February 27, 2025 • 17 mins
The Foodie Diary's article "Why Is Mexican Food So Amazing?" explores the captivating qualities of Mexican cuisine. It highlights the blend of historical influences, from indigenous traditions to Spanish and other cultural contributions, which shaped the cuisine. The piece emphasizes the importance of simple yet versatile ingredients like corn, chilies, and beans. It also discusses the vibrant flavors, regional diversity, and traditional techniques that contribute to the cuisine's global appeal. Ultimately, it suggests that Mexican food is more than just a meal, it's a celebration of culture and community.
https://thefoodiediary.com/why-is-mexican-food-so-amazing/
https://thefoodiediary.com/why-is-mexican-food-so-amazing/
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Welcome back everyone. We're diving into something I think a
lot of us can get behind today. We're talking about
what makes Mexican food so amazing?
Speaker 2 (00:08):
Oh yeah, it's one of those cuisines you know that
just has this universal appeal.
Speaker 1 (00:13):
Totally, and we're going deep too. We've got this great
article from the Foody Diary. It's called why is Mexican
Food So Amazing?
Speaker 2 (00:21):
Catchy title, it is, right, yeah.
Speaker 1 (00:23):
And they really do go beyond like just the basics.
We're talking history, the ingredients, techniques, even the culture surrounding
the food, which I.
Speaker 2 (00:31):
Think is so important. Right To really understand a cuisine,
you have to understand the people and the place where
it comes from.
Speaker 1 (00:37):
Absolutely. So if you love Mexican food, or hey, even
if you're just curious, this one's for you, you know.
Speaker 2 (00:42):
For me, one of the things that makes Mexican food
so fascinating is how much history is baked into it.
It's like a culinary journey through time. You've got these
indigenous traditions thousands of years.
Speaker 1 (00:53):
Old, like way before talk about right now, way before.
Speaker 2 (00:55):
We're talking civilizations like the Aztecs and Mayans.
Speaker 1 (00:59):
Okay, so what did Mexican food even look like back then.
I mean, they didn't have like ground beef and cheddar cheese, did.
Speaker 2 (01:05):
They not quite, But they did have the essentials think corn, beans, chilis, tomatoes.
But it's important to remember those ingredients weren't just food.
They were deeply symbolic.
Speaker 1 (01:17):
Symbolic how so well, take corn.
Speaker 2 (01:19):
For example, For the Aztecs and Mayans, corn was sacred.
It was tied to their creation, myths, their whole understanding
of the world. It wasn't just something you ate. It
was part of their spiritual life.
Speaker 1 (01:31):
So it's more than just a side dish. It's almost spiritual.
I'm starting to see why there's so much depth to
this cuisine. But then, of course we have the Spanish arriving.
Speaker 2 (01:39):
Right exactly, and that's where things get really interesting. You
have this incredible fusion of culinary traditions. The Spanish brought livestock,
dairy products, new ways of cooking.
Speaker 1 (01:49):
Meat, So that's where the meat in the tacos comes from.
Speaker 2 (01:51):
Well, that's part of the story. Remember, the indigenous people
already had this tradition of wrapping food in tortillas. Combine
that with the Spanish influence, and boom, you've got the
beginnings of the taco as we know it.
Speaker 1 (02:02):
Hold on, you're saying, the taco the thing we all
know and love. That's a result of this cultural blend.
Speaker 2 (02:07):
Absolutely, It's a perfect example of how different cultures can
come together and create something entirely new. And the Spanish
weren't the only influence either. Over time, Mexican cuisine continue
to evolve, embracing influences from Africa, the Caribbean, even France.
Speaker 1 (02:23):
Wow, so every region probably has its own unique take
on Mexican food.
Speaker 2 (02:26):
Right exactly.
Speaker 1 (02:28):
Yeah.
Speaker 2 (02:28):
Think about the diverse landscape of Mexico, the different climates,
the different ingredients available in each region, where you've got.
Speaker 1 (02:34):
The northern deserts, the lush jungles in the south, and
all of.
Speaker 2 (02:37):
That influences the food. Each region has its own unique
story to tell through its cuisine. It's like a culinary
map of Mexico's history and culture.
Speaker 1 (02:46):
Okay, that makes sense, But let's talk about those core
ingredients for a second. The article focuses on a few
things that seem pretty simple at first glance.
Speaker 2 (02:54):
You're talking about the foundation of Mexican cuisine. Corn beans, chilis, tomatoes, avocados.
Those are the building blocks, and what's amazing is how
they're treated and transformed.
Speaker 1 (03:05):
Okay, so it's not just what you use, but how
you use it. Can you give us an example.
Speaker 2 (03:10):
Take corn again, You've got your basic corn on the cob, right,
but in Mexican cuisine they take it to a whole
other level. They grind it in tamasa, the base for tortillas, tamales, soaps,
and so many other dishes. And then there's this process
called nixtimalization, which has been practiced for century.
Speaker 1 (03:27):
Miximalization. Yeah, I'm going to ease you to break that
down for me.
Speaker 2 (03:31):
Basically, they soak and cook the corn in an alkaline solution,
usually lime water.
Speaker 1 (03:36):
Lime water like the stuff you put in Margarita's.
Speaker 2 (03:39):
Not exactly, This is a special kind of lime water.
And this process does some incredible things. It makes the
corn more digestible, and it unlocks key nutrients like nyasin
that would otherwise be hard for our bodies to absorb.
Speaker 1 (03:51):
So they were like biohacking their food centuries ago.
