The cuisine of Mexico meets ancient culinary traditions of indigenous origin, which were added from the Colony, the contributions of the rich Spanish cuisine.
If this were proposed tracking all the influences on Mexican cuisine, this introduction would become a national list of cuisines. Suffice it to say that Mexican cuisine is no stranger to Asia, the Middle East, the rest of Latin America and even from African cuisines.
Mexican Cuisine ConceptsThere is a unique concept in Mexican cuisine, because, although there are still some common ingredients and diversity trends are established differences from region to region, and every Mexican state has its own recipes and culinary traditions. There are certain works of local cuisine that has spread to larger regions or even nationally. This is the case with dishes such as roasted suckling pig (Yucatan), mole poblano, pozole (identified with Jalisco and Guerrero), goat (Nuevo Leon) and so on, with an endless list.
Based on the foregoing, it is better to define Mexican cuisine in the plural, as the cuisines of Mexico. Among them, stand some of their wealth and spread, but the relationship of the major culinary traditions of the country depends on everyone. These huge sets of distinct regional cuisines are all characterized by an indigenous component basic ingredients and ways of preparing food.
Based on the foregoing, it is better to define Mexican cuisine in the plural, as the cuisines of Mexico. Among them, stand some of their wealth and spread, but the relationship of the major culinary traditions of the country depends on everyone. These huge sets of distinct regional cuisines are all characterized by an indigenous component basic ingredients and ways of preparing food.
But Mexican food is made up not only their traditional dishes. In recent decades a movement has flourished has been called New Mexican cuisine, which incorporates the recipes, techniques and domestic ingredients and combines them with the very high international cuisine.
Mexican cuisines are much the arrival of the Spanish. While the Conquest is a period that still causes blisters in the pride of many Mexicans, we must say that much of what you eat a Mexican today took its shape from that encounter between two mutually unknown civilizations. Contrary to what happened in other aspects of life in the European tradition Sibari domain did not displace native species. Quite the contrary, he joined with them, mixed and base resulted in a rich gastronomic heritage. This meeting had its implications on both sides of the Atlantic, on the peninsula, and still beyond, where the American capsicum - after a long detour - became paprika, and tomatoes, in golden apple or apple of love
Mexican cuisines are much the arrival of the Spanish. While the Conquest is a period that still causes blisters in the pride of many Mexicans, we must say that much of what you eat a Mexican today took its shape from that encounter between two mutually unknown civilizations. Contrary to what happened in other aspects of life in the European tradition Sibari domain did not displace native species. Quite the contrary, he joined with them, mixed and base resulted in a rich gastronomic heritage. This meeting had its implications on both sides of the Atlantic, on the peninsula, and still beyond, where the American capsicum - after a long detour - became paprika, and tomatoes, in golden apple or apple of love
Just as America - not only in Mexico - brought new ingredients to culinary world map, the rest of the world also participated in the exchange of ingredients without which, these days, Mexican cuisine is unthinkable. Let us, for example, the importance of the pig. His butter has long been the preferred oil for flavoring. His flesh is consumed in many ways, the most important being the quintessential meat in Mexico: the carnitas. His leather becomes pork, and viscera can stop in a bucket often. Neither their hooves and waste in your brain: the former handyman and become consumed with vinaigrette, and the second serves as a filling for quesadillas crispy brains - fried in lard, of course.
The pan de muertos of the Mixteca Poblana. In addition to the pig, the cow (and all its derivatives), sheep and all the animals who joined the culinary repertoire is considered Mexico at the time of the Conquest, with the Spanish arrived in cereals - including rice and wheat-- fruits - especially citrus, pome and also, prunáceos, pink ... and up the watermelon, that Mexicans believe in good faith to be native - and, since then, spices, mythical reason of the cares of Columbus. Not to mention commodities such as bread, which in Mexico is multiplied in hundreds of ways, some of which are identified with their places of origin (Acámbaro large bread, bread Oaxaca yolk) and others with dates are prepared (such as Rosca de Reyes or pan de muerto).
But if this were not enough, the colony was a time that allowed Mexican kitchens receive the beneficial influence of other latitudes. Eastern influence is undeniably one of the best known Mexican dishes, mole poblano. This dish incorporates over forty ingredients originating from four continents, oriental spices, chilies, Mexican, European and fruit oils Africa. The New Spain food met other Spanish domains, such as Peruvian ceviche and received through your metropolis echoes of the Arab presence in the Peninsula
From the independence of Mexico, Mexican cuisines were consolidating today identify features. Many of the historical events that occurred in Mexico in the nineteenth century left their mark on Mexican cuisine.
