Mexican Diet Analysis
Evaluation of Mexican Diet 10-01-12
Evaluation of Mexican Diet
Abstract:
The report provides an in depth analysis on the fusion of Mayan, Aztec, Spanish and French culture which have shaped modern Mexican cuisine. The report throws light on the environmental factors which helped shape traditional Mexican diet and also provides information on the myriad of cultural influences which shaped modern Mexican cuisine. Moreover, the report attempts to provide a summary on the nutritional value of traditional Mexican food and the impact of modern technology on the nutritional value of modern Mexican cuisine.
Overview:
Mexican gastronomy reflects a unique blend of aboriginal …show more content…
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 barbacoa of Central Colonial region is strikingly different from the black mole of Oaxaca. 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 Frontera (Baja California, Sonora, Chihuahua, Coahuila, Nuevo Leon, and Tamaulipas), La Costa Oro (the pacific coast from Sinaloa to Guerrero), El Istmo (the isthmus of Tehuatepec and also includes the states of Tabasco, Oaxaca, and Veracruz), La Encrucijada (includes the City of Mexico and its adjoining states), El Centro Colonial (the colonial cities of Guadalajara, San Miguel de Allende, Zacatecas, Queretaro, Morelia, Guanajuato and San Luis Potosi) and La Teirra Mava (Chiapas, certain areas of Tabasco 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. (HOYER 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 travelling from the equator to the Arctic regions. (GREGORY 1947).
Major Dietary Components of Mayan 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 Mayan Indians and the Aztec populations because 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’s history is the American Agave or Maguey. The American Agave was used by the Aztec and Mayan Indians in the production of a stimulating beverage. The beverage produced from Maguey is still an important part of authentic Mexican cuisine. The Pulque has been traditionally used to produce brandy. The Aztec and Mayan Indians used the plant of Maguey for the production of brandy or whiskey. The centre stock of an effervescent Maguey 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 Pulque which has all the properties and taste of an excellent cider. Upon distillation, the Pulque 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 pineapple have always been a standing food of Mexicans and are used in the preparation of a wide variety of dishes. (GREGORY 1947). Masa is a traditional Mexican dish and is prepared from corn. Other corn based dishes include tortillas, gorditas, and doughs 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 epazote. Moreover, the smoke dried jalapeno chili, chipotle, is also used in the preparation of numerous traditional dishes. Onions and beans are essential in the preparation of authentic Mexican dishes. Rosca de miel 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, jicama, soursop, mamey, tomatillos, vanilla and sunflower seeds. (POORE 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 Mayan Indians, and their major dietary components were corn tortillas and bean paste. In the mid 1300s, the Aztec empire gained prosperity and influenced Mexican cuisine with their traditional cooking styles. The Aztec population changed the way traditional Mayan 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 Tenochtitlan 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. (BARRET 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. Metate y mano is a traditional grinding tool which was initially used by the Aztec population for grinding hard condiments into smaller pieces. The traditional Molcajete and tejolote is a mortar and pestle used for triturating 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 Comal. The favourite 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. Batea is a traditional shallow wooden dish which was used by originally Aztec population for vegetables and storing cooked food. Cazuela is a pan made of clay and initially used by Mayan Indians for cooking rice and stew dishes. Jicara is a traditional container prepared from dried pumpkin shell and is utilized for storing and serving beverages. Molinillo 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. (KANELLOS 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 cytotoxic phytochemicals. (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 alarge number of Mexican dishes such as Quesadillas, Tacos and Tortillas. Tortillas are thin unleavened pancakes which were originally prepared on a Comal. (KANELLOS et al 1993). Corn has a high nutritive value and contains numerous vitamins. 100 grams of corn provide 360 J of energy, 3g of proteins, 1g of Fat, 19g of carbohydrates, 3g of fiber and 3g of sugar. Corn is loaded with vitamins such as iron, manganese, calcium, magnesium, niacin, riboflavin, zinc, pantothenic acid, potassium, zinc, folate, vitamen B6, thiamin, and phosphorus. (GEBHARDT et al 2002).
Potato:
Potatoes and other nutritive roots are used in the preparation of a wide variety of traditional dises such as Verdolaga, Yautia seasonings, Salpicon and Salsa. (STAVANS 2011). 100g of potato provides 288J of energy, 1.7g of proteins, 0.1g of fat, 16g of carbohydrates, 2.4g of fiber, 1.2g of sugars, and 82g of water. Potato contains a wide variety of vitamins and minerals such as iron, manganese, calcium, magnesium, niacin, riboflavin, zinc, pantothenic acid, potassium, zinc, folate, vitamen B6, thiamin, and phosphorus. (GEBHARDT et al 2002).