Speaker 2 (03:55):
Exactly. It's pretty ingenious, really, and it also creates that
unique earthy, colm complex flavor that you find in Mexican porn.
Speaker 1 (04:02):
Wow, that's fascinating. And what about the chilies. They're obviously
a big part of Mexican food, but the article mentioned
there's a whole world of chili pepper variety.
Speaker 2 (04:09):
Oh, there's so much more to chili's than you might think.
There are over one hundred varieties used in Mexican cooking,
each with its own distinct personality.
Speaker 1 (04:18):
Wait, over one hundred different kinds of chilies. I had
no idea, but I'm guessing it's not all about making
things super spicy, right.
Speaker 2 (04:25):
You got it. It's about so much more than just heat.
It's about layering flavors, adding depth and complexity. You have
smoky chipotles, fruity aunchoes, earthy passia.
Speaker 1 (04:37):
Chilies like a whole spectrum of flavor, kind of like
an artist palette, but for chilies exactly.
Speaker 2 (04:42):
And speaking of flavor, one of the things that makes
Mexican food so special is how it hits all those
different parts of your palate.
Speaker 1 (04:49):
Right, It's not just one taste sensation. It's that balance
of sweet, savory, and spicy all coming together exactly.
Speaker 2 (04:55):
Take al pastor, for example. You've got that delicious marinated pork,
the sweetness of pineapple, the savory spices, and just a
touch of heat. It's perfectly balanced.
Speaker 1 (05:05):
Okay, you're making me hungry now.
Speaker 2 (05:06):
And what about pozzole. That's another great example.
Speaker 1 (05:09):
Puzoi. Now that's when I haven't tried yet, but I've
heard good things.
Speaker 2 (05:12):
It's a hearty stew, but it's also surprisingly refreshing, and
the chili's at a kick, but it's also somehow soothing
at the same time.
Speaker 1 (05:19):
So it's like comfort food with a twist. You could
say that. Okay, now, I'm definitely adding that to my list.
And enchiladas. Those are a personal favorite.
Speaker 2 (05:27):
Enchiladas are a classic, and they're a perfect example of
how different sauces can completely transform a dish. You've got
the tangy green tomatilla sauce, the fiery red chili sauce,
and then the mole poblano, which is in a category
all its own.
Speaker 1 (05:39):
Right, So many options. Okay, so we're starting to get
a sense of just how incredibly diverse Mexican food is.
We've got these core ingredients, a history of blending culinary traditions,
and this focus on creating complex, balanced flavors. But where
do we go from here?
Speaker 2 (05:55):
Well, remember how we were talking about the different regions
of Mexico. I think it's time for a little virtual culinary.
Speaker 1 (06:01):
Road trip, a food tour across Mexico. I am so
in lead the way. Okay, so where we headed first
on this culinary road trip?
Speaker 2 (06:10):
Let's start up north?
Speaker 1 (06:11):
Shall we north? Like cowboy hats and desert landscapes? What
kind of sood scene are we talking about? There?
Speaker 2 (06:17):
You got it? Northern Mexico. Think wide open spaces, big ranches,
and the food definitely reflects that.
Speaker 1 (06:24):
So like meat potatoes, but Mexican.
Speaker 2 (06:27):
Style kind of. You'll find a lot of hardy, meat
centric dishes up north.
Speaker 1 (06:32):
Give me an example, what would I order if I was,
you know, sitting down at a little roadside restaurant somewhere
in northern Mexico.
Speaker 2 (06:38):
Well, you can't go wrong with carn aesda. It's a
classic for a reason.
Speaker 1 (06:41):
Carne asada, Okay, I've heard of that, but like, what
is it exactly?
Speaker 2 (06:45):
It's basically grilled beef seasoned simply with salt and pepper,
cooked over and open fire, you know, letting that smoky
flavor really infuse the meat.
Speaker 1 (06:55):
Sounds delicious And what would you eat it with?
Speaker 2 (06:58):
They usually serve it with flour, tortilla.
Speaker 1 (07:00):
Up north wave flower tortillas. I thought corn was the
standard in Mexican cuisine.
Speaker 2 (07:04):
It is in many regions, but up north, wheat flour
was more readily available, especially in those drier climates.
Speaker 1 (07:10):
Ah, that makes sense. So the food really adapts to
the environment and what's available locally. Okay, I'm loving this
culinary geography. Lesson, where are we off to next?
Speaker 2 (07:20):
How about we head south to the Yucatan Peninsula.
Speaker 1 (07:23):
Ooh, the Yucatan Mayan ruins, beautiful beaches. What's cooking in
that part of Mexico?
Speaker 2 (07:29):
Well, the Yucatan has this fascinating blend of Mayan traditions,
Spanish influences, and even some Caribbean flavors.
Speaker 1 (07:35):
A real melting pot. I'm intrigued. Give me a dish
that really captures the essence of Yucatan cuisine.
Speaker 2 (07:41):
You have to trya pib cocinita. Say that againa pebil.
It's slow roasted pork marinated in accuate paste and sour
orange juice, and it's traditionally cooked underground in a pit,
wrapped in banana lees.
Speaker 1 (07:56):
Oh whoh, hold on, cooked underground. That's pretty intense.
Speaker 2 (07:59):
It's a technique and it creates this incredibly tender and
flavorful meat.
Speaker 1 (08:04):
It was the echiote paste. I'm not familiar with that.
