Culture & History of Mexican Food
Throughout the history of Mexico, a blending of Spanish and indigenous peoples has brought together elements from distinct regions and cultures. As a result, Mexican food has come to embody an extensive repertoire of ingredients, culinary methods and specialty dishes. The cuisine boasts bright, sharp flavors with a wide variety of textures, incorporating fresh ingredients with quick and simple preparation methods.
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Pre-Columbian Staples
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The indigenous peoples of Mexico used corn, beans and chilies for thousands of years before the invasion of the Spanish. These remain as three of the most important and ubiquitous ingredients in Mexican food. Corn has many uses; Mexicans eat it on the cob, in individual kernels or steamed inside a husk. In addition, corn tortillas form the basis for many Mexican dishes, such as tacos and enchiladas. Mexicans soak the corn kernels in water and lime and ground them into a thin dough. The people of Mexico have always had a taste for spices, incorporating over 100 types of chilies into their pantries.
Spanish Additions
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The Spanish added an entirely new dimension to the indigenous Mexican diet. When they invaded in the 16th century, Spaniards found the indigenous cuisine favorable, and imported many of their own goods and cultivation preferences. For example, the Spanish introduced many new culinary ideas and ingredients based on livestock. Chicken and beef became common staples, as well as milk, cream, cheeses and other animal byproducts. Exotic ingredients like wines and imported spices, as well as sugar, onions and garlic, also helped to revolutionize Mexican cuisine.
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Simplicity and Versatility
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Cooks use simple preparation methods to create a host of distinct dishes with relatively few ingredients. Mexicans manipulate corn and wheat tortillas in many different ways, creating a wide variation in overall taste and texture with little difference in ingredients. Among marinades and salsas, simple contrasts between powerful ingredients such as garlic, lime and chilies create strong flavors, while beans, onions, corn and tomatoes provide support and texture.
Regional Variations
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Cuisine varies greatly from region to region throughout the vast geography of Mexico. Travelers to Puebla, just south of Mexico City, will find the origins of the mole sauce. Moles here can be quite complex; nuns prepared the original mole sauce for a visiting official and incorporated over 30 ingredients, including chocolate, herbs, spices and chilies. The Yucatan peoples favor sweet dishes with fruit-based sauces over spiciness. In the port city of Veracruz, locals enjoy fresh seafood dishes topped with sauces of chopped tomatoes, capers and chilies.
Specialty Dishes
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Mexicans commemorate religious and political holidays with a number of specialty dishes. On November 2, they celebrate Dia de los Muertos (the Day of the Dead) by eating a sweet flatbread called pan de muerto (bread of the dead). For independence celebrations in September, many people in central Mexico prepare a dish called chiles en nogada: stuffed peppers with parsley, a white walnut sauce and red pomegranate. The prominent colors of red, white and green represent the Mexican flag.
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References
- Photo Credit flag button mexico image by Andrey Zyk from Fotolia.com
