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Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.
Tenochtitlan, also known as Mexico-Tenochtitlan, was a large Mexica altepetl in what is now the historic center of Mexico City. The exact date of the founding of the city is unclear. The date 13 March 1325 was chosen in 1925 to celebrate the 600th anniversary of the city. The city was built on an island in what was then Lake Texcoco in the Valley of Mexico. The city was the capital of the expanding Aztec Empire in the 15th century until it was captured by the Spanish in 1521.
Tlaloc is a deity in Aztec religion. The supreme god of the rain, Tlaloc is also a god of earthly fertility and of water. He was widely worshipped as a beneficent giver of life and sustenance, as well as feared for his ability to send hail, thunder, and lightning, and for being the lord of the powerful element of water. Tlaloc is also associated with caves, springs, and mountains, most specifically the sacred mountain where he was believed to reside. His animal forms include herons and water-dwelling creatures such as amphibians, snails, and some sea creatures, particularly shellfish. The Mexican marigold, Tagetes lucida, known to the Aztecs as yauhtli, was another important symbol of the god, and was burned as a ritual incense in native religious ceremonies.
The Day of the Dead is a holiday traditionally celebrated on November 1 and 2, though other days, such as October 31 or November 6, may be included depending on the locality. It is widely observed in Mexico, where it largely developed, and is also observed in other places, especially by people of Mexican heritage. Although related to the simultaneous Christian remembrances for Hallowtide, it has a much less solemn tone and is portrayed as a holiday of joyful celebration rather than mourning. The multi-day holiday involves family and friends gathering to pay respects and to remember friends and family members who have died. These celebrations can take a humorous tone, as celebrants remember funny events and anecdotes about the departed.
The Aztecs were a Mesoamerican culture that flourished in central Mexico in the post-classic period from 1300 to 1521. The Aztec people included different ethnic groups of central Mexico, particularly those groups who spoke the Nahuatl language and who dominated large parts of Mesoamerica from the 14th to the 16th centuries. Aztec culture was organized into city-states (altepetl), some of which joined to form alliances, political confederations, or empires. The Aztec Empire was a confederation of three city-states established in 1427: Tenochtitlan, city-state of the Mexica or Tenochca; Texcoco; and Tlacopan, previously part of the Tepanec empire, whose dominant power was Azcapotzalco. Although the term Aztecs is often narrowly restricted to the Mexica of Tenochtitlan, it is also broadly used to refer to Nahua polities or peoples of central Mexico in the prehispanic era, as well as the Spanish colonial era (1521–1821). The definitions of Aztec and Aztecs have long been the topic of scholarly discussion ever since German scientist Alexander von Humboldt established its common usage in the early 19th century.
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
In North America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal.
In Aztec mythology, Xiuhtecuhtli[ʃiʍˈtekʷt͡ɬi], was the god of fire, day and heat. In historical sources he is called by many names, which reflect his varied aspects and dwellings in the three parts of the cosmos. He was the lord of volcanoes, the personification of life after death, warmth in cold (fire), light in darkness and food during famine. He was also named Cuezaltzin[kʷeˈsaɬt͡sin] ("flame") and Ixcozauhqui[iʃkoˈsaʍki], and is sometimes considered to be the same as Huehueteotl, although Xiuhtecuhtli is usually shown as a young deity. His wife was Chalchiuhtlicue. Xiuhtecuhtli is sometimes considered to be a manifestation of Ometecuhtli, the Lord of Duality, and according to the Florentine Codex Xiuhtecuhtli was considered to be the father of the Gods, who dwelled in the turquoise enclosure in the center of earth. Xiuhtecuhtli-Huehueteotl was one of the oldest and most revered of the indigenous pantheon. The cult of the God of Fire, of the Year, and of Turquoise perhaps began as far back as the middle Preclassic period. Turquoise was the symbolic equivalent of fire for Aztec priests. A small fire was permanently kept alive at the sacred center of every Aztec home in honor of Xiuhtecuhtli.
