Mexico can boast of a colorful past that granted it diverse cultural influences. Because of this, its food took on a personality all its own. Not confined to the usual fare of tacos, nachos, and burritos that have become so popular among fast-food chains, authentic Mexican food can offer much, much more.
The novel, Like Water for Chocolate showcased how Mexican culture emphasized the importance of food. So ingrained is this way of thinking that, to this day, many farmers describe themselves as "el hombre del maiz." They see themselves as men of corn because their ancient ancestors, the Mayans, Aztecs, and Toltecs based their cooking on this versatile crop. Peanuts, beans, avocados, tomatoes, squash, and coconuts were used by native Mexicans for hundreds of years. They have high regard for chocolate and refer to it as "food of the Gods."
When the Spanish, led by Cortez, occupied Mexico in 1521, the two cultures exchanged foods. The Spanish got a taste of the Aztec's food and, in turn, they brought in livestock like cows, pigs, and sheep, along with milk and cheese, garlic and other spices, and vegetables like lettuce. Spices were also brought in by the Spanish so cinnamon, oregano, black pepper, and coriander are now staples of Mexican cooking. These ingredients have been so ingrained in Mexican cooking that dishes like cheese quesadillas or grilled beef fajitas are no longer seen as having any foreign influences.
Native Americans aside from the Aztecs have also left a mark on Mexican cooking. Native Americans who used to trade with the Aztecs were the ones who introduced corn tortillas to them. It's just that tortillas have been such a fixture of Mexican cooking that it never occurs to anyone that they are not indigenous to Mexico.
The French also had a role to play. For a brief period, Mexico had been under French rule, so there is a little hint of Gallic flavor to Mexican food. Chilies en nogado comes to mind, a dish made of stuffed chilies topped with walnut sauce.
Finally, the Americans - specifically, the citizens of southern Texas - have dipped their spoons into Mexican cooking pots as well. Long known as cattle country, south Texas has been a blend of Mexican and Anglo culture and tastes from its earliest beginnings. The word "barbecue" is often believed to be an Anglicized term for Mexican "barbacoa," or meat roasted slowly over a spit. Tex-Mex variations on Mexican food are often loaded with beef, pinto beans and heavy, spicy red sauces.
There are many variations within the different regions of Mexico on how cooks interpret dishes. Close proximity to the Pacific coast and the farming counties of California makes Sonoran Mexican food revolve around seafood and fresh vegetables. Likewise, food along the Gulf of Mexico makes full use of the abundance of fresh seafood. But a recent ecological disaster may make Gulf shrimp, a Mexican delicacy, disappear forever. How BP handles this issue will determine if the dish is going to be served again.
However, there is one indisputable food gift from Mexico: chili peppers. While the spelling may differ -"chili," "chile" or "chilies" - the variety of peppers that have found their way into Mexican cuisine is astounding. Whether one prepares chili rellano with poblano peppers, or roasts japalenos for fajitas, or makes sauce with volcanic Serrano or habanero peppers, the presence of chilies ensures a dish is at least a descendant of the multicultural cooking of Mexico.
The novel, Like Water for Chocolate showcased how Mexican culture emphasized the importance of food. So ingrained is this way of thinking that, to this day, many farmers describe themselves as "el hombre del maiz." They see themselves as men of corn because their ancient ancestors, the Mayans, Aztecs, and Toltecs based their cooking on this versatile crop. Peanuts, beans, avocados, tomatoes, squash, and coconuts were used by native Mexicans for hundreds of years. They have high regard for chocolate and refer to it as "food of the Gods."
When the Spanish, led by Cortez, occupied Mexico in 1521, the two cultures exchanged foods. The Spanish got a taste of the Aztec's food and, in turn, they brought in livestock like cows, pigs, and sheep, along with milk and cheese, garlic and other spices, and vegetables like lettuce. Spices were also brought in by the Spanish so cinnamon, oregano, black pepper, and coriander are now staples of Mexican cooking. These ingredients have been so ingrained in Mexican cooking that dishes like cheese quesadillas or grilled beef fajitas are no longer seen as having any foreign influences.
Native Americans aside from the Aztecs have also left a mark on Mexican cooking. Native Americans who used to trade with the Aztecs were the ones who introduced corn tortillas to them. It's just that tortillas have been such a fixture of Mexican cooking that it never occurs to anyone that they are not indigenous to Mexico.
The French also had a role to play. For a brief period, Mexico had been under French rule, so there is a little hint of Gallic flavor to Mexican food. Chilies en nogado comes to mind, a dish made of stuffed chilies topped with walnut sauce.
Finally, the Americans - specifically, the citizens of southern Texas - have dipped their spoons into Mexican cooking pots as well. Long known as cattle country, south Texas has been a blend of Mexican and Anglo culture and tastes from its earliest beginnings. The word "barbecue" is often believed to be an Anglicized term for Mexican "barbacoa," or meat roasted slowly over a spit. Tex-Mex variations on Mexican food are often loaded with beef, pinto beans and heavy, spicy red sauces.
There are many variations within the different regions of Mexico on how cooks interpret dishes. Close proximity to the Pacific coast and the farming counties of California makes Sonoran Mexican food revolve around seafood and fresh vegetables. Likewise, food along the Gulf of Mexico makes full use of the abundance of fresh seafood. But a recent ecological disaster may make Gulf shrimp, a Mexican delicacy, disappear forever. How BP handles this issue will determine if the dish is going to be served again.
However, there is one indisputable food gift from Mexico: chili peppers. While the spelling may differ -"chili," "chile" or "chilies" - the variety of peppers that have found their way into Mexican cuisine is astounding. Whether one prepares chili rellano with poblano peppers, or roasts japalenos for fajitas, or makes sauce with volcanic Serrano or habanero peppers, the presence of chilies ensures a dish is at least a descendant of the multicultural cooking of Mexico.
About the Author:
Michelle is truly a season article writer relating to household cooking. The lady simply relishes sharing her hints and tips on preparing crock pot and / or slow cooker beef stew.
No comments:
Post a Comment