Americans have long held great affection for Mexican food. Many American cooks enjoy recreating such Mexican recipe favorites as enchiladas, tacos, quesadillas, and other spicy, colorful dishes. Aside from the intrigue of the recipes themselves, however, Mexican food history is just as interesting and fun. Get to know the roots of an American favorite that hails from south of the border.
While it is believed that Mexican food has strong roots in the ancient Mayan culture, it was the Spanish invasion of Mexico in 1521 that most strongly influenced the dishes. The Spanish explorer Cortez and his followers brought with them new types of livestock like pigs, cows, and sheep. They also brought dairy products and various herbs and spices like garlic.
While Cortez introduced many new foods to Mexico, he was also, in turn, introduced to some new foods. Peanuts, chocolate, vanilla, beans, avocados, coconuts, tomatoes, corn, and squash were among the "new" foods that Cortez encountered. It was a well-balanced trade of regional delicacies and palate pleasing foods.
According to Mexican food history, many of the traditional Mexican foods have roots in other cultures as well as the Mexican culture. For instance, quesadillas, a mainstay in Mexico and considered to be authentic Mexican food actually not only have roots in Mexican traditions, but in Spanish as well. The corn tortilla, thought to be quintessential Mexican, is actually native American.
Now, consider the lettuce, pork, beef, and cheese that are sitting on that quesadilla. Mexican? Nope. These items are actually Spanish foods. The world famous hot sauce made from chili peppers, however, is truly Mexican. Another tasty little tidbit of Mexican food history is that many of the spices that are traditionally considered to be Mexican actually hail from Spain. Cinnamon, coriander, black pepper, and oregano are all popular spices used in Mexican cooking, but they actually come from Spain.
The French are yet another chapter in Mexican food history. Under a brief French occupation in the 1860's, Mexico was introduced to other new foods and cooking methods. This resulted in popular dishes like stuffed chilies in a walnut sauce, known as chiles en nogado. These dishes, French inspired with a strong Mexican flair, have made their way through the various cultures to meld together and create dishes that the world can enjoy.
One of the most popular adaptations of Mexican food and an integral part of Mexican food history is the influence from the Southwest United States, namely southern Texas. This style of Mexican food, dubbed "Tex-Mex" has become a favorite of people all over the world. North meets south in this cultural combination of northern Mexico and Southwestern Texas. In many restaurants today, it is more Tex-Mex than authentic Mexican food that is being served.
Mexican food history has enjoyed many different cultural influences, making it varied and rich. This variety of cultural adaptations makes Mexico a veritable melting pot of culinary experiences. This has worked in its favor, though, with delicious dishes and are popular and fun - to eat and to create.
While it is believed that Mexican food has strong roots in the ancient Mayan culture, it was the Spanish invasion of Mexico in 1521 that most strongly influenced the dishes. The Spanish explorer Cortez and his followers brought with them new types of livestock like pigs, cows, and sheep. They also brought dairy products and various herbs and spices like garlic.
While Cortez introduced many new foods to Mexico, he was also, in turn, introduced to some new foods. Peanuts, chocolate, vanilla, beans, avocados, coconuts, tomatoes, corn, and squash were among the "new" foods that Cortez encountered. It was a well-balanced trade of regional delicacies and palate pleasing foods.
According to Mexican food history, many of the traditional Mexican foods have roots in other cultures as well as the Mexican culture. For instance, quesadillas, a mainstay in Mexico and considered to be authentic Mexican food actually not only have roots in Mexican traditions, but in Spanish as well. The corn tortilla, thought to be quintessential Mexican, is actually native American.
Now, consider the lettuce, pork, beef, and cheese that are sitting on that quesadilla. Mexican? Nope. These items are actually Spanish foods. The world famous hot sauce made from chili peppers, however, is truly Mexican. Another tasty little tidbit of Mexican food history is that many of the spices that are traditionally considered to be Mexican actually hail from Spain. Cinnamon, coriander, black pepper, and oregano are all popular spices used in Mexican cooking, but they actually come from Spain.
The French are yet another chapter in Mexican food history. Under a brief French occupation in the 1860's, Mexico was introduced to other new foods and cooking methods. This resulted in popular dishes like stuffed chilies in a walnut sauce, known as chiles en nogado. These dishes, French inspired with a strong Mexican flair, have made their way through the various cultures to meld together and create dishes that the world can enjoy.
One of the most popular adaptations of Mexican food and an integral part of Mexican food history is the influence from the Southwest United States, namely southern Texas. This style of Mexican food, dubbed "Tex-Mex" has become a favorite of people all over the world. North meets south in this cultural combination of northern Mexico and Southwestern Texas. In many restaurants today, it is more Tex-Mex than authentic Mexican food that is being served.
Mexican food history has enjoyed many different cultural influences, making it varied and rich. This variety of cultural adaptations makes Mexico a veritable melting pot of culinary experiences. This has worked in its favor, though, with delicious dishes and are popular and fun - to eat and to create.
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South of the border doesn't just mean beans discover Mexican food recipes full of flavor. Authentic Mexican recipes that your family will love to eat all the time. Visit the Uber Article Directory to get a totally unique version of this article for reprint.
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