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The History behind Mexican Cooking

The Conquistadores on their arrival to the Aztec capital, Tenochtitlan (present day Mexico City) discovered that the diet of people comprised mainly of dishes made with corns, chilies and herbs, largely with tomatoes, beans or nopales. They mixed their own diet of rice, pork, beef, garlic and onions with the native food of pre Columbian Mexico which included maize, chocolate, vanilla, fruits such as guava, avocado and pineapple and some meats and local varieties of fish.

The traditional staple grain is corn but now, rice is as prominent and Mexico has a rice harvest in abundance. As per Karen Hursh Graber, a renowned food writer, the first introduction of rice from North Africa to Spain in the fourth century resulted in the influx of rice from Spain to Mexico from the Veracruz port in the early 16th century. Graber claims that this was among the first instances of fusion of the best cuisines of the world.

Some very exotic dishes are cooked in Aztec and Mayan style in villages. The ingredients come from rattlesnake, spider monkey, ant eggs and some other insects.

From Pre Columbian to Conquistadors

The Spanish explorers, led by Hernan Cortes, were attracted towards Mexico’s gold treasures. They not only conquered the country but brought back the food from the New World. This food then became staple diet for people across the world.

Bernal Diaz del Castillo, a compatriot of Cortes, recorded everything he experienced and this included details of the foods, battles and extreme conditions experienced by his compatriots. He recorded the history of Spain’s conquest of Aztec Mexico which was ruled by Montezuma. In between all this, Diaz also describes the opulence of food stores of Montezuma.

Cortes discovered that human flesh that had been offered as a sacrifice to Gods was an edible food in Mexico. Shocked by this ritual, he persuaded Montezuma to ban this practice.

Diaz noted that their diet was so rich that banning the ritual sacrifice would have been easy. Fowls, partridges, quail, ducks, rabbits and other small animals were cooked daily. Of course, there was the chocolate, in abundance. Cakes made of maize were properly brought out in plates with neat napkins. Diaz described the cakes as made with eggs and other healthy ingredients.

Diaz described maize plantations as omnipresent in New Spain. It was used in making dough known as masa from which came tamale and several other foods such as the tortilla. Maize was also popped and utilized in ornaments by young women during special occasions. In fact, maize was always in the focus of rituals. Diaz concluded that it was the basic of all Mexican food, although he did not deem it a cuisine.

Although conquistadors faced the Aztecs in Mexico, their diet was basically established in the Mayan civilization. Mayans used to worship corn and developed agricultural tools and procedures to grow corn.

Mayans were skillful farmers and could cultivate most of their staple food such as maize, beans, chilies, tomatoes and squash. Fruits and plants always grew in plentiful. Diaz especially mentioned prickly pear in his travelogues. Spirulina, an algae growing on water, was a major source of protein. A light alcoholic drink, Pulque, was made from the Maguey plant.

Beans were extremely vital to Mayans and other indigenous cultures and they used to plant corn and bean in the same hole, so that the bean could creep around the stalk of corn. Another type of bean, the scarlet runner bean, was grown in the central highlands of Guatemala and Mexico. Nowadays, people in Yucatan and Veracruz favor black beans while those in north favor pink ones.

Yet another important crop was the small amaranth seed which was raised in floating gardens by Aztecs. It is not very popular now as it was a part of cannibalistic ritual of Aztecs and the Spaniards did not favor it. Both maize and amaranth was used to prepare dough and dedicated to Gods. Several people used to eat pieces of dough, among them the humans who were to be sacrificed.

Tomatoes made their way from South America to Mexico while chilies in various varieties grew in plentiful. These are still the most vital ingredient in Mexican cooking and are used in sweetening or adding a punch to the dish.

Cortes reported seeing wild turkeys in the markets of Mexico City. In some Mayan excavations in the Yucatan and Guatemala region, bones from oscillated turkeys were found. These were found near the northern region of Mexico and are relatively smaller with peacock like spots. These were named pavo meaning pea hen by the Spanish.

While local ingredients provided them staple foods, it was the cooking procedures of the Mayans which provided them a healthy diet. They learned to cook corn with lime, steep it and remove the kernel. The lime released many nutrients from the corn which could be used by the human body. Even though they were not aware of vitamins, their cooking methods gave them a nutritious diet.

