Mmm - Mmm Mexico

A mortar and pestle are used to grind many food items, including chili peppers.

- Jennifer Buchet

Drop into a Mexican restaurant and you’ll be greeted with tantalizing aromas and a menu chockfull of tasty options. Will you try the spicy chicken burritos or the crunchy beef tacos? Nibble on coconut camarones or have a handful of carnitas? There are always the cheesy enchiladas and crispy chalupas. And you’d better leave room not only for the chips and salsa, but sweet desserts of churros, guava pudding and of course, candied pumpkin.

From handmade tamales that take hours to prepare and delicate slices of fish bathed in lime juice (ceviche) to spicy patties of birria (goat) and pachola (ground beef), the food throughout Mexico is vibrant, robust, and yummy.

It’s no surprise that UNESCO bestowed upon Mexico the first-ever award for “intangible cultural property” based on its unique cuisine. Mexican fare goes far beyond the familiar favorites of tortillas, burritos, tacos, and fajitas. It’s also steeped in ancient history, stretching back thousands of years.

Timeless Tastes

The Mesoamericans, Mexico’s early inhabitants, were creative and inventive cooks. After all, they created one of the first “to-go” meals, the tamale. Fish and wild game abounded, including deer, turkeys, ducks, giant turtles, and armadillos. Fresh cacti, gourds, tomatoes, and beans were harvested, as were roots and tubers such as jicama, yucca, and garlic, not to mention tropical fruits and chili peppers. But it was humble corn that became the most important food source.