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'{{Distinguish2|[[Tex-Mex|Tex-Mex cuisine]], which is often referred to as "Mexican food" in the U.S. and Canada}} {{Culture of Mexico}} '''Mexican cuisine''' is a style of food which is primarily a fusion of indigenous [[Mesoamerica]]n cooking with European, especially Spanish, cooking developed after the [[Spanish conquest of the Aztec Empire]]. The basic staples remain the native corn, beans and [[chili pepper]]s but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices. While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, [[Oaxaca]], [[Veracruz]] and the [[Yucatan Peninsula]]. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of [[mole (sauce)|mole]] for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s "[[UNESCO Intangible Cultural Heritage Lists|intangible cultural heritage]]". ==Basic elements== [[Image:Molcajete y tejolote.jpg|thumb|left|[[Molcajete]] and tejolote, traditional [[mortar and pestle]] of Mexico]] [[File:Huitlacoche, quintoniles, huauhzontles, flor de calabaza et al., Santa Maria la Ribera Market.jpg|thumb|left|Various ingredients at a market in Mexico City including huitlacoche, quintoniles and squash flowers.]] Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of [[Chinese cuisine|China]], [[French cuisine|France]] and [[Turkish cuisine|Turkey]].<ref name ="fife">{{cite journal |last= MacNeil-Fife |first= Karen |year=2000 |month=September |title= Beyond beer: Wine with Mexican food |journal=Sunset |volume=205 |issue=3 |page=194 }}</ref> It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish [[conquistador]]s, with some new influences since then.<ref name ="malat88">Malat, R. p. 88</ref> Native ingredients include tomatoes, squashes, [[avocado]]s, [[cocoa bean|cocoa]] and [[vanilla]],<ref name ="unesco">{{cite web |url= http://www.unesco.org/culture/ich/index.php?lg=en&pg=00011&RL=00400 |title= Traditional Mexican cuisine - ancestral, ongoing community culture, the Michoacán paradigm |publisher=UNESCO |accessdate=October 22, 2012}}</ref> as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as [[huauzontle]] and papaloquelite or small criollo avocados, whose skin is edible.<ref name ="adapon11">Adapon, Joy p. 11</ref> European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as [[guava]], [[Opuntia|prickly pear]], [[sapote]], [[mango]]es, bananas, [[pineapple]] and [[cherimoya]] (custard apple) are popular, especially in the center and south of the country.<ref name ="malat89">Malat, R. p. 89</ref> It has been debated how much Mexican food is still indigenous and how much is European.<ref name ="adapon10">Adapon, Joy p. 10</ref> However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods.<ref name ="adapon8">Adapon, Joy p. 8</ref> Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough.<ref name ="iturr43">Iturriaga , José N. p.43</ref><ref name ="othergods">{{cite web |url= http://www.mexconnect.com/articles/2093-rice-the-gift-of-the-other-gods |title= Rice: The Gift Of The Other Gods |author=Karen Hursh Graber |date= January 1, 2003 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref> This dough is used fresh and fermented to make a wide variety of dishes from drinks ([[atole]], [[pozol]], etc.) to [[tamale]]s, to [[sope]]s and much more. However, the most common way to eat corn in Mexico is in the form of a [[tortilla]], which accompanies almost every dish in Mexico. Tortillas are made of corn in most of the country but other versions exist such as wheat in the north or plantain, yuca and wild greens in Oaxaca.<ref name ="unesco"/><ref name ="iturr43"/> [[File:CheeseCounterCoyoacan.JPG|thumb|Cheese counter at a market in [[Coyoacán]].]] [[File:DriedChilesMerced.JPG|thumb|Dried chili peppers, cinnamon and other goods at the [[La Merced Market, Mexico City]].]] The other basic ingredient in all parts of Mexico is the chili pepper.<ref name ="adapon7">Adapon, Joy p. 7</ref> Mexican food has a reputation for being spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors as well.<ref name ="fife"/><ref name ="adapon11"/> In Mexico, the various chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added and chili pepper is often added to fresh fruit and sweets.<ref name ="adapon7"/> The importance of the chili pepper goes back to the Mesoamerican period, which it was considered to be as much of a staple as corn and beans. In the 16th century, [[Bartolomé de las Casas]] wrote that without chili peppers the indigenous did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it.<ref name ="adapon8"/> Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include [[entomatada]] (in tomato sauce), [[adobo]] or adobados, pipians and [[Mole (sauce)|moles]]. A hominy soup called [[pozole]] is defined as white, green or red depending on the chili pepper sauce used or omitted. Tamales are differentiated by the filling which is defined by the sauce (red, green, chili pepper strips or mole). Dishes without a sauce are nearly inconceivable to eat without a salsa or with fresh or pickled chili peppers. This includes street foods such as tacos, soups, sopes, tlacoyos, gorditas and sincronizadas.<ref name ="adapon114">Adapon, Joy p. 114</ref> For most dishes, it is the variety of chili used that gives it its main flavor.<ref name ="adapon8"/> The main contributions of the Spanish were meat and cheese, as the Mesoamerican diet had very little meat and dairy products were completely unknown. The main meats found in Mexico are pork, chicken, beef, goat and sheep. Native seafood remains popular especially along the coasts.