Mexican Food

Food served in Mexico is probably quite different from the food offered by your favorite Mexican restaurant in the USA. Though some restaurants in the USA serve a few traditional dishes, most of the food consists of recipes that have been adapted to cater to American tastes.

In our five-plus years of living in Mexico, we have overheard countless tourists (mainly from the USA) complain about the food. We often see tourists exiting the restaurants around Guanajuato's Jard�n de la Uni�n shaking their heads and making comments (in very loud voices) like, "Not a burrito on the menu!" or "I asked for a taco. Just a simple taco like I eat at Taco Bell all the time. Whatever that was on my plate, it certainly wasn't a taco!"

Tacos, at least the way chain restaurants in the USA serve them, are unknown to most Mexicans in Guanajuato. The same goes for burritos, chimichangas, sopapillas, and nachos. Though they are delicious, these are not traditional Mexican dishes.

We are going to explore traditional, authentic Mexican foods, provide recipes, discuss some ingredients that may be unfamiliar, talk about the history of food in Mexico, and learn about various fiestas in Mexico in which special foods are served. We will also provide some articles and books about food in Mexico.

�Buen Provecho!

Food in Mexico � This Week's Offerings

I have been a fan of Mexican food since my college days. The only Mexican food in town at that time was served at Taco Grande, similar to Taco Bell. Mexican food, to us college kids who didn't know better, was hard-shell tacos, burritos, nachos, and taco salad. While these were delicious (and cheap!), I had no idea there was a whole world of wonderful food waiting to be sampled.

When I moved to Dallas after my college graduation, I found a Mexican restaurant on almost every street. The food was similar to Taco Grande, but there were a few more choices�like fajitas, chimichangas, flautas, enchiladas, and sopapillas. I thought I was eating the traditional foods that Mexicans eat in Mexico.

Then, my husband and I moved to Mexico and I discovered that traditional Mexican food is not at all what I thought it was. There is far more variety and far more exotic foods than I ever imagined.

One traditional food that we love is Sopa Azteca or Tortilla Soup. This is a hearty, spicy soup that is often served in restaurants as the first course of the comida corrida (meal-of-the-day), but is really a meal in itself.

Tamales are another traditional food that we enjoy. The size, shape, and ingredients vary from region to region throughout Mexico. Some people say that the Mexican state of Oaxaca has the best tamales in the world.

Food in Mexico � Ingredients that may be unfamiliar

Ancho chile � This is a Poblano chile that has been dried. These can be fried in oil or ground into powder. Removing the veins and seeds before using will reduce the amount of heat they give the dish.

Queso asadero � This is a mild white or light yellow cheese that melts well. It is sometimes called Oaxaca cheese, as it is believed to have originated in that state. If this cheese is not available in your area, you can substitute Muenster or Monterey Jack cheese.

Queso adobera � This is a fresh cheese similar to Queso asadero or Oaxaca cheese, but is soaked in an adobo chile marinade. This marinade usually consists of tomatoes, garlic, vinegar, salt, and spices.

Crema � Sometimes called Queso crema, this is not cheese but a heavy cream similar to cr�me fraiche, a soured cream that is thicker and less sour than the sour cream you may use on baked potatoes.

Food in Mexico � General Recipe

Sopa Azteca (Tortilla Soup)

Soup

Day-old tortillas, cut in �-inch strips (use two or more tortillas per serving)

1 ancho chile

2 tomatoes, cooked and then crushed

� onion, chopped

1 Tbsp flour

Beef or chicken broth, as needed

Garnish

Ancho chiles, fried and cut into large pieces

Queso asadero or Queso adobera, sliced

Avocado slices

Fried pork rind broken into small pieces; optional

Preparation

1) Remove the seeds and veins from the chile and brown in oil. Remove the chiles and set aside. In the same pan, brown the tortilla strips over low heat so they don't cook too fast and burn. Remove and place on paper towels to drain.

2) In the same oil, brown the flour, onion, tomatoes, and a little salt. When browned, add the broth.

3) To serve, put the hot broth in the bowl, add a portion of the fried tortilla strips, crema, sliced cheese, fried ancho chile pieces, pork rind, and a slice of avocado.

Some cooks add cooked, shredded chicken or beef to the broth.

In our experience in central Mexico, the soup is served with lim�n halves on the side. I think a squeeze or two of lim�n juice enhances the soup's flavor.

Enjoy!

Food in Mexico � Regional Recipe

Tamales de Oaxaca (Oaxacan Tamales) � Makes 3 � to 4 dozen tamales

Dough

4 cups cornmeal (Maseca) for tamales

1 1/3 cups of lard or vegetable shortening

2 teaspoons baking powder

4 cups chicken broth

1 tablespoon chicken bouillon

Filling

1 � pounds boneless chicken breast

1 jar black mole (about 8 ounces)

Wrappers

15 banana leaves, cut into 12" by 7" squares or use cornhusks

Preparation

Put the chicken in a pot and pour in enough water to cover. Simmer until the chicken is cooked through. Set aside. When cool enough to handle, remove the chicken from the broth (reserve the broth to use in the dough) and shred. Combine the shredded chicken and the mole sauce. Use a little chicken broth to thin the mole if necessary.

Put the banana leaves into a pot of boiling water. When the leaves unfold, lower the heat. Remove the leaves one at a time, cut a long strip or two from the edge of the leaf (to use as ties), cut into squares, and drain well. If using cornhusks, soak in a pot of hot water for about an hour, rinse well, and put into a pot of clean water. When ready to use, drain and pat dry.

Beat the lard until it is light and fluffy. Add the cornmeal, baking powder, reserved broth (add lukewarm water if necessary), and the bouillon. Mix well and continue beating until a marble-sized ball of dough floats in water.

Spread a thin layer of dough on each square or inside each cornhusk. Divide the chicken-mole mixture evenly among the squares or husks. If using the banana leaves, fold each square in half, then in half again and tie them with the reserved strips. If using cornhusks, roll the husk so the filling is surrounded by the dough. Fold the ends over.

Stand the tamales vertically in a steamer and steam for an hour (if using banana leaves) or for 2 to 3 hours (if using corn husks).