“There is no love sincerer than the love of food.” 
                                                                                                                                                                                                       ― George Bernard Shaw, Man and Superman

I loved all your responses yesterday.It is imperative from the quote that sincerity is intrinsic in LOVE.I am not getting into the definition of love - I leave the rest on you. My love for food,in my perception, grew when I was very small.Almost all kinds of foods those were offered to me were inevitably got denied by me.Not anything and everything was welcome.My parents gave up with me.Nobody,then knew this  denial  would turn to love with time one day.

 In my previous post I mentioned about the new entrants.The United Nation's cultural organisation has added traditional Japanese food Washoku to its Intangible Cultural Heritage list.

Traditional Mexican cuisine is a comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques and ancestral community customs and manners. It is made possible by collective participation in the entire traditional food chain: from planting and harvesting to cooking and eating.Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.
 The reason why the Mexican Food was selected by UNESCO as Heritage Food is that Traditional Mexican cuisine is central to the cultural identity of the communities that practise and transmit it from generation to generation (criteria for inscription on the Representative List of the Intangible Cultural Heritage of Humanity) 

Recipe of a delicious Mexican dish.
Carnitas de Puerco (Mexican crispy tender shredded pork)

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Ingredients

• Lard -- 1 cup
• Pork shoulder, cut into 1-inch cubes -- 2 1/2 pounds
• Orange, sliced -- 1
• Cilantro, chopped -- 1/2 bunch
• Oregano -- 1 tablespoon
• Bay leaf -- 1
• Salt and pepper -- to season

Method

1. Melt the lard in a large pot or Dutch oven over medium flame. Stir in the pork and remaining ingredients and heat until the pork is simmering. Reduce heat to low, cover tightly, and simmer for about 1 hour, stirring occasionally.
2. Remove cover and increase heat to medium-high. Cook, stirring occasionally, until the pork browns and becomes crispy on the outside, another 30 to 45 minutes.
3. Drain of any excess fat and remove the orange slices. When the pork is cool enough, shred it by hand or with a fork.
4. Adjust seasoning and serve as an entree or as a filling for tacos, burritos, enchiladas or tamales. Carnitas go well with salsa verde.

Variations

• Other Flavorings: Add some chopped onion and chopped garlic to the simmering pork for added flavor. 
• Lower-Cholesterol Version: If you're watching your cholesterol, substitute olive oil for the lard.
• Lower-Fat Version: If you're watching calories, substitute 2 cups of chicken stock or water for the lard. You won't be able to get the browned crispiness of true carnitas this way though.