Traditional Mexican Foods

Traditional Mexican Foods

• The Mexican people have used the food available around them for centuries to create sustaining cuisine with a strong global presence.
• Many dishes are a blend of the native culture of the Aztecs and foods the Spanish introduced.
• In the 1500s, Spanish conquistadors came to Mexico, leading to the fall of the ancient civilization of the Aztecs.
• The basic foods of the Aztecs included corn (maize), beans, squash, and chili peppers.
• The Spanish introduced domesticated animals for meat, dairy products such as cheeses, herbs, and spices.
• Corn, or maize in Spanish, was the most common food of the Mexican people, dating back to the Mayan and Aztec civilizations.
• Corn tortillas with bean paste were eaten far before the Spanish arrived in the 1500s.
• Native Mexicans cooked food over open fires on skillets due to a lack of ovens or steamed the food by suspending meat wrapped in banana or cactus leaves over a hot pit.
• Common foods included honey, fruit, chili peppers, and chocolate made from the cacao tree.

Tortillas

• Traditional Mexican tortillas are made with corn (maize).
• "Tortilla" translates to "small cake" in English.
• Tortillas date back thousands of years to the ancient Mayan civilization.
• The Spanish introduced flour upon arrival resulting in many tortillas now made with flour.
• Tortillas were originally made by curing maize in limewater, grinding it, and rolling the dough into flat circles.

Tamales

• Tamales are steamed pockets of corn dough stuffed with meat and served in corn husks or banana leaves.
• The husks and leaves can be discarded before eating or used as a plate.
• Tamales are eaten as breakfast or dinner.
• Women in many families prepare many tamales at one time since they are a time-consuming dish to prepare.
• Tamales are an original Meso-American dish.
• The Aztecs are recognized for making them for the Spanish upon their arrival.

Pozole

• Pozole is a soup or stew made with chicken or pork and hominy.
• Pozole is seasoned with lettuce, cabbage, chili peppers, onions, radishes, and more.
• Pozole is also a native Aztec dish.
• Historical texts state that during special occasions in the Aztec Empire, human meat (from scarified humans) was sometimes used.

Gordita

• A gordita is a small corn tortilla smaller than a traditional Mexican tortilla, hence "little chubby."
• It is stuffed with meat and cheeses and often sold as street food.
• It is made from masa-harina, also known as nixtamalized maize flour.

Tacos al Pastor/Adobada

• Tacos al Pastor are tacos made from spit-grilled pork.
• The pork is marinated in spices, dried chilies, pineapples, and achiote paste.
• It is cooked slowly in a vertical position, and a slice of onion or pineapple is placed on top of the pork.
• The meat is thinly sliced and placed in a tortilla topped with salsa and lime.

Chilies in Nogada

• Chilis in Nogada are poblano chilis stuffed with picadillo, a hash of meat and fruits.
• The chili is covered in walnut sauce and garnished with pomegranate seeds and parsley.
• Nuns in the 18th century in Puebla invented the dish.
• It represents the colors of the Mexican flag.

Sopa de Lima

• Sopa de lima is a traditional Yucatan Mexico soup made with limes.
• After the Spanish introduced meat, chicken, pork, or beef were included.
• It is often served with tortillas or tortilla chips.

Mole

• Mole is Mexico's national dish.
• Mole describes the sauce included in a dish.
• The word "mole" comes from the Nahuatl language of the Aztecs.
• There are many types of mole, but most include nuts, chili peppers, and dried spices.
• Some include chocolate.

Elote

• Elote means tender corn in the native language of Nahuatl.
• Corn has been a staple in Mexican culture since the ancient civilizations.
• Today, it is roasted over an open grill and seasoned with chili, salt, butter, lime juice, mayonnaise, and more.

Chili Rellenos

• Chili Rellenos are green chili peppers stuffed with minced meat and spices.
• The pepper is dipped in frothy egg and deep-fried.
• It is often served with tomato sauce.
• This dish originates in Puebla and was made by nuns as a celebration of Mexican independence from Spain.

Tacos

• Tacos are handheld-sized corn or flour tortillas filled with a variety of ingredients.
• Ingredients can include chicken, seafood, beans, beef, and cheese.
• They are often topped with salsa, chiles, sour cream, cheese, and more.
• Tacos date back to the Aztec Empire.