<ref name ="malat8889">Malat, R. p. 88-89</ref> [[Cheeses of Mexico|Cheesemaking in Mexico]] has evolved its own specialties. It is an important economic activity, especially in the north, and frequently done at home. The main cheese making areas are [[Chihuahua (state)|Chihuahua]], [[Oaxaca]], [[Querétaro]] and [[Chiapas]]. Goat cheese is still made but it is not as popular and harder to find in stores.<ref name ="losquesos">{{cite web |url= http://www.mexconnect.com/articles/2155-a-guide-to-mexican-cheese-queso-mexicano |title= A guide to Mexican cheese: Los quesos mexicanos |author=Karen Hursh Graber |date= October 1, 2000 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref> ==Food and society== ===Home cooking=== [[File:Tortilleras Nebel.jpg|thumb|19th century depiction of grinding corn and making tortillas in Mexico]] In most of Mexico, much of food, especially in rural areas, is still consumed in the home with the most traditional Mexican cooking still done domestically, based on local ingredients.<ref name ="adapon3">Adapon, Joy p. 3</ref> Cooking for family is considered to be women’s work, including cooking for celebrations.<ref name ="adapon71">Adapon, Joy p. 71</ref> Traditionally girls have been considered ready to marry when they can cook, and cooking is considered a main talent for housewives.<ref name ="adapon75">Adapon, Joy p. 75</ref> The main meal of the day in Mexico is the “comida” (literally “meal”) which is eaten between 2 and 5pm. It begins with soup, often chicken broth with pasta or a “dry soup” which is pasta or rice flavored with onions, garlic and/or vegetables. The main course is a meat served in a cooked sauce with salsa on the side, accompanied with beans and tortillas and often with a fruit drink. In the evening, it is common to eat leftovers from the comida or sweet bread accompanied by coffee or chocolate. Breakfast is generally heartier than in other countries and can consist of leftovers, meat in broth (such as [[pancita]]), [[taco]]s, [[enchilada]]s or meat with eggs. This is usually served with beans, white bread and/or tortillas and coffee and/or juice.<ref name ="adapon93">Adapon, Joy p. 93</ref> ===Food and festivals=== [[File:Ofrenda del dia de los muertos 2.jpg|thumb|Traditional ofrenda altar for [[Day of the Dead]] which includes mole, tamale and other foods.]] Mexican cuisine is elaborate and often tied to symbolism and festivals, one reason it was named as an example of the [[UNESCO Intangible Cultural Heritage Lists|Intangible Cultural Heritage of Humanity by UNESCO]].<ref name ="unesco"/> Many of the foods of Mexico are complicated because of their relation to the social structure of the country. Food preparation, especially for family and social events, is considered to be an “investment” in order to maintain social relationships.<ref name ="adapon20">Adapon, Joy p. 20</ref> Even the idea of flavor is considered to be social, with meals prepared for certain diners and certain occasions are considered the most tasty.<ref name ="adapon117">Adapon, Joy p. 117</ref> The ability to cook well, called “sazón” (lit. seasoning) is considered to be a gift generally gained from experience and a sense of commitment to the diners.<ref name ="abarca62">Abarca, Meredith p. 62</ref> For [[Day of the Dead]], foods such as tamales and mole are set out on altars and it is believed that the visiting dead relatives “eat” the “essence” of the food. If eaten afterwards by the living it is considered to be tasteless.<ref name ="adapon117"/> In central Mexico, the main festival foods are mole, [[barbacoa]], [[carnitas]] and [[mixiote]]s. They are often prepared to feed around five hundred guests requiring groups of cooks. The cooking is part of the social custom meant to bind families and communities.<ref name ="adapon89">Adapon, Joy p. 89</ref> Mexican regional home cooking is completely different from the food served in most Mexican restaurants outside Mexico, which is usually some variety of [[Tex-Mex]].<ref name ="adapon11"/> Some of Mexico’s traditional foods involved complex and/or long cooking processes. Before industrialization, traditional women spent several hours a day boiling dried corn then grinding them on a [[metate]] to make the dough for tortillas, cooking them one-by-one on a [[comal (cookware)|comal]] griddle. In some areas, tortillas are still made this way. Sauces and salsas were also ground in a mortar called a [[molcajete]]. Today, blenders are more often used although the texture is a bit different. Most people in Mexico would say that those made with a molcajete taste better but few can do this now.<ref name ="adapon15">Adapon, Joy p. 15</ref> The most important food for festivals and other special occasions is [[mole (sauce)|mole]], especially mole poblano in the center of the country.<ref name ="adapon8997">Adapon, Joy p. 89,97</ref> Mole is served at Christmas, Easter, Day of the Dead and at birthdays, baptisms, weddings and funerals and tends to be eaten only for special occasions because it is such as complex and time-consuming dish.<ref name ="adapon8999">Adapon, Joy p. 89, 99</ref> While still dominant in this way, other foods have become acceptable for these occasions such as barbacoa, carnitas and mixiotes, especially since the 1980s.This may be because of economic crisis at the time, allowing for the substitution of these cheaper foods or the fact that they can be bought ready-made or may already be made as part of the family business.<ref name ="adapon101107">Adapon, Joy p. 101, 107</ref> Another important festive food is the [[tamal]] or "tamale", as it is known in English. This is a filled cornmeal dumpling, steamed in a wrapping and one of the basic staples in most regions of Mexico. It has its origins in the pre Hispanic era and today is found in many varieties in all of Mexico. Like mole it is complicated to prepare, and best done in large amounts.