In Aztec religion, Huixtocihuatl was a fertility goddess who presided over salt and salt water. The Aztecs considered her to be the older sister of the rain gods, including Tlaloc. Much of the information known about Huixtocihuatl and how the Aztecs celebrated her comes from Bernardino de Sahagún's manuscripts. His Florentine Codex explains how Huixtocihuatl became the salt god. It records that Huixtocihuatl angered her younger brothers by mocking them, so they banished her to the salt beds. It was there where she discovered salt and how it was created. As described in the second book of the Florentine Codex, during Tecuilhuitontli, the seventh month of the Aztec calendar, there was a festival in honor of Huixtocihuatl. The festival culminated with the sacrifice of Huixtocihuatl's ixiptla, the embodiment of the deity in human form.
Champurrado is a chocolate-based atole, a warm and thick Mexican beverage, prepared with either masa de maíz , masa harina, or corn flour ; piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. Atole drinks are whipped up using a wooden whisk called a molinillo. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy; a blender may also be used.
Nixtamalization is a process for the preparation of corn, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum.
The ancient Aztecs employed a variety of entheogenic plants and animals within their society. The various species have been identified through their depiction on murals, vases, and other objects.
The Aztec religion is a monistic pantheism in which the Nahua concept of teotl was construed as the supreme god Ometeotl, as well as a diverse pantheon of lesser gods and manifestations of nature. The popular religion tended to embrace the mythological and polytheistic aspects, and the Aztec Empire's state religion sponsored both the monism of the upper classes and the popular heterodoxies.
The Spanish conquest of the Aztec Empire, also known as the Conquest of Mexico or the Spanish-Aztec War (1519–21), was one of the primary events in the Spanish colonization of the Americas. There are multiple 16th-century narratives of the events by Spanish conquistadors, their indigenous allies, and the defeated Aztecs. It was not solely a contest between a small contingent of Spaniards defeating the Aztec Empire but rather the creation of a coalition of Spanish invaders with tributaries to the Aztecs, and most especially the Aztecs' indigenous enemies and rivals. They combined forces to defeat the Mexica of Tenochtitlan over a two-year period. For the Spanish, the expedition to Mexico was part of a project of Spanish colonization of the New World after twenty-five years of permanent Spanish settlement and further exploration in the Caribbean.
The history of chocolate began in Mesoamerica. Fermented beverages made from chocolate date back to at least 1900 BC to 1500 BC. The Mexica believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. Originally prepared only as a drink, chocolate was served as a bitter liquid, mixed with spices or corn puree. It was believed to be an aphrodisiac and to give the drinker strength. Today, such drinks are also known as "Chilate" and are made by locals in the south of Mexico and the north triangle of Central America . After its arrival to Europe in the sixteenth century, sugar was added to it and it became popular throughout society, first among the ruling classes and then among the common people. In the 20th century, chocolate was considered essential in the rations of United States soldiers during war.
Ancient Maya cuisine was varied and extensive. Many different types of resources were consumed, including maritime, flora, and faunal material, and food was obtained or produced through strategies such as hunting, foraging, and large-scale agricultural production. Plant domestication concentrated upon several core foods, the most important of which was maize.
Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519.
The pre-Columbian history of the territory now making up the country of Mexico is known through the work of archaeologists and epigraphers, and through the accounts of Spanish conquistadores, settlers and clergymen as well as the indigenous chroniclers of the immediate post-conquest period.
Women in Aztec civilization shared some equal opportunities. Aztec civilization saw the rise of a military culture that was closed off to women and made their role more prescribed to domestic and reproductive labor and less equal. The status of Aztec women in society was further altered in the 15th century, when Spanish conquest forced European norms onto the indigenous culture. However, many pre-Columbian norms survived and their legacy still remains.
Feasts in Mesoamerica served as settings for social and political negotiations. Wealthy or royal families hosted feasts for the purpose of gaining loyalty and a strong image that would help them politically or socially in the future. People of every social status hosted feasts as a celebration of family and life.
References
- Louise M. Burkhart, 'Mexica women on the home front: housework and religion in Aztec Mexico', in Susan Schroeder (ed.), Indian Women of Early Mexico (1997), p. 44.
- Frances Berdan, The Aztecs of Central Mexico (2005), p. 141.
- J. Walter Fewkes, 'A Central American Ceremony Which Suggests the Snake Dance of the Tusayan Villagers', American Anthropologist , 6 (1893), pp. 285–306.