Mexican cuisine is considered one of the most diverse in the world, and traditionally passed down through the generations in an unwritten form. This cuisine relies more on intuitive cooking skills, so today’s class was more of a “watch and learn, then do” lesson.
Techniques for Mexican cooking are basically the same across the country of Mexico, but it’s the ingredients that differ by region. Contributing factors are Mexico’s vast size, diverse climates, geography, and different levels of influence by the Mayas, Aztecs and Spaniards
Typical herbs and spices used in Mexican cuisine are chili powder, oregano, cilantro, coriander, cumin, epazote, cinnamon, and cocoa.
The grain staples are corn and rice. Other popular items are pinto beans in Northern Mexico and black beans towards the south.
The one ingredient that seems to make its way into more Mexican recipes is chilies. They are grown in every state, there are over 150 varieties, and each one has its own distinct flavor. Continue Reading →