<ref name ="knepp">{{Cite thesis |type=PhD |chapter= |title=Tamaladas and the role of food in Mexican-immigrant and Mexican-American cultures in Texas |last= Knepp |first= Mark Dustin |year=2010 |publisher= State University of New York at Albany |docket=3412031 }}</ref> Tamales are associated with certain celebrations such as [[Candlemas]] .<ref name ="adapon101">Adapon, Joy p. 101</ref> They are wrapped in corn husks in the highlands and desert areas of Mexico and in banana leaves in the tropics.<ref name ="iturr8489">Iturriaga , José N. p.84-89</ref> ===Street food=== {{main|Mexican street food}} [[File:TacoStandTacubayaDF.JPG|thumb|View of a taco stand in the [[Tacubaya]] neighborhood of Mexico City]] [[File:GrilledChickenZaachila.JPG|thumb|Chicken being grilled in Oaxaca]] Mexican street food is one of the most varied parts of the cuisine. It can include tacos, [[quesadilla]]s, [[pambazo]]s, tamales, [[huarache (food)|huarache]]s and food not suitable to cook at home including barbacoa, carnitas and since many homes in Mexico do not have ovens, roasted chicken.<ref name ="adapon123">Adapon, Joy p. 123</ref> One attraction of street food in Mexico is the satisfaction of hunger or craving without all the social and emotional connotation of eating at home, although longtime customers can have something of a friendship/familial relationship with a chosen vendor.<ref name ="adapon126">Adapon, Joy p. 126</ref> The best known of Mexico’s street food is the taco, whose origin is based on the pre Hispanic custom of picking up other foods with tortillas as utensils were not used.<ref name ="iturr43"/> The origin of the word is in dispute, with some saying it is derived from [[Nahuatl]] and others from various Spanish phrases.<ref name ="iturr4344">Iturriaga , José N. p.43-44</ref> Tacos are not eaten as the main meal; they are generally eaten before midday or late in the evening. Just about any other foodstuff can be wrapped in a tortilla and in Mexico it varies from rice, to meat (plain or in sauce) to vegetables and cheese. Preferred fillings vary from place to place with pork generally found more often in the center and south, beef in the north, seafood along the coasts and chicken in most of the country.<ref name ="iturr44">Iturriaga , José N. p.44</ref> [[File:Tortas Oaxaquenas.jpg|thumb|left|Tortas being prepared in Oaxaca]] Another popular street food, especially in Mexico City and the surrounding area is the [[Torta#Mexico|torta]]. It consists of a roll of some type, stuffed with several ingredients. This has its origins in the 19th century, when the French introduced a number of new kinds of bread. The torta began by splitting the roll and adding beans. Today, refried beans can be still be found on many kinds of tortas. In Mexico City, the most common roll used for tortas is called telera, a relatively flat roll with two splits on the upper surface. In Puebla, the preferred bread is called a [[cemita]], as is the sandwich. In both areas, the bread is stuffed with various fillings, especially if it is a hot sandwich, with beans, cream (mayonnaise is rare) and some kind of hot chili pepper.<ref name ="iturr130133">Iturriaga , José N. p.130-133</ref> In the 20th century, U.S. influence has been strong. One example of this is the appearance of the hot dog, but prepared Mexican style. They are usually boiled then wrapped in bacon and fried. They are served in the usual bun, but the condiments are usually some combination of tomatoes, onions and chili peppers.<ref name ="iturr130133"/> ==History== ===Pre Hispanic period=== [[File:Aztec shared meal.jpg|thumb|Aztec men sharing a meal from the Florentine Codex]] Around 7000BCE, the indigenous peoples of Mexico and Central America hunted game and gathered plants, including wild chili peppers. Corn was not yet cultivated so one main source of calories was roasted [[agave]] hearts. By 1200 BCE corn was domesticated and a process called [[Nixtamalization]], or treatment with lye, was developed to soften corn for grinding and improve its nutritional value. This allowed the creation of tortillas and other kinds of flat breads.<ref name ="sharpe">{{cite journal |last= Sharpe |first= |author= Patricia |year=2004 |month=December |title= More Mexican—It’s About Time; Mexican food through the ages. |journal=Texas Monthly |volume=32 |issue=12 |page=1 }}</ref> The various indigenous people of Mesoamerica had various stories about the origin of corn, usually related to being a gift of one or more gods such as [[Quetzalcoatl]] .<ref name ="luengas2728">Luengas, Arnulfo p. 27-28</ref> The other staple was bean, eaten with corn as a complimentary protein. Despite this, studies of bones have shown problems with the lack of protein in the indigenous diet, as meat was difficult to obtain. Other protein sources included [[amaranth]], insects such as grasshoppers and ant larvae, [[iguana]]s, and turtle eggs on the coastlines.<ref name ="luengas30">Luengas, Arnulfo p. 30</ref> Vegetables included squash and their seeds; [[chilacyote]]; [[jicama]], a kind of sweet potato; and various edible flowers, especially those of squash. The chili pepper was used as food, ritual and as medicine.<ref name ="luengas30"/> When the Spanish arrived, the [[Aztec]]s had sophisticated agricultural techniques and an abundance of food, which was the base of their economy. It allowed them to expand an empire, bringing in tribute which consisted mostly of foods the Aztecs could not grow themselves.<ref name ="adapon8"/> According to [[Bernardino de Sahagún]], the [[Nahua peoples]] of central Mexico ate corn, beans, turkey, fish, small game, insects and a wide variety of fruits, vegetables, pulses, seeds, tubers, wild mushrooms, plants and herbs that they collected or cultivated.