Sunday, December 03, 2006

Mexico: Euphoria of Flavors

The chemist Wilbur Scoville from Park David Pharmaceutical Company, has run several investigations that demonstrate chilies contain capsaicin, a chemical component that stimulates the secretion of endorphins, which generates a sentiment of euphoria in the person who eats it.

As we all know, chilies (with its capsaicin component) are central in Mexican food, which can help to explain the success of Mexican food around the world.

Saturday night, María Luisa, one of my classmates from my masters program invited us to experiment this distinct flavor of authentic Mexican food at her home in the center of Iturrama, in Pamplona, Spain.

Everything was there. She had prepared tacos, quesadillas, green salsa, chips, meat with peppers… even tequila!.

The night started rather slow, but as we began to eat, the group started to cheer up and we ended up singing and dancing in the center of the living room.

I am not sure if it was the chemical effect of the chilies, a tequila effect, or the sensation of eating great food in good company. But there is not doubt that it had been a while since I had such a great time.

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