we have barely scratched the surface of what Mexican food really is. It is NOT melted cheese over a tortilla chip. It is not simple, or easy. It is not simply ‘bro food’ halftime. It is in fact, old— older even than the great cuisines of Europe and often deeply complex, refined, subtle, and sophisticated. I am currently studying Mexican cuisine, and it is very complex, very nuanced, and very rich with both culture and flavor. As an example, I have a list of over 10 salsas whos basic ingredients are all the same, the difference is whether you pan roast the garlic and onion, or simply toast it, blend then cook it in oil, or boil it, dried chilis or fresh, and each salsa tastes different. The article mentions mole, but Im too chicken to go there right now. A good mole takes days and has a laundry list of ingredients that you have to get right in the right proportion, and add at the right time, or its not going to taste right. The cuisine is amazingly diverse as well, from pasta to seafood, cold soups to complex rice dishes. Try cooking that orange rice you get with your beans, I dare you. Ive been trying to get it right for over 8 years, and can get something edible, but no where near restaurant quality rice. Add to that the fact that most Americans are only ever exposed to one, maybe two, types of Mexican (regional) cuisine when there are 6 major styles, and over 10 culinary regions if you break those down further. Plus... Its hard not to love Mexico when theres a home down the street that was built in 1776...when this WAS Mexico. I love my Mexico!
Posted on: Wed, 26 Nov 2014 19:25:10 +0000
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