Mexican Food History And How Mexican Recipes Evolved

Mexican food is one of the most famous cuisines in the world. Although Mexico is a third world country in a way, often struggling to produce enough food for its eighty seven million inhabitants, there is no doubt that the recipes originating from this area are dear to our hearts.

It is a pity that most people assume what they get in Latin fast food joints or poor quality restaurants is what this cuisine is all about because, like with Indian or Chinese food, these popular dishes often bear no more than a passing resemblance to authentic Mexican food recipes.

Influences From Other Cuisines

A lot of the modern recipes are based on ancient Maya, Inca, or Aztec traditions combined with the cooking methods introduced by the Spanish explorers. The native, pre-Columbian diet consisted mainly of corn-based recipes, as well as tomatoes, beans, herbs and chilies. The Spanish combined their favorite ingredients of pork, chicken, beef, rice, garlic, onions, and wine with the indigenous foods of Mexico and modern Mexican cuisine was the result.

The French also occupied the country and they introduced baked foods like bread, cakes, and pastries. The Manila-Acapulco galleon trade in the sixteenth century was responsible for the minor Asian influence you can spot in some traditional recipes from Mexico.

Different Types Of Mexican Dishes

Because of the local geographical and climatic differences, typical ingredients varies quite a lot from region to region. Goat and beef is popular in the north of the country, barbacoa is popular in the center, and fish and seafood are well loved along the coastline, for example. Spicy chicken and vegetable dishes are favored in the southeast of the country.

The Importance Of Corn

Mexicans love to cook with fresh ingredients, unlike many other nations. There are some ingredients which feature in most recipes and the main one is corn.

Corn flour is used to make Mexican dishes and corn is used to make everything from tortillas, casseroles, stews, and salads to candy and even ice cream. It is the primary edible crop in the country and cornfields occupy about fifty percent of Mexico's cultivated land.

What About Tex-Mex?

Tex-Mex dishes came into being when the cuisine Mexico met the cuisine of the southern United States. Tex-Mex meals feature more meat and fewer beans that authentic Mexican food recipes. The sauces and spices are used in a different way and the tortillas are different. Mexican tortillas are thinner and chewier.

You can also see items on the menu like shrimp enchiladas or fish tacos which you would not get in Mexico. Crispy chalupas, Tex-Mex chili, tamale pie, seven-layer dip, and even fajitas are American inventions. Tex-Mex chorizo contains different spices from the chorizo you would buy in Mexico and you find lots of green chilies in Tex-Mex dishes.

Tex-Mex salsa features a lot of cilantro although the Mexicans do not add this to theirs. Beef, beans and spices are probably the three main ingredients in this cuisine and Tex-Mex cuisine is interesting because it shows how this cuisine has grown internationally and been tailored to suit the American palate.