Speaker 2 (08:06):
It comes from the seeds of the achiot tree. It's
got this slightly peppery, earthy flavor with hints of nutmeg
and clove. It gives the pork this beautiful reddish orange
color too.
Speaker 1 (08:17):
So cooking it underground and banana lees with this unique
achiote paste, it's like a flavor time capsule from another era. Okay,
Coachinginita people is going on my mustry list. We're too.
Next on our culinary adventure.
Speaker 2 (08:29):
Let's venture into the mountains. Shall we to Wahoka?
Speaker 1 (08:32):
Wahoka I've heard that's a foody paradise it is.
Speaker 2 (08:36):
Wahaka is known for its incredible culinary scene, especially its moles.
Speaker 1 (08:40):
Moles like the little furry creatures.
Speaker 2 (08:43):
Not quite. We're talking about mola sauce. But it's not
just any sauce. It's like a culinary masterpiece.
Speaker 1 (08:48):
Okay, I'm listening. Tell me more about these legendary moles.
Speaker 2 (08:51):
Each mole has its own unique blend of ingredients, and
we're talking a lot of ingredients. I think chilis, nuts, seeds, spices,
dry fruits, and even chocolate in some cases.
Speaker 1 (09:02):
Hold on chocolate. Yeah, it is savory sauce. My mind
is blown.
Speaker 2 (09:05):
That's the beauty of molay. It's complex, it's unexpected, it's
a flavor explosion, and it takes days to prepare all
those ingredients that toasted, ground, simmered for hours, layered to
create this depth of flavor. That's just unbelievable.
Speaker 1 (09:19):
Okay, I'm getting serious foamol over here. I need to
get myself to Wahaka Asapak. But like, are all moles
created the equal, not at all.
Speaker 2 (09:27):
Each region has its own specialties. Wahaka is famous for
its Molla negro, which uses a variety of dark childs
for this rich, smoky.
Speaker 1 (09:34):
Flavor mulli negro. Okay, what else?
Speaker 2 (09:36):
Then you have Moli verde, which is bright green and
tangy because they use tomatillos and herbs.
Speaker 1 (09:42):
Sounds delicious, yes, So each molay tells a story about
the region, the ingredients, the people who.
Speaker 2 (09:47):
Make it exactly. It's like a culinary history lesson in
a bowl. Now, we can't forget about the coastal regions
of Mexico, can we? They have their own unique flavors
to offer.
Speaker 1 (09:56):
Yeah, you're right. The article mentioned seafood playing a big
roll in Mexican cuisine too. What comes to mind, Well.
Speaker 2 (10:02):
If you're talking coastal cuisine, you have to talk about cevice.
Speaker 1 (10:05):
It's a classic cevich. Yes, that's one of my favorites.
So light and.
Speaker 2 (10:09):
Refreshing, perfect for a hot day by the beach. It's
basically raw fish that's cooked in citrus juices, usually lime,
and they often add chilies, onions, cilantros, all those fresh flavors.
Speaker 1 (10:21):
Yeah. So where would I find the best cevice in Mexico?
Speaker 2 (10:25):
The Baja Peninsula is known for its amazing seafood, so
that's a good place to start.
Speaker 1 (10:30):
Noted, any other coastal specialties I should know about.
Speaker 2 (10:33):
If you like cavice, you'll probably love Agua Chile. It's similar,
but with a little more kick. They use shrimp, lime juice, chilies,
and often cucumber to add a bit of coolness.
Speaker 1 (10:45):
Agua chili. Okay? Adding that to the list. And of
course you can't go wrong with fish tacos.
Speaker 2 (10:49):
Oh, Absolutely, fresh fish grilled or fried with creamy sauces
and crunchy cabbage. The perfect beach food.
Speaker 1 (10:57):
This is making me so hungry. But okay, it's clear
that Mexican food is incredibly diverse, with so many regional variations.
But what about the techniques. The article really emphasize how
important those are too.
Speaker 2 (11:08):
You're absolutely right. It's not just about the ingredients. It's
about the methods that have been passed down for generations.
The techniques really are the heart and soul of Mexican cuisine.
Speaker 1 (11:18):
Give me an example, what kind of techniques are we
talking about?
Speaker 2 (11:20):
Well, think about something as simple as a tortilla.
Speaker 1 (11:23):
Simple. Have you ever tried to make a tortilla from scratch?
Speaker 2 (11:26):
It's not easy, That's exactly my point. It takes skill,
it takes practice, and traditionally they use just their hands
and a simple press to create those perfectly round, thin tortillas.
Speaker 1 (11:36):
It's amazing how something so seemingly basic can actually be
so intricate.
Speaker 2 (11:41):
And then there's the cooking, getting that perfect char on
the comal that takes practice too, The kumal, that's it's
like a flat griddle traditionally made of clay, right right.
Speaker 1 (11:50):
So it's not just about the ingredients, it's about the
tools and the techniques that have been perfected over centuries.
I love that what other techniques come to mind?
Speaker 2 (11:59):
Oh, Tomlly making is a great example, Tomali's. Yeah, those
are those little bundles of masa filled with all sorts
of goodies, savory or sweet and then steamed in corn
husks or banana leaves.
Speaker 1 (12:10):
Yeah, and I've heard they're like a lot of work
to make.
Speaker 2 (12:14):
They are. It's a labor of love, for sure, and
it's often a family affair, especially around the holidays. You know,
everyone gets together and make tamalies. It's a whole tradition.
Speaker 1 (12:23):
So it's more than just cooking. It's about bringing people
together exactly.
