By Ricardo C Mayoral
Mexican food has a long and varied history starting
back with the Mayan Indians and evolved with historical events and cultural
changes. The Mayan Indians were hunters and gatherers. They did no farming or
produced any of their own products. They fed themselves off the land, with wild
game, tropical fruits and plants, and fish. Mayan Indians used corn and beans
in their diets. The history of corn is another subject but suffice it to say
the Americas have been using it for thousands of years. It only became popular
in Europe after one of Columbus' visits.
The Azteca culture introduced hot peppers, honey,
salt and chocolate into their cooking and eventually found its way into the
Mayan kitchen. The slow mingling of the foods took place until the Spaniards
arrived where another culture mix of foods took place. Although the Aztecs had
domesticated ducks and turkeys, the Spanish brought their beef, pork, goats and
lambs. Again there is a change in recipes and eating styles.
The Spanish also brought flour, spices and dairy
products adding to a wonderful blend of ingredients that make up the Mexican
food. Recipes were changed with new combination of meat and spices; thus giving
us such dishes as barbacoas, moles, tacos, adobos and the unforgettable salsas.
What, has not changed is the delicious flavors, textures and aromas. It has
been said that Mexican food is the most consumed worldwide.
The methods of preparation, in many cases, makes
Mexican food so flavorful. In early times the ground was the base of your
stove, your oven was dried clay around a fire or a pit in the ground, and the
pots and pans were also clay or stone. From these ancient people we get the
molcajete, and metate y mano. Molcajete is a stone bowl with a pedestal and the
metate is a stone slab used to grind things like corn and other seeds. The Mano
is long stone, like the pedestal only longer, used to press against slab to
cause the grinding.
Names of foods are as varied as the ingredients.
Each state has its specialty and secret ingredient, but secrets are not to be
kept. No matter where you go in Mexico, if you ask for the recipe it is yours.
State of Michoacán is known for it carnitas, deep fried pork in its own lard
and if properly prepared not greasy. State of Veracruz for its fish ala
Veracruzana, fish smothered in fresh sautéed tomatoes, onions and peppers and
as spicy as you like. My favorite and with the most Mayan influence is the food
of the state of Yucatan. I don't know of any specific dish that is more
traditional, but my favorite is Cochinita Pibil a pork dish marinated in a red
Achiote paste. The paste consists of Annatto seed, spices vinegar, garlic and
corn flour, which can be purchased in most stores. My only comment is "so
good!"
The only concern you have to have is that depending
on the state you are visiting you must know the difference in terminology. In
one state if you order a Torta you will get an omelet and in another you will
get a sandwich. Southern Mexico pozole and northern Mexico pozole vary in
ingredients and broth color. In Jalisco you would get a bowl filled with a pork
stew usually made with the back bones of the pig and the sauce or broth is
colored and flavored with red chilies. In Sonora you would mostly likely get a
bowl filled with oxtail and white processed corn in a sauce or broth that is
clear. It is always good idea to ask what the ingredients of what you are
ordering. If you hear "Tripas" or "Panza" be aware that
they mean inners of an animal. I would make faces at the thought but if
prepared properly they are delicious and can only be appreciated by open minded
distinguishing palates.
Mexican food history is a long and entailed
subject. To truly explore the subject would take a book or two. So in the
course of our continued exploration of Cooking ala Mexicana we will attempt to
bring you more history and information to make your interest and taste in
Mexican food more pleasurable.
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