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Overview: Mexican gastronomy reflects a unique blend of aboriginal cuisine fused with Spanish and French culture and there is more to it then simply the cheese covered tacos, enchiladas, burritos or refried bacon. The rich history, varied topography and exotic cuisine are the reasons why Mexico attracts millions of tourists each year from around the world. Mexican cuisine has been molded by a myriad of cultural influences which accounts for the diversity of its dishes. The diversity of Mexican cuisine is what makes it a truly fascinating subject.
For instance, the barbaric of Central Colonial region is strikingly efferent from the black mole of Cacao. The diversity of Mexican cuisine is due to the fact that each of the aboriginal dishes were developed and influenced by the environmental factors indigenous to their respective regions such as availability of ingredients, trade practices, local economics, explorers, colonial settlers, immigrants and the culture Of local individuals. Mexico is often divided into six gastronomic regions each of which are famous for their own unique indigenous cuisine.
The six gastronomic regions are La Frontier (Baja California, Sonora, Chihuahua, Colloquial, Uneven Leon, ND Tantalum’s), La Costa ROR (the pacific coast from Signals to Guerdon), El Sites (the isthmus of Outpace and also includes the states of Tobacco, Cacao, and Vernacular), La Enchiladas (includes the City of Mexico and its adjoining states), II Centre Colonial (the colonial cities of Quadrangular, San Miguel De Allendale, Castes, Quarters, Memorial, Conjugate and San Luis Pivots) and La Attire Nava (Chaps, certain areas of Tobacco and Yucatan peninsula).
The innumerable individual styles and traditional techniques used in the preparation of authentic Mexican food account for the uniqueness of the cuisine. (HOER et al 2005). Environmental Factors: Mexico is regarded as one of the world’s most blessed lands due to its favorable climate, fertile soil and the varied productions of nature. Mexico is capable of producing large amounts of cocoa, sugar, cotton, wheat, hemp, flex, silk, oil, wine, fruits, and cochineal. Therefore, Mexico is a nation that is capable of producing products which the commerce gathers from around the world.
The production of vegetables is influenced both by the difference in elevation and latitude. A study Of Mexican history reveals that the varied climate and topography across the six gastronomic regions have heavily influenced the production of vegetables which in turn has influenced the ingredients used by aboriginal people in the preparation of food. For instance, the eastern and western coasts have tracks of low land which have a climate similar to that of West Indies. Therefore, the vegetables produced in eastern and western coasts are similar to that produced in West Indies.
On the other hand, the ascending sides of Cordilleras have a temperate climate, thus, the grains and vegetable production is similar to that of the temperate regions of the world. The high Mexican mountains are popular for their pine and fir production. Therefore, embarking on a two day journey from Vera Cruz to the Central regions provides the opportunity to experience and observe all the graduations of climate and vegetable production which are experienced in traveling from the equator to the Arctic regions. (GREGORY 1947).
Major Dietary Components of Amman Indian and Aztec Populations: The major dietary components of Mexican aboriginal people were nutritive roots such as potatoes, corn and a range of other grains. Apart from these, Banana was also one of the major articles of sustenance. Banana has always been very popular amongst the Amman Indians and the Aztec populations cause the cultivation of the fruit requires less labor and land as it can be grown on small patches of lands. However, the most remarkable and essential plant used throughout Mexico history is the American Agave or Manage.
The American Agave was used by the Aztec and Amman Indians in the production of a stimulating beverage. The beverage produced from Manage is still an important part of authentic Mexican cuisine. The plaque has been traditionally used to produce brandy. The Aztec and Amman Indians used the plant of Manage for the production of brandy or whiskey. The centre stock of n effervescent Manage plant was sectioned in order to form a bowl for the collection of sap. The slightly acidic juice collected in the bowl was fermented to form a Plaque which has all the properties and taste of an excellent cider. Upon distillation, the Plaque was converted into whiskey or brandy. Indian corn has been cultivated since the aboriginal population first settled in Mexican lands. Barley and rye are cultivated in colder regions of Mexico and were initially used as food for horses; however, later they became an important component of authentic traditional Mexican cuisine. Avocado and nipple have always been a standing food of Mexicans and are used in the preparation of a wide variety of dishes. (GREGORY 1947). Mass is a traditional Mexican dish and is prepared from corn.