A look at the Spanish Foods Brought to Mexico

“We then ate a sumptuous dinner which they had prepared for us in their native style.” (Bernal Díaz del Castillo, The Conquest of New Spain)

The Spanish explorers introduced the Old World foods into the diet of the Indians. Maize was not replaced but the diet became richer. The Mexican cooking as we know today originated from this fusion of old and new ingredients.

Amongst the most vital introduction were domesticated animals. Pigs were the most popular ones as they were self fattening and easy to transport. These provided meat and lard which made the most sweeping change to the Indians’ diet. Mexicans never fried food until the introduction of pork.

After pigs, chicken, sheep, goats and cattle too assimilated and were grazed mainly in the central and north central regions. The traditional Mexican dishes that we see today appeared only after the conquistadors brought them.

The Spanish brought new grains such as wheat which gave rise to wheat tortillas. Sugarcane was brought from the Caribbean; Cortes himself had large areas of lands for growing sugarcane.

The Spanish took the Caribbean route to come to Mexico and this too influenced Mexican cooking. With Spanish flavors beginning to assimilate with the Indians’, the cuisine as we know today begin emerging. This was the comida novohispana. Frijoles, quesadillas and mole sauces emerged. The foods remained the same after independence of Mexico and the regional cuisines developed.

While the Spanish came as explorers, they transformed into conquistadors by forcing out the Aztecs. Hence, the Europeans dominated a civilization created by the early people. But how did the local foods survive? Probably, because of extreme poverty.

With extreme poverty, malnutrition and starvation normally follows. Mexico was always rich in nutritious foods. Even though the Spanish didn’t practice slavery, a caste system was created swiftly in Mexico. The pure Spanish occupied the top while in the bottom lay indigenous people. In this structure, each caste was represented by a food. For instance, wheat bread was preferred by the Spanish, while the corn stayed as the staple food. The wheat tortilla was cultivated in the northern region and thus affected cooking in the border areas.

Mexicans at that time generally lived on the streets. When they had to eat, they found that the native stuff was sold at cheap prices. Women travelled the streets and set up small fires to sell food. There were also grilling stands on every nook and corner. This was the Mexican food as it used to be cooked centuries before.

The elite class accepted these foods when dining with family but not outside. They considered these native foods as valuable, yet these should only be eaten in private.

When recipe books first came out in Mexico, they didn’t show any regard for native foods. Although these recipe books indicated that no one was consuming native food, most of the readers of such books were housewives. These ladies all had native cooks who were largely illiterate and learned their skills from older generations’ recipes. Hence, the native cook was making foods which the cookbooks disdained. The Mexican food thus survived.

The colonization by Spanish lasted several Viceroys and throughout the French reign of Maximillian and Carlotta. With the revolution of 1910, Mexico began proclaiming its native inheritance. The food created by the early natives now became the nation’s pride. While it can be called Mexican food, in reality, it deserves the word ‘cuisine’. It is subtle in nature and is among the world’s best cuisines.

2036

Mateo Gomez is a Mexican Food lover and founder of AllAboutMexicanFood.com. To learn about making a delicious Mexican Breakfast, including a great recipe huevos rancheros, head over to AllAboutMexicanFood.com.

Article Source:

http://EzineArticles.com/?expert=Mateo_Gomez

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Mexican Food – The Many Ways of Cooking Mexican Food

Mexican foods, like many other foods, can be boiled, grilled, or fried. These are modern Mexican cooking styles but Mexican traditional cooking techniques were rather different.

In ancient times, Mexicans did not have ovens. Instead, they would cook Mexican food over an open fire, which was the most common out of all the Mexican traditional cooking techniques.

The food Continue reading Mexican Food – The Many Ways of Cooking Mexican Food

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Mexican Food – YouTube – Traditional Mexican Recipes : Mixing the Spices for …



When visiting Southern California, consider using San Diego as your base camp. Many world famous attractions, and most everything you might need can be found within a short drive of downtown San Diego. The locals often say that everything is within 20 minutes of downtown. This can be by car, on foot, or by using their excellent public transportation system.

Downtown by Night

Many people, both locals and visitors head downtown and particularly to the Gaslamp Quarter of the city for an evening of great food, drinking, dancing and entertainment. Within the Gaslamp Quarter there are several rooftop bars and clubs where you can enjoy outstanding views of the city while savoring a drink or your meal al fresco. There is the trendy and hip J6 Bar on the fourth floor of the Hotel Solamar but for those who really aren’t afraid of heights, check out the Altitude Skybar on top of the 22 floors of the Marriott which has a mixed bag of locals and those passing through.

