MEXICAN FOODS

HISTORY

Mexican food is one of the most popular cuisines of the world with its famous tacos, nachos or the enchiladas. Mexican gastronomical delights have titillated the taste buds of food lovers all over the world. Popular Mexican dishes are now available in multi-cuisine restaurants across the globe. However, Mexican cuisine is much more than the popular spicy salsa and the refreshing guacamole. Mexican cuisine has a wide variety of influences owing to the colonization in the earlier period and later to the trade functions between people from various countries and colonies. Mexican cuisine is thus a resultant of several diverse culinary influences. It is a concoction of diverse cooking styles and ingredients in various cultures.

Mayan Influence: Comida Prehispánica

One of the earliest influences on Mexican food was the culinary influence of the Mayan Indians who were traditionally nomadic hunters and gatherers. The Mayan Indians lived in the Yucatan area in Southeast Mexico. Owing to the fact that the Mayan Indians were hunters, their food basically included animals like rabbits, rat, iguanas, spider monkeys, pigeons, turtles, frogs, and even several insects. Other accompaniments included tropical fruits, beans and corn.

Spanish Influence

The soldiers eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native foods of pre-Columbian Mexico which included tomatoes, beans, chocolate, corn, vanilla, avocado, papaya, pineapple, chili peppers, squash, sweet potato, peanuts, fish and turkey. Spanish influences led to the emergence of dishes such as lomo en adobo (pork loin in a spicy sauce), chile rellenos (large, mild flavored chilies stuffed with cheese, beef or pork) and the quesadillas or the very popular guacamole, which have been a part of the traditional Mexican food ever since.

French Influence: La Comida Afrancescada

When the French occupied Mexico, they introduced a wide variety of baked foods into the region. Mexican sweet breads and bolillo are some of the examples of French influences on their food. It is believed that the French cooking techniques along with the Mexican ingredients made an excellent gastronomic combination. Native Mexican ingredients like squash blossoms and avocados were just perfect for the French style mousse, crepes and soups.

Mexican Cuisine Today

Mexican cuisine is a blend of all the above mentioned influences. However, there still exists diversity in the cuisine according to the regional differences in Mexico. Mexican food varies by region and is influenced by the local climate, geography and ethnic differences among the inhabitants. Northern Mexico is famous for its beef production and meat dishes, whereas south eastern Mexico is known for its spicy vegetable and chicken based preparations. On the other hand, seafood is commonly prepared in the states of Mexico which border the Pacific Ocean or the Gulf of Mexico.

PREPARATION AND THE MAKING OF MEXICAN FOOD

Mexican food is very popular today, mainly due to the small variety of ingredients used and the simplicity of the techniques employed. Of course, learning how to make tacos and burritos is pretty much like just scratching the surface of what Mexican food preparation means, there are more complex recipes originating from Mexico that beautifully blend the Central American, Spanish and Arab influences that create the amazing taste of Mexican dishes.

Traditional Mexican dishes are made from fresh vegetables, fresh fruit, meat and seafood. most of the food tastes spicy. There are healthy foods like Gazpacho tomato soup and grilled chicken dishes like arroz con pollo. As what I wrote above, they like to use fresh ingredients, so, canned food gets less attention there. If you are trying to lose weight, avoid foods that are fried or covered with cheese or cream sauce such as nachos, chimichangas and quesadillas.

Not all Mexico food is spicy, but chili is a commonly used ingredient. Sometimes it is eaten raw, smoked and boiled. They rarely use chili as a powder. They use almost all kinds of peppers, including cayenne chilies. For your information, green chilies are more spicy than red or yellow and the love to use the green one.

Next, despite advancements in technology, the basic tools and techniques for preparing Mexican food, especially the staple corn tortillas, have stayed relatively constant.

These are the traditional Mexican cooking tools.

• Cazuela:  Cazuela is the common name given to a variety of dishes. It is an

earthenware pot used for boiling corn, moles and beans.

 

• Metate: A small, sloped, stone table used to grind corn.

 

 

• Prensa: A wooden or metal tortilla press.
•                               
• Comal: A flat utensil essential to making tortillas  
• (Traditionally, corn was flattened into cakes of various thicknesses by hand.)

