EDUARDO MERLO / HÉCTOR BOURGES RODRÍGUEZ
It would be difficult, if not impossible, to think about the gas - tronomy of our country and not include tomato and onion as indispensable ingredients. In fact, they are the basis of innu - merable preparations that are never lacking on Mexican tables, such as salsas. The authors invited to address the importance of these products offer us, from different points of view ac - cording to their specialty, interesting and entertaining texts that allow us to know the link between the linguistic origin of the names of tomato and onion with their characteristics and qualities. The result of the exchange of the Old and the New World that brought with it the food miscegenation that char - acterizes our cuisine, among other aspects.