Other corn based dishes include tortillas, Gordian, and dough’s for tamales. Squash and peppers were also important ingredients of aboriginal Mexican cuisine. Spices are an essential component of Mexican food and some of the most widely used spices and herbs include chilies, cilantro, oregano, cinnamon, cocoa and pasted. Moreover, the smoke dried jalape??o chili, chipolata, is also used in the preparation Of numerous traditional dishes. Onions and beans are essential in the preparation of authentic Mexican dishes.
Rosa De mill is a famous traditional Mexican dish and is prepared from honey. Some of the other important dietary components of indigenous population of ancient Mexico included papaya, guava, Jamaica, sours, mamma, tomatoes, vanilla and sunflower seeds. (POORER 2001 The Influence of Conquerors: Modern Mexican cuisine is a unique fusion of aboriginal cooking traditions, Spanish and French cuisine. One of the first inhabitants of Mexico was the Amman Indians, and their major dietary components were corn tortillas and bean paste.
In the mid 1 sass, the Aztec empire gained prosperity and influenced Mexican cuisine with their traditional cooking styles. The Aztec population changed the way traditional Amman food for prepared by the introduction of chocolate, spices, honey and peppers. For the Aztec population, it was a common practice to domesticate duck and turkey. Therefore, duck and turkey became particularly popular in Mexican food when the Aztec empire began to flourish. In 1521 , Spain invaded Authentication which is the modern day Mexico City. Spaniards were fascinated with Aztec food and their traditional cooking styles.
Many Aztec main course and dessert recipes were recorded and preserved by the Spanish conquerors; some of the records are still available. Spanish invasion introduced natives to sheep, pork and other livestock which led to the fusion of native cuisine with Spanish cuisine. Moreover, Spanish invasion was responsible for introducing native population to different herbs and dairy products such as cheese and butter. Apart from diary products, the Spanish conquistadors also introduced native Mexican cuisine to olive oil, barley, wheat, apricots, clove, black pepper, oranges, almonds and parsley.
The indigenous Mexican population did not allow the new Spanish foods to alter their native culinary traditions but they adopted them in such a way that the additions enhanced the taste and nutritive value of traditional cuisine. The middle of the nineteenth century saw the fusion of Mexican cuisine with French cuisine. The French fusion led to the adoption of delicious breads, cakes and desserts by the native cuisine. Later on, Mexican cuisine saw the fusion of Caribbean and Portuguese culinary traditions with native food which shaped the modern day Mexican cooking styles. (BARRETT 1991). Authentic Mexican Cooking Traditions:
The indigenous pre-Columbian Mexican population used traditional iron skillets or other metal and ceramic cooking utensils in the preparation of food. The process of steaming was used especially in the preparation of tender meat dishes without utilizing excess oil. The marinated meat was wrapped in cactus or banana leaves and then suspended over a deep pit of boiling water. Mutate y mono is a traditional grinding tool which was initially used by the Aztec population for grinding hard condiments into smaller pieces. The traditional Meliorate and d??collet?? is a mortar and pestle used for titrating pastes and grinding large condiments.
Indigenous people prepared corn tortillas by kneading dough of freshly grinded corn. The dough was used in the preparation of thin flat patties which were rolled on a traditional grill called Comma. The favorite cooking utensils of pre-Columbian Mexico were those of clay, stone or wood. Traditionally, wood and coal fire is used in the preparation of food because electric or gas ovens are believed to destroy the authentic taste of spices and other condiments. Bate is a traditional shallow wooden dish which was used by originally Aztec population for vegetables and storing cooked food. Azalea is a pan made of clay and initially used by
Amman Indians for cooking rice and stew dishes. Carry is a traditional container prepared from dried pumpkin shell and is utilized for storing and serving beverages. Million is a traditional wooden chocolate beater and is used in the preparation of desserts. Olla is another traditional cooking utensil made of clay and is utilized for the preparation of soups and gravies. (KENNEL’S et al 1993). Nutritive Value of Traditional Mexican Diet: Indigenous population of pre-Columbian Mexico relied on fruits and vegetables not only for the purposes of nutrition but also for the treatment of different diseases.
