{"id":56943,"date":"2023-08-16T07:00:19","date_gmt":"2023-08-16T12:00:19","guid":{"rendered":"http:\/\/losperiodistas.com.mx\/portal\/?p=56943"},"modified":"2023-08-16T07:00:21","modified_gmt":"2023-08-16T12:00:21","slug":"chile-simbolo-cultural-de-la-gastronomia-mexicana-la-campina","status":"publish","type":"post","link":"https:\/\/losperiodistas.com.mx\/portal\/chile-simbolo-cultural-de-la-gastronomia-mexicana-la-campina\/","title":{"rendered":"Chile, s\u00edmbolo cultural de la gastronom\u00eda mexicana | La Campi\u00f1a"},"content":{"rendered":"\n<h2 class=\"has-luminous-vivid-orange-background-color has-background has-medium-font-size wp-block-heading\">Evidencias arqueol\u00f3gicas estiman que el chile fue cultivado desde el a\u00f1o 7000 al 2555 a. C. en las regiones de Tehuac\u00e1n, Puebla, y en Ocampo, Tamaulipas.<\/h2>\n\n\n\n<div class=\"wp-block-image is-style-default\"><figure class=\"aligncenter size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"650\" height=\"433\" src=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2023\/08\/chile_agua.jpeg\" alt=\"\" class=\"wp-image-56944\" srcset=\"https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2023\/08\/chile_agua.jpeg 650w, https:\/\/losperiodistas.com.mx\/portal\/wp-content\/uploads\/2023\/08\/chile_agua-300x200.jpeg 300w\" sizes=\"(max-width: 650px) 100vw, 650px\" \/><figcaption>Fotograf\u00eda: Especial<\/figcaption><\/figure><\/div>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\"><strong>REDACCI\u00d3N LA CAMPI\u00d1A<\/strong><\/p>\n\n\n\n<p><strong>M\u00c9XICO.-<\/strong>&nbsp;A lo largo de la historia, junto con la calabaza, el ma\u00edz y el frijol, el chile conform\u00f3 la base de la alimentaci\u00f3n de las culturas de Mesoam\u00e9rica.<\/p>\n\n\n\n<p>De acuerdo con diversas fuentes, el chile es originario de M\u00e9xico. Y es que evidencias arqueol\u00f3gicas estiman que el chile fue cultivado desde el a\u00f1o 7000 al 2555 a. C. en las regiones de Tehuac\u00e1n, Puebla, y en Ocampo, Tamaulipas.<\/p>\n\n\n\n<p>Hoy en d\u00eda se conocen al menos 200 variedades criollas y 64 variedades domesticadas en M\u00e9xico para uso en una gastronom\u00eda que trasciende las fronteras.<\/p>\n\n\n\n<p class=\"has-cyan-bluish-gray-background-color has-background\"><a href=\"https:\/\/revistalacampina.mx\/2018\/04\/09\/otorgan-denominacion-de-origen-al-chile-yahualica\/\">Otorgan denominaci\u00f3n de origen al chile yahualica<\/a><\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Cultivo y producci\u00f3n<\/strong><\/p>\n\n\n\n<p>De origen mexicano y signo de la identidad nacional, el chile es un cultivo que requiere para su desarrollo temperaturas templadas y calientes.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>El chile se adapta a diferentes tipos de suelo, pero se desarrolla mejor a profundidades de 30 a 60 cent\u00edmetros y en suelos franco arenosos, franco limosos o franco arcillosos, con alto contenido de materia org\u00e1nica.<\/li><li>Para favorecer su desarrollo es recomendable un pH superior a 5.5 grados de acidez.<\/li><\/ul>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><strong>Dato curioso<\/strong><\/p><p>Sab\u00edas que los chiles cambian de nombre al secarse, como ejemplo est\u00e1 el chile poblano, que al secarse se denomina chile ancho; o el jalape\u00f1o que seco es denominado como chipotle.<\/p><p><\/p><\/blockquote>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Armando Ramos, productor de chile de agua\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/HgaDjhP0B6I?