The origins of dishes associated with Mexico are as old as any in the Western Hemisphere. Many began with the native foods of the Aztecs and Incas... dishes made with sweet potatoes, peanuts, coca beans, avocados and peppers. In the 16th century when the Spaniards moved north from Mexico into what is now southwestern United States, they brought these foods along with many traditiona; recipes from the old world. It was this influence that made chili and beans a traditional favorite of the American cowboy. For the chuckwagon cook, chili and beans was as easy and satisfying dish to prepare for men who were constantly on the move.
The cooking methods in Mexican food are, for the most part, not very difficult. However, they do differ in some ways from the techniques used in the rest of the Americas. In the preparation, the freshest ingredients are used and a painstaking, often lengthy, procedure.
The most characteristic feature of Mexican and Central American cookery is the widespread use of chilli peppers. About 100 vatieties exist, ranging from bright red to dark brown, most of which have a hot pungent taste. They are used in the famous dish chili con carne and one variety os ground to produce cayenne. Ground or crushed with tomato, they are used as an accompaniment to salt cod and chicken; larger varieties are often cooked stuffed with meat, walnuts and almonds, mixed with soured (dairy sour) cream. Goat's milk cheeses are also sprinkled with powdered chilli.
Understanding how to use chilis and masa in the appropriate manner will be essential. Herbs and spices are used with a careful hand, the seasonings are used to enhance the natural flavours of the ingredients rather then as a flavour in itself.
Meat is not very plentiful; apart from pork (especially in Guatemala, cooked with bananas), chicken is the main dish. Mole poblano de guajolote, a ragout of turkey and spices and cocoa, is the Mexican dish par excellence. The most popular drink is beer. Alcoholic drinks of various strengths are distilled from the yucca and the agave plants. All Mexican cakes are very sweet.
The cookery of other Central American countries is very similar to Mexican cooking and includes tortillas, tamales and empanadas, omelettes, fried black beans, vegetable soups and fish soups (particularly in Nicaragua).
Today the Spanish-Mecican influence is still in evidence in the American Southwest. More important, that influence has spread northward to include a growing number of Canadian devotees. Some of our favorite barbecue and cookout recipes had their beginning in the Old Southwest and the traditional Spanish way with fruits and vegetables has had a profound effect on the Canadian palate.
