Things That You Never Knew About Mexican Food Culture And History
Among the most versatile and varied cuisines, the cultural facet of Mexican cuisine takes on a personality of its own.
Mexico, food, music and different cultural experiences, rich history full of a variety of colorful nation. Mexico typically strong men as family values, religion, social hierarchy and provide great importance to. They are very sociable and friendly culture of resolve for exceptional living. Mexico-Spain Spanish-speaking of effort, they will use the language of foreign tourists. Among the most versatile and varied cuisines, the cultural facet of Mexican cuisine takes on a personality of its very own. Mexican cuisine has a good reputation for incorporating fresh fruits and vegetables with local wild game. Within the centuries, traditional Mexican cuisine was subject towards the influence of other nations. While ingredients and cooking methods have changed during the period of history, the traditions of Mexican cooking have proven resilient, reflecting outside influences yet retaining distinct cultural characteristics.
Mexican Food History
White corn, beans, squash, tomatoes and chiles would be the staples that have formed the building blocks of Mexican cooking. The Mexican Indians trusted the combination of corn and beans for his or her protein, and they included small game, birds and fish whenever available. They either simmered or smoked the meals. They did not have bread, but invented tortillas made from corn.When the Spainards arrived in Mexico, they brought influences in the Romans: wheat, bread, olives and essential olive oil, the Germanic tribes: pork and lard, and also the North African Moors: sheep, chickens and spices, for example cinnamon and cumin, ruit, rices and nuts. The Mexican Indians incorporated these components into tacos, stews and tamales which we currently consider typical Mexican cuisine.
Food Culture of Mexican Mayans
Southeast Mexico was inhabited by the Mayan Indians many years ago, and their basic eating habits were based on the fact that they were primarily nomadic hunters by nature. As a result, they lived off the land and regularly consumed animals that roamed those lands in that time. Mexican culture food at the time simply consisted of the meat of rabbits, deer, raccoons and armadillos. Birds were considered a delicacy and pigeons, turkeys and quail were regularly devoured. Sometimes even frogs, snakes and turtles would not be spared.
The indigenous peoples of Mexico used corn, beans and chilies for thousands of years before the invasion of the Spanish. These remain as three of the most important and ubiquitous ingredients in Mexican food. Corn sas many uses; Mexicans eat it on the cob, in individual kernels or steamed inside a husk. In addition, corn tortillas form the basis for many Mexican dishes, such as tacos and enchiladas. Mexicans soak the corn kernels in water and lime and ground them into a thin dough. The people of Mexico have always had a taste for spices, incorporating over 100 types of chilies into their pantries.
The Spanish added an entirely new dimension to the indigenous Mexican diet. When they invaded in the 16th century, Spaniards found the indigenous cuisine favorable, and imported many of their own goods and cultivation preferences. For example, the Spanish introduced many new culinary ideas and ingredients based on livestock. Chicken and beef became common staples, as well as milk, cream, cheeses and other animal byproducts. Exotic ingredients like wines and imported spices, as well as sugar, onions and garlic, also helped to revolutionize Mexican cuisine.
Traditional Mexican Foods
Mole Sauce: Mole is a thick, sweet, spicy sauce served over meat dishes and in casseroles. Mole poblano is the most widely known variety and is made with numerous ingredients including dried chili peppers, ground nuts and seeds, spices, Mexican chocolate, salt and dried herbs.
Tacos: Tacos are a staple in Mexico, but how they are made can differ greatly. Most start with a corn tortilla, either deep fried or warmed. Stuffings typically include fish, thin cut steak, pork or potatoes. In Mexico, you rarely find tacos with ground beef, cheese or sour cream.
Chile Relleno: Chile relleno is a large poblano pepper stuffed with meat or cheese (or both) then dipped in a batter and deep fried. It is often covered in a tomato sauce or salsa.
Tamales: Tamales are made with masa, a corn dough, and are typically stuffed with cheese, shredded beef or pork. The tamales are wrapped in a corn husk and steamed to cook through. Tamales are a traditional Christmas dish.