<ref name ="adapon9">Adapon, Joy p. 9</ref> ===Post Conquest=== [[File:Cocina2Virreinato.JPG|thumb|Colonial era kitchen display at the Museo Nacional del Virreinato in [[Tepozotlán]].]] [[File:KitchenSMAHuejotzingo2.JPG|thumb|Reconstructed kitchen at the former monastery of San Miguel, [[Huejotzingo]], Puebla]] Mexican educator [[Justo Sierra]] said that "the grocer, not the conquistador, is the real Spanish father of Mexican society.”<ref name ="losquesos"/> After the [[Spanish conquest of the Aztec Empire|Conquest]], the Spanish introduced a variety of foodstuffs and cooking techniques from Europe. Spanish cooking at that time was already a mixture of ingredients because of eight centuries of [[Arab]] influence.<ref name ="adapon10"/> The original aim of the introduction was to reproduce their home cuisine but over time, it was incorporated with native ingredients and cooking techniques.<ref name ="adapon9"/> Introduced foods included olive oil, rice, onions, garlic, [[oregano]], [[coriander]], [[cinnamon]], [[clove]]s and many other herbs and spices.<ref name ="adapon10"/> More importantly, they introduced domesticated animals such as pigs, cows, chickens, goats and sheep for meat and milk, raising the consumption of protein. Cheese became the most important dairy product.<ref name ="adapon10"/><ref name ="losquesos"/> The most important cooking technique introduced by the Spanish was frying.<ref name ="adapon10"/> Despite the domination of Spanish culture, Mexican cuisine has maintained its base of corn, beans and chili peppers.<ref name ="adapon10"/> One reason for this was the overwhelming population of indigenous in the earlier colonial period and the fact that many ingredients for Spanish cooking were not available or very expensive in Mexico. One of the main avenues for the mixing of the two cuisines was in convents.<ref name ="adapon10"/> For example, the Spanish brought rice to Mexico and it has since grown well in [[Veracruz]]. However, [[New World]] tomatoes eventually replaced the use of expensive Spanish [[saffron]] as well as other local ingredients.<ref name ="othergods"/> Sugar cane was brought to the country and grew as well, leading to the creation of many kinds of sweets, especially local fruits in syrup. A sugar based candy craft called [[alfeñique]] was adapted, but often with indigenous themes, especially today for [[Day of the Dead]].<ref name ="luengas37">Luengas, Arnulfo p. 37</ref> During the 19th century Mexico experienced an influx of various immigrants including French, [[Lebanon|Lebanese]], German, [[Mennonite]] and Italian, which have had some effect on the food.<ref name ="adapon10"/> During the [[French Intervention in Mexico]], French food became popular with the upper classes. One lasting evidence of this is the variety of breads and sweet breads such as bolillos, conchas and more which can be found in Mexican bakeries.<ref name ="luengas34748">Luengas, Arnulfo p. 47-48</ref> The Germans brought beer brewing techniques and the Chinese added their cuisine to certain areas of the country.<ref name ="ohill">{{cite journal |last= Hill |first= Owen |year=2007 |month=September 6–12 |title= Mexican food |journal=Caterer & Hotelkeeper |volume=197 |issue=4492 |page=13 }}</ref> This led to Mexico characterizing its cuisine more by its relation to popular traditions rather than on particular cooking techniques.<ref name ="adapon12">Adapon, Joy p. 12</ref> [[File:PorSiempreUriate52.JPG|thumb|left|Students from the Universidad Superior de Gastronomía at the Por Siempre Mexico event at the [[El Palacio de Hierro]] in [[Polanco, Mexico City]].]] Since the 20th century, there has been an interchange of food influences between Mexico and the United States. Mexican cooking was of course still practiced in what is now the Southwest United States after the [[Mexican American War]] but [[Diana Kennedy]] in her book The Cuisines of Mexico in 1972, drew a sharp distinction between Mexican food and Tex-Mex.<ref name ="sharpe"/> Tex-Mex food was developed from Mexican and Anglo influences, traced to the late 19th century in Texas. It still continues to develop with flour tortillas becoming popular north of the border only in the latter 20th century.<ref name ="sharpe"/> From north to south, much of the influence has been related to food industrialization, as well as the greater availability overall of food, especially after the Mexican Revolution. One other very visible sign of influence from the United States is the appearance of fast foods such as hamburgers, hot dogs and pizza.<ref name ="luengas8085">Luengas, Arnulfo p. 80-85</ref> In the latter 20th century, international influence in Mexico has led to interest and development of haute cuisine. In Mexico, many professional chefs are trained in French and/or international cuisine but the use of Mexican staples and flavors is still favored including the “simple” foods of traditional markets. It is not unusual to see some quesadillas or small tacos among the other [[hors d'oeuvre]]s at fancy dinner parties in the country. Professional cookery in the country is growing but it still includes an emphasis on traditional methods and ingredients. In the cities, there is interest in publishing and preserving what is “authentic” Mexican food. This movement is traceable to 1982 with the Mexican Culinary Circle of Mexico City. It was created by a group of women chefs and other culinary experts as a reaction to the fear of traditions being lost with the increasing introduction of foreign techniques and foods.<ref name ="adapon11"/> In 2010, Mexico’s cuisine was recognized by UNESCO as an Intangible Cultural Heritage of Humanity.