Mexico's globally treasured cuisine encapsulates a unique blend of native and European flavours. Key ingredients like corn, vanilla, chocolate, tomatoes, and chile peppers sourced from Mexico have, for generations, influenced international culinary landscapes. The allure of this cuisine in the United States is manifested in the popularity of staples like tacos, burritos, and salsa. Beyond these crowd-pleasers, the cuisine showcases a wealth of relatively unknown dishes.
Culinary scholars generally agree that nixtamalization, an intricate pre-Hispanic procedure, is intrinsic to Mexican cooking. This ancient technique leaches nutrients from corn kernels using calcium hydroxide, which is subsequently transformed into masa for tortillas, tamales, and other foundational Mexican recipes. The variety within Mexican cuisine, from Lebanese-influenced dishes and tangy coastal flavors to the revered torta and diverse uses of corn, is voluminous. A selection of 23 traditional dishes illuminates the complex narrative of Mexican culinary history.
Chilaquiles, a breakfast essential, employ a clever use of stale tortillas, drenched in either red or green sauce, epitomizing textural balance. Further, toppings such as queso fresco, crema or a runny egg add a gourmet flourish. The sweet companion to Chilaquiles is traditional conchas or pan dulce, accompanying a spiced café de olla perfectly. Constructed from light yet sturdy bread rolls capped with a seashell-like crunchy topping, these provide an ideal sweet balance to the otherwise savory breakfast.
Mexico City’s iconic Tecolota takes Chilaquiles a notch higher. It includes refried beans, cheese, crema, cilantro, and diced red onions, all held within a toasted bolillo roll. Tacos al pastor represent a unique synthesis of Mexican and Lebanese culinary practices. Marinated in chile mixtures and slow-cooked on a skewer, the pork is frequently crowned with pineapple, counterbalancing the chile's heat.
Barbacoa, influenced by Caribbean barbecue styles, involves slow-cooking meat over an open flame or in a pit. Its heritage dates back to the Taino people, with the choice of meat varying across Mexico. Mariscos, or seafood, occupy a prominent place in Mexican cuisine, underpinned by rich marine harvests. Baja, home to the famed fish taco, along with several Pacific coastal regions, offer diverse seafood variations, including ceviche.
Burritos, originally from Ciudad Juárez, a border town in northern Mexico, are traditionally prepared with a large-sized flour tortilla packed with ingredients like braised beef or beans. Jalisco’s quintessential dish, Birria, is a fiery stew traditionally comprised of goat or beef marinated in guajillo chiles. The Michoacán special, Carnitas, are pork pieces slow-braised and fried to crispy perfection.
Championing the traditional Mexican sandwich is the Torta, made using a crusty, white bread roll filled with a variety of proteins. Another Mexican favorite, Tamales, are meticulously prepared during Christmas and demonstrate a diversity comparable to tacos. Pozole, a restorative soup of hominy kernels and pork dating back to Aztec times, and Menudo, a red-chile spiked broth with beef tripe, are also integral parts of the Mexican culinary repertoire.
Iconic Mole features many hues and hails from Aztec roots, drawing its name from the Aztec word 'molli' denoting 'sauce.' The Yucatán special Cochinita Pibil centres around a suckling pig slow-roasted for hours after marination. Also from Oaxaca, the Tlayuda is a snack composed of a flattened, crunchy tortilla topped with refried beans, chorizo, Oaxaca cheese, and garnishes.
Not limited to standard ingredients, Mexican cuisine also creatively incorporates insects, specifically Chapulines (grasshoppers). The Mexican snack Elote is simply a grilled corn on the cob generously slathered with condiments, while the refreshing ice pop, Paleta, offers a sweet treat. All told, Mexican cuisine presents an immersive culinary journey that surpasses common perceptions, delivering a gastro-adventure unlike any other.
