The world of cuisines is constantly evolving and never stays static. Words like “real” and “authentic” can be a bit overloaded. We strive to bring authentic Mexican food to your table and offer various delicious recipes to enjoy. Mexican cuisine has a long and rich history that predates the Republic by many centuries. Most of the Mexican Food you will find in your Mexican pantry has an ancient pedigree. Beans, tomatoes, and corn are among the most widely grown foods in the world. They were staples of the Aztecs and Mayans.
Avocados, peanuts, and pumpkins also originated in Mexico. The conquest of the country in 1521 shaped Mexican cuisine as we know it today. The Spanish brought with them dairy products such as cheese and livestock. Sheep, cows, or pigs had never existed in the New World. This was a brief glimpse into the past. Let’s take a look at the Mexican pantry and see what we discover. These are the key ingredients that make Mexican cuisine so famous.
Corn
Corn, also known as the “gift of the gods,” is the cornerstone of Mexican cuisine. It is found in almost everything, including tortillas and tacos, as well as in soups, stews, casseroles, and even atole (a thick corn-based drink). The husk can be removed from corn and treated with acid to make corn porridge. This is an essential ingredient in posole. Masa Harina is made from dried corn kernels. It is used in corn tortillas and tamales as “masa flour.”
Arroz or Rice
Around 1522, the Spanish brought the first rice to Mexico. Rice is the most essential cereal in Mexico. Red rice, also known as “Mexican rice,” is made from parboiled rice cooked in hot oil with tomatoes and broth. Parsley and chili peppers are added to the green rice. Arroz con Pollo is a chicken stew made with rice. Horchata is a popular drink made of rice flour with sugar and cinnamon.
Tortillas
For centuries, corn has been ground into a paste and made into thin, tender patties called tortillas. Flour tortillas became popular in the north after the Spanish introduced corn to Mexico in the 16th century. Tortillas can be made of corn or flour and filled with meat, stews, and beans. They can also be rolled and baked to make enchiladas.
Chiles
There are 60 types of chiles, from mild anaheim to spicy habaneros. Jalapeños, from Jalapa (Xalapa), the capital of Veracruz, are the best known. They are also the main ingredient in adobo sauce. Chiles Rellenos are a popular main dish in Mexico. It consists of large poblano peppers stuffed with cheese and spicy meat. Jalapeños are a staple on American bar menus. They are a variation (some would even call them a “perversion”) of this dish.
On the other hand, like the spicy chili con carne, Chili is an American invention, unrelated to Mexican peppers and not a Mexican dish. Nachos, fajitas, and other non-traditional Mexican gringo dishes are also available in the United States.
Cotija Cheese
Spanish immigrants brought dairy products with them. Cotija cheese, which is dry and crumbly, has a salty flavor similar to feta. It can be used in small amounts as a substitute for feta. Romano cheese is a better substitute for real Mexican cotija cheese. It is not available in the United States. Cotija cheese can be used along with queso fresco or queso blanco in tacos, beans, and enchiladas. These cheeses do not melt quickly, so they are often added after cooking or as a garnish. Light yellow cheeses are also found in Mexican cuisine. This is a subtle sign that the food is not authentically Mexican. Mexican dishes prefer Monterey Cheese, Chihuahua Cheese, and Queso Fresco. It is easy to make authentic Queso Frisco at home.