article explores the Mexican food during the 19th century, focusing on the construction of independent Mexico and the process of construction, the political and social environment reflected in the food that is now known as Mexican cuisine, the European influences and the different elements that began to be established with great acceptance by society, and how some of these ingredients or foods were only suitable for certain social classes. The position presented is that Mexican cuisine in the 19th century was divided into a dichotomy that represented the upper and lower classes.