Wheat Germ: Semas 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 Rosca de Reyes which is a special bread prepared on the occasion of Epiphany. (ALBALA 2011). 100g of wheat provide 1506J of energy, 23g of proteins, 3g of fat, 52g of carbohydrates, 14g of fiber, 0.1g of sugars, and 11g of water. Wheat is rich is vitamins and minerals such as pantothenic acid, potassium, zinc, folate, vitamen B6, thiamin, phosphorus, iron, manganese, calcium, magnesium, niacin, riboflavin, and zinc. Wheat contains a good source of zinc (12.3mg), folate (281 µg), thiamine (1.9mg), riboflavin (0.5mg), and niacin (6.8 mg). (GEBHARDT et al 2002).
Rice: Sopa de arroz 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 Arroz con Pollo and Arroz de leche are prepared from rice. 100g of rice provides 1527J of energy, 7g of proteins, 1g of fat, 79g of carbohydrates, 1g of fiber, less than 0.1g of sugars, and 12g of water. Rice is rich is vitamins and minerals such as pantothenic acid, potassium, zinc, folate, vitamen B6, thiamin, phosphorus, iron, manganese, calcium, magnesium, niacin, riboflavin, and zinc. High vitamin content prevents the onset of deficiency diseases. (GEBHARDT 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 Pipian and sofrito. (LORENS 1993). A bowl of cooked beans provides 14g 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:
Rosca de miel is a traditional Mexican dish prepared from Honey. Honey is utilized in the preparation of a wide variety of cakes and desserts. (PILCHER 1998). 100g of Honey provides 1272J of energy, 0.3g of proteins, 0g of fat, 82.4g of carbohydrates, 0.2g of fiber, 82.12g of sugars, and 17.10g of water. Honey is rich is vitamins and minerals such as pantothenic acid, potassium, zinc, folate, vitamen B6,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 Sopa de fideo, and cheese covered sopes. (HOYER 2005). Cheese is a good source of calcium, protein, fat and phosphorus. Cheese is rich in calcium, 300g of cheese provides 200mg 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 Salpicon, Sancocho and Pozole. (BAYLESS 1996). Red meat is a good source of iron, zinc, vitamin B12 and protein. 110g of red meat yields 250 calories. Fish is an excellent source of vitamins and minerals, 11og of fish yields 130 calories. The vitamins and minerals in meat prevent deficiency diseases such as anemia. The protein present 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 Pipian, Recado, Salpicon, Salsa, and Sofrito. Serranos are commonly used in the preparation of traditional Mexican sauces and salad dressings. (ROJAS 1993). 100g of raw chilies provide 166kJ of energy, 1.7g of proteins, 0.5g of fat, 8.8g of carbohydrates, 1.2g of fiber, 5.4g of sugars, and 89g of water. Chilies contain vitamin A, C, B6, iron, magnesium, and potassium. The vitamins are important in the prevention of deficiency diseases. (United …show more content…
1964).
Banana:
Banana is 100g of raw Banana provides 371kJ of energy, 1.09g of proteins, 0.33g of fat, 22.84g of carbohydrates, 2.6g of fiber, 2.6g of sugars, and 17.10g of water. Banana is rich is vitamins and minerals such as pantothenic acid, potassium, zinc, folate, vitamen B6,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. (SATKOFF 2008).
Chocolate:
Chocolate is an important ingredient in the preparation of Mexican desserts. The Mayan Indian civilizations used small patches of land in their homes for the cultivation of cocoa. The cocoa beans were grinded with a traditional Molcajete and tejolote for the preparation of a bitter beverage. Chocolate is a rich source of sugar and vitamins. (TULLEY 2007).
Annatto:
The seed of annatto is extensively used as a colorant in the preparation of a wide variety of Mexican dishes. The pericarp of the Annatto seed is rich in caroteniods and other antioxidants. (BAYLESS 1996).
The influence of Modern Man Made Practices: The advent of ovens has eliminated the need of Comal 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 vitamins and minerals. (Mexican cuisine 2002). Originally, wood and coal fire was used in the preparation of food. However, the advent of electric or gas ovens led to the replacement of traditional coal fires with ovens. The strong heat of the electric ovens reduces the time taken in the preparation of a dish but it destroys the authentic taste of spices and other condiments. Modern blenders have replaced the traditional Metate y mano, Molcajete and tejolote. Blenders provide a quick way of grinding condiments and vegetables for the preparations of Salsa and other dishes but the rapid grinding not only destroys the vitamin content but also lightens the intensity of flavors. Tortillas and tacos are also produced industrially on a large scale with machines which have also altered their authentic taste. (AKERS 1982).
