Mexico
Mexican Food

What kinds of food are found and eaten in Mexico?

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Wiki User
2018-02-23 15:46:53

Due to globalization, cuisine from many countries can be found

in larger cities of Mexico, including Chinese, Japanese, French and

especially Italian food. The popularity of pizza and sushi have

increased greatly during the past few years. American fast food

chains like KFC, McDonald's and Burger King have also gained in

popularity.


However, Mexico is a country with a rather large cuisine history:

each state and region within Mexico has a traditional food for

which huge encyclopedias can be found. In fact, traditional Mexican

cuisine has been declared an intangible cultural heritage of

humanity by UNESCO since 2010; a recognition not even French

cuisine has ever achieved. Following are some examples from each

region or state within Mexico:


  • Nuevo Leon: Large-sized corn tortillas called

    sobaqueras (more than 25 inches in diameter) to eat beef

    meat, such as the arrachera. Also, much of the Tex-Mex food

    originated from Nuevo Leon, such as fajitas and

    burritos.


  • Tamaulipas: Northern coastal state home of the carne

    a la tampiqueña: large grilled meat steaks accompanied by a

    portion of guacamole, black beans and rice.


  • Puebla: Origin of mole poblano, which can be

    defined as a very thick, homogeneous sauce with complex flavors; it

    usually includes several varieties of chili peppers, tomatoes,

    almonds, nuts, raisins, sesame seeds, cloves, cinnamon, parsley,

    pepper, onion and garlic. The most common way to consume mole is

    with chicken, though any kind of meat may be served with mole

    sauce. Another preparation, common in restaurants, is

    enchiladas, or corn tortillas wrapped around chicken, cheese

    or some other simple filling, baked in mole sauce.


  • Yucatan: Where the cochinita pibil was invented.

    A preparation of traditional cochinita involves marinating pork

    meat in strongly acidic citrus juice, coloring it with annatto

    seed, and roasting the meat while it is wrapped in a banana leaf.

    Another dish from this region is the sopa de lima, which is

    a chicken soup with a hint of citrus from lime, accompanied with

    chicken, tomato, bell pepper, cilantro, and some tortilla

    chips.


  • South-Central Mexico: It is the region where pozole

    (from Nahuatl pozolli) was first created by the Aztec

    people. When Spain conquered Mexico, some ingredients like the meat

    changed, but it has kept most of the original recipe: a beef, pork

    or chicken soup with corn, avocado and some spices. Also tacos

    de guisado (corn or wheat tortillas wrapped around a meat stew)

    are from this region. It is worth noting tacos served on food

    chains outside of Mexico have nothing to do with the original dish.

    The torta or Mexican sandwich is a kind of baguette

    known as bolillo, which has several fillings, including ham,

    chicken, sausages, avocado, tomato slices, mayonnaise, onion and

    cheese.


  • Jalisco: The regional dish most known for this state is

    the birria, which is a meat stew, made of mutton, goat or

    lamb, and it is often served with corn tortillas, onion, cilantro

    and lime. However, the most popular dish is the torta

    ahogada, made with a crispy bolillo known as birote,

    filled with chopped, fried pork; it is then submerged in a sauce

    made of chili pepper and/or tomato.


There are also many garnish or entree foods from Mexico, including

guacamole, nopal salad and hot sauces like pico de gallo

(tomato, onion, cilantro), green sauce (made from green tomato) and

red sauce (made from chile pepper). Also, there are very unusual

foods, even for Mexicans: huitlacoche (corn smut) is a

delicacy in Mexico, and is even being preserved and sold for a

higher price than corn; escamoles, which are ant larvae, are

eaten with corn tortillas. Chapulines (grasshoppers), are

toasted, salted and eaten as a snack on some coastal states like

Oaxaca.


Regarding desserts, Mexico has a huge variety of them: cacao has

been cultivated in Mexico for at least three millennia. When mixed

with sugar, chocolate (Aztec: xocolatl, Maya:

chocolha) is elaborated. Crystallized fruit is also common,

and many traditional Mexican candies such as cocadas (made

of milk and coconut), mueganos (popcorn with caramelized

sugar) and alegrias (candies made of amaranth seed and bee

honey) are popular.

