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Flavors of México
Mexican cooking is perhaps the most versatile of all cuisines. The wealth of available ingredients and the many regional styles combine to create a cuisine of great diversity.
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The wealth of ingredients that conform the Mexican cousine are available in great diversity all around Mexico.
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Modern Mexican cuisine is the result of the fusion of three cultures: pre-Hispanic, Spanish and French. Pre-Hispanic communities planted squash, chiles, beans and tomatoes in the same plot as their corn crop and such vegetables accordingly played an important part of their diet. They also gathered seeds, nuts, berries and fruit; hunted deer and other wild game; raised dogs and turkey for food and caught fish, lizards, frogs and insects. Spices, vegetables and fruit first adopted by ancient Mexican civilizations and still utilized today include: huitlacoche (corn fungus), nopales (cactus pads), tomatillos (green tomatoes), breadnut, avocado, cacao, papaya, amaranth, vanilla, annatto, yams, manioc and sweet potatoes.
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Dishes dating from the pre-Hispanic period are tamales (steamed corn dumplings); pozole (a spicy soup made from pork and hominy); and cochinita pibil (spicy pork) wrapped in banana leaves and slow-cooked in a pit.
The Spanish conquest of México brought dramatic changes in diet for the indigenous population. The Spaniards are credited with introducing poultry and livestock like hens, cattle, goats (for dairy products), sheep and pigs (for lard); condiments such as olive oil, cinnamon, parsley, coriander, oregano, black pepper; nuts and grains like almonds, rice, wheat and barley; and fruit and vegetables ranging from apples, oranges and grapes to lettuce, carrots, cauliflower and potatoes (the latter from Peru).
Mexicans began to sample strange new flavors, adding them to established recipes and finally incorporating them into their diet. Meanwhile, curious Spanish señoras experimented with chiles and tortillas, adding lard to the corn masa (dough) or frying tortillas to give them extra flavor. Grated cheese was sprinkled onto native dishes and soups and sauces featuring tomato, onion and chile were made.
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Religious orders developed new recipes such as pollo en mole, chicken in a chocolate-chile sauce (mole is a spicy sauce from the pre-Hispanic era and can also be served with turkey and pork), experimented with a range of strange ingredients and utilized sugar to great effect. The thriving cane industry organized by the Spaniards provided sugar, which was substituted by honey, the pre-Hispanic sweetening agent. Nuns made candies, pastries, rompope (an eggnog-type liquor), cajeta (goat milk caramel) and buñuelos (fritters). Other dishes from the colonial period include lomo en adobo (pork loin in a spicy sauce); chiles rellenos (chiles stuffed with cheese, beef or pork); guacamole (mashed avocado mixed with tomato, onion, chile serrano and coriander) and escabeche (spicy pickled vegetables).
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In 1861, France invaded México and for some years the country was ruled by Emperor Maximilian, whose court in Mexico City echoed the glory of its European counterparts. While French chefs laid the Imperial dining table with dishes from the Old Country, their Mexican aides learned new cooking techniques and experimented with herbs, spices, butter and wine sauces. Gradually, French cooking methods were used with Mexican ingredients, the end result being alta cocina mexicana (Mexican haute cuisine), exemplified by splendid dishes such as chiles en nogada (stuffed Poblano chiles in a walnut sauce and scattered with pomegranate seeds) and conejo en mostaza (rabbit in mustard sauce).
Mexican culinary fare is not only tacos and tostadas (fried tortillas with a variety of toppings) but is a world leader in terms of diversity. With such a wide range of superb dishes to choose from, you're sure to find something you like..
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