Mexican food is internationally recognized, so much so that UNESCO has named it a World Heritage Site. The great variety of dishes, ingredients, and flavors found in the country reflects its diversity and multicultural heritage. This is also evident in the many Mexican food restaurants that have sprung up on practically every continent. Unfortunately, however, the versions of tacos, quesadillas, burritos, enchiladas, and other dishes in some of these are not very authentic. That includes your favorite “Mexican” food chain that has branches all over the country, and yes, it has some delicious dishes, but under no circumstances can it be called Mexican food (oh, the taco tortillas you find at the grocery store that comes already folded and browned can’t be called authentic either).
Mexican gastronomy is an incredible and, at the same time, challenging experience because that cuisine is a world in itself.
One of the elements that make it so varied and broad is the culinary crossbreeding, which has enriched the dishes from traditional recipes to the present day. Thus, although many of its words are based on traditional dishes of the native peoples, they also have contributions from Mediterranean and European cultures, incorporated during the colonial era.
It is precisely this mixture of cultures that makes Mexican cuisine delicious, unique, and highly valued internationally.
Mexico, whose geography includes tropical beaches, forests, deserts, fertile valleys, and snow-capped mountains, is home to an enormous variety of ingredients. Although its economy is doing well, it is far from the pinnacle of the agricultural industry. It is simply the land of the fresh.
Mexican dishes, at least many of them, not only involve multiple ingredients and culinary crossbreeding. At the same time, they demand particular elaboration processes, meticulousness, and genuine talent for cooking. Typical dishes such as pozole, usually prepared at home during family gatherings, require culinary skills, different techniques, and specific methods.
If you don’t know what mole is, you can try it at some of the best Mexican food fort worth restaurants; it is often described as the material expression of the Mexican spirit, its intense human passions distilled in a divine sauce. It is also a savory mixture that, though not always, has chiles in it. There are hundreds of moles in Mexico, but the poblano is the most famous.
According to legend, the mole was created in 1600 by a group of nuns who panicked when they learned that the archbishop of New Spain would show up for dinner unexpectedly. Today, the kitchen of these nuns located in the convent of Santa Rosa, in the state of Puebla, has been preserved as a museum where you can contemplate a giant antique oven, as well as clay pots and wooden spoons of enormous size.
And if you are a taco lover, you should know that although the base of Mexican gastronomy is certainly corn, the ingredients embraced by a tortilla are as varied as the ingredients that can be found throughout Mexico. Shrimp, octopus, swordfish, and many more in the coastal areas (don’t forget that Both oceans flank Mexico, and the products obtained from each of them, have very diverse characteristics); the superb quality of meats from the north of the country, with exquisite flavors and textures that melt in your mouth; the creativity of the center of the country in which culinary traditions from all regions and from every foreign culture that has found its home in the southern neighbor have merged. And what about the suckling pig or baby shark that you can taste in the south of this magical country?
If this article has whetted your appetite and made you want to not settle for what you now know is not even Mexican food, rest assured, you can find delicious dishes at the best Mexican food fort worth restaurants.