User Avatar
Wiki User
2017-03-05 09:56:28

Due to globalization, cuisine from many countries can be found

in larger cities of Mexico, including Chinese, Japanese, French and

especially Italian food. The popularity of pizza and sushi have

increased greatly during the past few years. American fast food

chains like KFC, McDonald's and Burger King have also gained in

popularity.

However, Mexico is a country with a rather large cuisine

history: each state and region within Mexico has a traditional food

for which huge encyclopedias can be found. In fact, traditional

Mexican cuisine has been declared an intangible cultural

heritage of humanity by UNESCO since 2010; a recognition not

even French cuisine has ever achieved. Following are some examples

from each region or state within Mexico:

  • Nuevo Leon: Large-sized corn tortillas called

    sobaqueras (more than 25 inches in diameter) to eat beef

    meat, such as the arrachera. Also, much of the Tex-Mex food

    originated from Nuevo Leon, such as fajitas and

    burritos.

  • Tamaulipas: Northern coastal state home of the carne

    a la tampiqueña: large grilled meat steaks accompanied by a

    portion of guacamole, black beans and rice.

  • Puebla: Origin of mole poblano, which can be

    defined as a very thick, homogeneous sauce with complex flavors; it

    usually includes several varieties of chili peppers, tomatoes,

    almonds, nuts, raisins, sesame seeds, cloves, cinnamon, parsley,

    pepper, onion and garlic. The most common way to consume mole is

    with chicken, though any kind of meat may be served with mole

    sauce. Another preparation, common in restaurants, is

    enchiladas, or corn tortillas wrapped around chicken, cheese

    or some other simple filling, baked in mole sauce.

  • Yucatan: Where the cochinita pibil was invented.

    A preparation of traditional cochinita involves marinating pork

    meat in strongly acidic citrus juice, coloring it with annatto

    seed, and roasting the meat while it is wrapped in a banana leaf.

    Another dish from this region is the sopa de lima, which is

    a chicken soup with a hint of citrus from lime, accompanied with

    chicken, tomato, bell pepper, cilantro, and some tortilla

    chips.

  • South-Central Mexico: It is the region where

    pozole (from Nahuatl pozolli) was first created by

    the Aztec people. When Spain conquered Mexico, some ingredients

    like the meat changed, but it has kept most of the original recipe:

    a beef, pork or chicken soup with corn, avocado and some spices.

    Also tacos de guisado (corn or wheat tortillas wrapped

    around a meat stew) are from this region. It is worth noting tacos

    served on food chains outside of Mexico have nothing to do with the

    original dish. The torta or Mexican sandwich is a

    kind of baguette known as bolillo, which has several

    fillings, including ham, chicken, sausages, avocado, tomato slices,

    mayonnaise, onion and cheese.

  • Jalisco: The regional dish most known for this state is

    the birria, which is a meat stew, made of mutton, goat or

    lamb, and it is often served with corn tortillas, onion, cilantro

    and lime. However, the most popular dish is the torta

    ahogada, made with a crispy bolillo known as birote,

    filled with chopped, fried pork; it is then submerged in a sauce

    made of chili pepper and/or tomato.

There are also many garnish or entree foods from Mexico,

including guacamole, nopal salad and hot sauces like pico de

gallo (tomato, onion, cilantro), green sauce (made from green

tomato) and red sauce (made from chile pepper). Also, there are

very unusual foods, even for Mexicans: huitlacoche (corn

smut) is a delicacy in Mexico, and is even being preserved and sold

for a higher price than corn; escamoles, which are ant

larvae, are eaten with corn tortillas. Chapulines

(grasshoppers), are toasted, salted and eaten as a snack on some

coastal states like Oaxaca.

Regarding desserts, Mexico has a huge variety of them: cacao has

been cultivated in Mexico for at least three millennia. When mixed

with sugar, chocolate (Aztec: xocolatl, Maya:

chocolha) is elaborated. Crystallized fruit is also common,

and many traditional Mexican candies such as cocadas (made

of milk and coconut), mueganos (popcorn with caramelized

sugar) and alegrias (candies made of amaranth seed and bee

honey) are popular.


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