Going Wild at San Diego Zoo

San Diego Zoo is a world famous home for a large collection of animals from all over the world, while the Wild Animal Park is only 30 minutes drive north of the city in the outlying town of Escondido. Here you’ll find rhinos, giraffes, zebras and elephants amongst numerous others ranging over 1,800 acres and for $90 you can enjoy the Photo Caravan tour which will get you up close and personal with the wildlife but bear in mind you must book this in advance.

The main San Diego Zoo houses exotic creatures not accustomed to roaming over the savannah or plains such as polar bears, pandas, hippos and there is a key breeding program for endangered species of tiger run here in conjunction with worldwide conservation efforts. You can also enjoy the zoo together with Sea World more cheaply if you buy a combination pass – the Zoo/Passport Balboa Park Combo – which will set you back $59 per adult but also gives you admission to 13 other museums.

Hiking on the Torrey Pines State Reserve

If you are looking to stretch your legs and stimulate your mind with the local scenery then you’ll be heading out of the city to Torrey Pines State Reserve and in particular, hiking centers on the Guy Fleming Trail. Guy Fleming was a well known nature guide and extremely active in preservation and providing responsible managed access for every to enjoy. The trail is only over a half mile or so loop which will take you along the stunning cliffs bordering the ocean with a viewing area on the northern section of the loop. The cost of admission is only $8 for the park but an hour before sunset it is cut to $4 and sunsets are spectacular.

Mexican Food North of the Border

Mexico is just over the border but you don’t need to cross over to get the very best Mexican food as you’ll find it right here in San Diego. Take the trolleybus for the 45 minute ride from downtown to Old Town (costs $2.50) and a surprise is in store for you – Old Town is packed with excellent Mexican restaurants dishing out tortillas prepared by hand and fresh to order. Check out the Casa Guadalajara which is usually packed with tourists but the locals also focus on this eatery with free appetizers during happy hour and courtyard dining at its best.

You should also try out Tony’s Jacal and Fidel’s, which are neighbors on Valley Avenue, both packed with racing memorabilia from the nearby Del Mar racetrack and Mexicana.

Petco Park Fan Factory Baseball Stadium

This ultra modern baseball stadium was opened in 2004 and has revitalized downtown San Diego with record attendances as well as being the home of the Padres. The stadium is replete with bougainvillea, waterfall features and Rubio’s is on hand for mouth watering tacos and food. There are two attractions to include which will make your visit really worthwhile; The Western Metal Supply building is a factory which was rescued from demolition and survived to form an integral part of the new stadium offering grandstand views which are dominated by business leasers so get one while you can. The second attraction is the Park at the Park and for $5 you can get a seat to watch the game from a Wiffle ball-field and it also has a picnic area.

About The Author

Mark Fjord is a freelance writer. Johnson Storage & Moving has been a moving company for over 100 years. They are the San Diego movers of choice for local and long distance moving. Found online at http://www.johnsonstorage.com/

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Mexican Food – Latest Mexican Food news – Authentic Mexican Dishes – Tortilla Soup Recipe | Dad’s House

Hey Readers! I’ve been comin across some crazy stuff the past few days from a few different blogs around the web which I just had to share with you. Check em out below…

Authentic Mexican Dishes – Tortilla Soup Recipe | Dad’s House

A simple, tasty, hearty chicken tortilla soup recipe.

hugo’s tacos now serving daiya vegan cheese! | quarrygirl.com

the daiya revolution Continue reading Mexican Food – Latest Mexican Food news – Authentic Mexican Dishes – Tortilla Soup Recipe | Dad’s House

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Mexican Food – Restaurants And Eating Out In Mexico City

Restaurants And Eating Out In Mexico City

Visitors to Mexico City can gorge themselves to their hearts’ content on the wide array of food choices. Food definitely ranks among the top on Mexico City’s long list of attractions. Districts particularly frequented by food lovers are Polanco, Condesa, Centro and Sante Fe, among many others.

The flaming Continue reading Mexican Food – Restaurants And Eating Out In Mexico City

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Mexican Food – Mexican Style Fiesta – How To Throw A Party!

