Mexican cuisine

Mexican cuisine is characterized by the synthesis of mainly old - indigenous ( Aztec, Zapotec, Otomi, Purepecha, huastekischen, Rarámuri, maya ) and Spanish -colonial, but also Spanish, French, Arab and Caribbean traditions. In the hot, tropical country with largely lush corn, beans, fruits and certain vegetables play a dominant role. There are in Mexico several regional cuisines that differ significantly from each other. In the north, the influence of Spanish cuisine predominates, while in the south the Indian cuisine has received stronger.

History

Mexico is the origin of some plants that have spread throughout the world - including in particular cocoa and vanilla, as well as avocado, peanuts, tomatoes, chili and corn. Traditionally, all the dishes based on corn, which was so valuable that the Aztecs worshiped a special corn god. In second place was the chili, which was used for seasoning. In addition there was bottle gourd / calabash, beans, and depending on the region game (especially wild boar, but also hare and rodents as well as the Iguana lizard ). As pets, dogs and turkeys were first kept.

Certain flowers: "Flor de Calabaza " ( squash blossoms ) and part of the multi-limbed Opuntia ) as the leaves were and still are on the menu. The agave is used in many ways: the sweet juice is given to children or generally used for sweetening, fermented, however, he was a noise drink with some ritual character. In modern times it is distilled sold as mezcal.

After the conquest and colonization by the Spaniards came up with new dishes, especially pork and lard, beef, rice and sugar. The Spaniards also tried as a staple food to replace corn with wheat, because of the corn in the original religion of the residents played a major role. However, they were not successful with their efforts, not least was the fact that corn grows better in the climatic conditions of the country. However, wheat bread became a food for the rich.

The Spaniards also introduced livestock in Mexico, cattle, sheep, goats, pigs and chickens. In colonial times, the rich elite took over the Spanish taste for mutton, while the mass of the people ate beef. In the 19th century the French kitchen was gaining influence, which led to a general preference for beef. During this time, olive oil has been popular as a fat for cooking and displaced lard and butter.

As a Mexican national court applies Mole Poblano, a turkey dish with a special sauce made ​​of chili, spices and some chocolate. The origin of this Court is not clearly understood. In the 1920s, the anthropologist Margaret Park Redfield took the view that it was a recipe that was already known to the natives before the Spanish conquest. In the 1970s, Judith Friedlander, however, came to the conclusion that it was due to the spices used Spanish origin. A third version says Mole Poblano was an invention of Spanish nuns of the city of Puebla.

Immigrants from different countries have influenced the Mexican cuisine. In the 18th century, for example, were Italians from the region around Naples, the already established around 1790 noodle factories in Mexico City. German immigrants opened breweries and beer made ​​popular as a drink. In the 19th century the upper class oriented towards French cuisine. In the recent past fast food has gained a strong influence from the United States.

Mexico has submitted an application to UNESCO to obtain recognition for its great gastronomic tradition as a cultural heritage. It should be noted that a large number of cuisines and cooking styles developed with their own specialties in the different parts of the country. Particularly significant are the Cocina Poblana (Puebla ), Cocina Veracruzana, Oaxaqueña Cocina, Cocina Cocina Chiapaneca and Yucateca. The Tex -Mex cuisine is sometimes associated with the Mexican cuisine. This is, however, a food culture of the United States.

In the 1950s, has developed the so-called nueva cocina mexicana, which connects " New Mexican cuisine", the traditional ingredients of Indian cuisine with techniques of international haute cuisine. An example is a dish made from corn and mushrooms, served in crepes with bechamel sauce, which was invented by the chef Jaime Saldivar. In the 1990s, fusion food became popular, the blending of Mexican dishes with elements of various international cuisines, huauhzontle pesto. This new style was strongly influenced by female chefs.

General

The most important meal of the urban population is lunch, correspondingly long is the lunch break of a normal working day. Dinner only a small snack will be mostly eaten something sweet, tacos or the like, a " Antojito Mexicano ," or appetizers. The upper classes are based on the structure of Spanish cuisine meals. Breakfast consists mostly of only coffee and a bun or sweet baked goods. A few hours later, there is then a snack called Almuerzo, which may consist, for example, chilaquiles, tortilla strips in dried chilli sauce with cream and cheese, or an egg dish. Popular this second breakfast is especially on Sunday. In contrast to Spain, however, the lunch around 15 clock is the main meal. It can consist of four courses of soup, then rice or spaghetti, a meat dish and finally a dessert. For this purpose, a lemonade ( agua fresca ) is drunk. For dinner, the Mexicans usually only eat a small snack ( merienda ). On special occasions, there are late-night dinner, which is often taken outside the home. Young people often gather in the evening at Taco stalls. For the preparation of tacos ( rolled tortilla with filling), there are numerous recipes. The rural population of the campesinos and the poorer classes usually only eat two meals per day, ie breakfast and dinner. At noon there is only a snack.

