Mexican Food History: A Melding of Cultures

by KC Kudra

Americans have long held great affection for Mexican food.
Many American cooks enjoy recreating such Mexican recipe
favorites as enchiladas, tacos, quesadillas, and other
spicy, colorful dishes. Aside from the intrigue of the
recipes themselves, however, Mexican food history is just as
interesting and fun. Get to know the roots of an American
favorite that hails from south of the border.

Although the Mayan culture is often credited for giving
Mexican food its roots, the strongest influence came from
the Spanish when they invaded Mexico in 1521. Cortez, the
Spanish explorer, along with his followers, introduced many
new foods into the Mexican culture. Pigs, cows and sheep as
well as herbs, dairy products and various spices such as
garlic had never graced a Mexican table until that time.

On the flip side, the Mexicans also introduced new food to
Cortez. He had never had chocolate, vanilla, peanuts, beans,
coconuts, avocados, squash, tomatoes, and corn. So for all
that, Cortez brought with him and introduced into the
Mexican culture, he also took away as much, balancing the
trade of regional foods.

According to Mexican food history, many of the traditional
Mexican foods have roots in other cultures as well as the
Mexican culture. For instance, quesadillas, a mainstay in
Mexico and considered to be authentic Mexican food actually
not only have roots in Mexican traditions, but in Spanish as
well. The corn tortilla, thought to be quintessential
Mexican, is actually native American.

The cheese, pork, beef, and lettuce that grace so many of
our favorite Mexican dishes, including the quesadilla, are
Spanish. The hot sauce that is made from chili pepper,
though, is indigenous to Mexico. However, it is a little
known Mexican food history fact that many of the spices
thought to be Mexican are actually Spanish in origin. Black
pepper, cinnamon, coriander and oregano are several spices
that are often used in Mexican cooking but are not native to
the country.

The French are yet another chapter in Mexican food history.
Under a brief French occupation in the 1860's, Mexico was
introduced to other new foods and cooking methods. This
resulted in popular dishes like stuffed chilies in a walnut
sauce, known as chiles en nogado. These dishes, French
inspired with a strong Mexican flair, have made their way
through the various cultures to meld together and create
dishes that the world can enjoy.

One of the most popular adaptations of Mexican food and an
integral part of Mexican food history is the influence from
the Southwest United States, namely southern Texas. This
style of Mexican food, dubbed "Tex-Mex" has become a
favorite of people all over the world. North meets south in
this cultural combination of northern Mexico and
Southwestern Texas. In many restaurants today, it is more
Tex-Mex than authentic Mexican food that is being served.

Mexican food history is rich and varied. With so many
interesting cultural influences throughout time, it seems
that Mexico has been more of a culinary melting pot. What
have resulted, however, are delicious foods, rich in flavor
that has soared in popularity. It does not seem to be
slowing anytime soon.

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