Conclusion:
Mexican Cuisine is a unique blend of different cultures which the underlying reason of its diversity and uniqueness. The rich, exotic Mexican history and traditions are reflected in each of its authentic dishes. Many historians believe that Mexican food has been influenced by a myriad of cultures from across the world which is probably the reason why every cuisine mirrors a faint reflection of Mexican tradition. (SANTIBAÑEZ 2011).
References:
HOYER, D., & SNORTUM, M. (2005). Culinary Mexico: authentic recipes and traditions. Salt Lake City, Utah, Gibbs Smith.
GREGORY, S.
(1847). Gregory 's history of Mexico. A history of Mexico from the earliest times to the present ... geographical view of the country ... state of society ... anecdotes and incidents of Mexican life, &c. Boston, F. Gleason.
TULLEY, S. E. (2007). A culture of chocolate: commercial cacao processing in Oaxaca, Mexico. Thesis (Ph.D.)--University of Iowa, 2007.
STAVANS, I. (2011). Mexican-American cuisine. Santa Barbara, Calif, Greenwood.
ALBALA, K. (2011). Food cultures of the world encyclopedia. Santa Barbara, Calif, Greenwood. http://public.eblib.com/EBLPublic/PublicView.do?ptiID=689250.
LORENS, M. E. C. (1993). Maria Elena 's Mexican cuisine: authentic Mexican dishes made easy. Burnstown, Ont, General Store Publishing House.
BARRET, C. (1991). The book of Mexican foods. New York, HP Books.
PILCHER, J. M. (1998). Que vivan los tamales!: food and the making of Mexican identity. Albuquerque, N.M., University of New Mexico Press.
WATSON, R. R., GERALD, J. K., & PREEDY, V. R. (2011). Nutrients, dietary supplements, and nutriceuticals cost analysis versus clinical benefits. Totowa, N.J., Humana. http://public.eblib.com/EBLPublic/PublicView.do?ptiID=645566.
POORE, M. (2001). 1,000 Mexican recipes. New York, Hungry
Minds.
KANELLOS, N., & ESTEVA FABREGAT, C. (1993). Handbook of Hispanic cultures in the United States. Houston, Tex, Arte Público Press.
BAYLESS, R., BAYLESS, D. G., & BROWNSON, J. (1996). Rick Bayless 's Mexican kitchen: capturing the vibrant flavors of a world-class cuisine. New York, Scribner.
(2002). Mexican cuisine: welcome to the colorful Mexican cuisine for creative cooking. Lisse, Rebo.
SANTIBAÑEZ, R., GOODE, J. J., & WISEMAN, S. (2011). Truly Mexican. Hoboken, N.J., John Wiley.
SATKOFF, P., & SATKOFF, V. (2008). The ¡Salpicón! cookbook: contemporary Mexican cuisine. San Francisco, Chronicle Books.
AKERS, R. (1982). Beyond tacos: Mexican cuisine. [Portland, Or.?], R. Akers and H. Weiner.
ROJAS, D. (1993). A treasury of Mexican cuisine. New York, Smithmark.
GEBHARDT, S. E., & THOMAS, R. G. (2002). Nutritive value of foods. Washington, DC, U.S. Dept. of Agriculture, Agricultural Research Service.
UNITED STATES. (1994). Nutritive value of foods. Upland, Pa, DIANE Pub.
UNITED FRESH FRUIT AND VEGETABLE ASSOCIATION. (1964). Nutritive value of fruits and vegetables.
Evaluation of Mexican Diet
Abstract:
The report provides an in depth analysis on the fusion of Mayan, Aztec, Spanish and French culture which have shaped modern Mexican cuisine. The report throws light on the environmental factors which helped shape traditional Mexican diet and also provides information on the myriad of cultural influences which shaped modern Mexican cuisine. Moreover, the report attempts to provide a summary on the nutritional value of traditional Mexican food and the impact of modern technology on the nutritional value of modern Mexican cuisine.
