To read about the cuisine of a country it is not more to go in search of "good things", but also to know better through the recipes - customs and wealth or poverty of a place, and the spirit of those who inhabit it. It is, above all, to participate in the symbolic celebration of the shared meal. ~ Ginette Olivesi-Lorenzias
Mexican food is one of the most popular cuisines in the world, with its famous tacos, nachos and enchiladas de communication. Mexican gastronomic delights have energised the palates of gourmets around the world. Popular Mexican dishes are already available in the restaurants of different cuisines from around the world. However, Mexican cuisine is much more than the very popular hot sauce and the refreshing guacamole. Here is an attempt to understand the diverse culinary influences that have given rise to the emergence of this rich and colorful cuisine.
Influences on Mexican cuisine
Mexican cuisine has a great variety of influences due to colonization in the previous period, and later the commercial functions between people from different countries and colonies. Mexican cuisine is, therefore, a result of several diverse culinary influences. It's a mix of different styles of cuisine and ingredients of diverse cultures.
The Mayan influence in Mexican cuisine: Prehispanic food
One of the early influences on Mexican food was the culinary influence of the Mayan Indians who were traditionally hunters and gatherers nomads. Mayan Indians lived in the area in the southeast of Mexico, Yucatan. Due to the fact that the Maya Indians were hunters, their food, basically, includes animals such as raccoons, deer, rabbits, armadillos, snakes, rattlesnakes, iguanas, spider monkeys, pigeons, turtles, frogs, turkeys, even several insects. Other accompaniments include tropical fruits, beans, and corn. Although some of these influences are still preserved, this type of food that is now known as pre-Hispanic cuisine food or Prehispanic, that it is considered a rather exotic cuisine in Mexico.
Mexican cuisine in the pre-Columbian era
I'm like the Chile Verde, spicy but tasty. ~ La Llorona (I am as green, spicy but tasty Chili).
These are the lines taken from a famous folk song of Mexico. These lines describe with great precision of pre-Columbian Mexican cuisine. Before Europe's influence, the Mexican diet was pretty simple and is limited to agricultural products grown locally, especially from corn, chilies and beans. Corn is the most popular and most widely used in pre-Columbian times ingredient. Some of the most popular cooking methods for maize consumption were corn tortillas and tamales, which entailed the inclusion of maize in different preparations of flour. In addition, corn products is often complemented with ingredients like tomatoes and chilies. Early Mexican cuisine also includes a variety of herbs and mushrooms.
The Spanish influenceWith the Spanish invasion in 1521, was an important Spanish influence in Mexican food, either in terms of the ingredients or cooking methods. When the Spanish soldiers arrived in the Aztec capital of Tenochtitlan, they found that the diet of people consisted of much of dishes from corn with chiles and herbs, which was accompanied by usually beans and tomatoes. The soldiers eventually combined their diet of imported rice, beef, pork, chicken, wine, garlic and onion with foods native to the pre-Columbian Mexico, which includes tomatoes, beans, corn, chocolate, vanilla, avocado, papaya, pineapple, chile peppers, pumpkin, sweet potato, peanuts, fish and Turkey. Spanish influences led to the appearance of dishes such as loin en adobo (pork loin in spicy sauce), Chile stuffed (large, smooth flavor chiles rellenos of cheese, beef or pork) and quesadillas or the very popular guacamole, which have since been part of the traditional Mexican food.
French influence: The food AfrancescadaWhen the French occupied Mexico, they introduced a variety of baked goods in the region. Mexican sweet bread and rolls are some of the examples of French influence in its food. It is believed that an excellent gastronomic combination made the techniques of French cuisine with Mexican ingredients. Native Mexican ingredients such as flower pumpkin and avocado are perfect for French style mousse, crepes and soups. The Empire of Maximilian and the Presidency of Porfirio Díaz were influential in the promotion of the French style of cooking in Mexican cuisine. An interesting finding about the French influence on Mexican cuisine is a menu of date on March 29, 1865, which is written in French. Is