<ref name ="unesco"/> ==Beverages== {{See also|Mexican wine|Beer in Mexico}} [[File:PulqueTomatoPineapple.JPG|thumb|Pulque mixed with tomato and pineapple]] Corn in Mexico is not only eaten but also drunk. Corn is the base of the hot drink called [[atole]], which is then flavored with fruit, chocolate, rice and other flavors. Fermented corn is the base of a cold drink as well which goes by various names and varieties such as [[tejuino]], [[pozol]] and others. Aguas frescas are flavored drinks usually made of fruit, water and sugar cut also include [[hibiscus]] iced tea and one made from [[tamarind]] and one from rice called “[[horchata]].” One variant of coffee is [[café de olla]], which is coffee brewed with cinnamon and raw sugar.<ref name ="malat8990">Malat, R. p. 89-90</ref> Chocolate played an important part in the history of Mexican cuisine. The word "chocolate" originated from Mexico's [[Aztec]] cuisine, derived from the [[Nahuatl]] word [[chocolate|''xocolatl'']]. Chocolate was first drunk rather than eaten. It was also used for religious rituals. The [[Maya civilization]] grew cacao trees<ref name="mayanrule">{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican3.html|title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Obtaining Cacao|publisher=[[Field Museum]]|accessdate=2 June 2008}}</ref> and used the cacao seeds it produced to make a frothy, bitter drink.<ref>{{cite web|url=http://www.fieldmuseum.org/Chocolate/history_mesoamerican4.html|title=Chocolate: A Mesoamerican Luxury 250–900 C.E. (A.D.) – Making Chocolate|publisher=Field Museum of Natural History|accessdate=2 June 2008}}</ref> The drink, called ''xocoatl'', was often flavored with vanilla, chili pepper, and [[annatto|''achiote'']]<ref>{{cite web|url=http://www.lasculturas.com/lib/rcp/rcpAchiote.htm|title=Achiote (Annatto) Cooking|publisher=las Culturas|accessdate=21 May 2008}}</ref> Alcoholic beverages from Mexico include [[tequila]], [[pulque]], [[aguardiente]] and [[mezcal]], with brandy, wine, beer and rum also produced.<ref name ="malat90">Malat, R. p. 90</ref> The most common alcoholic beverage consumed with food in Mexico is beer, followed by tequila.<ref name ="fife"/> ==Regional cuisines== {{See also|List of Mexican dishes}} ===Northern=== [[File:Large Tortilla.jpg|thumb|A very large flour tortilla]] [[File:Cabrito - Monterrey.JPG|thumb|left|[[Cabrito]] (goat) on a spit]] The foods eaten in what is now the north of Mexico have differed from the south since the pre-Hispanic era. Here the indigenous people were hunter-gatherers with limited agriculture and settlements because of the arid land.<ref name ="rperez">{{Cite thesis |type=PhD |chapter= |title=Tasting culture: Food, family and flavor in Greater Mexico |last= Perez |first= Ramona Lee |year=2009 |publisher= New York University |docket=3365727}}</ref><ref name ="mexnorte">{{cite web |url= http://www.mexconnect.com/articles/2016-the-cuisines-of-northern-mexico-la-cocina-norte%C3%B1a |title= The cuisines of Northern Mexico: La cocina norteña |author=Karen Hursh Graber |date= January 1, 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref> When the Europeans arrived, they found much of the land suitable for cattle, goats and sheep grazing. This led to the dominance of meat, especially beef, found in the region’s most popular dishes: [[machaca]], [[arrachera]] and [[cabrito]].<ref name ="rperez"/><ref name ="mexnorte"/> The distinctive cooking technique is grilling, as the ranch culture promoted outdoor cooking done by men.<ref name ="mexnorte"/> The ranch culture has also prompted cheese production and the north produces the [[Cheeses of Mexico|widest varieties of cheese in Mexico]]. These include queso fresco (fresh farmer's cheese), ranchero (similar to Monterey Jack), cuajada (a mildly sweet, creamy curd of fresh milk), requesón (similar to cottage cheese or riccotta), Chihuahua’s creamy semi-soft queso menonita and fifty-six varieties of asadero (smoked cheese).<ref name ="rperez"/> Another important aspect of northern cuisine is the presence of wheat, especially the use of flour tortillas. The area has at least forty different types of flour tortillas.<ref name ="rperez"/> The main reason for this is that much of the land supports wheat production, introduced by the Spanish. These large tortillas allowed for the creation of burritos, usually filled with machaca in [[Sonora]], which eventually gained popularity in the [[Southwest United States]].<ref name ="mexnorte"/> The variety of foodstuffs in the north is not as varied as in the south of Mexico because of the mostly desert climate. Much of the cuisine of this area is dependent on food preservation techniques, namely dehydration, canning and cheese-making. Dried foods include meat, chili peppers, squash, peas, corn, lentils, various beans and dried fruit. A number of these are also canned. Preservation techniques change the flavor of foods; for example, many chili peppers are less hot after drying.<ref name ="rperez"/> The north has seen waves of immigration by [[Chinese immigration to Mexico|Chinese]], [[Mormon colonies in Mexico|Mormon]], and [[Mennonites in Mexico|Mennonites]], who have influenced the cuisines in areas such as Chihuahua and [[Baja California]].<ref name ="mexnorte"/> ===Oaxaca=== [[File:Whitebeanscoloradito.JPG|thumb|left|250px|White beans and shrimp on mole coloradito served at the 20 de Noviembre market in Oaxaca city]] [[File:MakingHotChocoVillaEtla4.jpg|thumb|Woman pouring hot chocolate at a market in [[Villa de Etla]], Oaxaca]] {{main|Oaxacan cuisine}} The cooking of Oaxaca remained more intact after the Conquest as the Spanish took the area with less fighting and less disruption of the economy and food production systems. However, it was the first area to experience the mixing of foods and cooking while central Mexico was still recuperating. The state has a wide variety of ecosystems despite its size and a wide variety of native foods. Vegetables are grown in the central valley, seafood is abundant on the coast and the area bordering Veracruz grows tropical fruits. Much of the state’s cooking is influenced by that of the [[Mixtec people|Mixtec]] and to a lesser extent, the [[Zapotec peoples|Zapotec]]. Later in the colonial period, Oaxaca lost its position as a major food supplier and the area’s cooking returned to a more indigenous style, keeping only a number of foodstuffs such as chicken and pork. It also adapted [[mozzarella cheese]], brought by the Spanish and modified it to what is known now as [[Oaxaca cheese]] .