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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. Mexican cuisine ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their 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.
An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
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.
Tostada is the name given to various dishes in Mexico and Guatemala which include a toasted tortilla as the main base of their preparation.
Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
The chile relleno is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
Huevos rancheros is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms.
Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. The region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México. This Southwestern culinary style is popular beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas, and the southern portions of Colorado, Utah, and Nevada.
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado.
Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajitas, tortas, even hamburgers and hot dogs, as well as fresh fruits, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities in the world in which to eat on the street.
A burrito in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term burrito was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term taco became the default, and the meaning of terms like burrito and codzito were forgotten, leading many people to create new meanings and folk histories.
Mole, meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito, mole chichilo, mole colorado or coloradito, mole manchamantel or manchamanteles, mole negro, mole rojo, mole verde, mole poblano, mole almendrado, mole michoacano, mole prieto, mole ranchero, mole tamaulipeco, mole xiqueno, pipián, mole rosa, mole blanco, mole estofado, tezmole, clemole, mole de olla, chimole, guacamole and huaxmole.
Guajolota, also known as a torta de tamal, is a form of street food commonly found in Mexico City and within the State of Mexico. It is essentially a sandwich composed of a tamal placed inside a bolillo or a telera, which is a rounder version of a bolillo.
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of the country's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans, and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well-known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal, and grasshoppers (chapulines), with dishes such as tlayudas, Oaxacan-style tamales, and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists.
El Modelo is a Mexican and New Mexican cuisine restaurant in the city of Albuquerque, New Mexico, which was founded in 1929. It is located in the historic neighborhood of Barelas.
Javier's is an upscale Mexican restaurant chain owned by Javier Sosa. Sosa operates Javier's restaurants in California, Nevada, and Mexico. The first Javier's was founded by Sosa in 1995 in Laguna Beach, California.
References
- ↑ @Rick_Bayless (15 September 2018). "SO grateful for the incredible "Mexico One Plate at a Time" crew! Season 12 airing early 2019. Best ever!!!!" (Tweet) – via Twitter.
- ↑ "Mexico-One Plate at a Time, Season 1". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 2". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 3". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 4". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 5". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 6". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 7". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 8". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 9". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 10". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 11". rickbayless.com. Retrieved 26 October 2016. "Mexico-One Plate at a Time, Season 12". rickbayless.com. Retrieved 1 June 2020.