Describing Mexican cuisine, like describing the cuisine of any country, is no simple task. The varied geography and influences from all over the world have influenced the flavors of Mexican food giving it a panoply of dishes to suit even the most discriminating of tastes.
When the Spanish arrived, they found that the Aztecs were eating foods made from corn and often complimented with chilies and herbs and eaten along with beans and tomatoes or nopales which are a prickly pear- a type of cactus looking plant. Though it may not have had a Pace Picante label on it, the Aztecs also had salsa by this time.
Other foods they ate, foods which are still associated with exotic or tropical climates even though they are widely available around the world, include chocolate and vanilla, avocado, guava, papaya, squash, sweet potato, tomatillos, and some other not so exotic foods like turkey and, having large coastal regions, fish and other seafood.
Spanish got the better end of the deal
The invading Spanish introduced a variety of animals like cattle, sheep, chicken, goats and pigs. They also brought rice, barley, olive oil, almonds, wine, parsley and spices that were not native to the land. Call it bioterrorism if you like, but I think it makes for some tasty eating.
The conquistadors brought Spanish cuisine with them and perhaps it added a new layer of skill to the preparation and perception of Pre-Columbian food, but I really believe the Spanish got the better end of the deal. For those of you who have not been to Spain, I can tell you that it certainly lacks the flavor and creativity of Mexican food.
As stated above, Mexico has a very diverse geography. The six regions of Mexico vary greatly in what you can expect from their food. Of course either coast is going to have plenty of seafood. I personally associate the northwest coast with lobster. My family has been visiting Puerto Nuevo in Rosarito since well before I was born. Visiting Cancun I remember seeing plenty of shrimp on the menu.
Flour tortillas, yes
Rattlesnake, spider, monkey, iguana
Lastly we get to Central Mexico. This region’s cuisine is heavily influenced by all of Mexico. That makes sense as it has been the cultural and political center of Central America for millennia.
They get a little bit of everything. But they also have a few dishes that are credited to the region. For example, carnitas, pozole, and menudo (the food, not the boy band). Which any Mexican will tell you is THE cure for a hangover.
It’s important to recognize how many different influences have come into Mexican cooking. Aside from the Spanish, other would-be conquerors and immigrants include the French, Irish, Germans, and Portuguese. Each of those nations was once in whole or in part dominated by the Romans who trace their roots to the Macedons or were conquered by the Moors… It’s all in there.
Steak with chipotle, chocolate
We wouldn’t have chorizo without sausage and it didn’t look like the Aztecs were making sausages before the Europeans made their way over. Likewise it’s great to see how much influence Mexican cuisine has exerted across the globe. Ever had salmon with a mango salsa? Or a steak with chipotle? Hell, ever had chocolate anything?
You’ll notice I did not say anything about burritos, or nachos. The reason for this is because that’s not exactly Mexican food. You should be able to make the distinction between Mexican and Tex-Mex food by the time I’m done with you. In the meantime, go out and find yourself some real Mexican food if you can.
Don’t be afraid of the spicy! Salsa should not taste like ketchup with onions in it, it should give your tongue a tingle. Also, someone please correct me if I’m wrong but I never hear of Mexicans who get heartburn yet I hear of people getting heartburn whenever they eat something spicy. This requires more research.