Food is a solid culture staple in any country and I’m not talking about Kentucky Fried Chicken or Taco Bell.
BY PHILL FELTHAM
In Mexico, there is a strong link between food and culture especially in respect to its diverse tastes and textures. If you’ve ever been to North America’s country furthest to the south, then you’ll know the food has a reputation for its intense and different flavors, colorful decoration, and varied spice list.
When you visit Mexico, trying the food is a must. Before the Spanish conquistadores arrived, Mexicans ate mostly corn-based dishes with chilis and herbs, usually with beans and squash.
The conquistadores added a little variety to the menu by importing chicken, pork, beef, rice, wine, garlic and onions. Let’s not forget foods from pre-Columbia Mexico — fruits (papaya, pineapple), vegetables (sweet potato, tomato, and squash), beans, chili pepper, tomatoes, maize, chocolate, vanilla, etc. Totopo (a salted corn tortilla cooked in a fire oven) could have originated from Pre-Columbian cuisine.
Everyone loves Quesadillas! You can eat them with flour or corn tortilla, broiled or fried, folded over with shredded cheese, beef, chicken, pork, onions, etc. This delectable Mexican food dish, along with others, is courtesy of the culinary trends brought forth by Spanish colonists and pre-hispanic traditions.
The bolillo is another cultural classic as it’s the Mexican version of the French roll.
If you’re heading south to the border, be sure to visit a Mexican or a Tex-Mex restaurant to eat a soft, chewy and steaming hot flour tortilla which is usually served with their dishes. It’s not the stiff and dry stuff you buy from the grocery store and heat in the microwave and then turns to rubber. These tortillas are soft and pliable not to mention filling. See if you can find the recipe, so you can make these kinds of tortilla dishes at home.
Food, like in many countries varies by region. Northern Mexico is reknowned for its beef and meat dishes while Southern Mexico is reknowned for its spicy vegetable and chicken-based dishes. The Mexican state of Veracruz is known for its seafood preparation.
Mexico’s panaderias (or bakeries) makes an assortment of bread in the early morning which is good all day long. The usual pick is the Mexican favorite Pan Dulce which is slightly sweet and fairly easy to make at home. Rosca de Reyes is usually a holiday favorite, but can be enjoyed any time of the year. IT!
Sources: Wikipedia.org, Chelsie Kenyon, www.gourmetsleuth.com
Other good reads:
Mexico Me Connect — Mexican Cuisine
lomexicano.com — Glossary of Mexican Cuisine
Phill Feltham is the Publisher of The Weekly Wanderer Dot Com. He is also Senior Editor for an American fitness magazine, Associate Publisher for Smokin For Men, and co-owner of Open Reel Entertainment.
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