Nutritional, functional and sensory contributions derived from the application of three cooking methods in traditional Mexican gastronomy

Abstract

To analyze the nutritional, functional, and sensory contributions of three traditional Mexican cooking methods (tatemado, pib, and cooking in leaves), to identify potential benefits that may inspire attractive, healthy, and preferably sustainable food alternatives. A bibliographic review was conducted using the Scielo, PubMed, and Redalyc databases, and two artificial intelligence tools (Perplexity and Elicit), considering publications from the period 2003–2024. Tatemado imparts unique sensory qualities, such as smoky, ashy, and slightly bitter flavors, a crispy exterior, and a soft interior. This method enhances carbohydrate availability, fiber content, and antioxidant activity. Cooking in leaves adds distinct flavor profiles based on the type of leaf used and boosts the presence of polyunsaturated fatty acids. Pib cooking provides smoky and woody flavors and results in a tender, juicy texture, which may help retain water-soluble nutrients. A significant limitation of this research is the limited information regarding the nutritional properties of foods prepared using these traditional cooking methods. This study suggests that foods cooked using traditional Mexican methods offer unique sensory qualities and nutritional benefits with potential health advantages, an area that remains underexplored and presents new research opportunities. Foods prepared using these pre-Hispanic cooking methods exhibit special characteristics that combine unique cultural, nutritional, functional, and sensory values. Their preservation and continued practice among the population provide an opportunity for culturally relevant, sustainable nutritional improvement while rescuing ancestral empirical knowledge and enriching Mexico’s cultural heritage.