Mexican Cuisine
Dining is one of the most
delicious treats of any Mexico visit. The first rule for most North American
visitors is to forget what you thought was Mexican food. Many of the dishes we commonly
associate with Mexican cooking are either not Mexican at all (fajitas, for example), or are prepared using less than authentic techniques and ingredients
(melted Cheez Whiz over a dish of corn chips for nachos). Salsa has
surpassed ketchup in U.S. sales.
Diversity of Food
Mexican cuisine is delightfully diverse, strongly regional and almost always
bold (although not necessarily hot) in flavour. Since Mexico spans several
climatic zones, the types of foodstuffs available varies greatly from region to
region. Mexico's jumbled topography has limited the "homogenisation"
of dishes in terms of their ingredients and preparation. What's a favourite on
the coast may be unavailable further inland. Herein lies the allure of dining
in Mexico.
Foreign Culinary Influences
Remember, Mexican cuisine (much like its history) has been strongly influenced
by foreign countries. Spanish, French, and North American practices
intermingled with the nation's century-old Pre-Columbian culinary heritage,
producing a rich blend of dishes that are copied and envied around the world.
As to ingredients, the world can thank Mexico and Central America for beans,
corn, squash, tomatoes, jicama, chocolate, avocado, papaya, guava, vanilla,
dozens of spices, and of course, chile peppers.
Mexican Dining Tips
- Choosing
a Restaurant: Use the same judgement and common sense you'd use
back home- if the place is full, there's probably a good reason. Don't be
afraid to venture from the hotel. Expensive doesn't always mean better.
- ?Zona
de no Fumar? Mexico Restaurant Assoc. has launched a pilot
program to encourage members to offer No Smoking sections. Look for
implementation in late '99.
- Mexico has very
good international dining - from Italian to Japanese to Lebanese.
- Never
buy food from street vendors. Most have good food at
bargain prices, but one bad taco can cost you dearly.
- Dining
prices have risen in the last few years, but a currency
devaluation in early 1995 has made dining a sound value. While resorts are
more costly than inland cities, expect better values and prices than in
1994.
- The
typical day of meals in Mexico goes something like this: a
hearty breakfast of fresh fruit, eggs, juice, pan dulce, hot chocolate or
coffee whenever you roll out of bed; a satisfying lunch around 1-3pm (more
like our dinner); appetisers and drinks about 8pm, followed by dinner
between 9-10pm.
- Meals
take longer in Mexico, since service is often slower and Mexicans enjoy
long, lingering meals. The check (la cuenta) is never brought until it is
asked for, and then you can expect to wait a while for your change. BE
PATIENT...YOU'RE ON HOLIDAY.
BEER, WINE AND ALCOHOL
Go native-
Mexico arguably has the finest selection of beers (cerveza) of any country in
the hemisphere. Our favourites are Bohemia, Pac?fico, Noche Buena (a
Christmas beer), Negra Modelo, and Superior. Domestic wine is
inexpensive, and overall good, although rarely great. Try L.A. Cetto,
Calafia, Monte Xanic, Domecq, Santo Tom?s or Los Reyes brands. Stick
to domestic brands for distilled spirits, or be prepared to pay top dollar.
MEXICAN TEQUILA
The national spirit of Mexico is distilled from the fermented juice of the
crushed, pineapple-like base of the Agave cactus. Tequila is native to the
State of Jalisco, and is believed to have first been made in the 18th century.
As any Mexican will tell you, all tequila is not alike - tastes range from
harsher white tequilas (known as blancos and used in mixed drinks) to darker a?ejos
that have mellow, brandy-like qualities. Best brands: Hornitos, Herradura
Reposado, Don Julio, Don Porfidio, and Tres Generaciones. Note that
recent domestic shortages of Mexico's finer tequilas have driven up prices for
certain brands. It's common to pay $5-6 U.S. per shot for the good stuff!
OTHER ALCOHOL IN MEXICO
The "margarita" cocktail made in Mexico might catch you off guard -
it's stronger and less frosty than the ones made back home. Try a
"sangrita," a fruit juice made from sour orange and the juice of
crushed pomegranates, and sipped with a shot of tequila.
Several regions have their own distilled spirits, often concocted from plants
indigenous to the area.
- MEZCAL
(Mess-KAHL): Produced mostly in the State of Oaxaca, this close cousin of
Tequila is sometimes bottled with a small worm, and is available in
several flavours.
- DAMIANA:
Herbal-based distilled spirit made from an herb native to Baja California
and the State of Sinaloa; reputed to be an aphrodisiac.
- XTABENTUN
(Shta-ben-TUNE): Subtle anise-flavoured, honey based liquor made in the
Yucat?n region.
SOFT
DRINKS
The
ubiquitous Coke and Pepsi are almost everywhere, but try local beverages like Sidral,
or Sangr?a (non-alcoholic). Mineral waters (plain or flavoured) from Pe?afiel
or Tehuac?n are excellent. Horchata, and agua fresca de flor
de jamaica or tamarindo are delicious native drinks.
Breakfast Dishes
You might be missing something special if you order the typical American
breakfast in Mexico. Be adventurous and try huevos rancheros (a fried
egg served on a fried tortilla smothered in spicy salsa), huevos a la
mexicana (scrambled eggs with salsa), chilaquiles (tortillas cooked
in a green tomato sauce and served with chicken, cheese and cream), or huevos
con machaca (scrambled eggs with dried beef). Try a caf? de olla
(coffee with cinnamon and dark brown sugar) instead of regular coffee- it's
delicious.
Regional Dishes
Known as platos regionales, these dishes feature complex ingredients
and preparation techniques. They often come from century-old recipes that date
back to the arrival of Cort?s. Some of the more savory dishes include pozole
(a hominy and pork soup), mole (a delicious, dark brown sauce made from
over 30 ingredients, served over chicken or turkey), tamales (corn meal
stuffed with meat, cheese or vegetable and steamed in corn or banana husks), menudo
(a hearty tripe stew great for hangovers, known in Mexico as una cruda).
Breads, Tortillas, and Sandwiches
Bread at a restaurant usually means a bolillo, a delicious
French-style roll. Surprisingly, it can be difficult to find tortillas at some
resort-area restaurants! Tasty sandwiches, known as tortas, are Mexico's
answer to the hamburger.
Seafood
Known as mariscos, seafood is abundant and deliciously prepared. Try
camarones al mojo de ajo (shrimp grilled in garlic and butter), filete
de pescado (fish filet prepared in numerous fashions, with and without
sauce), ceviche (an appetiser of conch or fish marinated in lime juice
with onion, garlic, chile, and tomato).
Desserts
Top off your meal with one of these favourite postres: flan
(caramel custard), mangos flameados (flamb?ed mangoes), pastel de
queso (light, Mexican cheese cake), or helado (ice cream).
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