A large number of plants used in traditional Mexican cuisine not only have a high nutritive level but also possess therapeutic properties due to high antioxidant content. Corn and beans contain a high content of antioxidants or catatonic photochemical. (WATSON et al 2011). The nutritive values of important dietary components of traditional Mexican cuisine are as follows: Corn: Corn is used in the preparation of large number of Mexican dishes such as Quadrilles, Tacos and Tortillas. Tortillas are thin unleavened pancakes which were originally prepared on a Comma. KENNEL’S et al 1993). Corn has a high iterative value and contains numerous vitamins. 100 grams of corn provide 360 J of energy, g of proteins, leg of Fat, egg of carbohydrates, g of fiber and g of sugar. Corn is loaded with vitamins such as iron, manganese, calcium, magnesium, niacin, riboflavin, zinc, pentatonic acid, potassium, zinc, foliate, vitamin 86, thiamin, and phosphorus. (GEPHARDT et al 2002). Potato: Potatoes and other nutritive roots are used in the preparation of a wide variety of traditional dies such as Everglade, Haiti seasonings, Scallion and Salsa. STANDS 201 1). Egg of potato provides 288] of energy, 1. G of proteins, O. G of fat, egg of carbohydrates, 2. G of fiber, 1. G of sugars, and egg of water. Potato contains a wide variety of vitamins and minerals such as iron, manganese, calcium, magnesium, niacin, riboflavin, zinc, pentatonic acid, potassium, zinc, foliate, vitamin 86, thiamin, and phosphorus. (GEPHARDT et al 2002). Wheat Germ: Seems is a traditional Mexican dish consisting of wheat rolls which are slightly sweetened by adding a little amount of sugar.
Wheat is used in the preparation of a wide variety of other traditional dishes such as the Rosa De Rexes which is a special bread prepared on the occasion of Epiphany. AL BALL 201 1). Egg of wheat provide JUJU of energy, egg of proteins, g of fat, egg of carbohydrates, egg of fiber, 0. 1 g of sugars, and 1 leg of water. Wheat is rich is vitamins and minerals such as pentatonic acid, potassium, zinc, foliate, vitamin 86, thiamin, phosphorus, iron, manganese, calcium, magnesium, niacin, riboflavin, and zinc. Wheat contains a good source of zinc (12. OMG), foliate (281 peg), thiamine (1. OMG), riboflavin (0. MGM), and niacin (6. 8 MGM). (GEPHARDT et al 2002). Rice: Soap De razor is a traditional Mexican dish in which rice is cooked with or without the addition of various vegetables. Moreover, a number of other traditional dishes such as Razor con poll and Razor De leech are prepared from rice. Egg of rice provides JUJU of energy, G of proteins, leg of fat, egg of carbohydrates, leg of fiber, less than 0. G of sugars, and egg of water. Rice is rich is vitamins and minerals such as pentatonic acid, potassium, zinc, foliate, vitamin 86, thiamin, phosphorus, iron, manganese, calcium, magnesium, niacin, riboflavin, and zinc.
High vitamin content prevents the onset of deficiency diseases. (GEPHARDT et al 2002). Beans: Beans were a standing food of Aztec populations and were served with corn tortillas. Beans are extensively used in the preparation of numerous traditional Mexican dishes such as Pippin and spirits. (LORENE 1993). A bowl of cooked beans provides egg of fiber. Beans are a rich source of soluble fiber which helps lower blood cholesterol levels. Moreover, beans are an excellent source of complex carbohydrates, proteins, vitamins and minerals. (Nutritive value Of foods 1994).