                      

• Molcajete: A sauce bowl also used to grind all ingredients in salsa (A blender)

 

 

 

 

 

• Olla: A deep, handled clay steamer used for preparing tamales

 

 

 

 

 

• Molinillo: A wooden hand beater used to whip frothy chocolate drinks.

 

 

 

Moreover, here some tip in preparing Mexican foods:

1.    Cheaper or expensive cuts meat have their own special taste

 It is well known by home cooks and famous chefs alike that the quality of ingredients plays an important role in the taste of the final result. However, there are creative ways of turning not so great or inferior ingredients into palatable meals, and the Mexican cuisine is well known for doing exactly that. One thing Mexicans are not afraid to do besides eating extremely spicy food or use inexpensive cuts of meat in their dishes. Shanks, other cheap cuts can be included in some really tasty recipes. Not only that, the extra fat will not be a problem. The technique used is rather simple. For example, you slow cook the meat, and after it is cooled, you can spoon off the fat that rises to the top, thus enjoying a great tasty dish, without worrying about the content of fat.

Actually, cheaper cuts of meat have their advantages. The marbled fat that accumulates around the joints dissolves slowly and makes the other ingredients rich with flavour, something that cannot easily be obtained with leaner cuts in which case, you need to count on adding fat from other sources, such as vegetable oil or olive oil. 

2.    Preparing the Meat

For a simple reason, the oven was not used traditionally, and back in the days, cooking the meat and other ingredients over an open fire pit was the most encountered method. For now, they basically used the iron pots but, before that, they were using clay pots for steaming and broiling. These habits are still encountered in how Mexican food is prepared today.

For instance, a traditional way of preparing meat for barbeque is by steaming the meat over boiling water, while wrapped in banana leaves. The flavours were slowly seeping into the meat, making it really tasty. The procedure was called Barbacoa and it helped make any piece of meat burst with flavour.

Grilling the meat is the Mexican way takes very little time. Placing the grill directly over hot charcoal allows you to be very quick to cook. Just one minute on each side is enough for thin strips of meat that work great for fajitas. Adding chips of various types of wood with the charcoal helps you obtain many interesting different flavours.

 

3.    Roasting and Toasting

One of the secrets of Mexican ways in preparing their food, do not overlook the importance of simple processes like roasting and toasting. Mexicans know that a good salsa is one made from dry-roasting tomatoes, chilies and onion in an amazing combination. But they not only get benefits from dry-roasted veggies. In addition, we can create a wide variety of sauces using this method that is particular to Mexican cuisine. Roasting and toasting are a good method for making nuts and seeds crunchier and tastier. However, it is not unusual for Mexicans to garnish their dishes with raw nuts and seeds, as well, so you can use them as you prefer.

Don’t you believe these techniques can be used for other types of foods, as well? Mexicans toast pastas and grains with the same enthusiasm they cook everything in their kitchens. This little secret makes all their foods crunchy and tasty. It makes Mexican dishes become very popular today.

Food can be eaten for a long time or being recycle due to their style of making

When it comes to Mexican cuisine, nothing gets lost. What you cook today as salsa for your chips can be used tomorrow for your tortilla soup (what remains, that is), and if you still have some left, why not consider making some chilaquiles the day after tomorrow. Recreate your taco leftovers by getting creative. For instance, you can top the leftover meat with some spices and toppings and serve them the next day. Another great idea is to wrap the meat in some lettuce leaves and have a healthy snack. You can quickly make tortillas, by using a tortilla maker, and then wrap the leftover meat in them. Tortilla chips are known for getting stale fast, but this does not mean that you should throw them away. We can use them for making chilaquiles, put them together with your scrambled eggs, or garnish your soup with a few chips. As mentioned earlier, nothing gets thrown away when it comes to Mexican cooking. So, you can save money and energy rather than always prepare new ingredient or cooking based.

