Objective:

To analyze the habitual food of Afro-Mexicans in the context of two historical processes and the regional exercise of production/power.

Methodology:

Interviews and participant observation in two regions with a history of hacienda/ejido production; socioeconomic references, 24-hour recall diet, breastfeeding, and complementary feeding.

Results:

The food lists reflect availability and biodiversity, but not access and habitual consumption. Interstices, spaces with a greater margin of freedom were identified for the manifestation and development of a peasant food culture.

Limitations:

The 24-hour diet was for one day and consumption outside home was not considered.

Conclusions:

The sociohistorical condition of production/power determines a major part of the food system, based on foods and techniques reproduced by the indigenous population. There are regional dietary differences, however, to a large extent it corresponds to the diet of rural populations. The food provides enough energy/vitamins, and this comes mainly from corn, beans, rice and green, white and red vegetables.

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