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.
Although Cortez brought new foods to Mexico, Mexico also showed him a thing or two. He encountered a few new food items as well. He was introduced to peanuts, chocolate, vanilla, beans, avocados, coconuts, corn, squash, and tomatoes. It was a great effort of give and take and these foods have all worked together over then centuries to produce wonderful Mexican dishes.
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.
Other staples in Mexican food, lettuce, beef, cheese and pork, are actually Spanish in origin. One standard in every Mexican restaurant and most Mexican dishes, though, the hot sauce made from chili peppers, is indeed Mexican. One interesting Mexican food history fact, though, is that many spices such as cinnamon, black pepper, oregano and coriander, which are generally thought to be Mexican are actually Spanish. While these spices are quite often used in many Mexican dishes, they are not native to Mexico.
Other cultural influences left their mark on Mexican food. The French dabbled in Mexican occupation briefly in the 1860's. This resulted in such popular dishes as chili en nogado, which is a dish of stuffed chilies in a walnut sauce. Such French inspired dishes with a Mexican flair have withstood the test of time and become ingrained in the Mexican culture, ultimately finding their way onto American plates.
While Spain and France have had strong influences in Mexican food history, perhaps one of the most popular has been the influence from the Southwest United States. Texas, to be exact. This interesting style of Mexican food, "Tex-Mex" is served in many restaurants the world over and is considered "Mexican food" although this is not necessarily the case. It is an often spicy, delicious blend of both cultures and has become widely accepted the world over.
When exploring Mexican food history, it is important to keep in mind the many, varied cultures that brought about these popular, delicious dishes. As the various countries and cultures melded to create such culinary delights, popularity has soared the world over. Moreover, it just keeps getting better and better.
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.
Although Cortez brought new foods to Mexico, Mexico also showed him a thing or two. He encountered a few new food items as well. He was introduced to peanuts, chocolate, vanilla, beans, avocados, coconuts, corn, squash, and tomatoes. It was a great effort of give and take and these foods have all worked together over then centuries to produce wonderful Mexican dishes.
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.
Other staples in Mexican food, lettuce, beef, cheese and pork, are actually Spanish in origin. One standard in every Mexican restaurant and most Mexican dishes, though, the hot sauce made from chili peppers, is indeed Mexican. One interesting Mexican food history fact, though, is that many spices such as cinnamon, black pepper, oregano and coriander, which are generally thought to be Mexican are actually Spanish. While these spices are quite often used in many Mexican dishes, they are not native to Mexico.
Other cultural influences left their mark on Mexican food. The French dabbled in Mexican occupation briefly in the 1860's. This resulted in such popular dishes as chili en nogado, which is a dish of stuffed chilies in a walnut sauce. Such French inspired dishes with a Mexican flair have withstood the test of time and become ingrained in the Mexican culture, ultimately finding their way onto American plates.
While Spain and France have had strong influences in Mexican food history, perhaps one of the most popular has been the influence from the Southwest United States. Texas, to be exact. This interesting style of Mexican food, "Tex-Mex" is served in many restaurants the world over and is considered "Mexican food" although this is not necessarily the case. It is an often spicy, delicious blend of both cultures and has become widely accepted the world over.
When exploring Mexican food history, it is important to keep in mind the many, varied cultures that brought about these popular, delicious dishes. As the various countries and cultures melded to create such culinary delights, popularity has soared the world over. Moreover, it just keeps getting better and better.
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