5 Rare Historical Facts about the Popular Mexican Cuisine

When we think Mexican food, most of us merely think food that is the traditional cuisine of the native people who settled in Mexico. We merely look up ‘Mexican food deliverynear me’ on our phone and order it. However, the history of Mexican cuisine is long, rich and vibrant as the dishes themselves. Not to mention, what we usually categorize as Mexican food, is food that is derived from seven different regions: the Gulf, the Bajio (North-Central Mexico), Central, the North and South Mexico, and lastly the traditional food along the Northern and Southern Pacific regions.

Food from all these different parts bears subtle differences. You might gain a little more clarity about one of the most popular cuisine styles of this era after you learn about these little-known historical facts about Mexican cuisine:

i.    Traditional food

The traditional Mexican recipes we enjoy so much these days have been distilled and refined over centuries. Back in the days of the Toltec and Mayan culture that prevailed in these regions, the traditional diet here comprised of ingredients such as venison, seafood, rabbits, ducks and turkeys. Even guava and cassava found applications.

ii.    Unorthodox sources of nutrients

The people in this region had quite the practical and unorthodox stance towards their nutritional sources. The native community in certain parts of Mexico such as Guerrero, Chiapas, Hidalgo, Puebla and Oaxaca consumed insects. They valued insects with high-protein matter such as certain moths and worms, bees, wasps, crickets and even cicadas.

iii.    The Spanish influence

As the Spanish vessels docked in Mexico, they brought along their fare of Asiatic spices, European meats, and other resources like sugar cane and wheat. This was when the Mexican kitchens transitioned to accommodate pork, beef, chicken, different types of vegetables like garlic, lentils, and onions and fruits such as limes, nuts, peaches, etc.

iv.    Lard- the critical ingredient

Modern food sciences have convinced a lot of health-conscious gastronomes to reconsider their lard intake. However, Mexican food gains its authenticity from lard; it is one of the most critical ingredients for popular Mexican dishes such as tacos, enchiladas, and tostadas.

v.    Grain variety

Although the Mexican army feuded with the French, the former did not shy away from borrowing dishes and recipes from French culture. Certain soups, beads, and sauces became a part of Mexican cuisine around the time they started celebrating Cinco de Mayo! Bread such as ‘bolillos’, ‘pan basos’, ‘teleras’, etc. are an example of this fusion of styles.

These historical events have influenced a lot of the food we have at Mexican dine in restaurants in Florida. Case in hand the different varieties of cheeses used in various Mexican dishes- a sign of the traditional recipes of their respective region of origin.