Mexico: Spice Blends A Culture

the appetizer:

Mexican cuisine combines the traditional indigenous foods of the Aztecs and Mayas, like chocolate, corn, tomato, avocado, beans and chile peppers, with the meats, rice and garlic brought to Mexico by the Spanish conquistadores.

Avocado Guacamole

Mexico

Spice Blends A Culture

One of the best ways to learn about a culture is by examining the way its people eat. How do they see food? What role does it play? What techniques have they developed for creating meals using their indigenous foods?

Cookbooks are like snapshots of a people. La Parilla by Reed Hearon captures the Mexican culture by examining the mainstay of their kitchens, the simple grill. Grilling in Mexico is an integral part of the lifestyle. Hearon masterfully details the ingredients used—ingredients not found in other countries or at least not in the same combination. He notes the use of "recados"—spice blends that mimic in function but not in taste the garam masalas of India, or France's herbs de Provence. What a country does with its native fruits and vegetables also paints a picture of the resources, terrain and climate. In Mexico, the heat of the chiles causes sweat, making us cooler, while banana leaves act as both cooking vessels and flavoring agents.

Take a trip beyond the tacky border towns, past the cantinas, and go deep into the interior of Mexico. You'll be treated to Charred Habanero Salsa, Red Snapper, Duck and Pomegranite Tacos, and other everyday foods bursting with flavor from La Parilla.

Mexico

Mexican Recipes

from La Parilla

from Kate's Global Kitchen

Mexican Cookbooks with Recipes

Rosa's New Mexican Table by Roberto Santibañez
Crazy for Chipotle by Lynn Nusom
Culinary Mexico by Daniel Hoyer
Fiesta Latina by Rafael Palomino
Fonda San Miguel by Tom Gilliland and Miguel Ravago
From My Mexican Kitchen by Diana Kennedy
Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken
Mexico—One Plate at a Time by Rick Bayless
Nuevo Tex-Mex by David Garrido and Robb Walsh
Quick and Easy Southwestern Cookbook by Jane Butel
The El Paso Chile Company Margarita Cookbook by W. Park Kerr
The Tex-Mex Cookbook by Robb Walsh
Zarela's Veracruz by Zarela Martinez and Anne Mendelson

More Mexican Recipes

Avocado Soup (Sopa de Aguacate)
Caramel Custard (Flan)
Chicken with Mole Sauce
Corn Tortillas with Tomato Sauce (Entomatadas)
Enchiladas with Green Sauce (Enchiladas Verdes)
Hominy Soup with Greens (Pozole Verde)
Eggs in Tomato Sauce (Huevos Rancheros)
Grilled Chile and Cheese Tortillas (Quesadillas)
Mexican Sausage (Chorizo)
Roasted Chile Peppers
Pickled Chiles and Vegetables (Chiles en Escabeche)
Tomato Sauce (Salsa Ranchera)
Tomatillo Salsa (Salsa Verde)
Stewed Potatoes (Papas Guisadas)
Stewed Zucchini (Calabacitas Guisadas)

Mexico on Wikipedia

More country Destinations

This page modified January 2007

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