Mexican cuisine has become quite popular internationally in recent years, especially in the United States. However, it is often describes as too full of fat, too greasy, or too spicy. as a cuisine, it is greatly misunderstood and often poorly prepared and presented.
The traditional combination of corn, squash, beans, chiles and tomatoes, all native to Mexico is an incredibly healthy and sustainable diet. There is archeological evidence that Mexicans have been eating many of the same foods for several millennia. Recent discoveries in Oaxaca found that ancient mesoamericans cultivated at least ten varieties of chiles.
Chiles are an integral part of Mexican cooking. We eat chiles with almost every meal. They are a rich source of vitamins, especially vitamins C, A and E, as well as potassium, iron and other nutrients.
So that leads us to one of the signature offerings of Mexicans cuisine: salsa. I was surprised to read a few years ago that sales of salsa in the US have outstripped sales of catsup. One of the most common salsas is Salsa Mexicana, also sometimes called Pico de Gallo. This is a fresh uncooked salsa comprised of tomatoes and chiles, usually including onions, garlic and cilantro. Here is one of my favorite versions:
Two cups of ripe diced tomatoes.
1/2 cup finely diced white onions
2 cloves diced garlic
3/4 cup chopped radishes
1 or two diced serrano chiles
salt
Cooked salsas are another category. One of the favorites is Salsa Verde or green sauce. This is made from tomatillos, which are not green tomatoes, but are related. One of the beauties of salsa verde is that it is a wonderful base for simmering meats, such as chicken or pork.
Pollo en Salsa Verde
Brown a pound of chicken thighs, or any other parts you prefer.
Meanwhile place a pound of cleaned tomatillos in a saucepan, cover with water, add a chile or two, I prefer serranos and cook until the tomatillos are soft, about 10 minutes. Use a slotted spoon to remove tomatillos and chiles into a blender or food processor, reserving liquid. Add about a half a cup of chopped white onion and a clove of garlic. If you like cilantro, toss in a handful and blend.
Add the salsa to the browned chicken, reduce heat and simmer until chicken is tender, adding the reserved cooking water as needed to keep sauce from getting to thick. I like to add some sliced carrots while simmering and usually serve with tiny new potatoes and corn tortillas
Of course, corn is the the most important food in Mexico. Corn eaten raw is not that nutritious, but at some point in ancient history, my ancestors discovered the process known as
nixtamalization whic increases the nutritional value enormously. This involves soaking the corn kernels in calcium hydroxide, or lime and potassium hydroxide or ashes. It is interesting that when corn was introduced as a staple crop elsewhere in the world and this process was not used, the population suffered from many dietary deficiencies.
I have been reading with interest the various diaries here, especially by bink and AAF about the rising world food crisis. Last year in Mexico the price of tortillas, a basic staple and essential part of the diet of the very poor, almost doubled. Contrary to what the press reported, there were no riots, but there were protests and the government did intervene and the prices was controlled, it seems that speculation and price gouging was was as much to blame as other factors.
My husband and I have been trying to return our daily diet to what is more natural for us. We are eating more corn, squash, beans, and all the other wonderful foods that are native to our part of the world and trying to avoid European foods. I have a theory that we are genetically connected to what we eat and while we are all human, how we tailor our diet based on thousands of years of what our ancestors ate is crucial to our health and well being of your planet.
Eating a diet based on grains, legumes and locally grown vegetables and fruits is good for all of us and our planet.