 

 

 

 

 

	TORTILLA CHIPS		CHILAQUILES

Garnishing

Forget about gourmet cuisine rules that tell you a sprig of parsley is enough for decorating a plate. Mexicans are not afraid to garnish their dishes with a wide variety of veggies, such as chopped onions, slices of radish, chilies, cilantro, wedges of lime, and more. The truth is, the food that were garnishing is not only for making a dish looks good but it is the role to balance the overall flavour of a meal, add acidity and the usual crunchiness associated with Mexican food.

                                                                                  

What is really great about garnishing foods used the Mexican way are can make any meal look festive. Parsley and nutmeg make for a great combination to garnish a zucchini soup, while enchiladas look and taste better with a garnish of sour cream and salsa. As you can see, not only veggies can be used for decorating various dishes, but also other types of food. For example, tortilla chips, grated cheese, and even grated chocolate can be added for a stunning effect and delicious taste.

Popularity and Culture food in Mexico

1. Burrito

A Mexican  dish consisting of a tortilla rolled around a filling, typically of beans or ground or shredded beef. A burrito is definitely one of the most popular Mexican food. It consists of a flour tortilla wrapped or folded around a filling. Mexican rice, refried beans and meat are the most common fillings of a burrito. But other combinations of ingredients such as lettuce, salsa, sour cream, avocado, and cheese may also be used. The flour tortilla of a burrito is usually lightly grilled or steamed to soften it.

2.Carne Asada

Carne asada literally meaning “roasted meat.” It is a roasted beef dish which mainly consists of thin cuts of beef. The meat can be marinated or lightly salted and then grilled. Carne asada is often used as the main ingredient in tacos and burritos. But it can also be eaten as a stand alone. This dish commonly prepares in the northern parts of Mexico.

3.Taco

A taco is another popular Mexican food. It is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is often accompanied by garnishes such as salsa, cilantro, tomatoes, onions, and lettuce and is generally eaten without utensils.

4. Tostada

Tostada literally means toasted. It refers to a flat or bowl shaped tortilla that is toasted or deep fried. The Tostada initially has its origin in the need to avoid waste when tortillas went stale, no longer fresh enough to be rolled into tacos but still fresh enough to eat. The old tortilla is submerged in boiling oil until becomes golden, rigid and crunchy. It is served as a companion for different kinds of Mexican food, mostly seafood, and spicy stews such as Birria. Tostada has other variations just as when salsa, beans, cheese, chopped lettuce, sliced onions and meat are spread onto the tostada, making it like a pizza.

5.Corn

Corn has been a main staple in traditional Mexican food for centuries. You can find it in some form at almost every meal in a Mexican home, whether in the form of a corn tortilla, tamales, a pozole (a rich and hearty corn stew) or countless other popular recipes.One popular dish, elote, is made with grilled corn on the cob, chili powder, Mexican cheeses and others. Beans and peppers are also widely served because they are inexpensive and grown natively, which means that they are easily accessible for almost everyone. It’s not uncommon for a Mexican household to always have a pot of beans cooking on the stove. One common dish that involves both corn and beans is fresh, homemade corn tortillas served with homemade frijoles (beans) easonings.

NUTRITIONS OF STREET FOOD

1.    Tacos al Pastor

Many frequent visitors to Mexico’s capital list a taco stand as one of their first stops upon arriving in the city. There is a wide variety of taco fillings available but one of the most popular options is tacos al pastor. The word pastor means shepherd in Spanish, referring to the fact that this spit-grilled meat was traditionally lamb or goat, though now pork seems to be the most popular option. Everyone has their favorite taco stand but there are numerous ones throughout the city, so you won't have to go far to find some great tacos. They also make the point that tacos have less fat than doughnuts, French fries and even some health bars. We checked out the nutrition of several popular fiber bars in the United States and the numbers didn’t quite add up for us. Many of the top brands had little or no fat content. However, the study does prove that not all Mexican food is extremely high in fat and necessarily bad for you, as many might perceive.