Overview:
Mexican gastronomy reflects a unique blend of aboriginal …show more content…
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 barbacoa of Central Colonial region is strikingly different from the black mole of Oaxaca. 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 Frontera (Baja California, Sonora, Chihuahua, Coahuila, Nuevo Leon, and Tamaulipas), La Costa Oro (the pacific coast from Sinaloa to Guerrero), El Istmo (the isthmus of Tehuatepec and also includes the states of Tabasco, Oaxaca, and Veracruz), La Encrucijada (includes the City of Mexico and its adjoining states), El Centro Colonial (the colonial cities of Guadalajara, San Miguel de Allende, Zacatecas, Queretaro, Morelia, Guanajuato and San Luis Potosi) and La Teirra Mava (Chiapas, certain areas of Tabasco 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. (HOYER 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 travelling from the equator to the Arctic regions. (GREGORY 1947).
Major Dietary Components of Mayan 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 Mayan Indians and the Aztec populations because 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’s history is the American Agave or Maguey. The American Agave was used by the Aztec and Mayan Indians in the production of a stimulating beverage. The beverage produced from Maguey is still an important part of authentic Mexican cuisine. The Pulque has been traditionally used to produce brandy. The Aztec and Mayan Indians used the plant of Maguey for the production of brandy or whiskey. The centre stock of an effervescent Maguey 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 Pulque which has all the properties and taste of an excellent cider. Upon distillation, the Pulque 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 pineapple have always been a standing food of Mexicans and are used in the preparation of a wide variety of dishes. (GREGORY 1947). Masa is a traditional Mexican dish and is prepared from corn. Other corn based dishes include tortillas, gorditas, and doughs 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 epazote. Moreover, the smoke dried jalapeno chili, chipotle, is also used in the preparation of numerous traditional dishes. Onions and beans are essential in the preparation of authentic Mexican dishes. Rosca de miel 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, jicama, soursop, mamey, tomatillos, vanilla and sunflower seeds. (POORE 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 Mayan Indians, and their major dietary components were corn tortillas and bean paste. In the mid 1300s, the Aztec empire gained prosperity and influenced Mexican cuisine with their traditional cooking styles. The Aztec population changed the way traditional Mayan 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 Tenochtitlan 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. (BARRET 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. Metate y mano is a traditional grinding tool which was initially used by the Aztec population for grinding hard condiments into smaller pieces. The traditional Molcajete and tejolote is a mortar and pestle used for triturating 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 Comal. The favourite 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. Batea is a traditional shallow wooden dish which was used by originally Aztec population for vegetables and storing cooked food. Cazuela is a pan made of clay and initially used by Mayan Indians for cooking rice and stew dishes. Jicara is a traditional container prepared from dried pumpkin shell and is utilized for storing and serving beverages. Molinillo 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. (KANELLOS 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 cytotoxic phytochemicals. (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 alarge number of Mexican dishes such as Quesadillas, Tacos and Tortillas. Tortillas are thin unleavened pancakes which were originally prepared on a Comal. (KANELLOS et al 1993). Corn has a high nutritive value and contains numerous vitamins. 100 grams of corn provide 360 J of energy, 3g of proteins, 1g of Fat, 19g of carbohydrates, 3g of fiber and 3g of sugar. Corn is loaded with vitamins such as iron, manganese, calcium, magnesium, niacin, riboflavin, zinc, pantothenic acid, potassium, zinc, folate, vitamen B6, thiamin, and phosphorus. (GEBHARDT et al 2002).
Potato:
Potatoes and other nutritive roots are used in the preparation of a wide variety of traditional dises such as Verdolaga, Yautia seasonings, Salpicon and Salsa. (STAVANS 2011). 100g of potato provides 288J of energy, 1.7g of proteins, 0.1g of fat, 16g of carbohydrates, 2.4g of fiber, 1.2g of sugars, and 82g of water. Potato contains a wide variety of vitamins and minerals such as iron, manganese, calcium, magnesium, niacin, riboflavin, zinc, pantothenic acid, potassium, zinc, folate, vitamen B6, thiamin, and phosphorus. (GEBHARDT et al 2002).
Wheat Germ: Semas 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 Rosca de Reyes which is a special bread prepared on the occasion of Epiphany. (ALBALA 2011). 100g of wheat provide 1506J of energy, 23g of proteins, 3g of fat, 52g of carbohydrates, 14g of fiber, 0.1g of sugars, and 11g of water. Wheat is rich is vitamins and minerals such as pantothenic acid, potassium, zinc, folate, vitamen B6, thiamin, phosphorus, iron, manganese, calcium, magnesium, niacin, riboflavin, and zinc. Wheat contains a good source of zinc (12.3mg), folate (281 µg), thiamine (1.9mg), riboflavin (0.5mg), and niacin (6.8 mg). (GEBHARDT et al 2002).
