The history of Mexican cuisine can be traced back 9000 years ago when civilizations formed in Meso-America and began cultivating maize of all varieties, what we call corn. They created a process called nixtamalization that increases the grain's nutritional value, allows it to be easily ground and improves its flavor. This processed cornmeal with the addition of water created masa. Masa is the dough that led to tortillas, and tamales.
In the 16th century, the Spanish conquest of the Aztec empire introduced a variety of new foods to the indigenous peoples. Most importantly domesticated livestock, dairy products, and rice. The Spanish diet was not adopted but rather these new ingredients were incorporated into traditional cooking methods.
Eventually, Mexican cuisine was adopted and changed into what is commonly referred to as "Tex-Mex". The burrito was originally a convenient way to transport nourishment. The burrito was first thought to be fried in Arizona in the early 2oth century. The chimichanga was born. Mexican cuisine has gone through many transformations here in the United States leading up to a fast-food giant's creation of Nacho Fries.
Food pathways can tell us about the history of human migration and contact between the old and new worlds. There are many local Taquerias, Tiendas, and Food trucks that keep authentic flavors alive here in the U.S. But even they have been influenced over the years by the tastes of subsequent generations and customers. Why not try some of these recipes to return to the roots of authentic Mexican cuisine.
There is nothing like a home-cooked meal. And unfortunately, you may have seen the same menu in a dozen different Mexican restaurants. You order a combination #7. You hear the ding of a microwave and your meal comes with the warning, "be careful the plate is very hot". It's time for something new.
Many of the ingredients included in these recipes have found there way into local grocery stores. But for some of the more specific ingriedents, you may have to find a local Mexican grocer. There are close to a dozen options in my home town. A link is also provided above for something that you just can't find.
Tex-Mex cooking is mainly what many think of as Mexican food, beef burritos and such. But before the introduction of domestic livestock by the Spanish, meat proteins were scarce. Fish and wild game were only used in special celebrations. The original cuisine relied mainly on corn, chiles, fresh fruit and vegetables.
Otherwise known as Mayan Salsa, some believe that this is the first of its kind in the world. It so simple, with only 5 ingredients, but is so flavorful. I deseed habanero peppers. Along with the roasting, it will temper the spiciness somewhat. If you want it milder, go with jalapenos or even red bell pepper.
Rice was brought to the new world by the Spanairds but this dish is commonly known as Mexican rice. It uses long-grain white rice that takes on the color of the tomatoes and carrots. A distinction is made because there are other traditional white rice recipes with lime, parsley, and cilantro.
Although refried beans are popular in Mexico they may not be as authentic as "beans from a pot". Meats were once scarce and saved for celebrations. Traditionally the beans were cooked in clay pots over an open fire. This recipe is a delicious adaption for our modern kitchens.
Mole has many different regional variations and is the base for countless dishes. It is not a chocolate sauce but is one critical ingredient used. The Aztecs created the first chocolate beverage over 3000 years ago from the cacao plant.
Well, we've already thanked the Aztecs for chocolate, but at that next super bowl party, thank them again. The cultivation of avocados in Mesoamerica dates back ten thousand years. And this simple recipe is just as delicious today.
Have you ever eaten flowers before? If not give this squash blossom recipe a try. Almost all these ingredients can come from your garden. Resources are provided for the other ingredients in the recipe linked below.
The Aztec empire was the epicenter of Spanish colonialism. It was there that domestic livestock, dairy products, and new cooking techniques were introduced to the indigenous peoples. This dish combines the traditional, available ingredients with the newly imported Spanish diet of meat, dairy and rice.
A tamale simple uses traditional masa dough that can be filled with anything sweet or savory. It is then wrapped a corn husks and steamed. The tradition of the original masa dough from nine thousand tears ago is still being passed down to the next generation. The recipes are part of many family's heritage and are cooked for weekly gatherings.
Barbacoa and what we think of Barbeque in the United States are not the same thing. Barbequing uses an open flame. Barbacoa is a steaming or baking of the meat. Brick lined ovens are dug into the ground and heated red hot. The cooking times can be overnight just like American barbeque and the regional variations are highly varied, as well.