<ref name ="unioax">{{cite book |title= Cocina Estado por estado Oaxaca |trans_title=State by state cuisine: Oaxaca |year=2007 |publisher= El Universal /Radar Editores |volumen=1 |location=Mexico City |language=Spanish }}</ref><ref name ="oaxcuis">{{cite web |url= http://www.mexconnect.com/articles/2266-the-cuisine-of-oaxaca-land-of-the-seven-moles |title= The Cuisine of Oaxaca, Land of the Seven Moles |author=Karen Hursh Graber |date= January 1, 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref> One major feature of Oaxacan cuisine is its seven [[Mole (sauce)|moles]], next to mole poblano in importance. The seven are Negro (black), Amarillo (yellow), Coloradito (little red), Mancha Manteles (table cloth stainer), Chichilo (smoky stew), Rojo (red), and Verde (green).<ref name ="oaxcuis"/> Corn is the staple food. Tortillas are called blandas and part of every meal. It is also used to make empanadas, tamales and more. Black beans are favored often served in soup, and a sauce for enfrijoladas. Oaxaca’s regional chili peppers include pasilla oaxaqueña chile (red, hot and smoky) along with amarillos (yellow), chilhuacles, chilcostles and costeños. These along with herbs such as hoja santa give the food its unique taste.<ref name ="oaxcuis"/> Another important aspect to Oaxacan cuisine is chocolate, generally consumed as a beverage. It is frequently hand ground and combined with almonds, cinnamon and other ingredients.<ref name ="oaxcuis"/> ===Yucatan=== [[File:Cochinita-Pibil.jpg|thumb|250px|left|Bowl with cochinita pibil]] [[File:Achiote paste ingredients.jpg|thumb|Achiote paste ingredients]] The food of the Yucatán peninsula is distinct from the rest of the country. It is based on Mayan food with influences from the Caribbean, central Mexico, European, especially French and Middle Eastern cultures .<ref name ="umich">{{cite web |url= http://mblog.lib.umich.edu/MexicanFoods/|title= Regional Foods of Mexico |date= April 10, 2008 |publisher= University of Michigan |accessdate=October 24, 2012 }}</ref><ref name ="mexconyuc">{{cite web |url= http://www.mexconnect.com/articles/2327-the-cuisine-of-the-yucatan-a-gastronomical-tour-of-the-maya-heartland |title= The cuisine of the Yucatan: a gastronomical tour of the Maya heartland |author=Karen Hursh Graber |date= January 1, 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref> Like in other areas of Mexico, corn is the basic staple, as both a liquid and solid food. One common way of consuming corn, especially by the poor, is a thin drink or gruel of fermented corn called by various names such as pozol or posolli.<ref name ="mexconyuc"/> One of the main spices is the annatto seed, called [[achiote]] in Spanish. It gives food a reddish color with a slightly peppery smell with a hint of nutmeg.<ref name ="umich"/> Recados are a seasoning paste based on achiote used mostly on chicken. [[Recado rojo]] is used for the area’s best-known dish, [[cochinita pibil]]. Pibil refers to the cooking method, generally wrapped in banana leaves and cooked in a pit oven. Various meats are cooked this way. [[Habanero chili]]s are another distinctive ingredient, but they are generally served as (part of) condiments on the side rather than integrated into the dishes.<ref name ="mexconyuc"/> One feature in Yucatan cooking is tropical fruits such as [[tamarind]], plums, [[Pouteria sapota|mamey]], avocados and [[bitter orange]]s, the last often used in the region's distinctive salsas. Honey was used long before the arrival of the Spanish, used to sweeten foods and to make a ritual alcoholic drink called [[balché]]. Today a honey liquor called [[Xtabentun (liqueur)|xtabentun]] is still made and consumed. The coast areas feature seafood, especially [[esmedregal]], a type of [[jack fish]], which is fried and served with the spicy salsa de chile xcatic. Other fish dishes include those in spicy chili pepper sauces and those in [[achiote paste]] .<ref name ="mexconyuc"/> Street food in the area usually consists of snacks made of cooked corn dough and fruit-flavored ices. The snacks include brazo de reina and papadzules.<ref name ="mexconyuc"/> ===Mexico City=== [[File:ChinCafeDF.JPG|thumb|Chinese-Mexican cafe on Rep de Argentina Street in the [[historic center of Mexico City]].]] The main feature of Mexico City cooking is that it has been influenced that those of the other regions of Mexico as well as a number of foreign influences.<ref name ="umich"/><ref name ="dfcuisine">{{cite web |url= http://www.mexconnect.com/articles/2344-dining-in-the-df-food-and-drink-in-mexico-s-capital |title= Dining in the DF: food and drink in Mexico's capital |author=Karen Hursh Graber |date= January 1, 2004 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref> This is because Mexico City has been a center for migration of people from all over Mexico since pre-Hispanic times. Many of the ingredients of this area’s cooking are not grown here, such as tropical fruits. Street cuisine is very popular with taco stands, torta (sandwich) shops and lunch counters on every street. Popular foods in the city include [[barbacoa]] (a specialty of the central highlands), [[birria]] (from western Mexico), [[cabrito]] (from the north), [[carnitas]] (originally from [[Michoacán]]), various moles (from [[Puebla]] and central Mexico), tacos with many different fillings and large sub-like sandwiches called tortas. There are eateries that specialize in pre-Hispanic food including dishes with insects. This is also the area where most of Mexico’s haute cuisine can be found.