Regional Mexican Food
"Real Mexican" food can easily stir a debate. Exactly what is Mexican? Many would argue that only foods made historically in Mexico (made for at least the last 100 years) can qualify. However, the blending of cultures has brought many variations to authentic Mexican food. Historic Mexican The Mayans used to populate Southeast Mexico subsisting on wild game, fish, squash, beans and corn. Corn was of such importance that a corn god had to be worshipped for a good harvest. Along the coasts, tropical fruits played a more important role in food preparation as well - often showing up in seafood recipes. Mayan food is the basis of what is now considered "Authentic Mexican." Sample dishes include tamales, barbacoa, ceviche and atole. Authentic Mexican Descended from the food of the Mayans, authentic Mexican takes advantage of the varied food sources in Mexico. There are meats, seafood, corn and rich stews and sauces. Small meals are often served wrapped in a fresh tortilla. Even basic recipes vary widely in different regions of Mexico. Most meals served as authentic outside of Mexico are based on recipes from North or Central Mexico. Sample dishes include carne guisada, mole and tamales. Tex-Mex Tex-Mex is the blended flavors of Northern Mexico and the Southern US where Native Americans, cowboys and Mexicans intermingled cultures. Many traditional dishes have been altered by one side or the other to create the cuisine style that most Americans consider Mexican. Tex-Mex also encompasses the Americanized dishes such as Mexican ingredients used in a casserole instead of served with a tortilla. Sample dishes include chili, cornbread, tamale pie and fajitas.
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