Mexican Cooking Traditions

Mexico's rich culinary traditions date back to long before the Spanish conquistadors' arrival in the 16th century. There remain considerable regional variations to the cuisine, but several ingredients and cooking methods are typically Mexican. Chillies, limes, beans, chocolate and avocado are popular components of many a Mexican recipe: tomatoes were introduced to the rest of the world from Mexico; and indigenous corn continues to be favored over wheat for traditional tortillas.

Tortillas, Quesadillas, Tacos and Enchiladas

European attempts to introduce wheat to Mexico failed to displace indigenous corn or maize. The grain is used to make the traditional tortilla, a flat bread that is the mainstay of many Mexican meals. The grain is first ground into a flour called masa harina and mixed with water to make the bread, with lime juice sometimes added for flavoring and to aid digestion. The bread is then fried and can be filled with a vast range of ingredients to create filling meals that go by a variety of names including quesadilla, taco, enchilada, flauta and chimichanga.

Tamales

A Mexican tamale is made using masa harina dough coarser than the one used for tortillas. Traditionally, this is mixed with shredded chicken, beef or pork, although regional varieties also use beans, chillies, sweet potato and pineapple. The mixture is wrapped in a corn husk, banana leaf or Chaya leaves and steamed or cooked over an open fire. Tamales were popular with the Aztecs and Mayans of pre-Columbian Mexico, but their precise origin remains unknown.

Moles

The word Mole comes from the pre-Columbian Nahautl word molli, meaning "a concoction." Like tamales, the mole salsa varies from region to region, but is most traditionally formed by blending chillies, tomatoes, garlic, onions and spices, including anise and cilantro. Sometimes, a small amount of unsweetened, bitter chocolate is added and the sauce is commonly used in the cooking of poultry. The Mole Poblano de Guajolote is a traditional turkey dish served at weddings, birthdays and special family occasions.

Uses for Cacti

Tequila is an alcoholic beverage that has been fermented and distilled from the pulp of the blue agave cactus plant. The Aztecs considered it the drink of the gods, to be reserved for the aristocracy, but today it is Mexico's national drink. By law, it must be produced in the state of Jalisco and most tequila production takes place in the town with which it shares its name. Its lesser-known cousin Mezcal is made from the pulp of five agave varieties grown in the state of Oaxaca, while Pulque is made from the sap of the maguey cactus and has largely fallen out of favor. Maguey leaves were also traditionally used to roast meat in underground ovens. Another cacti popular in Mexican cooking is the nopal, or "prickly pear," which can be sour or sweet. It is often served raw in salads, can be used to flavor soups and stews, stuffed, grilled and served with meat, or added to scrambled eggs for a traditional Mexican meal at Lent.

Mestizo Food

Many of Mexico's cooking methods predate the arrival of the Spanish conquerors, but the Europeans introduced other techniques and ingredients. The mixed-race population that resulted from colonization became known as mestizos and they have had an impact on traditional Mexican cuisine. In particular, breadcrumbs and wheat flour were introduced to thicken sauces, while the system of placing hot coals on top of a cooking pot to form a double-fire for stews was European in origin. European vegetables such as beet, chard, cabbage and cauliflower were added to indigenous legumes and pulses, and spices that came from the Arab world through Europe, including saffron, cloves and cinnamon, have all now been assimilated.

References

• Visit Mexico: Mexican Gastronomy
• BBC News: Mexico's ancient drink under threat
• David Rockefeller Center For Latin Amercian Studies, Harvard University: In Search of Mexico's National Cuisine
• MexConnect: The Cuisine of Mexico
• American University: Tequila

Resources

• Visit Mexico: Mexican Tourist Board
• Gourmet Sleuth
• MexConnect