Regionally there are also large differences between Mexico coast and central highlands. At sea one knows more fish dishes like ceviche. To the north it shows the influence of Tex- Mex cuisine. You eat more meat: mutton ( cabrito ) or dry beef ( machaca ). In addition, the food is less sharp. In contrast to the Tex- Mex cuisine, the meals do not consist of mixed dishes, the rice is eaten for example, before the flesh, not with him.

To almost every dish be eaten corn tortillas ( in northern Mexico from wheat ). These are relatively thin flat bread, served warm. As a side dish, they also serve to touch, but they are often already filled and served with sauce. Antojitos are tortilla -like products that are made ​​from corn and offered as snacks. They often gets on the road and at stalls. One example is quesadillas ( deep-fried in fat tortillas with cheese filling ).

Typical dishes

Famous dishes include mole poblano and chiles en nogada from Puebla, Pescado a la Veracruzana: a fish dish from Veracruz, cochinita pibil: a stew- like dish with pork and " achiote " ( annatto) from the area of Yucatan, and Pozole: a soup -like dish with chicken or pork and large corn kernels from Jalisco. Furthermore, the tamales are known also different in preparation, depending on the area. Very popular is the guacamole, a kind of dip, with tortilla chips of either eaten totopos to or in place of meat sauces. A particular specialty is cuitlacoche, a delicate mushroom that grows as a parasite of corn.

Chili con carne and nachos are not Mexican, but Texas courts, with today's Texas is a former Mexican territory. They belong to the Tex- Mex cuisine and are largely unknown in Mexico.

Chili

Mexico is the original home of the chili, so there is the world's largest diversity with about 90 different varieties. The country is also the world leader in the consumer, since there is hardly any Mexican dish without chili. Chili is eaten at every meal, usually as sauces. In Yucatán one knows the " Chile Habanero ", which is very sharp and is served in a sort of vinaigrette. Another very hot chilli is the " Chile de Arbol ". Popular for cooking the " Chipotle Chile " is used for albóndigas: meat balls in a tomato sauce with this chili. The most famous is the " Serrano chile ", which is used for the usual sauces: salsa roja with red tomatoes and salsa verde, the ( Tomatillo ) is prepared with a kind of green tomato.

As a private court only the " Chile Poblano " is (a large green chilli pepper ) is used which is filled with either meat or cheese. Also known are the chiles en nogada, where the Chile Poblano is stuffed with meat, dried fruit, walnuts, whipped cream and pomegranate seeds. This gives the court and the national colors of the flag: green chilli, white cream sauce and red nuclei.

Candy and ice cream

Mexico is also known for various sweets, the best known from the area of ​​Michoacán and Guanajuato. Very popular is the Cajeta, consisting of sweetened baked goat's milk, often served between two wafers, more lianas called. Furthermore, one knows many milk-based sweets ( dulces de leche), often in combination with nuts, usually walnuts. Also, popular are Cocada, prepared with coconut and egg yolks, confectionery from tamarind, alegrías with amaranth and palanquetas, various seeds or nuts like pistachios or peanuts with praline. Popular in Mexico is the combination of sweet and spicy.

The supply of ice is very varied. In addition to ice cream ( helados ) from milk and the water ice known in Europe, there are also Nieves (Snow) and Raspados (from a big block freshly grated ice). These are particularly fond refined with the available spot fruits, to corn and avocado.

Drinks

Beer, tequila, mezcal or pulque are the usual alcoholic drinks. Mezcal is made from a smaller agave. The famous worm (actually a butterfly larva ) in the mezcal is almost exclusively given to the designated export bottles. Originally it was dried, pulverized, and in place of the salt consumed the drink.

Love drinking, introduced by the Spanish horchata, a sweet rice and cinnamon drink that is served chilled. Often called " Agua de Jamaica" ( a mostly sweetened Hibiskusblütentee ) and " Agua de Tamarindo " are offered. In Mexico, too much soda is drunk. Furthermore, the country's highest per capita consumption of Coca -Cola has reportedly world. Tazcalate is a traditional drink.

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• Article Mexico the Encyclopedia of Food and Culture