Today's program is about pre-Hispanic foods in Latin America, where centuries-old diets that precede the Spanish conquest are still popular today, although sometimes the dishes are a mix of indigenous and colonial traditions. The program, hosted by Rael Mora, takes us first to Guatemala to see how the national dish Chicken in Pipian sauce is prepared; then to Mexico, home to the world's fifth most important cuisine, for a look at how some of the country's 509 varieties of edible insects are eaten together with other pre-Hispanic ingredients; and finally to Colombia, where the use of achiote, a ground red spice, pumpkin, corn, and chili(s) define many traditional dishes. teleSUR
