Food History Mexico

Cover the bottom of North America and consists of thirty-one countries and capital is very important, Mexico is probably the best neighbor may be a lover of food, taking into account natural resource rich country and varied. That is probably what he thinks, when the Spaniards landed on the shores of Yucatan in 1521, much to the dismay of the Aztecs, Maya, Zapotec and other indigenous people filling the vast expanse of land. Hernan Cortes and his team open the way for three centuries of Spanish rule, which finally began to unravel in 1810 when the village priest, Miguel Hidalgo made his famous Grito, or cry: "Mexicanos! Viva Mexico! Viva la Independencia! "One hundred years later, they were filled with invasion (especially U.S.), and fickle leadership, while the threshold of the twentieth century is the beginning of the Mexican revolution seriously, including Pancho Villa clashed with his countrymen. When the dust settled, Mexicans in the control, but barely States. It is after all a country is composed of three distinct groups: indigenous peoples, descendants of Spaniards and mestizos in result of intermarriage between the first two.

The combination of cultures has contributed significantly to the fusion of food and food preparation in Mexico, often referred to as miscegenation, or "mixture". Maize, the staple food for over 4000 years, is the foundation of the diet. The beans are softened in water and lime, then ground and style of (almost) to the tortilla. Grains rich in protein and an infinite variety of Mexican spice round of the Trinity. The Spanish liked what they saw in Mexico and added a few things himself, including pets, sugar and cheese. Mexican cuisine is enhanced by a surprising diversity of fruits and vegetables, which seem to taste better in Mexico than anywhere else: tomatoes, squash, sweet potatoes, avocados, coconut, pineapple, papaya and prickly pear for name a few of the best. Herbs and spices also flavor the pot: cinnamon, cloves, anise and cumin are often used spice, coriander, thyme, marjoram and spicy herb epazote is popular.

Good ingredients certainly count for much, but Mexicans are also the talented and seem to know how to give the antenna that extra zing that makes it special. Salsa Mexicana is just reached new heights with a little cilantro and lime, and a complex mole sauce is always blue with more than thirty carefully selected herbs and spices that are added to the left and simmer slowly pot. Is it a small tacos de pollo, or cochinita Regal Pibil, Mexican cuisine is filled with honesty, aromatic food that is prepared in many interesting ways.

via sallybernstein