Speaker 2 (12:26):
It's about community, sharing, celebrating. And then you have salsa making.
Speaker 1 (12:31):
Oh yeah, salsa. There's so much variety there too.
Speaker 2 (12:34):
Right, You've got your fresh pico de gayu, your smoky
salsa roja, your fiery haviniardo salsa. Each one has its
own personality.
Speaker 1 (12:42):
And they all start with like the same basic ingredients, right, tomatoes, onions, chilies.
Speaker 2 (12:47):
Pretty much, But it's the way they're combined, the proportions,
the techniques that make all the difference.
Speaker 1 (12:52):
And I've seen those like stone mortars and pestles they
use in some Mexican restaurants.
Speaker 2 (12:56):
What are those called again malcha hite. It's a volcanic
rock mortar and.
Speaker 1 (13:00):
Pestle mulk ahead day Right, they're so cool. Do they
actually make the salcea taste different or is it just
for show? Oh?
Speaker 2 (13:08):
It definitely makes a difference. Grinding the ingredients by hand
releases more flavor and creates a different texture. It's more rustic,
you know, more authentic.
Speaker 1 (13:18):
I bet so it's about honoring those traditional techniques. I
like that. And we can't talk about Mexican food techniques
without mentioning a.
Speaker 2 (13:25):
Mole, right, Oh, absolutely, malay is the ultimate expression of
Mexican culinary artistry. Some malls have over twenty ingredients.
Speaker 1 (13:33):
Ooh, twenty ingredients. That's insane.
Speaker 2 (13:35):
It's true. Each ingredient is carefully selected, toasted, ground simmered
for hours. It's a process that takes days, sometimes even weeks.
Speaker 1 (13:45):
So it's a serious commitment, but it's worth it in
the end.
Speaker 2 (13:48):
Oh. Absolutely, Molay is a symphony of flavors unlike anything
else you've ever tasted. Okay, so we've talked about the history,
the regional diversity, the ingredients, the techniques. It's pretty clear
that Mexican food is incredibly complex.
Speaker 1 (14:02):
Yeah, there's a lot more to it than meets the eye, right, But.
Speaker 2 (14:05):
It's also important to remember that Mexican food is a
feast for all the senses, not just taste.
Speaker 1 (14:10):
That's true. It's so colorful, it's aromatic.
Speaker 2 (14:12):
Think about those vibrant reds, greens, yellows, and the smells
warm spices, roasting chilis, fresh cilantro.
Speaker 1 (14:19):
Yeah, it's like a party for your senses. Even the sounds,
you know, the sizzle of carnea soda on the grill,
or the gentle budling of a pot of beans.
Speaker 2 (14:27):
And the textures crunchy tistadas, creamy guacamalas, soft tortillas. It
all adds to the experience.
Speaker 1 (14:34):
It really does. And I think that's why I love
going to Mexican restaurants so much. It's not just the food,
it's the whole atmosphere. It's lively, it's welcoming, it's just.
Speaker 2 (14:43):
Fun, exactly. And that's a big part of Mexican culture,
that emphasis on community, celebration and sharing meals with loved ones.
Food is a way of bringing people together.
Speaker 1 (14:53):
Right. The article even talked about how important food is
in celebrations like Day of the Dead.
Speaker 2 (14:58):
Oh, absolutely. They have special foods like tamales and pond
marto that are made specifically to honor the departed. It's
a way of connecting with their ancestors, of remembering them,
and of celebrating life.
Speaker 1 (15:10):
That's so beautiful. Food really is a powerful way to
connect with people and traditions. And you know what, even
a simple taco night at home can feel like a
celebration when you're with good company.
Speaker 2 (15:20):
Absolutely, it's that spirit of sharing, of coming together over
a delicious meal.
Speaker 1 (15:24):
It's pretty amazing how food can have such a deep
connection to culture and tradition. So why do you think
Mexican food has become such a global phenomenon. I mean,
it's everywhere now.
Speaker 2 (15:34):
I think it's because it speaks to something universal. You know,
it's flavorful, it's diverse, it's adaptable, and most importantly, it's
made with love.
Speaker 1 (15:43):
The article mentioned that it's not just about authentic Mexican
restaurants anymore. You see Mexican inspired dishes popping up everywhere.
Speaker 2 (15:51):
Yeah, it's true, and I think that's a testament to
how versatile Mexican cuisine is. You can have a simple
street taco for a few dollars or you can have
a gourmet Michelin star worthy meal featuring Mexican flavors and techniques.
There's something for everyone.
Speaker 1 (16:06):
Yeah, I think you hit the nail ahead. It's that
combination of authenticity and adaptability. It can be both traditional
and modern, humble and sophisticated. It really does have something
for everyone. So as we wrap up this deep dive
into the delicious world of Mexican food, what's the one
thing you hope our listeners take away from this.
Speaker 2 (16:24):
I hope they get a deeper appreciation for the richness
and complexity of this cuisine. It's so much more than
just tacos and burritos, you know, It's a story of history, culture, tradition,
and passion and of course, the sheer joy of eating.
Speaker 1 (16:37):
Well said, and for our listener out there, I'd love
for you to think about what makes Mexican food special
to you. What's your favorite dish, What memories or experiences
does it evoke?
Speaker 2 (16:48):
Because ultimately, the best way to truly understand the magic
of Mexican food is to experience it firsthand. Go explore
those flavors, those regional variations, those time honored techniques.
