Mexican Food History
Mexico food history goes back to the Mayas in the 1300s in a time where the resources they had were considered gifts from the gods. The Mayas were a creative people, using corn as their basic staple; they made flour, dough, drinks, side dishes and main dishes out of maize by itself. Later on came the invention of what we call the tortilla, which became their bread. Corn is the major crop of Mexico and the Aztecs used corn to their advantage as well. Tamales can be traced back farther than pre Colombus times. Chocolate was introduced to Europe in 1567; salsa was a staple in the Aztec diet, whether it was raw or cooked, pureed, or just chopped.
They did not have ovens, so food was cooked over open flame, on ceramic ware or cast iron skillets. They would use tools such as the mocaite (like a mortar and pestle) to grind grains and spices. Frying was a popular method, as was steaming. They would use banana leaves and hang the foods over a boiling pot of water to steam the food.
It wasn’t until Europe invaded Mexico in 1521 that Mexican food as we know it began to emerge. The Europeans brought over garlic, cows, pigs, sheep, and dairy products. With this, the cultures of food dishes expanded and melded together to form the dishes we more commonly know at Mexican food today. Mexican food history is a long and intricate one, and has brought us to modern day food that we know today!