Mexican Cooking: A Unique Combination of Cultural Influences

The novel, Like Water for Chocolate showcased how Mexican culture emphasized the importance of food. So ingrained is this way of thinking that, to this day, many farmers describe themselves as "el hombre del maiz." They see themselves as men of corn because their ancient ancestors, the Mayans, Aztecs, and Toltecs based their cooking on this versatile crop. Peanuts, beans, avocados, tomatoes, squash, and coconuts were used by native Mexicans for hundreds of years. They have high regard for chocolate and refer to it as "food of the Gods."
1521 saw the entry of a lot of influences to Mexico. The Spanish, led by Cortez, brought with them livestock. So, for the first time, the natives had a taste of pork, beef, and lamb. Milk and cheese also made their first appearance as far as the natives are concerned. The Spanish also brought with them many of the spices now considered staples in Mexican cooking like: cinnamon, oregano, black pepper, and coriander. Today, many Mexican dishes, such as cheese quesadillas or grilled beef fajitas are considered native to Mexico but little do people know, these dishes had a lot of Spanish influences to them.
A bit of trivia: corn tortillas was not an original Mexican creartion. It was brought to Mexico when Native Americans traded with the Aztecs all those centuries ago. It only seemed that way because their use had been so prevalent in Mexican cooking.

When France occupied Mexico during a brief period in the 1860s, it left a lasting mark on the latter's culture. A distinct Gallic flair can be seen chilies en nogado, a dish made of chilies stuffed with meat and then drizzled with a sauce made with walnuts.
The last culture to intermingle with Mexico's is American. Mexican and Anglo culture and tastes combine into a unique amalgamation that is South Texas. A Mexican method of slow-roasting over a spit, "barbacoa" is believed to be the origin of what is now the famous Texas " barbecue". The Southern Texans, with their close proximity to Mexico, had a lot to do with a flavor now known as Tex-Mex. It is characterized by the extensive use of beef, pinto beans, and thick, spicy red sauces.
There are many variations within the different regions of Mexico on how cooks interpret dishes. Close proximity to the Pacific coast and the farming counties of California makes Sonoran Mexican food revolve around seafood and fresh vegetables. Likewise, food along the Gulf of Mexico makes full use of the abundance of fresh seafood. But a recent ecological disaster may make Gulf shrimp, a Mexican delicacy, disappear forever. How BP handles this issue will determine if the dish is going to be served again.

With all the variety and influences, there is one undeniable gift that Mexico gave the gastronomic world - chili peppers. However they may be spelled: "chili," "chile", or "chilies", the sheer number of the different kinds of chilies has made Mexican cooking truly interesting. Whether one makes chili rellano using poblano peppers, or uses roasted japalenos for fajitas, or makes liquid fire using Serrano or habanero peppers, we have Mexico to thank for.
Many Mexican dishes are cooked very slowly and that is why the flavors are so intense. Sometimes when working full time it is difficult to create these culinary delights. However if you are fortunate enough to own a crock pot making slow cooker chili recipes is as simple as using your chopping board to prepare everything, throwing in the ingredients, turning on a switch and then dishing up when you come home from work.