Fat: Tacos al Pastor 11.92%

Proteins: Tacos al Pastor 20.77%

Carbohydrates: Tacos al Pastor 23.51%

Mineral nutrients: Tacos al Pastor 1.33%

2.    Tortillas

The whole wheat tortilla is very popularly served across the Mexican cuisines and ranges between the sizes of six to ten inches in diameter wrapped with burritos and tacos. The tortillas are made out of basically four types of ingredients such as whole wheat flour, warm water, lard or vegetable shortening. The process of making tortilla involves processes such as combining the salt and whole wheat flour and adding lard or vegetable shortening until they perfectly mixed or until all the ingredients get incorporated. Then water is slowly poured into the mixture while preparing the dough and kneading the dough for around five minutes until the dough becomes smooth. Once the dough is prepared, the dough is divided into small balls which are then covered for around half an hour before rolling them and cook. Tortillas have found their place in the American mainstream diet, where they now serve as substitutes for traditional breads in such popular fare as hot dogs, lasagna, pitas, sandwiches and pizza. Tortillas can be used to hold a variety of fillings, used as tasty food scoops, toasted and topped with salad or served hot and plain.

An uncooked corn tortilla made with nixtamalised corn at 46% hydration and depending on corn variety used and variations, consists of 45% carbohydrates, 3% fat, and 6% protein (table). In a 100 gram reference amount, a raw corn tortilla supplies 218 calories and is a rich source (20% or higher of the Daily Value, DV) of phosphorus (45% DV) and magnesium (20% DV). It is a moderate source (10-19% DV) of vitamin B6, niacin, manganese, and zinc (table).

 

3.    Quesadilla

A quesadilla is a Mexican dish and type of taco, consisting of a tortilla that is filled primarily with cheese and sometimes meats, beans, and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used but it can also be made with a flour tortilla, particularly in northern Mexico and the United States. A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a single tortilla that has been filled with cheese and folded into a half-moon shape. A quick version of the quesadilla, the cheese tortilla is microwaved and often served to children. The quesadilla has its origins in colonial Mexico. The quesadilla as a food has changed and evolved over many years as people experimented with different variations of it. Quesadillas are frequently sold at Mexican restaurants all over the world. Quesadillas can be a quick and easy meal idea. Be creative by incorporating different veggies, meats, cheeses, beans, and even fruit into your quesadillas or try making them with whole wheat tortillas to increase the nutritional value.

 

Serving Size (1 Quesadilla): Calories 230 Total Fat 13g Saturated Fat 4g Cholesterol 15mg Sodium 250mg Total Carbohydrates 23g Fiber 2g Total Sugars 3g Protein 7g Vitamin A 10% Vitamin C 40% Calcium 15% Iron 8%

4.    Nachos

Nachos are a Mexican dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese often served as a snack or appetizer. More elaborate versions of the dish include other ingredients and may be substantial enough to serve as a main dish. Nachos vary from the modern style served in restaurants to the quick and easy nachos sold at concession stands in stadiums. The nachos sold at concession stands consists of tortilla chips topped with pumpable cheese sauce.The cheese sauce comes in condensed form to which water or milk and pepper juice are added. What is contained in the condensed form itself is a trade secret.

The nutritional breakdown and total calorie count for a serving of nachos typically depends on the type of nacho, type of cheese and additional toppings that are included in the serving. Most typical corn tortilla chips contain about 15 calories per chip. Baked corn tortilla chips have about 6 calories per chip, making them a healthier alternative option to the usual fried chip. Mexican style cheddar cheese contains about 110 calories per ounce. Adding an additional source of protein, such as chicken or beef, increases the calorie count by about 100 calories or so. All in all, a single serving of nachos can contain from 300–600 total calories. A single serving of nachos also contains significant amounts of fat, sodium, and calcium. There are around 16 grams of fat, 816 mg of sodium, and 272 mg of calcium per serving of nachos. In other words, one serving contains 39% of the daily value for fat, 34% of the daily value for sodium, and 27% of the daily value for calcium. 

5.    Burritos

A burrito is a dish in Mexican and Tex-Mex cuisine consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable and allow it to adhere to itself when wrapped. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos are filled with a savory filling, most often a meat such as chicken, beef, or pork and often include a large array of other ingredients such as rice, cooked beans vegetables such as lettuce and tomatoes, cheese and condiments such as salsa, pico de gallo, guacamole, or crema.

