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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).
About the Author:
Kirsten Hawkins is a food and nutrition expert specializing the
Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/
for more information on cooking delicious and healthy meals.
Article Source: www.iSnare.com |
