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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 Olga Gonzalez Cooking Level: Expert Home Town: Ciudad De México, Distrito Federal, Mexico Living In: El Paso, Texas, USA

About me: I was born and raised in Mexico City and moved to Juarez, Mexico at the age of twelve. I was primarily raised by my maternal grandmother. Her name was Amparo Arrellano del Rio. She was a very loving and patient lady. Needless to say she very patiently taught me to cook and to prepare delicately balanced dishes. Her motto was to try to be as original as one could be when preparing food. I miss her kind words dearly and remember her fondly when preparing family meals. I moved to El Paso, Texas at the age of 22 and married a year later. I have been blessed with three wonderful boys (now adults) and a great husband and, yes, I feel rewarded every time they congratulate me on the tasty dishes I prepare for them. My Profile | Cooks I Like | Reviews | Photos Recipes | Blog Create your own Cook's Profile | MORE Cooks »