Of course not all the contacts that enriched the Mexican culinary repertoire had to do with war events. From the second half of the nineteenth century, the Mexican government was determined to turn Mexico into a destination for European immigrants, in a similar way as had the United States or Argentina. Despite the limited success of these efforts, foreigners who entered the country brought culinary customs were assimilated to the nationals. This applies, for example, the pastures of the state of Hidalgo, empanadas originated in the British miners used to. Similar cases are those of the French and Italian cheeses began to be manufactured in certain regions of eastern Mexico (as Chipilo) where important colonies were founded Frenchman or Italian origin.
Around the same time, Asian workers into the country also brought their own eating habits, which were played in Mexico for generations. Chinese cafes proliferated in many parts of the country, especially in the capital and eastern regions where they were brought to work in the construction of railways. In your kitchen, perhaps the bread is left is extravagant in Mexican cuisine, to the extent that persist in many parts of the country the Chinese bread, a kind of shortbread with walnuts and orange zest.
Also in the Porfiriato the upper classes began to show preference for European cuisine. This resulted in the relegation of more sophisticated Mexican cuisine in the areas of home cooking, but did not involve the abandonment of ancient customs and the intake of corn tortillas. At the conclusion of the Mexican Revolution, the national cuisine was hailed again as part of the national governments arising from the civil war. The issue of food appeared repeatedly in the cinema of the 'Golden Age (1940s and 1950), accompanying the other Mexican stereotypes. Years later, in early 1980 in the field of literature, the theme of the popular cuisine of the country was taken up by writers such as Laura Esquivel, who published the novel Like Water for Chocolate. The novel was the basis for the eponymous film, shot in 1992.
Since the last decade of the twentieth century has developed a gastronomic movement known as Alta Cocina Mexicana. The New Mexican cuisine - as well as it is known - takes up an important part of the repertoire of ingredients of traditional Mexican cuisine. However, not limited to reproduction of popular recipes, making them necessary, reworked in order to give new vitality and creative cuisine of the country, responding to the new tastes of the diners in the context of modernity.
By the beginning of the century, in several cities in Mexico you can find restaurants of diverse specialties. There are numerous fast food establishments, mainly of American origin, who live with the traditional establishments that sell garnachería or the best of cuisine from around the world. Anyway, the popular Mexican cuisine and those derived from the intervention of professional chefs in their manufacture still enjoy great vitality.
The Taco
This element, essential in Mexican food, this is the perfect way to present food: stew, wrapped in a tortilla, either corn or wheat, it has infinite advantages, as well as being practical, simple and easy to prepare, is one of the favorite dishes because of its excellent flavor.
The pad has an extreme degree of popularity, to the extent that their sale has acquired a reputation for legendary profitability, and is performed in any situation, place and time, taking all kinds of diversification and levels.
By the beginning of the century, in several cities in Mexico you can find restaurants of diverse specialties. There are numerous fast food establishments, mainly of American origin, who live with the traditional establishments that sell garnachería or the best of cuisine from around the world. Anyway, the popular Mexican cuisine and those derived from the intervention of professional chefs in their manufacture still enjoy great vitality.
The Taco
This element, essential in Mexican food, this is the perfect way to present food: stew, wrapped in a tortilla, either corn or wheat, it has infinite advantages, as well as being practical, simple and easy to prepare, is one of the favorite dishes because of its excellent flavor.
The pad has an extreme degree of popularity, to the extent that their sale has acquired a reputation for legendary profitability, and is performed in any situation, place and time, taking all kinds of diversification and levels.
Glossary of what is to prove
- Huitlacoche: corn fungus. Very good for quesadillas.
- Xoconostle: fruit of the cactus. You can not eat just because its high acidity is used in sauces, jams and juices.
- Cochinita pibil: pork dish Yucatecan cuisine.
- Xtabentún: Mayan liquor made xtabentún flower, honey and anise
- Fish Tikinxic: halibut with achiote, blond chiles, tomatoes and other ingredients.
- Huitlacoche: corn fungus. Very good for quesadillas.
- Xoconostle: fruit of the cactus. You can not eat just because its high acidity is used in sauces, jams and juices.
- Cochinita pibil: pork dish Yucatecan cuisine.
- Xtabentún: Mayan liquor made xtabentún flower, honey and anise
- Fish Tikinxic: halibut with achiote, blond chiles, tomatoes and other ingredients.
- If you are not fond of spicy food, ask before eating if the food they are called chile. Can be an unpleasant surprise if exceeded applying sauces they put in restaurants. Try a drop with her tongue and assess whether it can support.
In 2005, Mexico presented the candidacy to Mexican cuisine was declared part of the intangible cultural heritage of humanity by Unesco. It was the first time that a country has submitted its gastronomic tradition to do so. However, in the first instance the result was negative, because, according to the ruling, the Committee did not the emphasis in the importance of maize in Mexican cuisine. Finally, on November 16, 2010 Mexican cuisine was finally recognized as Intangible Cultural heritage of humanity by the UNESCO