<ref name ="dfcuisine"/> ===Western Mexico === [[File:Plato de birria.jpg|thumb|left|Plate of birria with condiments]] [[File:Corundas.jpg|thumb|A tamale variant called corundas of Michoacán]] West of Mexico City are the states of [[Michoacán]], [[Jalisco]] and [[Colima]] as well as the Pacific coast. The cuisine of Michoacan is based on the Purepecha culture, which still dominates most of the state. The area has a large network of rivers and lakes which provide fish. Its use of corn is perhaps the most varied. While [[atole]] is drunk in most parts of Mexico, it is made with more different flavors in Michoacán, including blackberry, cascabel chili and more. Tamales come in different shapes, wrapped in corn husks. These include those folded into polyhedrons called [[corunda]]s and can vary in name if the filling is different. In the [[Bajío]] area, tamales are often served with a meat stew called churipo, which is flavored with [[Opuntia|cactus fruit]].<ref name ="mexmich">{{cite web |url= http://www.mexconnect.com/articles/2430-the-cuisine-of-michoac%C3%A1n-mexican-soul-food |title= The Cuisine of Michoacán: Mexican Soul Food |author=Karen Hursh Graber |date= January 1, 2004 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref><ref name ="univmich">{{cite book |title= Cocina Estado por estado Michoacán |trans_title=State by state cuisine: Michoacán |year=2007 |publisher= El Universal /Radar Editores |volumen=5 |location=Mexico City |language=Spanish }}</ref> The main Spanish contributions to Michoacán cuisine are rice, pork and spices. One of the best-known dishes from the state is morisquesta, which is a sausage and rice dish, closely followed by carnitas, which is deep-fried pork. The latter can be found in many parts of Mexico, often claimed to be authentically Michoacán. Other important ingredients in the cuisine include wheat (where bread symbolizes fertility) found in breads and pastries. Another is sugar, giving rise to a wide variety of desserts and sweets such as fruit jellies and ice cream, mostly associated with the town of [[Tocumba]]. The town of [[Cotija, Michoacán|Cotija]] has a cheese named after it. The local alcoholic beverage is [[charanda]], with is made with fermented corn.<ref name ="mexmich"/> The cuisine of the states of Jalisco and Colima is noted for dishes such as birria, chilayo, [[menudo (soup)|menudo]] and various pork dishes.<ref name ="unijal">{{cite book |title= Cocina Estado por estado Colima Jalisco |trans_title=State by state cuisine: Colima Jalisco |year=2007 |publisher= El Universal /Radar Editores |volumen=12 |location=Mexico City |language=Spanish }}</ref> Jalisco’s cuisine is known for tequila with the liquor produced only in certain areas allowed to use the name. The cultural and gastronomic center of the area is [[Guadalajara]], an area where both agriculture and cattle raising have thrived. The best-known dish from the area is [[birria]], a stew of beef, mutton or pork with chili peppers and various spices. One important street food is [[tortas ahogadas]], where the torta (sandwich) is “drowned” in a chile sauce. Near Guadalajara is the town of [[Tonalá, Jalisco|Tonalá]], known for its [[pozole]], a hominy stew said to have been originally created with human flesh. The area which makes tequila surrounds the city. A popular local drink is [[tejuino]], made from fermented corn and very cold or iced.<ref name ="mexjalcuis">{{cite web |url= http://www.mexconnect.com/articles/2409-the-cuisine-of-jalisco-la-cocina-tapatia |title= The cuisine of Jalisco: la cocina tapatia |author=Karen Hursh Graber |date= January 1, 2007 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref> On the Pacific coast seafood is common, generally cooked with various European spices along with chili peppers, and is often served with a spicy salsa. Favored fish varieties include marlin, swordfish, snapper, tuna, shrimp and octopus. Tropical fruits are also important.<ref name ="umich"/><ref name ="mexjalcuis"/> The cuisine of the [[Baja California peninsula]] is especially heavy on seafood, with the widest variety. It also features a mild green chili pepper as well as dates, especially in sweets.<ref name ="unibaja">{{cite book |title= Cocina Estado por estado Baja California Baja California Sur |trans_title=State by state cuisine: Baja California Baja California Sur |year=2007 |publisher= El Universal /Radar Editores |volumen=11 |location=Mexico City |language=Spanish }}</ref> ===Veracruz=== [[File:HuachinangoVeracruzana.JPG|thumb|Huachinango a la veracruzana]] {{main|Cuisine of Veracruz}} The cuisine of Veracruz is a mix of indigenous, [[Afro-Cuban]] and Spanish. The indigenous contribution is in the use of corn as a staple as well as vanilla (native to the state), and herbs called acuyo and [[hoja santa]]. It is also supplemented by a wide variety of tropical fruits such as [[papaya]], [[mamey (disambiguation)|mamey]] and [[zapote]] along with the introduction of citrus and pineapple by the Spanish. The Spanish also introduced European herbs such as [[parsley]], [[thyme]], [[marjoram]], [[bay laurel]], [[cilantro]] and others which characterize much of the state’s cooking. They are found in the best known dish of the region Huachinango a la veracruzana, a red snapper dish. The Afro-Cuban influence is from the importation of slaves through the Caribbean, who brought the peanut with them, which had earlier been introduced to Africa by the Portuguese. This influence can be seen in dishes such as pollo encacahuatado or chicken in peanut sauce. Other African ingredients often found in the state include [[plantain]]s, [[yucca]] and sweet potatoes. As it borders the Gulf coast, seafood figures prominently in most of the state. The state’s role as a gateway to Mexico has meant that the dietary staple of corn is less evident than in other parts of Mexico, with rice a heavy favorite. However corn dishes such as garnachas, a kind of corn cake, are readily available, especially in the mountain areas were indigenous influence is strongest .