Learn about the Mexican Food history?
The history of Mexican food has enjoyed many different cultural influences, making it varied and rich. This variety of cultural adaptations makes Mexico a veritable melting pot of culinary experiences. Mexican food is simply far too good to pass up. There are burritos, tacos, tostadas, all of which no one other than true blue Mexicans can experience on a daily basis.
Mexican cuisine is rich in color and flavor. The richness of their cuisine comes from their concern for the sensory experience of eating. Traditional Mexican cuisine dates back 3,000 years to the Mayans, who based their diet on corn, beans and vegetables. Most Americans confuse Tex-Mex specialties, such as chili, chimichangas, nachos and hard-shell tacos, often laden in processed cheese and sour cream, with real Mexican food. Traditional Candlemas foods include crepes in Europe, and in Mexico tamales and chocolate.
One particular food item of interest in the history of Mexican food is maize. Maize is a particularly fertile and nutritious plant, capable of providing abundant calories and nutrients. When it is eaten with beans, another staple of the highland diet, the lysine, isoleucine, and tryptophan deficiencies in maize are overcome, and provide a pattern of amino acids similar to that of animal protein. Maize not only provided the nutritional basis of pre-Hispanic civilizations, accounting for as much as 80 percent of the caloric intake of common people, it also served as the basis for religion and identity. Spanish missionaries therefore sought to substitute the European wheat as part of their work of extirpating the idolatry associated with indigenous corn gods, but their evangelical mission was undermined by economics as well as taste.
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