Mexican Cuisine History
The history of Mexican cuisine is long and diverse.
It epitomises a strong Spanish influence, yet withholding its uniqueness, which lies in the local staples of the Maya Indians.
The food is a reflection of colour, festivity, varied flavours and spices, thus, presenting a whole new definition to culinary recipes.
Before the arrival of Spanish, corns and bean paste formed the staple diet of the people, while the Mayans even subsisted on fishes and meats of turkey and rabbits. But by the end of 1300 the Aztec empire was thriving. New enriching specialities got added in the Aztec diet. Some of these ingredients were chocolate, vanilla, chillies, peanuts, squash, avocados, coconuts, and tomatoes.
The Spanish conquistadors finally arrived in Mexico in 1519.
They imported plants and animals, which Mexicans had never seen before. This included livestock, such as sheep, pigs and cows. Dairy products, herbs, condiments like olive oil, a variety of grains like wheat and nuts like almonds. They also brought fruits and vegetables from Peru like apples, oranges, grapes, lettuce, carrots, cauliflowers and potatoes. Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Colonial influence
Most of Mexico’s mainstay cuisine was formulated during the colonial era. By the experiment minded Spanish women and members of the religious order.
Some examples of their innovative recipes include:
Chillies rellenos (chillies stuffed with cheese, beef or pork), Try Salsa Chili Relleno
Guacamole (avocado, tomato, onion, chili and coriander), Try Organic Guacamole Dip
Mole poblano (thick rich sauce made from several kinds of peppers and seasonings.) Try Mole Poblano Sauce
Quesadillas which are one of the mainstays of Mexico’s street-side stands turns out to be yet another Spanish creation.
The recipe is made using local corn tortilla, cheese and meat which, is Spanish. Garnished with hot-sauce made from indigenous chilli pepper and shredded lettuce, which is Spanish.
Regional Mexico
Today’s Mexican cuisine is significantly influenced by the climate, geography and ethnic differences among the local inhabitants.
The Northern region has a stronger Spanish influence. The local dishes including tortillas are wheat based, rather than maize and are served mainly with meat dishes like spiced beef and pork.
The Southern region is influenced by the Caribbean cuisine (Buy Caribbean Cookbook
The costal area is pronounced with a large variety of sea food. While central Mexico depicts a fair mix of all the regions.
The popularity of this cuisine has crossed regional borders. And it is relished worldwide for its flavour and freshness.
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