Regional Cuisine Of Mexico

Regional Cuisine Of Mexico



Regional Cuisine of​ Mexico
Just south of​ the​ United States and​ bordering the​ Gulf of​ Mexico and​ the​ Caribbean Sea, Mexico is​ quickly advancing both culturally and​ economically .​
The devaluation of​ the​ peso in​ 1994 threw the​ Mexican economy into a​ frenzy, lowering their per capita income to​ a​ mere quarter of​ that of​ the​ United States .​
Through repeated social and​ economic turmoil, the​ rich cultures of​ the​ original Yucatan civilizations has remained, though somewhat jaded after their emersion from under Spanish rule in​ the​ 19th century.
It isn't hard to​ research the​ rich history of​ Mexican cuisine .​
When the​ Spaniards first landed in​ Tenochtitlan (present-day Mexico City) they carefully chronicled every aspect of​ life there in​ Mexico, especially the​ food and​ cooking techniques of​ the​ natives .​
During their observations, they noticed that the​ Mexicans had a​ lot of​ corn-based foods .​
This was due to​ the​ fact that maize was Mexico's chief crop at​ the​ time .​
a​ lot of​ these notes have carefully been preserved in​ the​ name of​ history--not that that is​ necessary .​
The Mexican culture has continued to​ live on through food, if​ through nothing else at​ all.
Be warned: Mexican food is​ not for​ the​ faint of​ stomach .​
Consisting of​ such rich, heavy foods as​ tortillas, chili peppers, and​ beans, many bodies cannot take the​ richness and​ spiciness of​ Mexican cuisine.
Mexican food is​ one cuisine that will always have a​ taste and​ sabor (flavor) all its own .​
Present-day Mexican food is​ a​ mixture of​ original Mayan and​ Aztec cuisine combined with the​ influence of​ the​ culture of​ the​ Spanish conquistadores .​
While Tex-Mex and​ local authentic Mexican restaurants have become very skilled in​ mastering the​ style of​ Mexican cooking, there is​ no comparison between the​ Americanized restaurant version and​ the​ real thing .​
Mexican food is​ known for​ its wealth of​ spices and​ intense, deep flavoring.
Tortillas are the​ staple of​ Mexican cuisine .​
Tortillas are made by curing maize in​ lime water, kneading the​ mixture into a​ dough, and​ cooking the​ thin patties on a​ flat grill .​
The most common tortillas in​ the​ United States' version of​ Mexican food are made of​ corn, although this version of​ the​ corn tortilla is​ quite unlike the​ original, authentic version .​
Authentic corn tortillas are made by hand on a​ flat grill (called a​ comal) .​
The corn is​ ground by hand, resulting in​ thick tasty tortillas that the​ grocery store versions pale in​ comparison to .​
Flour tortillas were implemented only after the​ Spaniards introduced wheat to​ the​ Mexican region.
Chiles are another staple in​ traditional Mexican cuisine, adding color and​ dimension to​ many traditional Mexican dishes .​
Bell peppers, tabasco peppers, and​ paprika peppers add the​ color and​ the​ flavor kick that Mexican food is​ so known for.
It is​ also important to​ take into consideration that Mexican cuisine varies in​ reference to​ the​ region it​ is​ coming from or​ being made in .​
Northern-style Mexican food normally consists of​ dishes with a​ lot of​ beef, while southern-style Mexican cuisine consists more of​ chicken and​ vegetables such as​ bell pepper, radishes, and​ broccoli, more than anything else .​
Veracruz is​ also another common style of​ Mexican food, coming from the​ coastal areas in​ Mexico .​
Veracruz cuisine, which was named after a​ state in​ Mexico and​ its largest city, consists of​ seafood such as​ fish and​ shrimp .​
More indigenous areas have even been known to​ incorporate spider monkey and​ iguana into their meals .​
Especially while in​ Mexico, Mexican Food does not always imply tacos and​ burritos.
Authentic Mexican cuisine is​ not to​ be confused with the​ Americanized Tex-Mex or​ New Mexican food (versions of​ Mexican food in​ Texas and​ New Mexico).




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