These ancient sites are due to other requirements of a life much more in contact with nature that modern life. It is always amazing wisdom with which they have been elected to places of worship and human concentrations, are places that touch something in the heart by the beauty that surrounds them. They are, as they say, a magical place in which to feel the magic has to be there, the images of the pictures or videos can not communicate, has something to do with light, with the aroma, with an emotion transmitted from the past. Each dish contains Oaxacan working long hours in front of the stove. The tamales, for example, require washing, roasting, soaking wrapper leaves, roast and grind the chiles, cook, and decapitate martajar corn, cook the stuffing, muddy, filling, prepare the container for cooking, folding, binding, accommodate, cook and eventually serve. The writer Italo Calvino explains only the luxuries of Oaxacan cuisine attributing to the nuns of the convents colonial paternity of such complicated recipes. "Entire lives - Calvin writes in Under the Jaguar Sun - dedicated to finding new concoctions of ingredients and dosage variations, combining the attentive patience, the transmission of knowledge thorough and timely." Guests of sacred architecture, specializing in excess and overflowing sensations, refined women, locked, with needs of all, just had to design the recipes dictated by the market potential and fantasy, while an army of maids working in their execution . "The burn - imagine Calvin - Of the hundreds of indigenous varieties of peppers wisely chosen for each dish, opening the prospect of a flaming ecstasy".