Mexican Style Fiesta – How To Throw A Party!

When it comes to really having a good time with your friends, you can never go wrong with a Mexican style fiesta. Here are a few easy tips to make sure that your next fiesta is a huge success.

Bold Colours
Whether it is for your party decorations or evening attire, bold colours are a must for a real Mexican Continue reading Mexican Food – Mexican Style Fiesta – How To Throw A Party!

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Mexican Food – YouTube – Mexican Food Las Vegas



Menudo is one of many traditional Mexican foods and this soup contains calves’ feet or pigs’ feet, tripe, chilies and more. The word “menudo” refers to both the stomach meat used to make it and the soup itself. This soup is very popular in Mexico and you can see big menudo meat blocks in meat markets all over the country.

It is reputed to help with hangovers and have medicinal properties because of the way it induces sweating, making it popular on New Year’s morning. Other popular ingredients in menudo include crushed red chilies, oregano, onions and cilantro, although there are various recipes for menudo and each is slightly different. Hominy is added to this soup in northern Mexico but not in some other areas.

For such a popular soup, both in Mexico and the southwest of the United States, it might sound surprising that it has not found its way on to many Mexican or Tex Mex restaurant menus. This is perhaps because of the unusual ingredients in the soup and the fact that it takes so long to make.

Tips for Tasty Menudo

Menudo is made with tripe. Choose honeycomb tripe because it is not as tough as other kinds. To improve the flavor of the soup, skim the fat off the top several times an hour while it cooks. A lot of fat comes out of the meat. Menudo takes a long time to make so you need to plan it the day before making it. It is said to taste better after being reheated, since the flavors become stronger. Menudo keeps for a couple of days in the refrigerator so you could try this.

Recipe for Mexican Menudo

This is a very easy dish to make and you can serve it with chopped cilantro and onion, as well as tortillas. If you like, you can take out the pigs’ feet at the end, take the meat off them, and then return the meat to the pot, discarding the rest.

What you will need:

  • 2 cups dried hominy
  • 2 lbs pigs’ feet
  • 3 lbs chopped honeycomb tripe
  • Water, as needed
  • 1 tablespoon dried oregano
  • 5 black peppercorns
  • 5 chopped cloves garlic
  • 2 roasted poblano chilies, seeded, peeled and chopped
  • 1 roasted ancho chili, seeded, peeled and chopped
  • 1 chopped onion

How to make it:

Cover the hominy with water. Leave it to soak for at least eight hours or overnight. Transfer it to a saucepan and cover it with a few inches of water. Bring it to a boil, and then simmer it for two hours. Add more water if you need to, to keep the hominy covered.

Drain off the water, and then add the tripe, onion, oregano, pigs’ feet, peppercorns and garlic. Add water to cover everything and bring the mixture to a boil. Simmer for two hours, then add the chilies and simmer for one more hour.

If you are looking for typical Mexican recipes, you might like to try making menudo. If you thought Mexican food was all tacos and fajitas, you might like to try some authentic recipes, such as menudo soup. MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food.

Article Source:

http://EzineArticles.com/?expert=Christine_Szalay_Kudra

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Mexican Food – Mexican Food Restaurants – Where Do You Want to Eat Tonight?

Say, “Mexican Food” and most people automatically begin to salivate. Whether you mean Mexican, Southwestern Cuisine, or Tex-Mex, the favorite adjective is always “delicious”. From the smallest towns in America to the busiest bustling cities all across this country, foods of the great Southwest and south of the border rank right up at the top of preferred dining lists. Continue reading Mexican Food – Mexican Food Restaurants – Where Do You Want to Eat Tonight?

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Mexican Food – Grilling Hamburgers and Sittin’ on an Old Ice Cream Freezer – free article courtesy of ArticleCity.com

Grilling Hamburgers and Sittin’ on an Old Ice Cream Freezer
 by: Steve Melton

Hamburgers, one of my earliest backyard grilling memories. Our Family would get together, usually on the weekends, and have a hamburger and ice cream supper as we say here in Texas. I can fondly remember sitting on top of the old ice cream freezer while my Dad, Uncles and Granddad Continue reading Mexican Food – Grilling Hamburgers and Sittin’ on an Old Ice Cream Freezer – free article courtesy of ArticleCity.com

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