A group of researchers from the University of Veracruz, the Technological Institute of the Valley of Oaxaca, the CIIDIR Oaxaca, the National Polytechnic Institute and the Institute of Research for Development, in France, has taken on the task of combining the cultural studies that have been developed on chili peppers in Mexico.

In an interdisciplinary effort, they bring together texts that address the theme of this fruit from very different perspectives: anthropological, gastronomic, historical, biological, medicinal. Her work has yielded more than one result: the first compilation (Los chiles que le dan sabor al mundo) was published in 2018. In scope of this, the second volume expands and deepens the knowledge around chili peppers, from myth to genetics, from the dispersion of seeds to culinary uses in millenary recipes, in the family kitchen or in restaurants, and food, healing and ritual uses in rural as well as urban spaces.