Mexican Food Research Papers
Brandon Blanks
Chef Hooker
Latin Cuisines
November 12, 2012
Mexico Cuisines Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican 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 peppers but the Spanish introduced a large number of other foods, the most important of which were meat from domesticated animals such as beef, pork, chicken, goat and sheep. Dairy products, especially cheese and various herbs and spices are also important to Mexican cuisine. While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking …show more content…
While it is eaten fresh, most corn is dried, treated with lime and ground into dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks, to tamales, to sopes 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 in the north there is a wheat version as …show more content…
Not only did the conquistadors introduce new types of livestock to the area, such as pigs, cows, and sheep, but they also introduced dairy products such as cheese and the fat from the cattle. The Spanish, themselves heavily influenced by the Arabic Moors of western Africa, introduced the most distinctive features of their cuisine to Mexico. Perhaps most characteristic is the combination in one dish of various finely chopped ingredients. Highly seasoned and spiced meat casseroles, hot pots of meats and vegetables, fruit syrups, and pasta and rice pilaf are Arab in origin. The Spanish brought many herbs as well as an abundance of Far Eastern spices like cinnamon and cloves. Wheat, an essential staple of the Spanish diet, was introduced to the region. Citrus fruits, peaches, melons, figs, and cherries as well as garlic, carrots, turnips, and eggplants became regular items in the diet. (Institutes 2) There are many health benefits when it comes to Mexican foods. They are rich in vitamins and minerals, with low fat and calories. You are not eating authentic Mexican food if you eat at Taco Bell. America has added many fats to the foods, which does not contain all the nutrients you would eat if you ate in Mexico. Mexican dishes contain many fresh ingredients that you may not be able to find in other types of cuisine. Tomatoes, peppers, onions, and others are
Chef Hooker
Latin Cuisines
November 12, 2012
Mexico Cuisines Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican 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 peppers but the Spanish introduced a large number of other foods, the most important of which were meat from domesticated animals such as beef, pork, chicken, goat and sheep. Dairy products, especially cheese and various herbs and spices are also important to Mexican cuisine. While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking …show more content…
While it is eaten fresh, most corn is dried, treated with lime and ground into dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks, to tamales, to sopes 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 in the north there is a wheat version as …show more content…
Not only did the conquistadors introduce new types of livestock to the area, such as pigs, cows, and sheep, but they also introduced dairy products such as cheese and the fat from the cattle. The Spanish, themselves heavily influenced by the Arabic Moors of western Africa, introduced the most distinctive features of their cuisine to Mexico. Perhaps most characteristic is the combination in one dish of various finely chopped ingredients. Highly seasoned and spiced meat casseroles, hot pots of meats and vegetables, fruit syrups, and pasta and rice pilaf are Arab in origin. The Spanish brought many herbs as well as an abundance of Far Eastern spices like cinnamon and cloves. Wheat, an essential staple of the Spanish diet, was introduced to the region. Citrus fruits, peaches, melons, figs, and cherries as well as garlic, carrots, turnips, and eggplants became regular items in the diet. (Institutes 2) There are many health benefits when it comes to Mexican foods. They are rich in vitamins and minerals, with low fat and calories. You are not eating authentic Mexican food if you eat at Taco Bell. America has added many fats to the foods, which does not contain all the nutrients you would eat if you ate in Mexico. Mexican dishes contain many fresh ingredients that you may not be able to find in other types of cuisine. Tomatoes, peppers, onions, and others are