The
Essence of.....Mexico
An exploration of the world through food and drink
Essence -ial Information
|
UK Tourist Office |
Wakefield House 41 Trinity Square, London EC3 |
|
Currency |
Peso |
|
Capital |
Mexico City |
|
Language |
Spanish |
|
Main Airlines |
Mexicana, British Airways |
|
Flying Time from UK |
12 hrs |
|
Visa |
No |
PROFILE
History
The Spaniards thought they had found a land of plenty when they landed on the shores of the Yucatan in 1521, much to the dismay of the Aztec, Maya, Zapotec and other natives populating this vast stretch of land. Hernan Cortes and his crew set the stage for three centuries of Spanish rule which finally started to unravel in 1810, when a village priest, Miguel Hidalgo, uttered his famous grito, or cry: "Mexicanos! Viva Mexico! Viva la Independencia!" The ensuing hundred years were filled with invasions (most notably from the U.S.) and fitful leadership, whereas the dawn of the twentieth century saw the beginning of the Mexican Revolution in earnest, with the likes of Pancho Villa battling it out with his countrymen.
Cuisine
Undoubtedly an important part of Mexican culture is its varied cuisine. When Christopher Columbus started his search for valuable species in 1492, instead of arriving in India, he found America, sparking off the conquest of countries which like México opened the world to new culinary horizons with its universal donation of vanilla, avocado, corn, tomato and chocolate, among others.
In México there are great regions which have their own gastronomic art. Due to their variety and deliciousness the cuisine of Puebla, Oaxaca and Yucatán stand out, however one must not forget the recipes from Bajío (central part of the country) or the cuisine of the border states. However, it is not the objective of this homepage to give a paper on the very varied and rich Mexican cuisine, but to present the basic recipes with the understanding that the elements needed for their preparation are easily available in Denmark, which is not the case of the ingredients needed for more sophisticated dishes.
Mexican food is popular throughout the world. But the kind you're probably used to -tacos with guacamole, quesadillas, enchiladas and carnitas- is only a small part of this country's culinary repertoire. With it's variety of indigenous civilisations, each region in México is marked by a distinct aroma, taste and texture.
In central México you'll find a blend of Aztec and Spanish. Typical is the centuries old "mole poblano", a thick, dark sauce made with dried chiles, nuts, seeds, spices, cocoa and other ingredients.
Southern México, with its variety of dried peppers, is famous for its savoury herbed stews and sauces.
Seafood, garnished with tomatoes and herbs followed by rich coffee is the basic meal along the Pacific Coast. And in the Yucatán Península, dinner is likely to be a Mayan delicacy like "pork pibil" cooked in banana leaves with the famed "achiote" sauce.
In food, as in everything else, the Mexican people have found a way to raise the everyday basics to an art form.
It is also pertinent to point out that the fundamental Mexican food is based on corn, black beans and Chile. With these considerations in mind, some easy recipes for Mexican food are presented.
Typical Dishes:
Ceviche - Raw fish marinated in lime juice, often in a chopped salad.
Chiles Renellos - Large Poblano chilies stuffed with cheese or spicy meat (picadillo). The chilies are mild, though the sauce may not be.
Enchiladas Tortillas - flatbreads, coated in a tomato and chili sauce, stuffed with vegetables, chicken or pork then folded and baked. Despite the chili content, enchiladas are often fairly mild. Enchiladas suizas are topped with sour cream.
Huachinango - Red Snapper, a common feature on the menus at coastal resorts. Often available 'al gusto' or cooked in a choice of methods.
Quesadillas - Tortillas stuffed with cheese, folded and grilled. A simple dish often served with beans or a little salad and suitable for those avoiding anything spicy.
Mole sauce - A wonderful rich sauce made with the unlikely combination of chocolate, chilies and many spices. It can be red or green depending on the ingredients and the moles of Puebla and Oaxaca are particularly famous, hence 'mole poblano' or 'mole oaxaqeño'. The sauce is often served over chicken, though turkey is more traditional. Mulli sauce, a concoction of various chilies originally made by the Nahua Indians, was transformed one day when Maria del Perpetuo Socorro of the Puebla convent decided to add chocolate, peanuts, sesame seeds and cinnamon in order to tone down the sauce to suit the delicate palate of Archbishop Manuel Fernández de Santa Cruz. Thus the famous mole sauce was born. Pipían sauce Another of Oaxaca's specialties, pipían sauce is green and made from pumpkin seeds. It is often served over chicken.
Poc Chuc - Another Yucatecan specialty, where pork fillet is cooked with tomatoes, onions and spices.
Pollo Pibil - A Yucatecan specialty, not often found outside this region. It traditionally consists of chicken marinated in orange and spices then barbecued in banana leaves.
Tacos - Tortillas fried until they are crispy and served with various fillings.
Tamales - Cornmeal paste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and/or vegetables, then steamed.
Tortas - Mexican sandwiches, often large rolls with generous fillings.
Tostadas - Thin and crisp tortillas served loaded with guacamole, sour cream, chilies, chicken etc.
Drink:
On November 2, the Day of the Dead, tortillas, candies, drinks, tobacco and cane alcohol are still left on the altars for their ancestors. For Mexicans everything is an excuse for celebration. In cook books you'll commonly find recipes to feed 40 or 80!
While men drink tequila or cerveza, women prefer flavoured waters that they serve in big earthenware bowls placed in a large basin full of ice, decorated with banana leaves and flowers. Among these very sweet drinks there is tamarind water, pitahaya (dragon fruit), tascalate with chocolate, etc. There is also a drink called "tears of the virgin," made with raw beets, served during the feast of Our Lady of Sorrows and placed on the altars.