<ref name ="veracuis">{{cite web |url= http://www.mexconnect.com/articles/2085-the-cuisine-of-veracruz-a-tasty-blend-of-cultures|title= The cuisine of Veracruz: a tasty blend of cultures |author=Karen Hursh Graber |date= January 1, 2006 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref> ===Chiapas=== [[File:IguanaTamale.JPG|thumb|Iguana tamale]] {{main|Cuisine of Chiapas}} Like elsewhere in Mexico, corn is the dietary staple and indigenous elements are still strong in the cuisine. Along with a chili pepper called simojovel, used nowhere else in the country, the cuisine is also distinguished by the use of herbs such as [[chipilín]] and hierba santa.<ref name ="unichiap">{{cite book |title= Cocina Estado por estado Chiapas |trans_title=State by state cuisine: Chiapas |year=2007 |publisher= El Universal /Radar Editores |volumen=7 |location=Mexico City |language=Spanish }}</ref><ref name ="chiapcuis">{{cite web |url= http://www.mexconnect.com/articles/2081-the-cuisine-of-chiapas-dining-in-mexico-s-last-frontier|title= The cuisine of Chiapas: Dining in Mexico's last frontier |author=Karen Hursh Graber |date= January 1, 2003 |publisher=Mexconnect newsletter |issn=1028-9089 |accessdate=October 24, 2012 }}</ref> Like in Oaxaca, tamales are usually wrapped in banana leaves (or sometimes with the leaves of hoja santa), but often chipilín is incorporated into the dough. As in the Yucatan, fermented corn is drunk as a beverage called pozol, but here it is usually flavored with chocolate. The favored meats are beef, pork and chicken (introduced by the Spanish), especially in the highlands, which favors the raising of livestock. The livestock industry has also prompted the making of cheese, mostly done on ranches and in small cooperatives, with the best known from [[Ocosingo]], [[Rayón, Chiapas]] and [[Pijijiapan]]. Meat and cheese dishes are frequently accompanied by vegetables such as squash, [[chayote]] and carrots.<ref name ="chiapcuis"/> ==Mexican food outside of Mexico== Most Mexican food found outside of Mexico is limited, generally based on the food of far northern Mexico and the Southwest U.S. [[Nachos]], [[burrito]]s, [[fajitas]], [[chilli con carne]] and [[chimichanga]]s are U.S. inventions for the most part.<ref name ="malat88"/> However, with the growing ethnic Mexican population in the United States, more authentic Mexican food is appearing slowly in the US. One reason is that Mexican immigrants use food as a means of combating homesickness, and for their descendants, it is a symbol of ethnicity.<ref name ="knepp"/> Alternatively, with more Americans experiencing Mexican food in Mexico, there is a growing demand for more authentic flavors.<ref name ="knepp"/><ref name ="xiong">{{Cite thesis |type=PhD |chapter= |title=Affective testing on the seven moles of Oaxaca |last= Xiong |first= Mao |year=2009 |publisher= California State University, Fresno |docket=1484546}}</ref> In addition, U.S. chefs like [[Rick Bayless]] believe that in order to cook the food properly, you need to understand the culture, if not be born into it. For this reason, Bayless takes employees of his Mexican restaurants to Mexico each year to experience the food firsthand in order to reproduce it more authentically back in [[Chicago]].<ref name ="adapon2021">Adapon, Joy p. 20-21</ref> ==See also== {{portal|Food}} *[[Caesar Cardini]] *[[Zarela Martinez]] *[[Carmen Ramírez Degollado]] ==References== {{reflist|colwidth=30em}} ==Bibliography== * {{cite book |title= Rio Grande/Río Bravo: Borderlands Culture, 9 : Voices in the Kitchen : Views of Food and the World from Working-Class Mexican and Mexican American Women. |first= Meredith E.|last= Abarca |publisher= Texas A&M University Press |location= College Station, TX, USA |year=2006 |isbn= 9781585445318 }} * {{cite book |title= Culinary Art and Anthropology |first= Joy |last= Adapon |publisher= Berg Publishers |location= Oxford |year=2008 |isbn= 978-1847882134 }} *{{cite book |last1= Iturriaga |first1= José N. |title= La Cultura del Antojito |trans_title=The Culture of Snack/Street Food |year=1993 |publisher= Editorial Diana |location=Mexico City |language=Spanish |isbn=968 13 2527 3}} *{{cite book |last1= Luengas |first1= Arnulfo |title= La Cocina del Banco Nacional de México |trans_title=The Cuisine of the National Bank of Mexico |year=2000 |publisher= Fomento Cultural Banamex |location=Mexico City |language=Spanish |isbn=968 7009 94 2 }} *{{cite book |editor1-first=Randy |editor1-last=Malat |others=Barbara Szerlip |title= Passport Mexico : Your Pocket Guide to Mexican Business, Customs and Etiquette |year=2008 |publisher= World Trade Press |location= Petaluma, CA, USA |isbn= 978-1885073914}} ==External links== {{Commons category|Cuisine of Mexico}} {{cookbook|Cuisine of Mexico}} *[http://fullonlinebooks.com/search-book-results/in/i/?mexican Mexican Cook Books] By Mexican *[http://www.unesco.org/culture/ich/index.php?lg=en&pg=00011&RL=00400] from [[UNESCO]] {{Mexico topics}} {{North American cuisine}} {{DEFAULTSORT:Mexican Cuisine}} [[Category:Mexican cuisine|*]] [[Category:Mesoamerican cuisine]] {{Link GA|no}}'