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The History of Mexican Food
Mexican food is one of the world’s favorite dishes using the famous Mexican tacos, nachos or enchiladas – Mexican delights have made food lovers all over the world happy. The beloved Mexican food is now readily available in many restaurants around the world. Mexican recipes, on the other hand, are much more than the familiar spicy salsa and refreshing guacamole. Here is an attempt to understand the different types of foods that have made rich and beautiful foods appear.
History of Mexican Food: About Mexican Food
Mexican food includes many influences due to colonialism from the past and later due to trade between people from several countries and regions. Mexican cuisine is the result of several culinary elements, so it is a combination of different cooking styles and different types of equipment.
Mayan Influence on Mexican Food: Comida Prehispánica
One of the origins of Mexican cuisine was the cooking of the Mayan Indians who became nomadic hunters and gatherers. The Maya lived in the Yucatan region of Southeast Mexico. Because the Maya have been hunting, their diet mainly consisted of wild animals such as raccoons, deer, rabbits, armadillos, rattlesnakes, iguanas, monkeys, pigeons, turtles, frogs, rabbits and various insects. Other accompaniments include tropical fruits, beans and corn. Although many influences are preserved, these types of foods that are part of Mexican cuisine are now known as pre-Hispanic recipes or comida prehispánica, which can be considered exotic food in Mexico.
Mexican Recipes from the Pre-Columbian Era
These are lines borrowed from a popular Mexican song. These lines clearly describe Mexican food from the Pre-Columbian era. Before the introduction of Europe, Mexico’s food system was very simple and limited to locally grown agricultural products, mainly corn, peppers and beans. Corn was a popular and widely used ingredient in Mexican cuisine during this pre-Columbian era. A few of the most popular cooking methods are ere corn tortillas and tamales, which involve mixing corn in different layers of flour. In addition, these corn products are often supplemented with items such as tomatoes and peppers. Early Mexican cuisine also included many types of herbs and mushrooms at the same time.
Spanish Influences Mexican Food
The Spanish invasion of 1521, was the most famous Spanish influence on Mexican food, whether it was the ingredients used or the cooking methods. When Spanish soldiers arrived at the Aztec city of Tenochtitlan, they found that the people’s diet was a corn meal with peppers and herbs often accompanied by beans and tomatoes. The soldiers incorporated imported foods such as rice, beef, pork, chicken, wine, garlic and onions into the diet of pre-Columbian Mexico which included tomatoes, beans, chocolate, corn, vanilla, avocado, papaya, pineapple, chili . peppers, squash, potatoes, nuts, fish and turkey. The Spanish influence leads to the development of dishes, including lomo en adobo (pork in a spicy sauce), chile rellenos (a large, slightly sweet chili with cheese, beef or pork), quesadillas or the famous guacamole. They have been a part of Mexican cuisine ever since.
A French Influence on Mexican Food: La Comida Afrancescada
When the French conquered Mexico, they introduced many foods that were cooked within Mexican recipes. Mexican pastries and bolillos are just a few examples of French influences on Mexican cuisine. It is believed that French cooking methods combined with Mexican products created a great gastronomic combination. Mexican ingredients such as squash blossoms, and avocados were perfect for French mousses, crepes and soups. The Empire of Maximilian including the president of Porfirio Díaz has been helping to promote the French style of cooking in Mexican food. An interesting French reference to Mexican recipes is the list of March 29, 1865, which was written in French. It includes a 5-course meal including 2 soups, 5 fish and shellfish dishes, 5 meat dishes and side dishes, desserts, champagne and French, Hungarian and Rhenish wines.
A Little Bit Around Mexican Food
Over time, Mexican dishes have had many culinary experiences from the Caribbean, South America, West Africa at the same time as the Portuguese, which led to the creation of different types of cooking. regional diversity. Mexican cuisine also has a small presence in the Philippines thanks to the Manila-Acapulco galleon trade from 1565 to 1815.
The Popularity of Mexican Food in America: Tex-Mex
The popularity of Mexican dishes has led to many of these recipes appearing in other countries. Tex-Mex cuisine originated in Texas-Mexico in the American Southwest and can be a twist on traditional Mexican cuisine with an exotic American touch. 1 in the biggest example is Tex-Mex food can be ‘fried beans’ which is a word created in Texas and can be translated into the Mexican word Frijoles refritos. Tex-Mex cuisine is very different from the original Mexican recipes while it may contain the same ingredients to some extent. Likewise there is ‘New Mexican Cuisine’, which can be regional recipes originating from New Mexico in the USA and southern Colorado and is often a subset of Mexican and American cuisine.
Mexican Food Today
Mexican recipes can be a mixture of all of the above, but there are differences between the recipes according to the regional differences in Mexico. Mexican cuisine varies from region to region, and depends on the climate, geography and ethnic differences between the inhabitants. Northern Mexico is famous for its beef and meat dishes, while southeastern Mexico, known for its aromatic vegetables and chicken. On the other hand, seafood is processed in the Mexican states, which border the Pacific Ocean or the Gulf of Mexico.
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