You can really understand a country simply by eating its food. You will learn so much just by taking part in the rituals of food, the buying, the cooking, the eating and the sharing. The quirks and intricacies and depths of a culture all reveal themselves through the course of a meal.
Traditional Mexican cuisine is an expression of community, sustainable devlopment it reinforces social bonds, and builds stronger local, regional and national identities.
Take a look below as we share some traditional Mexican recipes:
The word tamal comes from the Aztec word tamalli which means “wrapped.” This is one of the most ancient foods and was consumed in Mesoamerica possibly as far back as 5000 B.C. A tamal consists of a corn-meal dough and some type of filling that is wrapped in either corn husk or banana leaf, and steamed. Recipe
Mole is a complex dish that requires many ingredients, many of which are toasted, and then they are ground together. There are many different kinds of mole, but this dish is traditionally reserved for special occasions because of the labor and time-intensive preparation (although you can purchase prepared pastes that simplify the process a great deal). Mole Sauce Recipe
Chocolate is native to Mesoamerica. The beans were ground and consumed in prehispanic times as a hot drink, but unlike today, the ancients drank their chocolate spicy, not sweet. In the past, the cacao was ground on a metate (grinding stone), but nowadays it’s usually ground in a special mill. Recipe
There are a few foods that are traditionally associated with the Day of the Dead season in Mexico. These dishes are prepared and eaten at this time of year, and also placed on altars as offerings for the spirits who, it is believed, visit their loved ones on this one day of the year and consume the essence of the foods that are laid out for them. After the holiday has passed, the living dismantles the altar and may eat whatever foods remain, although these are said to have lost much of their flavour because the dead have already consumed the essential part of it. This holiday is a mixture of Catholic and native Mesoamerican beliefs and customs, and the foods that are associated with the holiday developed out of a combination of those different traditions.
Pan de Muerto
bread that is prepared and eaten during the Day of the Dead season. It is an essential element of the altar, and perhaps the food item which is most closely associated with the holiday. Although the type of bread that is designated pan de muerto may vary regionally, most commonly it is a round, slightly sweet bread flavored with anise or citrus and decorated with shapes on top which are suggestive of bones, often either sprinkled with sugar or sesame seeds. Wheat was introduced by the Europeans, it was not present in ancient Mesoamerica. The significance of bread in the Catholic religion as symbolizing the body of Christ may be a factor in the importance of bread for this holiday. The bread is said to represent the deceased. Recipe
Calaveras de Azúcar
Sugar Skulls /Candy skulls. Skulls were a frequently-used design element among both the Aztecs and the Maya. The human skull was a symbol of life and death, and skulls were sometimes displayed on racks, or walls called tzompantli. The significance of these skull racks is not completely known; it’s been postulated that they may have been altars and venues for ritual, or used to demonstrate military prowess. Sugar was introduced to the Americas in the 17th Century. In ancient times it’s possible that skulls were shaped out of amaranth. You may come across amaranth skulls and chocolate skulls nowadays, as well as other figures associated with Day of the Dead, including coffins, skeletons, and crosses. Sugar skulls are placed on the altar but are not usually eaten. Recipe
Calabaza en Dulce
Candied Pumpkin. Although the Halloween jack-o-lantern is becoming more pervasive in Mexico, it’s not the usual presentation for squash during Day of the Dead. A pale orange-yellow squash with a hard shell called calabaza de castilla is much more common than the dark orange pumpkin, and it is usually cooked until it’s soft with brown sugar and cinnamon, rather than cut into a jack-o-lantern or used in pies. Recipe
Day of the dead fruit offerings
There are a few different types of fruit that are associated with Day of the Dead. Nisperos (or loquats) are a fruit that originated in Asia but have become popular in Mexico and are in season right around Day of the Dead. They are enjoyed at this time of year and are frequently used to ornament Day of the Dead altars. Some other fruits that are often present on Day of the Dead altars include oranges, bananas, and tejocotes (hawthorn).