Started with Sor Juana Ines de la Cruz who expanded her cooking with recipes from Europe and the Far East. This trend expanded to small farms and towns outside Guadalajara, Morelia, Oaxaca, Zacatecas, etc., that became the kitchens for the Menudo, Carnitas, Barbacoa, Capirotada, etc., and therefore as indicated by Conde Nast Magazine, “Mexico’s first place as the best food in the world several times in the last 100 years comes from municipalities and farms influenced by the old indian culture and blended with European and Asian dishes from the Nao of China that helped create one of the most diverse kitchens with hundreds of recipes that are now a expanding trend East of the Mississippi along with the Guacamole and chips.