MAIN DATA

• Georgia is a country of Eastern Europe.
• It covers 69 700 square kilometers and has a population around 3.723 million inhabitants (according to data from 2017).
• Georgia is bounded to the north and east by Russia, to the south by Turkey and Armenia, to the southeast by Azerbaijan, and to the west by the Black Sea.
• Its capital city is Tbilisi.
• Georgians call themselves ქართველები (kartvelebi) and their language is ქართული (kartuli).

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NATIONAL CURRENCY

GEORGIA’S WRITTEN LANGUAGE - UNESCO

• The Georgian alphabet is the only one used today to write the Georgian language and other Caucasian languages.
• The modern alphabet has thirty-three letters. The Georgian alphabet was created by the Georgian King Farnavaz I, adopted in the third century A. C.
• The three types of Georgian scripts were registered in the Representative List of the UNESCO Intangible Cultural Heritage of 2016.

GEORGIAN CUISINE

• Situated in the east and west, Georgia has received many cultural influences.
• Along the centuries, Georgian cuisine has been influenced by the Mediterranean world., Arabic and Mongolian flavors, the Persian and Ottoman cuisines, and the bond it has with northern India. Currently, Georgian food and cuisine is a rich interaction between Mediterranean and Middle East flavors.
• The culture of wine and Georgian food is better observed through Supra, a traditional party that offers a wide variety of dishes always combined with great amounts of wine.
• Some distinguished Georgian dishes are: KHINKALI, KHACHAPURI, MTSVADI, SATSIVI, GHOMI, LOBIO, MCHADI.

No Georgian feast would be complete without Khachapuri. According to many, it is the classic Georgian dish, the ultimate cheese bread. Its shape as well as its texture vary from one region to another: with a thin or thick crust, one or many layers, Khachapuri can take round, triangular or rectangular shapes of all sizes, and even have the shape of a boat with an egg in the middle, as it is the case of Khachapuri from Adjara, the coast region of Georgia in the Black Sea.

Khinkali is a popular dough ball made with a variety of fillings. In the mountains, this praised dish is made with lamb, and in other places it is mixture of chopped beef and pork meat.

MTSVADI – A meat brochette that could be beef, lamb or pork is a symbol of an authentic Georgian celebration. Even though the choice of the meet varies from region to region and according to the season, the grilling method is mostly the same everywhere.

SATSIVI - is a Georgian dish made with poultry like turkey and chicken with nut sauce. The term satsivi is also used as a generic name for a variety of poultry made with nut sauce.

Lobio (beans) with Mchadi - Mchadi is a Georgian traditional corn bread that is tradionally eaten with lobio and cheese.

Ghomi is a traditional dish from the region of Samegrelo in Georgia. It is cooked with corn flour and it is used as bread for the western Georgians. Generally, it is consumed with cheese, but it can be perfectly combined with Bazhe – nut hot sauce, Satsivi - chicken / turkey in nut sauce, fried fish, Kharcho – meat in a thick nut soup or Georgian beans - Lobio.

The winemaking in “QVEVRI” is practiced in all Georgia, and more specifically in the rural communities where unique grape varieties are cultivated. The “qvevri” is an oval clay container used to ferment the grape must and store and age the wine. The knowledge and techniques of winemaking and the manufacturing of “qvevris” are transferred through families, neighbors and friends who jointly participate in the selling and winemaking chores.

Qvevri and the tradition of making wine in qvevri were registered as Intangible Cultural Heritage of Georgia in 2011. In 2013, the UNESCO added the traditional Georgian method of winemaking in qvevri to its list of Intangible Cultural Heritage.

GEORGIA-MEXICO

The diplomatic relationships between Georgia and Mexico were established on June 8, 1992.

Short after Independence, both nations accredited ambassadors between each other through third-party nations.

Georgia opened its Embassy in Mexico City in 2011.

სიმინდი - SIMINDI is corn in Georgian. One of the most used ingredients in Georgian cuisine.