Regional Cuisine Of Mexico

Just
south of the United States and bordering the Gulf of Mexico and the
Caribbean Sea, Mexico is quickly advancing both culturally and
economically. The devaluation of the peso in 1994 threw the Mexican
economy into a frenzy, lowering their per capita income to a mere
quarter of that of the United States. Through repeated social and
economic turmoil, the rich cultures of the original Yucatan
civilizations has remained, though somewhat jaded after their emersion
from under Sp

…

Just
south of the United States and bordering the Gulf of Mexico and the
Caribbean Sea, Mexico is quickly advancing both culturally and
economically. The devaluation of the peso in 1994 threw the Mexican
economy into a frenzy, lowering their per capita income to a mere
quarter of that of the United States. Through repeated social and
economic turmoil, the rich cultures of the original Yucatan
civilizations has remained, though somewhat jaded after their emersion
from under Spanish rule in the 19th century.

It
isn’t hard to research the rich history of Mexican cuisine. When the
Spaniards first landed in Tenochtitlan (present-day Mexico City) they
carefully chronicled every aspect of life there in Mexico, especially
the food and cooking techniques of the natives. During their
observations, they noticed that the Mexicans had a lot of corn-based
foods. This was due to the fact that maize was Mexico’s chief crop at
the time. A lot of these notes have carefully been preserved in the name
of history–not that that is necessary. The Mexican culture has
continued to live on through food, if through nothing else at all.

Be
warned: Mexican food is not for the faint of stomach. Consisting of
such rich, heavy foods as tortillas, chili peppers, and beans, many
bodies cannot take the richness and spiciness of Mexican cuisine.

Mexican
food is one cuisine that will always have a taste and sabor (flavor)
all its own. Present-day Mexican food is a mixture of original Mayan and
Aztec cuisine combined with the influence of the culture of the Spanish
conquistadores. While Tex-Mex and local “authentic” Mexican restaurants
have become very skilled in mastering the style of Mexican cooking,
there is no comparison between the Americanized “restaurant” version and
the real thing. Mexican food is known for its wealth of spices and
intense, deep flavoring.

Tortillas
are the staple of Mexican cuisine. Tortillas are made by curing maize
in lime water, kneading the mixture into a dough, and cooking the thin
patties on a flat grill. The most common tortillas in the United States’
version of Mexican food are made of corn, although this version of the
corn tortilla is quite unlike the original, authentic version. Authentic
corn tortillas are made by hand on a flat grill (called a comal). The
corn is ground by hand, resulting in thick tasty tortillas that the
grocery store versions pale in comparison to. Flour tortillas were
implemented only after the Spaniards introduced wheat to the Mexican
region.

Chiles
are another staple in traditional Mexican cuisine, adding color and
dimension to many traditional Mexican dishes. Bell peppers, tabasco
peppers, and paprika peppers add the color and the flavor kick that
Mexican food is so known for.

It
is also important to take into consideration that Mexican cuisine
varies in reference to the region it is coming from or being made in.
Northern-style Mexican food normally consists of dishes with a lot of
beef, while southern-style Mexican cuisine consists more of chicken and
vegetables such as bell pepper, radishes, and broccoli, more than
anything else. Veracruz is also another common style of Mexican food,
coming from the coastal areas in Mexico. Veracruz cuisine, which was
named after a state in Mexico and its largest city, consists of seafood
such as fish and shrimp. More indigenous areas have even been known to
incorporate spider monkey and iguana into their meals. Especially while
in Mexico, “Mexican Food” does not always imply tacos and burritos.

Authentic
Mexican cuisine is not to be confused with the Americanized Tex-Mex or
New Mexican food (versions of Mexican food in Texas and New Mexico).