Mexican Food History
The history of Mexican food is a long and diverse one. It
is believed that authentic Mexican food might have been derived
from the Mayan Indians. They were traditionally nomadic hunters
and gatherers. Corn tortillas with bean paste were a common
food item; but they also ate wild game, tropic fruits, and
fish.
In the mid 1300's, The Aztec Empire was thriving, and though
the Mayan food staples were still in use, chili peppers, honey,
salt and chocolate found its way into their cooking. Some
of the wild game, such as turkey and duck, had now become
domesticated.
In 1521 Spain invaded Mexico. Spanish foods had the most influence
on the Mexican cuisine. They introduced new livestock, such
as sheep, pigs and cows. They brought with them dairy products,
and garlic as well as many different herbs, wheat and spices.
It was at this time that the Mexican people saw the assimilation
of many other cuisines including Caribbean, South American,
French, West African and Portuguese. Because of this Mexican
foods today are diverse, yet dishes to vary from region to
region.
Cooking Methods, Past and Present
The early natives of Mexico did not have ovens, instead
they heated food over and open fire, using cast iron skillets
and ceramic ware. Another method was steaming. They would
suspend meat wrapped in cactus or banana leaves, over boiling
water in a deep pit. Frying was also a popular method.
They used a metate y mano, which is a large tool made of
lava rock or stone that they would use as a grinding stone
or the molcajete, which was smaller, to grind and smash
ingredients. The molcajete, or mortar and pestle, is a small
bowl shaped container that can be made of stone, pottery,
hard wood or marble, and the pestle is baseball bat shaped.
A Brief History on Some of Our Favorite Foods
Salsa was sold in the Aztec market places. Salsa, the Spanish
word for sauce, is uncooked and sometimes pureed until chunky,
smooth, or chopped. Large red tomatoes, tomatillo, chipotle
{a staple in the Aztec diet} and the avocado are found in
the modern salsa, and are the same core ingredients used
in the past. We can thank the Aztecs for Chocolate. It was
through them that the Spaniards brought the product to Europe
in 1657.
The term enchilada is first referenced in the US in 1885.
Yet the concept of tortillas being used as a wrap can be clearly
linked to the Aztecs. The word enchilada means "in chile."
The tomatillo is a fruit that dates back to at least 800
BC, the word meaning round and plump. The Aztecs domesticated
it, and when the Europeans came to Mexico, they documented
the local foods and often confused the names by shortening
the words. Though never popular with Europeans, it thrived
in Italy. Today a relative of the fruit is common in the
US. Tomatillo, a member of the night shade family, provides
tart flavor in many different green sauces.
The Portuguese aided the spread of the chili pepper plants.
Thought the earliest mention was in 1542 when a German herbalist,
Leonhart Fuchs, described and illustrated several types
of peppers. Though for people of Europe, the history of
the pepper began in the late 15th century, when Colombus
brought the peppers home. There is archaeological evidence
that peppers were in use since 5000 BC.
Pre-Columbus is how far back the Tamale can be traced. The
Friar Bernardino de Sahagun documented that the Spaniards
were served tamales by the Aztecs in the 1550's.
Other foods that we associate with Mexican cuisine, are
not traditionally so. The Flan was discovered in Medieval
Europe. And ceviche is an Inca discovery, eating their catch
of the day raw with only a few seasonings. It wasn't until
the late 15th century when Native American chefs of Ecuador
and Peru began to add the citrus fruits with the South American
fish, and creating the dish that we know today.
Flavors from around the world have influenced Mexican dishes.
The same can be said about Mexican traditional favorites affecting
other countries menus. In just about every culture you look
at, you can find a hint of Mexico.