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Mexico

The largest Spanish-speaking country in the world, Mexico gained independence from Spain in 1821. The Spanish had been entrenched in Mexico since 1519, when they conquered the Mayan and Aztec civilizations, beginning the “Columbian Exchange” of foods. The Spanish brought wheat, pigs, beef, and cheese to the New World and carried back corn (cultivated in Mexico for 7,000 years), potatoes, tomatoes, beans, chiles, and chocolate. Mexico’s rich bounty is offered up at magnificent outdoor food markets held throughout Mexico. Regional styles exist under Mexican cuisine’s wide umbrella. In the north, flour tortillas and beef are popular. Elsewhere pork and corn tortillas are more plentiful. Whether corn or flour, tortillas are an important part of Mexican meals. Filled with meats, beans, and rice, they are eaten by hand, or rolled and covered with a sauce. Like corn tortillas, tamales begin as cornmeal dough, only the dough is stuffed into corn husks and steamed rather than flattened into disks and griddled.

	Featured Cook Christian Cooking Level: Intermediate Home Town: Matamoros, Tamaulipas, Mexico Living In: Chicago, Illinois, USA
About me: Preparing to gradguate from the Cooking and Hospitality Institute of Chicago in affiliation with Le Cordon Bleu program this september. Doing My externship at a mexican restaurant to grow on my mexican cuisine skills My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »