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Essay on Mexican Cuisine
Mexican cuisine has its roots in the Indian traditions of its indigenous peoples and its Spanish colonial past. An array of herbs and spices, along with dozens of types of chili peppers, are used abundantly. Along with the many well-known dishes popular in the U.S., such as tacos and enchiladas (which are really more “Tex-Mex” than authentic Mexican), you are likely to see many dishes made of corn, grilled vegetables, pork, lamb and chicken. Molé sauce, a unique Mexican creation, is a savory blend of chilies, chocolate and numerous other ingredients. Seafood is popular near Mexico’s coastal regions.
Dining is one of the most delicious treats of any Mexico visit. The first rule for most North American visitors is to forget what you thought was Mexican food. Many of the dishes we commonly associate with Mexican cooking are either not Mexican at all (fajitas, for example), or are prepared using less than authentic techniques and ingredients (melted Cheez Whiz heaped over a dish of corn chips for nachos). Salsa has surpassed ketchup in U.S. sales.
Mexican cuisine is delightfully diverse, strongly regional and almost always bold (although not necessarily hot) in flavour. Since Mexico spans several climatic zones, the types of foodstuffs available varies greatly from region to region. Mexico's jumbled topography has limited the "homogenisation" of dishes in terms of their ingredients and preparation. What's a favourite on the coast may be unavailable further inland. Herein lies the allure of dining in Mexico.
Remember, Mexican cuisine (much like its history) has been strongly influenced by foreign countries. Spanish, French, and North American practices intermingled with the nation's century-old Pre-Columbian culinary heritage, producing a rich blend of dishes that are copied and envied around the world. As to ingredients, the world can thank Mexico and Central America for beans, corn, squash, tomatoes, jicama, chocolate, avocado, papaya, guava, vanilla, dozens of spices, and of course, chile peppers......
