Regional Cuisine of Mexico

Situated just south of the United States and bordering the Gulf of Mexico and the Caribbean Sea, Mexico is quickly advancing culturally as well 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. Despite repeated social and economic turmoil, the rich cultures of the original Mexican Yucatan civilizations have remained, though somewhat jaded after their emersion from under Spanish rule in the 19th century.

The history of Mexican cuisine is no mystery. When the Spaniards first landed in Tenochtitlan, which happens to be present-day Mexico City, they carefully recorded every aspect of life there in Mexico, especially the food and cooking techniques of the natives. Many of these notes have been carefully preserved in the name of history. During their observations, they realized that the Mexicans had a lot of corn-based foods. Since maize was one of Mexico's main crops, this was no surprise. If through nothing else, the Mexican culture has continued to live on through its food.

Be warned: Mexican food is not for those with sensitive stomachs. Consisting of rich, heavy foods such as tortillas, chili peppers and beans, Mexican food, with all its richness and spiciness, is not easily tolerated by some people. Mexican food is one cuisine that will always have a taste and sabor, meaning flavor, all its own.

Present-day Mexican food is actually 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 that just can't be duplicated in any franchise restaurant.

As one might guess, tortillas are the staple of Mexican cuisine. Tortillas are made by curing maize in limewater, kneading the mixture into dough, then cooking the thin patties on a flat grill. The most common tortillas found in the United States 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 are unable to offer. Flour tortillas were implemented only after the Spaniards introduced wheat to the Mexican region.

Chiles are another staple in traditional Mexican cuisine. They add 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 important to note that Mexican cuisine varies in reference to the region where it originated. Northern-style Mexican food normally consists of dishes with a lot of beef, whereas southern-style Mexican cuisine consists more of chicken and vegetables such as bell peppers, radishes, but most off all broccoli. Coming from the coastal areas of Mexico is another common style of Mexican cuisine, called Veracruz.. This style of 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 simply mean tacos and burritos.

Do not confuse authentic Mexican cuisine with Americanized Tex-Mex or New Mexican food, which are versions of Mexican food in Texas and New Mexico.