Rice: Sopa de arroz 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 Arroz con Pollo and Arroz de leche are prepared from rice. 100g of rice provides 1527J of energy, 7g of proteins, 1g of fat, 79g of carbohydrates, 1g of fiber, less than 0.1g of sugars, and 12g of water. Rice is rich is vitamins and minerals such as pantothenic acid, potassium, zinc, folate, vitamen B6, thiamin, phosphorus, iron, manganese, calcium, magnesium, niacin, riboflavin, and zinc. High vitamin content prevents the onset of deficiency diseases. (GEBHARDT 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 Pipian and sofrito. (LORENS 1993). A bowl of cooked beans provides 14g 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:
Rosca de miel is a traditional Mexican dish prepared from Honey. Honey is utilized in the preparation of a wide variety of cakes and desserts. (PILCHER 1998). 100g of Honey provides 1272J of energy, 0.3g of proteins, 0g of fat, 82.4g of carbohydrates, 0.2g of fiber, 82.12g of sugars, and 17.10g of water. Honey is rich is vitamins and minerals such as pantothenic acid, potassium, zinc, folate, vitamen B6,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 Sopa de fideo, and cheese covered sopes. (HOYER 2005). Cheese is a good source of calcium, protein, fat and phosphorus. Cheese is rich in calcium, 300g of cheese provides 200mg 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 Salpicon, Sancocho and Pozole. (BAYLESS 1996). Red meat is a good source of iron, zinc, vitamin B12 and protein. 110g of red meat yields 250 calories. Fish is an excellent source of vitamins and minerals, 11og of fish yields 130 calories. The vitamins and minerals in meat prevent deficiency diseases such as anemia. The protein present 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 Pipian, Recado, Salpicon, Salsa, and Sofrito. Serranos are commonly used in the preparation of traditional Mexican sauces and salad dressings. (ROJAS 1993). 100g of raw chilies provide 166kJ of energy, 1.7g of proteins, 0.5g of fat, 8.8g of carbohydrates, 1.2g of fiber, 5.4g of sugars, and 89g of water. Chilies contain vitamin A, C, B6, iron, magnesium, and potassium. The vitamins are important in the prevention of deficiency diseases. (United …show more content…
1964).
Banana:
Banana is 100g of raw Banana provides 371kJ of energy, 1.09g of proteins, 0.33g of fat, 22.84g of carbohydrates, 2.6g of fiber, 2.6g of sugars, and 17.10g of water. Banana is rich is vitamins and minerals such as pantothenic acid, potassium, zinc, folate, vitamen B6,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. (SATKOFF 2008).
Chocolate:
Chocolate is an important ingredient in the preparation of Mexican desserts. The Mayan Indian civilizations used small patches of land in their homes for the cultivation of cocoa. The cocoa beans were grinded with a traditional Molcajete and tejolote for the preparation of a bitter beverage. Chocolate is a rich source of sugar and vitamins. (TULLEY 2007).
Annatto:
The seed of annatto is extensively used as a colorant in the preparation of a wide variety of Mexican dishes. The pericarp of the Annatto seed is rich in caroteniods and other antioxidants. (BAYLESS 1996).
The influence of Modern Man Made Practices: The advent of ovens has eliminated the need of Comal 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 vitamins and minerals. (Mexican cuisine 2002). Originally, wood and coal fire was used in the preparation of food. However, the advent of electric or gas ovens led to the replacement of traditional coal fires with ovens. The strong heat of the electric ovens reduces the time taken in the preparation of a dish but it destroys the authentic taste of spices and other condiments. Modern blenders have replaced the traditional Metate y mano, Molcajete and tejolote. Blenders provide a quick way of grinding condiments and vegetables for the preparations of Salsa and other dishes but the rapid grinding not only destroys the vitamin content but also lightens the intensity of flavors. Tortillas and tacos are also produced industrially on a large scale with machines which have also altered their authentic taste. (AKERS 1982).
Conclusion:
Mexican Cuisine is a unique blend of different cultures which the underlying reason of its diversity and uniqueness. The rich, exotic Mexican history and traditions are reflected in each of its authentic dishes. Many historians believe that Mexican food has been influenced by a myriad of cultures from across the world which is probably the reason why every cuisine mirrors a faint reflection of Mexican tradition. (SANTIBAÑEZ 2011).
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