Let’s meet the foods from the other side of the earth.
2020 Korea-Mexican Food Culture Exchange Exhibition was held

Traveling to Mexico requires over 30 hours of travel time, even via the United States. Mexico, located on the continent of South America on the other side of the earth, has different languages ​​and different living conditions and customs. However, the food cultures of the two countries have a lot in common. Both countries have well inherited the food culture of serving various seasonal ingredients on the table using traditional recipes that differ by region. In particular, both countries are famous for their preference for 'spicy taste'.

Accordingly, Korean Food Promotion Institute had a time to research the traditional food culture of Korea and Mexico, the history of the spicy taste of the two countries, and the food that represents the spicy taste through a YouTube live on September 22nd.

On this day, Chairman SeonJae Mayul of Korean Food Promotion Institute gave a lecture on the food culture of Korea and the ingredients giving spicy taste and fermented foods. Mexican Ambassador Bruno Figueroa continued his lecture on the history and tradition of Mexican food, the spicy flavors and variety of foods that Mexicans love, and Mexican foods that Koreans love.

In "Master Chef Class" by chefs from both countries, Korean chef Kim Jungmin (CEO of Mugyodong Yujeong Nakji) demonstrated Korea’s representative spicy food Nakjibokkeum(stir-fried octopus), Nakjichomuchim(sweet and sour octopus salad), and haechobibimbap(seaweed bibimbap). Mexican chef Ana Palma demonstrated Mole stew using Mexican mole which is similar with Korean traditional Jang, Salsaroha made of Mexian traditional hand mil and ‘Kimchi chilakiles’ utilizing Korean Kimchi and Mexian Nacho. These menus are Mexico's traditional breakfast menu, the Mexican ambassador coming up with his own idea. It was a successful combination of the two countries' foods, clearly demonstrating the purpose of exchanging and understanding each other's food culture through "Spicy Taste" the theme of the food culture exchange exhibition.

Most of the Mexican food we enjoy now is American-style Mexican food, not a variety of Mexican food with history and tradition. I hope that this food and culture exchange exhibition will offer an opportunity to introduce fermented foods such as kimchi and soy sauce to Mexico and introduce Mexico's historic traditional foods to Korea.

Editorial Dept.