Our neighbor to the south, Mexico, is the 10th largest country in the world and along with Chinese and Italian is probably one of the most international cuisines that is consumed in the US today – Chipotle anyone? That being said, are we actually consuming Mexican or a version there of?
The differences between Mexican and Tex-Mex food can be summed up in the use of a few key ingredients: ground beef, yellow cheese (like cheddar), wheat flour, canned vegetables, sour cream, and cumin. Chances are, if you’re eating anything with one or more of those ingredients on your Taco Tuesday, it’s roots can probably be traced back to Texas and not so much South of the Rio Grande.
The history of Mexican food derived from the Mayan Indians who 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.
From 1521-1821 Spain ruled over Mexico which in turn had the most influence on Mexican cuisine. They introduced new livestock, such as sheep, pigs and cows, as well as dairy products, garlic, and many different herbs, wheat and spices.
Fast forward a few hundred years and we still have corn being the honorary guest at the party and a cuisine that is loved for its flavorful kick, use of fresh aromatic ingredients and colorful presentation. Similar to Starbucks, it can literally be found on every corner in Manhattan and every neighborhood has its own little gem. Not to say we are ready to compete with the Southwest of the country but from fine-dining restaurants to back room bodega taquerias in East Harlem, NYC’s Mexican food scene is better than it’s ever been.
Wanderlust Chef 