9781422271407

Looking at a map of Mexico, it is easy to notice that it has varied topography—with mountains, valleys, deserts, and tropical forests all in one. These rapid changes in elevation result in different climates throughout the entire country, which helps to create differing economies and lifestyles. Mexico is a biodiverse country, home to almost 30,000 species of plants—2,000 or so of which are edible. Due to the different climates, Mexico has various types of cuisine, with each region utilizing the resources from its unique environment to create a mezcla (mix) of seasonal local ingredients and imported agricultural practices. Mexican cuisine originates from these regions:  Poblano (Mexico City, Puebla, and the Central Basin) : Earthy ingredients like peppers, squash, and beans are the cornerstones of this region’s traditional dishes, with a combination of Indigenous and European heritage present in the food because of the mix of culture and the history of colonization here.  North and Baja: An area heavily used for ranching, the northern region of Mexico features lots of recipes with cheese and meat—usually beef and goat, often in burritos wrapped with flour tortillas.  Veracruz and the Yucatan Peninsula: Most foods in these parts of Mexico involve seafood of some sort due to their proximity to water. Fish is eaten in soups and sides, as the main course, and sometimes eaten raw.  Oaxaca, Chiapas, and Jalisco: In the southernmost part of the country, food is often cooked in banana leaves or corn husks; this area is where tamales originated, as well as the habanero pepper. Recipes have a more Caribbean and Mayan heritage, with prevalent flavors such as tamarind and citrus. INTRODUCTION

Mexican

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