A Beginers Guide to Some of the Flavors of Mexico

The flavors of Mexico are as broad and bountiful as the land from which they came. As a Mexican American I can say that I have tasted many of the flavors of my mother land, and to this day have yet to have savored all the flavors of my people.

Many of the ingredients that are used in true Mexican dishes are not native to Mexico, but were brought to Mexico by the Spanish Conquistadors. The dishes known today are a blend of Spanish ingredients with the native Aztec ingredients and way of cooking.

The one thing that is originally from Mexico is Maize pronounced mah-eez or what is known as corn. It is the staple food of Mexico. You may say that Maize is to Mexico as Wheat is to The United States. Maize is not like the corn found in The U.S; it has a flavor all unto itself. It is not sweet like the corn in America. It is used in every thing from Tamales to Tortillas and is found in many Soups such as Menudo pronounced men-oo-doh, or Posole pronounced po-so-leh both of which I will describe in detail after I cover some of the basic ingredients used in the food of my Roots. All of these foods are different in every region of Mexico. The thing that does not change is the use of Maize. Maize is a versatile ingredient; with out it Mexican food would not be what it is now.

Many people here in the U.S are also under the impression that Mexican food is covered in yellow cheese. This could not be further from the truth. Any food that is covered in yellow cheese is considered Americanized or as we who live in Texas call it, TEX-MEX.

I'll begin by giving you an idea on the use of cheese in Mexican dishes. Although cheese has become another staple food in Mexico, it is usually used as a garnish. When the Spaniards brought the art of cheese making to Mexico they did not know that the climate of Mexico would not be conducive to the way cheese was made in Europe. This resulted in cheeses that are white and soft, more crumbly. There are some aged cheeses that are hard such as queso anejo, which is very similar in taste and texture to the European Parmesan cheese. All of these cheeses are as white as the milk that they are made from.

Cilantro and Peppers are also favorite ingredients in Mexican cooking. Because of the climate in Mexico, peppers flourish there. Although peppers flourish in Mexico, they are not always used as a source of heat. There are a wide variety of peppers used in Mexican dishes and condiments. One thing to remember is that although peppers are used in many dishes not all peppers used are hot,therefore not all dishes are hot.

The one rule to follow when choosing peppers is that the smaller they are, the hotter they tend to get. Another tip that was passed down to my father from his mother who grew her own jalapenos is that, the pointier the tip of a jalapeno, the hotter it will be. Sometimes the pepper used in some dishes is simply a way to add flavor and not necessarily heat. If a dish was not made hot, a side of salsa may be provided for the more adventurous dinner.

You should also remember that red salsa does not always mean hot salsa; it can be that more tomato was used to cool down the heating effect of the peppers. The only way to know for certain is to taste it. I also suggest having a glass of milk near by or even some cheese when tasting any sort of salsa, or hot dish. It may not sound like a great combination but, milk and other dairy products have a natural cooling effect on a burning palate.

There are a variety of Caldos pronounced cahl-doh or soups that include all of the ingredients I have introduced you to above. The first soup and one of my favorite soups is called Posole.

It can be made with pork, or chicken. It can be made with red peppers or green. It can be made with out peppers all together and served with both salsas on the side for you to choose. What ever the color of the Soup, it will almost always be served with a side of shredded lettuce or cabbage, and a bowl of tortilla chips. This Soup is rich in flavor and I highly recommend it. There is also a soup called, Caldo de res, or what Americans know as Oxtail or beef soup. There is also caldo de pollo, or chicken soup. These two soups are essentially made the same as American soups minus the noodles while cilantro and other herbs such as oregano are added.

There is another soup called Menudo, which is by far the most exotic of all the soups I have mentioned. Menudo is made with the standard Maize, red peppers and spices. It is mild and not usually very hot. Again the heat of this soup depends on the chef, but the main ingredient is beef tripe. For those of you who may not be familiar with this cut of meat, it is the lining of the cow's stomach. It does not sound very appealing to the amateur dinner, but as with all of our dishes it is made with plenty of love and honor. The people of Mexico who began making this particular soup were poor and would not normally have had the luxury of eating beef; they thought it to be a sin to throw out any part of an animal that could be eaten. The tripe is always washed and slow cooked until tender; this process usually takes 4 to 6 hours. Then the ground up red peppers and spices are added and it is let simmer for another hour.To this dish many add cilantro, onion and also sliced lemons for squeezing as an added flavor enhancer.

As I end this article, I urge you all to find an authentic Mexican restaurant. Authentic Mexican food restaurants can be that small and humble establishment that you over look on your way to the popular chain restaurants. Authentic Mexican restaurants more than likely will not have large neon signs advertising free margaritas or chips and queso. But, as a Mexican American I can attest to the fact that the enormous pride and joy that is Mexico will fill each and every dish that you are served. Buen Provecho.