Speaker 1 (16:58):
There's a whole world of deliciousness out there waiting to
be discovered. Thanks for joining us on this deep dive
into the wonderful world of Mexican food.
Welcome back everyone. We're diving into something I think a
lot of us can get behind today. We're talking about
what makes Mexican food so amazing?
Speaker 2 (00:08):
Oh yeah, it's one of those cuisines you know that
just has this universal appeal.
Speaker 1 (00:13):
Totally, and we're going deep too. We've got this great
article from the Foody Diary. It's called why is Mexican
Food So Amazing?
Speaker 2 (00:21):
Catchy title, it is, right, yeah.
Speaker 1 (00:23):
And they really do go beyond like just the basics.
We're talking history, the ingredients, techniques, even the culture surrounding
the food, which I.
Speaker 2 (00:31):
Think is so important. Right To really understand a cuisine,
you have to understand the people and the place where
it comes from.
Speaker 1 (00:37):
Absolutely. So if you love Mexican food, or hey, even
if you're just curious, this one's for you, you know.
Speaker 2 (00:42):
For me, one of the things that makes Mexican food
so fascinating is how much history is baked into it.
It's like a culinary journey through time. You've got these
indigenous traditions thousands of years.
Speaker 1 (00:53):
Old, like way before talk about right now, way before.
Speaker 2 (00:55):
We're talking civilizations like the Aztecs and Mayans.
Speaker 1 (00:59):
Okay, so what did Mexican food even look like back then.
I mean, they didn't have like ground beef and cheddar cheese, did.
Speaker 2 (01:05):
They not quite, But they did have the essentials think corn, beans, chilis, tomatoes.
But it's important to remember those ingredients weren't just food.
They were deeply symbolic.
Speaker 1 (01:17):
Symbolic how so well, take corn.
Speaker 2 (01:19):
For example, For the Aztecs and Mayans, corn was sacred.
It was tied to their creation, myths, their whole understanding
of the world. It wasn't just something you ate. It
was part of their spiritual life.
Speaker 1 (01:31):
So it's more than just a side dish. It's almost spiritual.
I'm starting to see why there's so much depth to
this cuisine. But then, of course we have the Spanish arriving.
Speaker 2 (01:39):
Right exactly, and that's where things get really interesting. You
have this incredible fusion of culinary traditions. The Spanish brought livestock,
dairy products, new ways of cooking.
Speaker 1 (01:49):
Meat, So that's where the meat in the tacos comes from.
Speaker 2 (01:51):
Well, that's part of the story. Remember, the indigenous people
already had this tradition of wrapping food in tortillas. Combine
that with the Spanish influence, and boom, you've got the
beginnings of the taco as we know it.
Speaker 1 (02:02):
Hold on, you're saying, the taco the thing we all
know and love. That's a result of this cultural blend.
Speaker 2 (02:07):
Absolutely, It's a perfect example of how different cultures can
come together and create something entirely new. And the Spanish
weren't the only influence either. Over time, Mexican cuisine continue
to evolve, embracing influences from Africa, the Caribbean, even France.
Speaker 1 (02:23):
Wow, so every region probably has its own unique take
on Mexican food.
Speaker 2 (02:26):
Right exactly.
Speaker 1 (02:28):
Yeah.
Speaker 2 (02:28):
Think about the diverse landscape of Mexico, the different climates,
the different ingredients available in each region, where you've got.
Speaker 1 (02:34):
The northern deserts, the lush jungles in the south, and
all of.
Speaker 2 (02:37):
That influences the food. Each region has its own unique
story to tell through its cuisine. It's like a culinary
map of Mexico's history and culture.
Speaker 1 (02:46):
Okay, that makes sense, But let's talk about those core
ingredients for a second. The article focuses on a few
things that seem pretty simple at first glance.
Speaker 2 (02:54):
You're talking about the foundation of Mexican cuisine. Corn beans, chilis, tomatoes, avocados.
Those are the building blocks, and what's amazing is how
they're treated and transformed.
Speaker 1 (03:05):
Okay, so it's not just what you use, but how
you use it. Can you give us an example.
Speaker 2 (03:10):
Take corn again, You've got your basic corn on the cob, right,
but in Mexican cuisine they take it to a whole
other level. They grind it in tamasa, the base for tortillas, tamales, soaps,
and so many other dishes. And then there's this process
called nixtimalization, which has been practiced for century.
Speaker 1 (03:27):
Miximalization. Yeah, I'm going to ease you to break that
down for me.
Speaker 2 (03:31):
Basically, they soak and cook the corn in an alkaline solution,
usually lime water.
Speaker 1 (03:36):
Lime water like the stuff you put in Margarita's.
Speaker 2 (03:39):
Not exactly, This is a special kind of lime water.
And this process does some incredible things. It makes the
corn more digestible, and it unlocks key nutrients like nyasin
that would otherwise be hard for our bodies to absorb.
Speaker 1 (03:51):
So they were like biohacking their food centuries ago.
Speaker 2 (03:55):
Exactly. It's pretty ingenious, really, and it also creates that
unique earthy, colm complex flavor that you find in Mexican porn.
Speaker 1 (04:02):
Wow, that's fascinating. And what about the chilies. They're obviously
a big part of Mexican food, but the article mentioned
there's a whole world of chili pepper variety.
Speaker 2 (04:09):
Oh, there's so much more to chili's than you might think.
There are over one hundred varieties used in Mexican cooking,
each with its own distinct personality.
