Q 01/05

In which year did UNESCO inscribe traditional Mexican cuisine on its Intangible Cultural Heritage list?

A) 1998

B) 2003

C) 2007

D) 2010

Answer · why

D) 2010

It was one of the first national cuisines to make the list, recognised the same year as the French gastronomic meal.

Q 02/05

Roughly how many ingredients does an average mole poblano contain?

A) 8

B) 12

C) 16

D) 20

Answer · why

D) 20

And that is on the simple end: mole almendrado averages 26 and some Oaxacan moles pass 30.

Q 03/05

Pozole is a hearty Mexican soup built around which key ingredient?

A) Barley

B) Hominy

C) Lentils

D) Wild rice

Answer · why

B) Hominy

The name comes from Nahuatl pozolli, and it is a fixture on New Year's Eve tables in Mexico and New Mexico.

Q 04/05

Tamales are thought to have originated in Mesoamerica as early as roughly when?

A) 8000 to 5000 BC

B) 3000 to 2000 BC

C) 500 BC to AD 1

D) AD 800 to 1200

Answer · why

A) 8000 to 5000 BC

The Aztecs and Maya later used them as portable rations for hunting trips and armies on the march.

Q 05/05

In tropical parts of Mexico such as Oaxaca, tamales are commonly wrapped in what instead of corn husks?

A) Palm fronds

B) Banana leaves

C) Agave leaves

D) Cornstalk sheaths

Answer · why

B) Banana leaves

The larger leaf-wrapped versions in the region are known as pibs.