Mexican Cuisine, the food of Mexico
Fri, Oct 19th 2007, 00:00
Mexican food varies by region, the north of Mexico is known for its beef, while south-eastern Mexico favours spicy vegetable and chicken dishes. Seafood is plentiful at the coast.
Comida prehispanica (prehispanic food) is based on the indigenous Aztec or Maya style of cooking. The basic ingredients available before the arrival of the Spanish in Mexico were maize (corn), beans, squash and chillies. These still form the basis of traditional Mexican cooking today, though beef and chicken have replaced the traditional meats – ranging from iguana, to rattlesnake, deer, spider monkey and even some kinds of insects!
Traditionally in Mexico, beans and corn were planted together, so the bean vine could climb around the corn stalk. The scarlet runner bean was common, though today black beans are favoured in the Yucatan and in Veracruz, while pink beans are favoured further north.
Beans are served with almost every meal, in soups, eaten plain, wrapped in tortillas, or refried beans. Contrary to popular belief, refried beans are not fried twice, but just thoroughly fried.
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