Among the peasants of southern Mexico, there is no separation of appetizer, main course, and dessert. The day is structured around the *almuerzo* (the morning meal, eaten after the first hours in the fields) and the *comida* (the main midday meal). At the heart of everything is the nixtamalized corn tortilla, cooked on the comal, which serves as bread, spoon, and plate. Around it revolve the *frijoles* (black beans), chili salsas, and, when celebration or fortune permits, a bit of meat. People also carry an *itacate*, a bundle of food for the road or battle. Fermented drinks like pulque often accompany the table.

Everything starts with corn cooked in limewater (nixtamal), ground into masa, then pressed into tortillas on the comal. This is the foundational gesture of Morelos cuisine. The chile, fresh or dried, gives soul to every salsa: without it, no dish has character.