Most folks lump Mexican Food, Tex Mex and California Mex together as ‘Mexican Food’. But, by the same token, most folks are surprised when they discover what REAL Mexican Food is really like. So today, I thought I’d take a short but instructive side trip to Mexico…
Chiles en Nogada: Poblano Chilis stuffed with Beef or Pork, and candied fruit.
Another authentic Mexican dish, and one of many not so well-known…
Mexico… On one hand (on the Pacific Coast) a vacationer’s paradise. On the other, a gangland nightmare ruled by the drug cartels. But in some corners, it’s still the place we all think of, where siestas, and burros, and free-running chickens prevail. A culture which still maintains ties to its pre-Columbian roots and yet boasts what Wikipedia calls ‘one of the most important cultural and financial centers in the world’ – Mexico City.
From its Mayan and Aztec beginnings, Mexico has supported rich cultures with equally rich cuisines all their own. Many of today’s authentic Mexican menu features dishes and cooking techniques that can be traced back a thousand years…
On our menu today:
Chilaquiles: Start your day with Chilaquiles, a traditional Mexican breakfast treat. Warmed corn tortillas are cut into quarters, spread with either green or red salsa, and topped with scrambled or fried eggs, cheese and sour cream. This zesty dish is usually accompanied by frijoles (refried beans). Between the corn and the beans, you get a complete vegetarian protein to build your morning on.
Enchiladas: Also often mistaken for a Tex-Mex dish, can also be traced back to Mayan times. Modern enchiladas may use either corn or flour tortillas filled with meat, cheese, seafood, beans, vegetables, or any combination of the foregoing. Covered with a rich chili sauce, they are served at all meals – even breakfast.
Elote: This is simply the Mexican version of corn on the cob. The corn is usually boiled, then it’s either skewered on a stick, or the kernels are removed and served in a cup. The toppings make the dish, and may incloude some nor all of: salt, chilli powder, lime, butter, cheese, mayonnaise and sour cream. Along with Tacos, Elote is the most famous and beloved Mexican street food!
Tacos: As most of us are already aware, these are corn tortillas filled with almost anything you can imagine, and folded for convenient out-of-hand-eating. Nothing beats the Taco for a quick bite on the go.
Tostadas: They’re just that – corn tortillas that are deep fried in vegetable oil and topped with frijoles, cheese, and either meat, seafood or ceviche (see below). You can actually top them with anything you want, and you can toast the tortillas in a oiled frying pan.
Pozole: This is a classic Mexican soup – or stew, if you prefer – that features meat (usually pork, but may also appear in chicken or vegetarian styles) stewed for hours with chilis, garlic, herbs and spices. The key ingredient is hominy corn kernels, which simmer up soft and tasty, having absorbing the rich broth that develops during cooking. This dish actually goes back to pre-Hispanic times and was allegedly used as part of temple-top ritual sacrifices.
Tamales: These too, have ancient roots, allegedly employed by the armies of the Aztecs and Mayans who wanted a self-packaged food that could be packed by soldiers onto the battlefield. They’re corn-husk or banana-leaf wrappers lined with corn dough (masa) and stuffed with meats, cheeses, fruits, vegetables, chilies, and sometimes mole. The packets are steamed for a couple of hours before serving. That cooks the corn dough.
Mole: This is a traditional Mexican sauce that usually contains as many as 20 ingredients – chiefly one or more kinds of peppers plus myriad herbs and spices. It’s a thick, pasty concoction that’s usually served over Chicken or Turkey. The most common version is mole poblano (based on poblano chillis).
Guacamole: In spite of persistent rumours that that guacamole is a Tex-Mex or California-Mex innovation, it can actually be traced back to Aztec times. It’s traditionally made with avocadoes, onions, garlic, tomatoes, lemon juice and chilis, and is commonly enjoyed as a side dish (for dipping or topping) or simply dipped with corm chips.
A couple of specialties deserve star presentation…
Al Pastor: This is a style of meat preparation which simply involves slicing off thin strips of spit-roasted meat (almost always Pork) and incorporating them in appropiate dishes. One of the most famous and beloved preparations is Tacos al Pastor, a classic street food favourite.
Ceviche: This is an intriguing concoction, or ‘salad’, of fresh fish, onions, tomatoes and chilis. The key ingredient is lime juice (or sometimes lemon, or a blend of the two). The fish is marinated in the citrus juice, the acid in which ‘cooks’ the fish in a manner of speaking. The acid also keeps the fish from attracting bacteria. Is it safe to eat? Moreso, perhaps, than Sushi, which doesn’t employ acidic marinade.
Just a small sampling…
This is just a small sampling of authentic Mexican dishes. It’s really a compendium of the most popular styles of Mexican preparation. You’ll note that many of the above recipes say any number of meats or ingredients can be used in their preparation. Visit Katja Gaskell’s istructive website or Google ‘Mexican food’ for an almost endless list of great websites offering an amazing array of real Mexican dishes!
~ Maggie J.