Speaker 1 (04:18):
Wait, over one hundred different kinds of chilies. I had
no idea, but I'm guessing it's not all about making
things super spicy, right.
Speaker 2 (04:25):
You got it. It's about so much more than just heat.
It's about layering flavors, adding depth and complexity. You have
smoky chipotles, fruity aunchoes, earthy passia.
Speaker 1 (04:37):
Chilies like a whole spectrum of flavor, kind of like
an artist palette, but for chilies exactly.
Speaker 2 (04:42):
And speaking of flavor, one of the things that makes
Mexican food so special is how it hits all those
different parts of your palate.
Speaker 1 (04:49):
Right, It's not just one taste sensation. It's that balance
of sweet, savory, and spicy all coming together exactly.
Speaker 2 (04:55):
Take al pastor, for example. You've got that delicious marinated pork,
the sweetness of pineapple, the savory spices, and just a
touch of heat. It's perfectly balanced.
Speaker 1 (05:05):
Okay, you're making me hungry now.
Speaker 2 (05:06):
And what about pozzole. That's another great example.
Speaker 1 (05:09):
Puzoi. Now that's when I haven't tried yet, but I've
heard good things.
Speaker 2 (05:12):
It's a hearty stew, but it's also surprisingly refreshing, and
the chili's at a kick, but it's also somehow soothing
at the same time.
Speaker 1 (05:19):
So it's like comfort food with a twist. You could
say that. Okay, now, I'm definitely adding that to my list.
And enchiladas. Those are a personal favorite.
Speaker 2 (05:27):
Enchiladas are a classic, and they're a perfect example of
how different sauces can completely transform a dish. You've got
the tangy green tomatilla sauce, the fiery red chili sauce,
and then the mole poblano, which is in a category
all its own.
Speaker 1 (05:39):
Right, So many options. Okay, so we're starting to get
a sense of just how incredibly diverse Mexican food is.
We've got these core ingredients, a history of blending culinary traditions,
and this focus on creating complex, balanced flavors. But where
do we go from here?
Speaker 2 (05:55):
Well, remember how we were talking about the different regions
of Mexico. I think it's time for a little virtual culinary.
Speaker 1 (06:01):
Road trip, a food tour across Mexico. I am so
in lead the way. Okay, so where we headed first
on this culinary road trip?
Speaker 2 (06:10):
Let's start up north?
Speaker 1 (06:11):
Shall we north? Like cowboy hats and desert landscapes? What
kind of sood scene are we talking about? There?
Speaker 2 (06:17):
You got it? Northern Mexico. Think wide open spaces, big ranches,
and the food definitely reflects that.
Speaker 1 (06:24):
So like meat potatoes, but Mexican.
Speaker 2 (06:27):
Style kind of. You'll find a lot of hardy, meat
centric dishes up north.
Speaker 1 (06:32):
Give me an example, what would I order if I was,
you know, sitting down at a little roadside restaurant somewhere
in northern Mexico.
Speaker 2 (06:38):
Well, you can't go wrong with carn aesda. It's a
classic for a reason.
Speaker 1 (06:41):
Carne asada, Okay, I've heard of that, but like, what
is it exactly?
Speaker 2 (06:45):
It's basically grilled beef seasoned simply with salt and pepper,
cooked over and open fire, you know, letting that smoky
flavor really infuse the meat.
Speaker 1 (06:55):
Sounds delicious And what would you eat it with?
Speaker 2 (06:58):
They usually serve it with flour, tortilla.
Speaker 1 (07:00):
Up north wave flower tortillas. I thought corn was the
standard in Mexican cuisine.
Speaker 2 (07:04):
It is in many regions, but up north, wheat flour
was more readily available, especially in those drier climates.
Speaker 1 (07:10):
Ah, that makes sense. So the food really adapts to
the environment and what's available locally. Okay, I'm loving this
culinary geography. Lesson, where are we off to next?
Speaker 2 (07:20):
How about we head south to the Yucatan Peninsula.
Speaker 1 (07:23):
Ooh, the Yucatan Mayan ruins, beautiful beaches. What's cooking in
that part of Mexico?
Speaker 2 (07:29):
Well, the Yucatan has this fascinating blend of Mayan traditions,
Spanish influences, and even some Caribbean flavors.
Speaker 1 (07:35):
A real melting pot. I'm intrigued. Give me a dish
that really captures the essence of Yucatan cuisine.
Speaker 2 (07:41):
You have to trya pib cocinita. Say that againa pebil.
It's slow roasted pork marinated in accuate paste and sour
orange juice, and it's traditionally cooked underground in a pit,
wrapped in banana lees.
Speaker 1 (07:56):
Oh whoh, hold on, cooked underground. That's pretty intense.
Speaker 2 (07:59):
It's a technique and it creates this incredibly tender and
flavorful meat.
Speaker 1 (08:04):
It was the echiote paste. I'm not familiar with that.
Speaker 2 (08:06):
It comes from the seeds of the achiot tree. It's
got this slightly peppery, earthy flavor with hints of nutmeg
and clove. It gives the pork this beautiful reddish orange
color too.
Speaker 1 (08:17):
So cooking it underground and banana lees with this unique
achiote paste, it's like a flavor time capsule from another era. Okay,
Coachinginita people is going on my mustry list. We're too.
Next on our culinary adventure.
Speaker 2 (08:29):
Let's venture into the mountains. Shall we to Wahoka?
Speaker 1 (08:32):
Wahoka I've heard that's a foody paradise it is.
