MEXICAN CUISINE

Mexican Cusine

a style of food that originates in Mexico, is known for its varied flavors, colourful decoration and variety of spices and ingredients, most of which are native to the country. The cuisine of Mexico has evolved through thousands of years of blending indigenous cultures, with later foreign elements added after the 16th century.

HISTORY
The history of Mexican food is a long and diverse one. It is believed that authentic Mexican food might have been derived from the Mayan Indians. They were traditionally nomadic hunters and gatherers. Corn tortillas with bean paste were a common food item; but they also ate wild game, tropic fruits, and fish. 1300's, The Aztec Empire was thriving, and though the Mayan food staples were still in use, chili peppers, honey, salt and chocolate found its way into their cooking. Some of the wild game, such as turkey and duck, had now become domesticated.
1521

Spain invaded Mexico. Spanish foods had the most influence on the Mexican cuisine. They introduced new livestock, such as sheep, pigs and cows. They brought with them dairy products, and garlic as well as many different herbs, wheat and spices. It was at this time that the Mexican people saw the assimilation of many other cuisines including Caribbean, South American, French, West African and Portuguese. Because of this Mexican ods today are diverse, yet dishes to vary from region to region.

COOKING METHODS, PAST AND PRESENT

The early natives of Mexico did not have ovens, instead they heated food over and open fire, using cast iron skillets and ceramic ware. Another method was steaming. They would suspend meat wrapped in cactus or banana leaves, over boiling water in a deep pit. Frying was also a popular method. They used a Matate y mano, which is a large tool made of lava rock or stone that they would use as a grinding stone or the molcaiete, which was smaller, to grind and smash ingredients. The molcaiete, or mortar and pestle, is a small bowl shaped container that can be made of stone, pottery, hard wood or marble, and the pestle is baseball bat shaped.

FOOD AND CULTURE OF MEXICO

Spanish and Mexican fusion Catholic Church Nuns played an important role in the cuisine development of Mexico. 1864 Monarchy Austro-Hungarian, Italian and French Influences. Dictatorship High European influence.

FOOD AND CULTURE OF MEXICO

Mexican Revolution (1910-1920)-soldaderas based their cooking on masa and local ingedients. The Golden Age (1930-1950) Great Siqueiros, Jose Clemente Orozco. Great efforts to interpret the values of Mexicos past and increase the peoples pride in their heritage.

FOOD AND CULTURE OF MEXICO

Key Mexican Ingredients Tortilla (and corn) price set by Mexican Government Beans Peppers
More varieties in Mexico than any country.

Salsas Worlds largest producer of avocados and asparagus Major exporter of chocalate (2nd), peppers (2nd), banana (8th), and beans (4th).

FOOD AND CULTURE OF MEXICO

Tacos
Rolled, can be soft or fried Tamales Traditional, steamed often associated with Holidays Sauces Green sauces and moles Southern Red sauces - Northern

FOOD AND CULTURE OF MEXICO

The Maya World Quintana Roo, Yucatan, Campeche, Chiapas Isthmus of Tehuantepec Tabasco, Oaxaca, Veracruz Central Mexico Mexico, DF, Hidalgo, Tiaxcala, Puebla, Morelos Pacific Coast Guerrero, Michoacan, Jalisco, Colima, Nayarit, Sinaloa

FOOD AND CULUTURE OF MEXICO

Colonial Guanajuato, Queretaro, Aguascalientes, Jalisco, Michoacan, San Luis Potosi, Zacatecas The Frontier BCN, BCS, Sonora, Chihuahua, Nuevo Leon, Durango, Tamaulipas

TEX-MEX AND SOUTHWESTERN

Tex-Mex
Fajitas (Houston, 1973) Chile con carne (Texas cowboy range food) Folded fried tacos (Los Angeles, 1930s, popularized by Taco Bell, 1962) Mexican Corn breads Nachos (Texas State Fair, 1964) Chimichangas (Tucson, 1950)

Southwestern

Game and birds - Acorns and seeds - Sweet corn - Incorporate more Native American flavors

TEQUILLA

Tequila is an alcoholic drink made in the arid highlands of central Mexico, from fermented and distilled sap of the agave (also called a maguey), an indigenous plant (a succulent, not a cactus)

TEQUILA
Tequila Myth #1: Theres a worm in tequila. Tequila Myth #2: Tequila is made from cactus. Tequila Myth #3 Tequila and mezcal are the same thing. - Tequila is from only Weber blue agave, Mezcal can be made from five different varieties of agave - Mezcal is produced around the city of Oaxaca (and states of Guerrer, Durango, San Luis Potosi and Zacatecas). Tequila comes from the northwestern state of Jalisco. - Tequila is double distilled.

TEQUILA

Best Tequilas cost about $50, excellent versions are reposados or stilled these are aged about 6 months to 1 year. Less expensive reposados cost about 15$.