Introduction to Mexican Cuisine

Mexican cuisine is a vibrant fusion of indigenous Mesoamerican cooking with European, particularly Spanish, elements added post-conquest. UNESCO recognizes it as an Intangible Cultural Heritage of Humanity.

The cornerstone of Mexican food includes corn, beans, and chili peppers. But did you know avocado, tomato, and cacao, integral to Mexican recipes, are indigenous to Mesoamerica and were unknown to Europe before the 16th century?

Ancient methods like nixtamalization—soaking corn in lime to release niacin—are still used. This technique, dating back to 1500 B.C., was critical for nutrition and is a bedrock of Mexican cuisine.

Mole, often misunderstood as just a chocolate sauce, is actually a complex blend of spices, chilies, and ingredients with variations like Mole Poblano or Oaxaqueño, each boasting unique flavors and histories.

While not historically central, cheese is now pivotal in Mexican cuisine. Varieties like Queso Fresco and Cotija have origins post-Spanish conquest, evolving uniquely in Mexico's diverse climates and culinary landscapes.

Mexican street food, or 'antojitos', literally translates to 'little cravings'. They include tacos, tamales, and quesadillas, offering a glimpse into the everyday culinary scene, with recipes that have traversed generations.

Festivities and food are inseparable in Mexico. Dishes like Chiles en Nogada, with colors mirroring the national flag, are reserved for Independence Day, while Pan de Muerto is a sweet bread honoring loved ones during Day of the Dead.

Aztec warriors sustained themselves on 'pinole,' a mix of toasted corn and cacao. This ancient superfood provided long-lasting energy and nutrition.