The cuisine in Mexico is still soundly based on the foods of the ancient Aztecs and Mayan Indians who ate such foods as corn, beans, chili peppers, tomatoes, squash, potatoes, sweet potatoes, peanuts and chocolate. These foods are still very important in Mexico and these foods have also influenced virtually every cuisine in the world.
The Spanish did introduce some foods in Mexico, however, and the most widely accepted and adopted are wheat, rice, beef, deer products, pork, chicken and citrus fruits. There are two major flavor principles that are used in Mexican cuisine. First, is the combination of tomatoes and chili peppers and the second is the combination of lime and chili peppers. Both are varied through the use of garlic, cinnamon, cumin, onion, saffron, and achiote (annatto). Spanish and native ingredients are used such as rice and beans, tomatoes, onions, chili peppers, salsas and corn tortillas fried in lard. Mexico has a variety of climates and the cuisine varies according to the climate. The coastal regions support rain forests and tropical crops. At higher elevations, you will find more temperate fruits and vegetables. Very high up in central Mexico, grains such as wheat are easily grown. The northern part of the country is relatively arid but it is well suited for grazing cattle. In the coastal regions, seafood is abundant, and a pickled raw fish dish called ceviche is popular. The state of Sonora is famous for its tripe stew known as menudo. In the central region on the plateaus, lamb and grains are featured in the cuisine. In the south, tropical fruits and vegetables are enjoyed and colorful spicy sauces are typical. In Yucatán, remnants of the Mayan heritage are apparent in the steamed foods, sauces made from squash, and delicate seasonings.
Meal frequency may vary from two meals a day to as high as five meals a day on special occasions. Four is more typical. The first meal of the day is called the desayano and it consists of coffee with milk, sweet rolls and bread. Later in the morning, almeurzo is served. This is a more substantial breakfast that usually consists of fresh fruit, eggs, beans, tortillas, salsa and coffee. The largest meal of the day is eaten anywhere between early and late afternoon; it is called comida. Typically, it is a multi-course meal, which includes light soup, a main course of meat or fish, plus a salad or vegetable. Beans and tortillas or rolls are typically served; a dessert may be served at the end of the meal. The evening meal, the fourth meal of the day, is called merienda and is eaten in the early evening for children or late in the evening for adults. It usually consists of coffee, hot chocolate or atole and a light snack such as sweet breads and jam sandwiches or tacos. The fifth meal is usually eaten only on special occasions and is called cena (dinner). It is a large meal eaten somewhere between 8 p.m. and midnight. In more recent years, many Mexicans have started adapting to the tradition of a lighter lunch and a heavier supper. Snacking is common throughout the day. Fresh fruits, pastries and grilled meats are typical snacks.
Do not schedule or suggest a meeting or meal during the early afternoon siesta hours. This would be considered rude. Punctuality is valued, but it is improper to arrive early. Gifts are acceptable; avoid flowers as various flowers and colors have negative associations. Warm handshakes are typical; the full embrace is reserved for good friends. Women may kiss a friend’s cheek. For business visitors the handshake is typical, although the women should be allowed to take the initiative. Titles are important and should be used with a person’s last name. Do not use a person’s first name unless invited to do so.
Prior to the meal a variety of drinks and snack, such as chips, dip and peanuts may be offered. Pre-meal socializing may last as long as an hour. Couples are usually seated together, and the hostess indicates when it is appropriate to start by taking the first bite. Both hands are to be kept above the table during the meal; do not put them in your lap. Tortillas may be served flat or filled. Filled tortillas should be eaten from the open end. Flat tortillas may be buttered. Mexican-American historical events and politics should not be discussed during a meal. It is proper to linger for about one hour after a meal. Coffee and liqueur may be served in a separate room. .
| Milk Products | Milk and cheeses appear in
many dishes. Milk is not an adult beverage, although sweetened milk drinks are popular. |
| Meat, Fish, Poultry and Protein Alternatives | The most important protein
source in Mexico is various forms of legumes. Beef, pork, and kid are used. Chicken, turkey and other poultry are common. Fish and shellfish are common as are eggs. |
| Fruits and Vegetables | A variety of fruits and
vegetables, both familiar and more exotic, are consumed. Chili peppers are a native ingredient. Beans are very common. |
| Breads and Cereals | Corn is the native grain, although wheat and rice are also used. |
| Cooking fats | Lard is a favorite fat, although olive oils, and other vegetable oils are also used. Butter is typically reserved for breads. |
| Beverages | Coffee, hot chocolate and hot
milk drinks are prevalent. Fruit juices and soft drinks are consumed and beer is the most frequently served alcoholic drink. Wine is also available. |
| Seasonings | Chili peppers are used to flavor a variety of foods; one of the most popular herbs is epazote, which has a distinctive pungent flavor. Other herbs and spices are available. |
| Other | Pecans, piñons (pine nuts), pumpkin and amaranth seeds are used, as are walnuts, almonds, filberts and sesame seeds. Nuts or seeds are often ground and used as thickening agents in sauces, replacing flour. |
| Cooking methods | One dish meals, such as soups ,
stews and casseroles are common. Simmering, frying, roasting, grilling and baking are common. |
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Last Updated: February 17, 2006