Speaker 2 (08:36):
Wahaka is known for its incredible culinary scene, especially its moles.
Speaker 1 (08:40):
Moles like the little furry creatures.
Speaker 2 (08:43):
Not quite. We're talking about mola sauce. But it's not
just any sauce. It's like a culinary masterpiece.
Speaker 1 (08:48):
Okay, I'm listening. Tell me more about these legendary moles.
Speaker 2 (08:51):
Each mole has its own unique blend of ingredients, and
we're talking a lot of ingredients. I think chilis, nuts, seeds, spices,
dry fruits, and even chocolate in some cases.
Speaker 1 (09:02):
Hold on chocolate. Yeah, it is savory sauce. My mind
is blown.
Speaker 2 (09:05):
That's the beauty of molay. It's complex, it's unexpected, it's
a flavor explosion, and it takes days to prepare all
those ingredients that toasted, ground, simmered for hours, layered to
create this depth of flavor. That's just unbelievable.
Speaker 1 (09:19):
Okay, I'm getting serious foamol over here. I need to
get myself to Wahaka Asapak. But like, are all moles
created the equal, not at all.
Speaker 2 (09:27):
Each region has its own specialties. Wahaka is famous for
its Molla negro, which uses a variety of dark childs
for this rich, smoky.
Speaker 1 (09:34):
Flavor mulli negro. Okay, what else?
Speaker 2 (09:36):
Then you have Moli verde, which is bright green and
tangy because they use tomatillos and herbs.
Speaker 1 (09:42):
Sounds delicious, yes, So each molay tells a story about
the region, the ingredients, the people who.
Speaker 2 (09:47):
Make it exactly. It's like a culinary history lesson in
a bowl. Now, we can't forget about the coastal regions
of Mexico, can we? They have their own unique flavors
to offer.
Speaker 1 (09:56):
Yeah, you're right. The article mentioned seafood playing a big
roll in Mexican cuisine too. What comes to mind, Well.
Speaker 2 (10:02):
If you're talking coastal cuisine, you have to talk about cevice.
Speaker 1 (10:05):
It's a classic cevich. Yes, that's one of my favorites.
So light and.
Speaker 2 (10:09):
Refreshing, perfect for a hot day by the beach. It's
basically raw fish that's cooked in citrus juices, usually lime,
and they often add chilies, onions, cilantros, all those fresh flavors.
Speaker 1 (10:21):
Yeah. So where would I find the best cevice in Mexico?
Speaker 2 (10:25):
The Baja Peninsula is known for its amazing seafood, so
that's a good place to start.
Speaker 1 (10:30):
Noted, any other coastal specialties I should know about.
Speaker 2 (10:33):
If you like cavice, you'll probably love Agua Chile. It's similar,
but with a little more kick. They use shrimp, lime juice, chilies,
and often cucumber to add a bit of coolness.
Speaker 1 (10:45):
Agua chili. Okay? Adding that to the list. And of
course you can't go wrong with fish tacos.
Speaker 2 (10:49):
Oh, Absolutely, fresh fish grilled or fried with creamy sauces
and crunchy cabbage. The perfect beach food.
Speaker 1 (10:57):
This is making me so hungry. But okay, it's clear
that Mexican food is incredibly diverse, with so many regional variations.
But what about the techniques. The article really emphasize how
important those are too.
Speaker 2 (11:08):
You're absolutely right. It's not just about the ingredients. It's
about the methods that have been passed down for generations.
The techniques really are the heart and soul of Mexican cuisine.
Speaker 1 (11:18):
Give me an example, what kind of techniques are we
talking about?
Speaker 2 (11:20):
Well, think about something as simple as a tortilla.
Speaker 1 (11:23):
Simple. Have you ever tried to make a tortilla from scratch?
Speaker 2 (11:26):
It's not easy, That's exactly my point. It takes skill,
it takes practice, and traditionally they use just their hands
and a simple press to create those perfectly round, thin tortillas.
Speaker 1 (11:36):
It's amazing how something so seemingly basic can actually be
so intricate.
Speaker 2 (11:41):
And then there's the cooking, getting that perfect char on
the comal that takes practice too, The kumal, that's it's
like a flat griddle traditionally made of clay, right right.
Speaker 1 (11:50):
So it's not just about the ingredients, it's about the
tools and the techniques that have been perfected over centuries.
I love that what other techniques come to mind?
Speaker 2 (11:59):
Oh, Tomlly making is a great example, Tomali's. Yeah, those
are those little bundles of masa filled with all sorts
of goodies, savory or sweet and then steamed in corn
husks or banana leaves.
Speaker 1 (12:10):
Yeah, and I've heard they're like a lot of work
to make.
Speaker 2 (12:14):
They are. It's a labor of love, for sure, and
it's often a family affair, especially around the holidays. You know,
everyone gets together and make tamalies. It's a whole tradition.
Speaker 1 (12:23):
So it's more than just cooking. It's about bringing people
together exactly.
Speaker 2 (12:26):
It's about community, sharing, celebrating. And then you have salsa making.
Speaker 1 (12:31):
Oh yeah, salsa. There's so much variety there too.
Speaker 2 (12:34):
Right, You've got your fresh pico de gayu, your smoky
salsa roja, your fiery haviniardo salsa. Each one has its
own personality.
Speaker 1 (12:42):
And they all start with like the same basic ingredients, right, tomatoes, onions, chilies.
Speaker 2 (12:47):
Pretty much, But it's the way they're combined, the proportions,
the techniques that make all the difference.
