Mexican Styles of Cooking

If you’ve never visited south of the border you might be surprised to learn that traditional authentic Mexican food is somewhat different than the style of food served north of the border and termed as ‘Mexican’ food. In many cases, the popular dishes served in Mexican restaurants around the United States is in fact not Mexican at all, but a twist on traditional Mexican food known as Tex-Mex.

Depending on where in Mexico you happen to visit, traditional Mexican fare can be quite different than the food to which you may be accustomed. Like many other countries, Mexico is quite vast and as a result, the traditional styles of cooking tend to vary somewhat from one region to the next.

The influx of many different cultures has also largely impacted Mexican cooking. Traditionally, the Indians in Mexico used a large majority of fruits and vegetables in their cooking, with relatively little meat. When the Spanish arrived; however, they made many introductions including meats, olives, cinnamon, rice and wheat. As other Europeans arrived throughout the country, they brought their own styles of cooking and traditions. As a result, the cooking methods throughout Mexico tend to vary.

In the Puebla area, for example, you will usually find foods that are accompanied by a dish known as mole sauce. This sauce is quite thick and surprisingly sweet. It is made from a mixture of herbs and spices as well as chocolate. The sauce is usually served over poultry dishes.

Along the Yucatan Peninsula, you will find that traditional Mexican food is quite different than other styles of Mexican cooking. Many dishes here include fruit based sauces; particularly Seville oranges. Many foods are also traditionally served atop a banana leaf.

In the area around Veracruz, many of the dishes make large use of fish, due to the region’s close proximity to the ocean. It is not at all uncommon to find tamales and tacos both made from fish. Tomatoes, olives and chilies may also all be used to top many of the seafood dishes served.

The region in and around Oaxaca tends to be somewhat similar to the area near Puebla in terms of food preparation. One of the major differences in the styles of cooking between the two regions is the use of foodstuffs that Oaxacans tend to add to their dishes. For example, mole sauce in Oaxaca tends to include bananas, which is not common in Puebla. Oaxaca also features a special blend of coffee, generally flavored with cinnamon and sugar.

 
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