Escuela de Gastronomía Mexicana

The Escuela de Gastronomía Mexicana (School of Mexican Gastronomy) is the only school dedicated to the research, promotion and development of high Mexican cuisine. It was opened by Yuri de Gotari and Edmundo Escamilla who have studied and researched Mexican cuisine from anthropological, social, historical and cultural perspectives for over two decades.^[1]

The school offers conferences, and courses in theory and practice, such as Mexican gastronomy and the cinema, and writing about food. The school also offers certificates and B.A.s in Mexican Gastronomy. Classes include those given by anthropologists, historians as well as more traditional classes about cooking techniques and ingredients. Teachers and students come from abroad to teach and learn with the goal of developing Mexican cuisine at an international level. It also cooperates with the Museo Nacional de Historia Castillo de Chapultepec (National Historical Museum at the Castle of Chapultepec and have given courses in Spain, Austria, Greece, Hungary, Italy, the Czech Republic, the United States, Paraguay, Peru and Venezuela,^[1] as well teaching at local schools such as Instituto Tecnológico Autónomo de México^[2] Their work has been recognized by La Academia Española de Gastronomía, the Cofradía de la Buena Mesa de España and Asociacion Euro-Toques.^[1]

It is located at Calle Coahuila 207, Colonia Roma in Mexico City.

References

^ ^a ^b ^c Nuñez, Azul (February 2008). "¡Hasta la cocina!". Guía México Desconocido: Oaxaca. 372: 14–16.
^ "ITAM Eventos y Noticias". Archived from the original on 2008-02-17. Retrieved 2008-02-29.

External links

Escuela de Gastronomía Mexicana

Mexican cuisine

List of Mexican dishes

Soups
and stews

Rice dishes

Bean dishes

Egg dishes

Vegetable
dishes

Meat dishes

Al pastor Barbacoa Cabrito Discada Entomatada Mixiote Moronga Pastel azteca Relleno negro Tripas
Poultry	Arroz con pollo Patitas Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo
Pork	Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Cueritos Poc chuc
Beef	Alambre Aporreadillo Albóndigas al chipotle Beef brain Beef tongue Cabeza Carne a la tampiqueña Carne asada Carne seca Criadillas Machaca Milanesa Pachola Picadillo Puntas Quesobirria Salpicón Tinga de res
Seafood	Aguachile Cahuamanta Camarones al ajillo Ceviche Huachinango a la Veracruzana Mixmole de pescado Mojarra frita Pan de cazón Pescadito Pescado al ajillo Pulpo a la campechana

Other
protein dishes

Cheese dishes

Antojitos

Empalme Enchilada Guajolota Nachos Quesadilla Taco Taquito
Corn dough	Cazuelita Chalupa Chilaquiles Chimichanga Chochoyote Corn tortilla Corunda Doblada Duros Gordita Huarache Molote Panucho Papadzules Piedra Salbut Sope or Memela Tamale Tlacoyo Tlayuda Tostada Totopo
Wheat dough	Burrito Cemita Gringas Mollete Pambazo Paste Sincronizada Torta Wheat tortilla