Introduction
Mexico is one the richest regions in the world in animal and plant diversity. It is divided into three regions: Southern, Northern and Central Mexico. Each region has unique geographical regions with different climate ranging from tropical jungles and forests to mountains and deserts. Many biological inventories refer this country to the category of mega-diverse country that means that a region is a home to about 60-70% of entire biological diversity of the world. Such natural diversity of flora and fauna allows for people living in Mexico to have a rich and varied diet. (De la Borbolla 42) The cuisine of Mexico is a dynamic and lively manifestation of its culture. In 2010, UNESCO added Traditional Mexican cuisine to the Representative List of the Intangible Cultural Heritage of Humanity.
History of Mexican cuisine
The cuisine of Mexico emerged and developed in its own territory. Long historical process of experimentations, the development of food preparation and serving techniques, domestication and use of the local wild fauna and flora has been enriched by centuries of contributions from other cultures. Archaeological researches show that 10,000 years have passed since the humans started to domesticate corn which is basic foodstuff of the region. (De la Borbolla 48)
Traditional Mexican cuisine is a fusion of pre-Hispanic indigenous cooking with European culinary customs brought by Spanish during the 15-16 centuries as result of process known as the Columbian Exchange. Settlements dating from after the Spanish conquest of the Aztec Empire attracted various immigrants who came to the region with their own culinary and cultural traditions along with new species of plants and animals that were previously not present in the region. By that time, European cuisine itself incorporated many elements from Asian and African cuisines, particularly Arab culinary traditions. During the age of Viceroyalty of New Spain, Asian influence on Mexican cuisine increased through various spices brought from China. (Irturriaga 53-54) Throughout 19 century, the most prominent foreign influence on local Mexican cuisine came from France. Various French techniques, dishes and culinary terminology that were incorporated back then are still widely used today.
Since the 1960s, the global presence of Mexican cuisine has greatly expanded. Today, restaurants that offer Mexican cuisine can be found in practically all around the world. Although it should be noted, that this expansion is largely attributed to U.S. marketing of Texan-Mexican cuisine (“Tex Mex”). (Pilcher 529) However, Traditional Mexican cuisine and “Tex Mex” food while have many common elements are still different. Tex-Mex cuisine is a fusion of Mexican cuisine and the culinary traditions of the southwest U.S. Few restaurants offer truly authentic Mexican cuisine techniques and ingredients. (Boland 5) The best places to find a traditional Mexican cooking are ordinary places in Mexico, such as hole-in-the-wall eateries, neighborhoods, at people’s front gates, markets. (Irturriaga 55)
Main ingredients of Mexican cuisine
The key ingredients for Mexican indigenous nutrition are beans, corn, squash, tomatillos and various types of chili peppers. Different Mesoamerican societies that lived in the region established a communication network and shared cultural expressions. The best example of such shared history is corn. This plant has been improved and cultivated for thousands of years. As result, today there are more than 400 different varieties of corn which shows great wealth from the gastronomical perspective. Different varieties of corn are used for different culinary uses. Corn are used in preparation of great deal of different dishes: tortillas, tamales, toqueras (milled fresh corn pancakes), the atole (thick beverage). Corn is also used in preparation for holidays, rituals and has applications in medicine. (De la Borbolla 43-44)
Another key ingredient of Mexican cuisine is chili pepper. Without it, the majority of people living in Mexico cannot imagine their national identity. Many varieties of pepper are used in almost every Mexican dish. It is even added to sweets and fruits. Mexican cuisine has a reputation of extremely hot. Chili peppers grant dishes heat and flavor.
Famous dishes of Mexican cuisine
One of the most famous Mexican food is mole sauce. It may consist of more than 20 ingredients, but any mole sauce has at least one chili pepper, fruit and nut ingredient. Flavor of mole sauce may range from sweet to spicy. Mole sauces are usually served with pork, turkey and chicken. Because the preparation of mole sauce is usually very time consuming and labor-intensive, many Mexicans prefer to buy it from local grocery stores or markets. Recipes of mole sauces are different for regions of Mexico. Traditional Northern Mexico recipe is brown-colored mole poblano. In Central Mexica green mole verde is the most popular recipe. Southern Mexicans prefer red mole rojo. There are many other popular mole sauce recipes: amarillo, coloradito, manchamanteles, negro. (Hongu et al. 4-6)
Mexican cuisine is known for its street food called antojitos. There is a great deal of various antojitas dishes. Most of them use corn as main ingredient. The most notable antojitos are probably tacos. It is not just a tortilla rolled up with fillings inside, this type of food means whole family of complex dishes. Each taco has its own pattern and taco recipes differs for each regions and cities of Mexica. One of the reason of taco’s popularity is that neither plate nor cutlery are required to eat it. Almost every major city in Mexico is known for its unique antojitas dish. Among the most popular such dishes are: roast suckling pig tortas, cochinita pibil, iguana or mussel tamales, drained pozole soup, pancita, the deep-fried maguey worm and many others. (Irturriaga 58)
Works Cited
Boland, Michael. Authentic Mexican Food: The Next Organic Trend: Iowa State University, 2008. Print.
De la Borbolla, Sol Rubin. "Mexican Cuisine: An Entire Cultural System." (2012): 42-49. Print.
Hongu, Nobuko, et al. "Mexican Mole: Promoting Healthy Meals through Cultural Traditions." College of Agriculture, University of Arizona (Tucson, AZ), 2016. 7. Print.
Irturriaga, Jose N. "Traditional Popular Mexican Cuisine." (2012): 53-58. Print.
Pilcher, Jeffrey. "The Globalization of Mexican Cuisine." History Compass 6.2 (2008): 529-51. Print.
