A Brief History of Mexican Cuisine
Mexico is recognized the world over for its rich gastronomic tradition, which consists of a great variety of dishes and beverages prepared with innumerable ingredients. The taste, aroma, and texture of these ingredients can charm even the most demanding palate and thus make Mexico one of the most important international destinations in terms of cuisine.
When the conquistadores came and founded the Spanish colony in Mexico, the native ingredients and techniques were fused with ones from the Old World, Asia, and Africa. That fusion produced various exquisite dishes, which these days represent traditional components of Mexican cuisine like mole, chiles en nogada, pozole, and a whole range of sauces, beverages, and desserts.
Thanks to the process of distilling, the newcomers could also prepare seemingly magical potions, which soon attained international fame. Sugarcane sweetened waters and fruit liqueurs and served as a base for many typical sweets. At the same time beef, mutton, chicken, and pork became the protagonists of various dishes. Dried fruit, herbs, and vegetables were brought in from other continents, enhancing the native resources and making Mexican cuisine one of the richest and most varied in the world.
Many of the ingredients that are used worldwide today were initially “domesticated” in Mexico during the pre-Spanish era. Among the gifts that Mexico has given the rest of the globe are corn, chiles, and vanilla, the last lending flavor and scent to many of Mexico’s dishes, both sweet and salty.
It is worth mentioning that in every state of the country the range of dishes is broadened by the spices and ingredients with which each state identifies itself; that gives each dish a special taste. So, come to Mexico, the land of colors and exotic cuisine, and savor all it has to offer.