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Conoce la escala de picante<\/strong><\/p>\n\n\n\n<p>La escala Scoville para medir el picante de las distintas variedades de chile consiste en diluir un extracto en agua tantas veces como sea necesario hasta hacer imperceptible la capsicina. De acuerdo con este m\u00e9todo, el chile habanero, considerado el m\u00e1s picante, debe ser diluido 300 mil veces antes de perder su nivel m\u00e1ximo de picante.<\/p>\n\n\n\n<figure class=\"wp-block-image is-style-default\"><img decoding=\"async\" src=\"https:\/\/lh4.googleusercontent.com\/UmNjiptgVKn_alyPjWAEBJmkmZN-V2Ef-A47ZnQq65g-5jc5x_4g8qDClKFSz5c6tApAQlwittXw5f5cLYyBPUEr0y9joVpQlMQqY4tSgYNAbL_TKDWLSK3HGtlsGmWRnMy5FxBw7woGLqSXV1HpMMk\" alt=\"\"\/><\/figure>\n\n\n\n<p><strong>Producci\u00f3n nacional<\/strong><\/p>\n\n\n\n<p>En 2021 se produjeron 3,086,742 toneladas de chile verde. Los estados l\u00edderes fueron:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Sinaloa \u2013 659,684 t<\/li><li>Chihuahua \u2013 578,522 t<\/li><li>Zacatecas -426,086 t<\/li><li>San Luis Potos\u00ed \u2013 341,216 t<\/li><li>Sonora -219,877 t<\/li><\/ol>\n\n\n\n<p>El chile en M\u00e9xico ha sido relevante en la alimentaci\u00f3n, desde las culturas de Mesoam\u00e9rica hasta nuestros d\u00edas, siendo un ingrediente y condimento vers\u00e1til que se ha convertido en un s\u00edmbolo cultural de la gastronom\u00eda mexicana.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"#ChileMexicano\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/7S-4CszEAGc?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>\u00bfPor qu\u00e9 consumirlos?<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Es un ingrediente y condimento vers\u00e1til que se ha convertido en un s\u00edmbolo cultural de la gastronom\u00eda mexicana.<\/li><li>Su sabor pungente se debe a los capsaicinoides: primordialmente la capsaicina y la hidrocapsaicina.<\/li><li>Los chiles presentan colores, formas y tama\u00f1os muy variados.<\/li><li>Pero todos tienen en com\u00fan sus altos contenidos de vitamina C, si son frescos, vitamina E y \u00e1cido f\u00f3lico.<\/li><\/ul>\n\n\n\n<p>M\u00e9xico cuenta con un inventario de 64 tipos de chiles criollos, de los cuales, 25 se ubican en Oaxaca, 12 en Guerrero, 10 en Puebla, nueve en Veracruz, y el resto en otras entidades.<\/p>\n\n\n\n<p>Fuente: <a href=\"https:\/\/revistalacampina.mx\/2023\/08\/15\/chile-simbolo-cultural-de-la-gastronomia-mexicana\/\">https:\/\/revistalacampina.mx\/2023\/08\/15\/chile-simbolo-cultural-de-la-gastronomia-mexicana\/<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Evidencias arqueol\u00f3gicas estiman que el chile fue cultivado desde el a\u00f1o 7000 al 2555 a. C. en las regiones de [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":56944,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[8],"tags":[],"class_list":["post-56943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias"],"_links":{"self":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/56943","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/comments?post=56943"}],"version-history":[{"count":1,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/56943\/revisions"}],"predecessor-version":[{"id":56945,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/posts\/56943\/revisions\/56945"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media\/56944"}],"wp:attachment":[{"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/media?parent=56943"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/categories?post=56943"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/losperiodistas.com.mx\/portal\/wp-json\/wp\/v2\/tags?post=56943"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}