THE FLAVORS OF MEXICO

Although there is an awareness of Mexican food all around the world there is more of a stereotypical concept about it.  In many cases in the US  there is an understanding of the spread and success of the Tex-Mex kitchen which tends to be more of the category of fast food..  One with chips and salsa, corn fried tortilla tacos enchiladas and tortas.  But it’s far from the truth. There are as many different cuisines as there are states.  Mexico is a very diverse culinary country with an incredible variety of regional flavors and unique expressions from the local communities.   From the Pacific to the Atlantic Ocean and two Peninsulas Baja California in the west and Yucatan in the east.  Mexico has one of the largest coastal area with an incredible weather to provide a continues year round supply of fresh and a great variety of fish and sea food.    

Mexico City is located at the center of the Country and is the largest concentration of population in Mexico.  Located in the mountains  in high altitude with a confortable temperature all year round with some cool weather in the winter and lately, because of climate change warmer weather in the summer. 

Mexican cuisine varies greatly by region, reflecting diverse influences from indigenous groups, Spanish colonialism, and neighboring countries. Each region of Mexico has its own culinary identity, which is also reflected in the regional Mexican food found in the US, particularly in border states like California and Texas. 

Northern Mexico (El Norte) 

The cuisine of northern Mexico is heavily influenced by its extensive cattle ranching, with a focus on beef, grilled meats, and dairy products. 

• Key dishes: Carne asada, machaca (shredded jerky), cabrito (roast goat), and wheat flour tortillas used for burritos.
• Dairy: This region produces Mexico’s widest variety of cheeses, including queso fresco, queso menonita (from Chihuahua), and asadero.
• US influence: Northern Mexican food traditions are prominent in US border states like Texas, where ranching also has a strong influence. The burrito, for example, originated in Sonora, Mexico, and became a staple in the Southwestern United States. 

The Yucatan Peninsula 

The food of the Yucatan is distinct from other regions of Mexico, known for its unique blend of Mayan and Caribbean flavors. 

• Key ingredients: Achiote (annatto seed paste), bitter oranges, and habanero chiles.
• Key dishes: Cochinita pibil (slow-roasted pork marinated in achiote and bitter orange), papadzules (tortillas with a pumpkin seed sauce), and panuchos.
• US influence: You can find Yucatan-inspired dishes in southern border states like Texas. 

Oaxaca 

Oaxaca is known for its rich and complex sauces called moles and for its pre-Hispanic ingredients. 

• Key ingredients: Mole sauces (including mole poblano with chile and chocolate), chapulines (grasshoppers), and huitlacoche (corn fungus).
• Key dishes: Tlayudas (large, toasted tortillas) and mole dishes.
• US influence: Oaxacan cuisine has a strong presence in the US, particularly in Los Angeles, where the Guelaguetza restaurant has been serving authentic Oaxacan food since 1994. More recently, Oaxacan restaurants have appeared in places like Colorado and Illinois. 

Puebla 

This central Mexican state has served as a culinary crossroads and is famous for its intricate and flavorful dishes. 

• Key dishes: Mole poblano and chiles en nogada, which are poblano chiles stuffed with meat and dried fruit and topped with a creamy walnut sauce. 

Gulf Coast (Veracruz) 

This region is known for its seafood, with strong Caribbean, African, and Spanish influences. 

• Key dishes: Huachinango a la Veracruzana (Veracruz-style red snapper) and dishes featuring Tabasco peppers. 

Western Mexico (Jalisco and Michoacán) 

This area is known for its slow-cooked meats. 

• Key dishes: Birria (a spicy stew, now a popular taco filling in the US) and carnitas.
• US influence: As many Mexicans in Oregon come from these states, birria has been a local staple on taco-truck menus in Portland for decades. 

Baja California 

This region emphasizes fresh seafood and simple preparations. 

• Key dishes: Fish tacos and ceviche.
• US influence: Baja-style cuisine is found across the US, but particularly in California, where fusion cuisine like “Baja Med” is also emerging. 

American Mexican Food (Tex-Mex, etc.) 

The type of Mexican food most Americans are familiar with is often a hybrid influenced by regional Mexican traditions and American ingredients. 

• Key dishes: Common dishes include chili, nachos, and fajitas, which often use cumin, yellow cheese, and flour tortillas.
• Regional Variations in the US: Besides Tex-Mex, other localized styles include Sonoran hot dogs in Arizona, Mission burritos in San Francisco, and Utahn sweet pork.