Posted by david on January 26, 2012

Mexican Hispanic Cuisine: A Regional Background

Author: David H. Urmann

Mexican foods are based mostly in ancient traditions while Hispanic foods differ depending on the region or town. Hispanic cuisines are introduced by Spanish colonists but are greatly influenced by Europeans. Although each region has its own cuisine variations, some people tend to add a mixture of Hispanic Mexican food so as to provide a great tasting recipe.

Mexican cuisine is known for its varied and intense flavor, color and variety of spices. Authentic Hispanic food is indescribable because food is prepared in many ways, having certain preferences. Hispanics in each region utilizes food techniques and prepares the food in terms of sweetness, spiciness and bitterness.

Historically, when Spaniards first arrived in Mexico City, they found out that corn-based dishes, along with spices and herbs, are the main diet of the people there. The conquistadores incorporate their diet with pork, chicken, wine, fruits and spices, as well as other native foods in Mexico.

The result was simple but delicious in the north region. Specialties of seafood in the coastal region, sauces for central region and in Mexico City and lastly, in the south were all Maya-influenced creations.

Most of the Mexican foods today are based on the ancient traditions of the Aztecs and Maya. Foods became colorful because of the vegetable and meat varieties. Aside from this, exotic dishes known as “comida prehi” are made via the Aztec and Mayan style of cooking.

Below are some of the favorite cuisines of each region:
Northern Region (Nuevo Leon, Chihuahua, Tampico, Sonora, Baja California, Coahuila, Baja California Sur)

Cabrito al pastor – A baby goat is cooked over glowing coals in order to obtain crispiness. It is served with guacamole, salsa, roasted onions and tortilla chips.

Carne machaca – This type of food was developed by Tlazcaltecas which is a specialty of Nuevo Leon. It is a sun-dried beef prepared with garlic, tomato and chili. Another variation is the machaca con huevo, having tomatoes, onions and diced egg. Machaca can be shredded with lime juice as an appetizer.

El Bajío Region (Aguascalientes, Querétaro, Michoacán, Guanajuato, San Luis Potosí, and Zacatecas)

Blanco de Pátzcuar – This is a tender white fish from Lake Patzcuaro. It is marinated, flour coated with egg and fried. It is often served with olive oil, also having minced garlic and a side salad.

Enchiladas de plaza – A Morella specialty of cheese enchiladas having chicken (poached and fried), potatoes, onions, chilies and carrots.
Mexico City and central region (Hidalgo, Toluca, Tlaxcala, Morelos)

Chiles en nogada – This is a largely mild poblano chilies recipe having ground meat, nuts, fruits and spices. It is covered with silky cream sauces, walnuts and cheese garnished with pomegranate seeds. The nation’s flag is being represented through its white, red and green colors.

Mole poblano – This is Mexico’s most famous dish having 35 ingredients being used in making its sauce. Ingredients include the following:
• Herbs
• Spices
• Chile
• Sesame seeds
• Chocolates
• And nuts

It is fried, toasted and combined into paste. Later on, it is cooked again in lard. Lastly, it is thinned with broth and made into a multilayered sauce.

Pacific Coast Region (Guerrero, Sinaloa, Jalisco, Nayarit, Colima, Oaxaca, Chiapas)

Birria – This is a regional barbacoa lamb made in Guadalajara. It is wrapped in aloe leaves, smoked, steamed and cooked in a fire pit. Then, it is simmered in broth with coriander and onion.

Camarones rellenos – This is Sinaloa’s stuffed shrimp and is wrapped in bacon strips. It is fried and covered with garlic, chili and sour cream.
Mole negro – Oaxaca’s black mole with chilhuacle negro chili.
Gulf Coast Region ( Tabasco, Veracruz)

Huachinango a la Veracruzana – This is a fresh red snapper that is marinated, boiled and bathed in tomato sauce, capers, onion, olives and spices.

Yucatán Peninsula Region (Campeche, Yucatán and Quintana Roo)
Cochinita pibíl – This is a baby pig that is marinated overnight and cooked for long hours inside a pit. It is wrapped in banana leaves having onions prior to having it baked or grilled.

Sopa de lima – This is a type of lime soup that is made with shredded chicken, turkey broth, chili, tomatoes, coriander and limes. Sizzling tortilla chips are also being added to complete the meal.

The regional background of Hispanic food has its own preferences of menu items. It was indeed turned as the most liked food by Americans and other countries nowadays. Mexican Hispanic foods is not just as simple as it is, food techniques and ingredients play a crucial role in making it known for its aromatic taste throughout the world.

Article Source: http://leancuisinediet.net/bd

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