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Green, White and Red: The secret of Mexican cuisine

Green, White and Red: The secret of Mexican cuisine

Have you ever wondered what gives such a unique touch to Mexican dishes? Each one has a story that has evolved into the way we enjoy them today. Currently, the traditional triad of flavor that cannot be missing from the table is the same as the colors that make up the Mexican flag: green, white and red, the meaning of each color has evolved over the years.


Green originally represented the Independence of Mexico, today it represents hope. At the table, it is traditional to find a container with coriander (cilantro) to add to tacos or broths, but it is also used to season other dishes, sauces, rice and various appetizers, such as guacamole. Coriander is an aromatic herb that adds flavor, fragrance and freshness to dishes and also has anti-inflammatory, antibacterial, antispasmodic and stimulating properties, which provides a high content of vitamins and antioxidants. Despite coming from the Mediterranean, coriander was introduced in Mexico and its gastronomic traditions with great reception through the generations.

On the other hand, another protagonist in this color is: The green chili. It is also used in a wide variety of distinctive Mexican dishes. It is the great protagonist in many types of sauces (salsas!), as a condiment in broths and appetizers. Green chili, in addition to the unique experience it adds, also provides many benefits, as it helps protect the digestive system by reducing bacteria, speeds up metabolism by up to 25% and is a natural anticoagulant, it is also a source of potassium, iron, It contains vitamins, it provides more vitamin C than oranges, it is an antioxidant and it takes care of the cardiovascular and immune systems. Green chili has been consumed in Mexico, according to evidence, since between the years 6500-5000 BC.


In the Mexican flag, white used to represent religion, currently it represents unity. In Mexican cuisine, an essential for the complete unity of the dishes is the onion. This comes in various colors, however, the most widely used and cultivated is the white onion. In addition to seasoning various dishes from its preparation, it is also common to find it in the center of the table, along with salsa and cilantro, to accompany tacos, tortas, broths and appetizers such as chilaquiles or enchiladas. In addition to flavor, onion helps improve digestion, lowers blood pressure and cholesterol, thus preventing heart attacks. The onion originated in Asia and was brought by the Romans to the rest of the world. The onion has been appreciated for its great capacity for conservation, which is why in ancient times it was an essential ingredient in most kitchens. Today it is an ever-present companion at the tables of Mexico.


The last color of the Mexican flag is one that has also changed its meaning drastically over the years, being originally a representation of the union between Mexicans, it is currently a commemoration of the blood of the heroes of the country. At the Mexican table, red has not been lacking either. The tomato or red tomato, which is present in broths, sauces, rice dishes, prepared eggs, seasoned dishes and all kinds of appetizers. It is a food rich in minerals such as calcium, phosphorus, potassium and sodium and is rich in vitamins A, B1, B2, and C. It also has properties that benefit health such as being antiseptic, alkalizing, depurative, diuretic, digestive, laxative, anti-inflammatory and remineralizing. This delicious fruit has been cultivated in Mexico since pre-Hispanic times by the Aztecs and has maintained its place in gastronomy ever since.

The gastronomy of Mexico is characterized by its delicious seasoning in addition to the nutritional qualities it provides. Take the experience to the next level and evolve traditions with Asanté, the flavor you know and love, in a plant-based version free of preservatives and authentically Mexican.

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