Mycophagy as a Basic Food of Traditional Gastronomy in Xalatlaco, State of Mexico

Abstract

Gastronomy determines the history and culture of a country or region, is transmitted from generation to generation, and builds identity and food heritage. Objective: To analyze the traditional knowledge, consumption and gastronomic importance of wild mushrooms in the municipality of Xalatlaco, State of Mexico. Methodology: Cross-sectional-ethnographic. Target population: collectors, traditional cooks, and consumers of wild mushrooms. The sampling statistic was by snowball to saturation and qualitative data analysis by percentile. The identification and classification of mushrooms by their common names were based on the collectors. The culinary use of these mushrooms was determined by the cooks, who recognized the mushrooms that were collected. Results: Traditional knowledge is inherited and transmitted through mushroom consumption. Culinary identity is at risk due to the generational gap and the evolution of eating habits. Seventeen varieties of edible wild mushrooms, seven types of
preparation, 17 recipes and one preservation method were documented. Chilpaztle is recognized as a gastronomic identity dish. Likewise, the living memory, traditional, and
collective culinary knowledge is preserved in “La danza de los Tlaxinquis” (The dance of the Tlaxinquis). Conclusions: Xalatlaco is immersed in globalization, preserving its traditional knowledge in the hongueros and cooks. It maintains the living memory of its past through gastronomy, as well as its artistic and religious representations, which reaffirm its identity and ethnicity. Mycophagy has been and continues to be the basis of gastronomy in this municipality. Therefore, sustainable management, the revaluation of traditional knowledge, and the rescue of food culture should be the main focus of regional gastronomy.