Speaker 1 (12:52):
And I've seen those like stone mortars and pestles they
use in some Mexican restaurants.
Speaker 2 (12:56):
What are those called again malcha hite. It's a volcanic
rock mortar and.
Speaker 1 (13:00):
Pestle mulk ahead day Right, they're so cool. Do they
actually make the salcea taste different or is it just
for show? Oh?
Speaker 2 (13:08):
It definitely makes a difference. Grinding the ingredients by hand
releases more flavor and creates a different texture. It's more rustic,
you know, more authentic.
Speaker 1 (13:18):
I bet so it's about honoring those traditional techniques. I
like that. And we can't talk about Mexican food techniques
without mentioning a.
Speaker 2 (13:25):
Mole, right, Oh, absolutely, malay is the ultimate expression of
Mexican culinary artistry. Some malls have over twenty ingredients.
Speaker 1 (13:33):
Ooh, twenty ingredients. That's insane.
Speaker 2 (13:35):
It's true. Each ingredient is carefully selected, toasted, ground simmered
for hours. It's a process that takes days, sometimes even weeks.
Speaker 1 (13:45):
So it's a serious commitment, but it's worth it in
the end.
Speaker 2 (13:48):
Oh. Absolutely, Molay is a symphony of flavors unlike anything
else you've ever tasted. Okay, so we've talked about the history,
the regional diversity, the ingredients, the techniques. It's pretty clear
that Mexican food is incredibly complex.
Speaker 1 (14:02):
Yeah, there's a lot more to it than meets the eye, right, But.
Speaker 2 (14:05):
It's also important to remember that Mexican food is a
feast for all the senses, not just taste.
Speaker 1 (14:10):
That's true. It's so colorful, it's aromatic.
Speaker 2 (14:12):
Think about those vibrant reds, greens, yellows, and the smells
warm spices, roasting chilis, fresh cilantro.
Speaker 1 (14:19):
Yeah, it's like a party for your senses. Even the sounds,
you know, the sizzle of carnea soda on the grill,
or the gentle budling of a pot of beans.
Speaker 2 (14:27):
And the textures crunchy tistadas, creamy guacamalas, soft tortillas. It
all adds to the experience.
Speaker 1 (14:34):
It really does. And I think that's why I love
going to Mexican restaurants so much. It's not just the food,
it's the whole atmosphere. It's lively, it's welcoming, it's just.
Speaker 2 (14:43):
Fun, exactly. And that's a big part of Mexican culture,
that emphasis on community, celebration and sharing meals with loved ones.
Food is a way of bringing people together.
Speaker 1 (14:53):
Right. The article even talked about how important food is
in celebrations like Day of the Dead.
Speaker 2 (14:58):
Oh, absolutely. They have special foods like tamales and pond
marto that are made specifically to honor the departed. It's
a way of connecting with their ancestors, of remembering them,
and of celebrating life.
Speaker 1 (15:10):
That's so beautiful. Food really is a powerful way to
connect with people and traditions. And you know what, even
a simple taco night at home can feel like a
celebration when you're with good company.
Speaker 2 (15:20):
Absolutely, it's that spirit of sharing, of coming together over
a delicious meal.
Speaker 1 (15:24):
It's pretty amazing how food can have such a deep
connection to culture and tradition. So why do you think
Mexican food has become such a global phenomenon. I mean,
it's everywhere now.
Speaker 2 (15:34):
I think it's because it speaks to something universal. You know,
it's flavorful, it's diverse, it's adaptable, and most importantly, it's
made with love.
Speaker 1 (15:43):
The article mentioned that it's not just about authentic Mexican
restaurants anymore. You see Mexican inspired dishes popping up everywhere.
Speaker 2 (15:51):
Yeah, it's true, and I think that's a testament to
how versatile Mexican cuisine is. You can have a simple
street taco for a few dollars or you can have
a gourmet Michelin star worthy meal featuring Mexican flavors and techniques.
There's something for everyone.
Speaker 1 (16:06):
Yeah, I think you hit the nail ahead. It's that
combination of authenticity and adaptability. It can be both traditional
and modern, humble and sophisticated. It really does have something
for everyone. So as we wrap up this deep dive
into the delicious world of Mexican food, what's the one
thing you hope our listeners take away from this.
Speaker 2 (16:24):
I hope they get a deeper appreciation for the richness
and complexity of this cuisine. It's so much more than
just tacos and burritos, you know, It's a story of history, culture, tradition,
and passion and of course, the sheer joy of eating.
Speaker 1 (16:37):
Well said, and for our listener out there, I'd love
for you to think about what makes Mexican food special
to you. What's your favorite dish, What memories or experiences
does it evoke?
Speaker 2 (16:48):
Because ultimately, the best way to truly understand the magic
of Mexican food is to experience it firsthand. Go explore
those flavors, those regional variations, those time honored techniques.
Speaker 1 (16:58):
There's a whole world of deliciousness out there waiting to
be discovered. Thanks for joining us on this deep dive
into the wonderful world of Mexican food.
Popular Podcasts
Las Culturistas with Matt Rogers and Bowen Yang
Ding dong! Join your culture consultants, Matt Rogers and Bowen Yang, on an unforgettable journey into the beating heart of CULTURE. Alongside sizzling special guests, they GET INTO the hottest pop-culture moments of the day and the formative cultural experiences that turned them into Culturistas. Produced by the Big Money Players Network and iHeartRadio.
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.