Honey: Rosa De mill is a traditional Mexican dish prepared from Honey. Honey is utilized in the preparation of a wide variety of cakes and desserts. (FILCHER 1998). Egg of Honey provides 1272] of energy, 0. G of proteins, Go of fat, 82. G of carbohydrates, 0. G of fiber, 82. Egg of sugars, and 17. 1 Go of water. Honey is rich is vitamins and minerals such as pentatonic acid, potassium, zinc, foliate, vitamin BE,Vitamin C, thiamin, phosphorus, iron, manganese, calcium, magnesium, niacin, riboflavin, and zinc. High vitamin content prevents the onset of deficiency diseases. (Nutritive value of foods 1994).
Cheese: Cheese covered tortillas are popular throughout Mexico. Cheese is an essential component of a large number of traditional Mexican dishes such as Soap De video, and cheese covered copes. (HOER 2005). Cheese is a good source of calcium, protein, fat and phosphorus. Cheese is rich in calcium, egg of cheese provides doom of calcium. Therefore, Cheese is beneficial for the development and sustenance of bones and teeth. (United 1964). Meat: Meat is essential component of Mexican cuisine. Meat is used in the preparation of a range of traditional dishes such as Scallion, Conchs and Puzzle. BAILEYS 1996). Red meat is a good source of iron, zinc, vitamin BOB and protein. 1 1 Go of red meat yields 250 calories. Fish is an excellent source of vitamins and minerals, 1 log of fish yields 130 calories. The vitamins and minerals in meat prevent deficiency diseases such as anemia. The protein resent in meat is utilized in the synthesis of new protoplasm and is essential for normal functioning of the body. (United 1964). Chilies: Chilies are an essential part of Mexican food. The unique quantities of chilies used in dishes are responsible for the exotic taste of Mexican dishes.
Chilies are used in the preparation of Pippin, Recode, Scallion, Salsa, and Spirits. Servants are commonly used in the preparation of traditional Mexican sauces and salad dressings. (RAJAS 1993). Egg of raw chilies provide Jake of energy, 1. G of proteins, 0. G of fat, 8. G of carbohydrates, 1. G of fiber, 5. G of sugars, and egg of water. Chilies contain vitamin A, C, BE, iron, magnesium, and potassium. The vitamins are important in the prevention of deficiency diseases. (United 1964). Banana: Banana is 1 go of raw Banana provides 371 k of energy, 1. Egg of proteins, 0. Egg of fat, 22. G of carbohydrates, 2. G of fiber, 2. G of sugars, and 17. 1 Go of water. Banana is rich is vitamins and minerals such as pentatonic acid, potassium, zinc, foliate, vitamin BE,Vitamin C, thiamin, phosphorus, iron, manganese, calcium, magnesium, niacin, riboflavin, and zinc. High vitamin content prevents the onset of deficiency diseases. (United 1964). American Agave: American agave is used in the preparation of a wide variety of traditional and modern Mexican dishes. The plant is considered as one of the most essential ingredients in the preparation of authentic traditional salsas and salads.
The plant is rich in vitamins and minerals such as calcium, magnesium, niacin, riboflavin, and zinc. (CASTOFF 2008). Chocolate: Chocolate is an important ingredient in the preparation of Mexican desserts. The Amman Indian civilizations used small patches of land in their homes for the cultivation of cocoa. The cocoa beans were grinded with a traditional Meliorate and d??collet?? for the preparation of a bitter beverage. Chocolate is a rich source of sugar and vitamins. (TULLE 2007). Annotator: The seed of annotator is extensively used as a coloration in the preparation of a wide variety of Mexican dishes.
The pericardia of the Annotator seed is rich in cartoonists and other antioxidants. (BAILEYS 1996). The influence of Modern Man Made Practices: The advent of ovens has eliminated the need of Comma for the preparation of Tortillas and Tacos. The baking of tortillas and tacos in oven provides is an easy and time saving process. However, the high temperature of the oven significantly decreases the nutritive value of corn due to the degradation of attains and minerals. (Mexican cuisine 2002). Originally, wood and coal fire Was used in the preparation of food.