Objective:

This paper presents a set of ideas about the history of food change in Mexico at the end of the 19th century, analyzed from a multidisciplinary approach.

Methodology:

It was analyzed in the historical, economic and technological context of Mexico, a recipe book of homemade Mexican cuisine from 1943, through a nutritional analysis, with a food, gastronomic and historical approach.

Results:

The analysis showed that the recommendations for consumption of protein, fat, saturated fatty acids and sodium in the diet are exceeded. In addition, according to the cookbook, adequate consumption of zinc, vitamin C and B12 would be available.

Limitations:

The nutritional analysis from the analyzed cookbook is specific to a medium-high socioeconomic stratum capable of acquiring it. It does not represent the usual diet of all Mexicans of that time.

Conclusions:

According to these results, it is possible to understand the complexity of the food transition in Mexico over the past century with effects on the epidemiology of chronic noncommunicable diseases.

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