Hi everyone!!!

[DanielGarciaOrtega]

Hi everyone,

My name is Daniel (username: danielgarciaortega), and im currently a PhD student in Electrical Engineering in Mexico. My research focuses on computational materials science, mainly using DFT to study materials for energy applications. I’m taking this course to strengthen my understanding of computational materials physics and improve the way I analyze and interpret my calculations.

I’m from Salamanca, Guanajuato, a city in central Mexico, and if you ever visit, you should definitely try the local food and explore the Bajío region.

Best regards,
Daniel.

[sseshan]

Hi Daniel,

I’m coming from Soutern California, so I see a lot of “Mexican” food here, although I am not sure how authentic some of the dishes are. What specific local specialties did you have in mind?

Best,
Shiv

[DanielGarciaOrtega]

Hi Shiv,

That is exactly what I had in mind, i think southern California definitely has a lot of Mexican food, but I was thinking more about the regional specialties and the authentic ‘sazón’ that can be difficult to find outside Mexico.

For example, even something like pozole can be quite different depending on the region, you have the white, red, and green varieties. Then there is the huge variety of moles, which go far beyond the mole poblano that is usually known abroad. I was also thinking of dishes like chiles en nogada, as well as more regional preparations of barbacoa, carnitas, birria, tamales, and similar dishes.

And of course, tacos are great, but they are definitely not the only thing we have hahaha.

I think that regional diversity is one of the most interesting things about Mexican food. The cuisine can change quite a lot from one state to another, both in the ingredients and in the sazón.

Best,
Daniel

[Author]

Posts