141 calories of Ground beef, (1.60 oz)

140 calories of Tortillas, MISSION, flour tortilla, 8 inch, 49g, (1 serving)

20 calories of Cheddar or Colby Cheese, Low Fat, (0.10 cup, shredded)

18 calories of Rosarita Refried Beans, Fat Free, (0.10 cup)

9 calories of Lawry's Taco Seasoning, (1.20 tsp)

6 calories of Red Ripe Tomatoes, (0.15 cup, chopped or sliced)

2 calories of Iceberg Lettuce (salad), (0.20 cup, shredded or chopped)

 

Street Food Dishes To Try In Mexico

Mexico is one of the best countries in the world for street food but just like the rest of Mexican food, street foods in Mexico according to the region. You will find different specialties depending on the destination but a few staples are found throughout the country and some are worth traveling to try in their place of origin. Here are some sample of street foods you should definitely look at on a trip to Mexico. 

      1. Tacos

      When we are talking about Mexican street food, tacos are the most important item on the list. To be honest, you could wrap almost anything in a tortilla and call it a taco but generally, they are filled with meat and adventurous eaters may select some of the more interesting animal parts including brains, eyes, tongue. Mexicans do not flinch.  But vegetarians will also find some taco fillings to tempt them. For example mushroom, potato, beans, or cheese. Tacos al pastor are very popular they are made with marinated pork cooked on a rotating spit. This cooking method was probably brought to Mexico by Lebanese immigrants but in Mexico, these tacos take on their own flare with a variety of spicy salsas, guacamole, and fresh onion and cilantro toppings.

2. Tamales

A popular treat in the mornings and evenings. It often served at parties, tamales are a type of corn dough dumpling that comes in a corn husk or banana leaf wrapper. The word tamal comes from the Nahuatl (the language of the Aztecs) word meaning “wrapped.” They usually have a filling which may be mole or salsa with chicken or sometimes rajas, which is strips of poblano chiles along with some tomato and onion. There are even sweet tamales which instead of having a filling, they will have sugar, cinnamon, raisins and bits of pineapple mixed in with the dough. Remove the wrapping to eat the tamal inside. At street stands in Mexico City. They are sometimes served on a bolillo bun, as a “torta de tamal” sometimes referred to as a “guajolota”.  

3.    3. Sopes and Gorditas

    There is a wide variety of Mexican street foods that are corn based and made with different fillings and toppings. They are freshly made and cooked on a comal, a big griddle, sometimes wood fired, sometimes gas powered. A sope is a corn disk that is thicker than a regular tortilla and usually topped with beans and cheese and possibly other ingredients and of course, salsa. In Oaxaca, the same thing is referred to as a "memela." Similarly, gorditas are also disks made of corn but they have an ingredient like beans, cheese or chicharron (pork rind) added in the center of the masa before it goes on the grill or it is split open like a pita to add ingredients inside. The tlacoyo is also very similar. It is made in Mexico City and will usually be made of blue corn. All of these corn treats can be found at street stalls throughout the country but the names and fillings or toppings may vary from place to place.

       4. Tortas

   Torta is a Mexican kind of sandwich made on a crusty bun called a bolillo. (Don’t call it a sandwich in Mexico, though because for Mexicans, a sandwich is made with sliced bread). A torta usually have bean paste on one side of the bun and mayonnaise on the other, then the requested (usually meat) fillings and slices of tomato, avocado and pickled jalapeños. There are a few variations to the standard torta. On a trip to Puebla, be sure to try a cemita, which is made with a particular type of bread roll (itself called a cemita) and with the addition of a fragrant herb called pápalo. Pambazos, which are generally found in Mexico City are filled with potato and the spicy sausage called chorizo, dipped in warm red guajillo chile sauce and fried. Pambazos are made with bread that is also called pambazo and lacks the crusty shell of bolillos. In Guadalajara, one of the most representative dishes is the torta ahogado, which is filled with meat and served drowned in spicy sauce.    

     

Present tense 16

Simple past tense 13+

Present continuous 14

Past continuous 10