This document provides an overview of Mexican cuisine. It begins by describing the geographic location and history of Mexico. It then discusses how Mexican cuisine originated as a fusion of indigenous Mesoamerican cooking and European influences, with staple foods like corn and chilies and the addition of foods brought by the Spanish like beef, dairy, and herbs. The document outlines the influence of cultures like the Spanish, Arabs, and Central America. It provides details on key ingredients and staple foods like tacos, tortillas, salsa, and chili peppers. It also summarizes some regional cuisines and iconic dishes from areas like Norteño, Oaxaqueño, Veracruzano, and Jaliscense. Finally, it

1. MEXICAN CUISINE
MEXICAN CUISINE
Presented by
Bunu rai
And group
3rd yr ihm gangtok

2. Mexico is a country between the U.S. and Central America that's
known for its Pacific and Gulf of Mexico beaches and its diverse
landscape of mountains, deserts and jungles. Ancient ruins such
as Teotihuacán and the Mayan city of Chichén Itzá are scattered
throughout the country, as are Spanish colonial-era towns. In
capital Mexico City, upscale shops, renowned museums and
gourmet restaurants cater to modern life.
Capital:
Mexico City
Currency:
Mexican peso
President:
Enrique Peña Nieto
GEOGRAPHICAL LOCATION

3. Mexican cuisine is primarily a fusion of indigenous
Mesoamerican cooking with European, especially
Spanish, elements added after the Spanish
conquest of the Aztec Empire in the 16th century.
The staples are native foods, such as corn, beans,
avocados, tomatoes, and chili peppers, along with
rice, which was brought by the Spanish. Europeans
introduced a large number of other foods, the most
important of which were meats from domesticated
animals (beef, pork, chicken, goat, and sheep),
dairy products (especially cheese), and various
herbs and spices.
What Is mexican cuisine

4. Mexican food history
The history of Mexican food is a long and diverse one. It is believed that authentic
Mexican food might have been derived from the Mayan Indians. They were
traditionally nomadic hunters and gatherers. Corn tortillas with bean paste were a
common food item; but they also ate wild game, tropic fruits, and fish.
In the mid 1300's, The Aztec Empire was thriving, and though the Mayan food
staples were still in use, chili peppers, honey, salt and chocolate found its way into
their cooking. Some of the wild game, such as turkey and duck, had now become
domesticated.
In 1521 Spain invaded Mexico. Spanish foods had the most influence on the Mexican
cuisine. They introduced new livestock, such as sheep, pigs and cows. They brought
with them dairy products, and garlic as well as many different herbs, wheat and
spices. It was at this time that the Mexican people saw the assimilation of many
other cuisines including Caribbean, South American, French, West African and
Portuguese. Because of this Mexican foods today are diverse, yet dishes to vary from
region to region.

5. INFLUENCE ON MEXICAN CUISINE
CENTRAL AMERICA
MEXICAN CUISINE SPAIN
ARABS
INFLUENCE OF SPAIN PIG REARING
CULTIVATION OF RICE
NEW COOKING METHODS
INFLUENCE OF ARABS CULTIVATON OF MAIZE
RED BEANS

6. Key ingredients used in
mexican cuisine
Chilliies Corn Tomatillo
Epazote Platanos Avocado

7. staple food
A taco is a tortilla that is wrapped around usually meat and
cheese.
Tacos are a traditional Spanish food.
The first known taco was made in 1520.
Tacos

8. Tortillas are a VERY popular Spanish food that is
literally eaten for breakfast, lunch, and dinner.
A tortilla is a bread made of corn fried on a stove
and/or grill.
The tortilla can have many toppings, like meat or
vegetables.
Tortillas

9. Salsa is a special type of sauce that is a very popular
Spanish food.
It’s a condiment that can be used for tacos, chips, tortillas,
etc. So it’s used like Americans use ketchup.
It’s also a popular Spanish dance/music
salsa

10. Chile peppers are a kind of vegetable used in
food.
Chile peppers can be used in sauce or eaten
whole.
It has a very spicy taste that can clear your
sinuses, and is a very healthy food.
Chilli pepper

11. Frijoles are a Mexican bean that can
be eaten for every meal. In most
countries it is eaten for breakfast.
Frijoles

12. REGIONAL CUISINES OF MEXICO
REGIONS KEY DISHES
NORTEÑO carne asada
OAXAQUEÑO Sopa de Habas
VERACRUZANO Pescado a la veracruzana
YUCATECO Sopa de lima
POBLANO mole poblano
JALISCENSE Birria
Bajacaliforniano grilled lobster

13. NORTENO Carne asada
• Carne asada is the thinly sliced, grilled beef
served so often in tacos and burritos. You can
also serve it straight up, with rice and beans
on the side.

14. OAXAQUEÑ0
Mexican Fava Bean Soup (Sopa de Habas)
• The secret to this soup is a flavourful aromatic
base of tomatoes, garlic, and onions—called a
recado—that is pureed and fried before the
beans go into the pot.

15. VERACRUZANO
Pescado a la Veracruzana
• Pescado à la veracruzana is one of the most
famous seafood dishes of Veracruz on the
Caribbean coast of eastern Mexico.

16. Yucateco
sopa de lima
• sopa de lima, the Mayan poultry
• and lime soup that's popular up and down
the Yucatán

17. Pobland
mole pobland
• Mole poblano is a traditional deep- coloured,
richly textured sauce from pobland region of
mexico

18. JALISCENSE
Birria
• Birria (Spanish: [ˈbirja] is a Mexican dish from the
state of Jaliscense.

19. Bajacalicorniano
caesar salad
• A Caesar salad is a salad of romaine lettuce and
croutons

20. FEW SPECIAL DISHES OF MEXICO
DISH
BURRITO
FAJITA
SALSA
TACO
PICO DE GALLO
TOSTADAS

21. BURRITO
•2 teaspoons chili
powder
•1 teaspoon ground
cumin
•1 clove garlic, minced
•salt and pepper to
taste
•8 (6 inch) flour tortillas
•1/2 cup red enchilada
sauce
CHILI POTATO BURRITO

22. FAJITA
• 1 pound beef round steak, cut
into thin strips
• 1 red bell pepper, cut into thin
strips
• 1 yellow bell pepper, cut into
thin strips
• 1 red onion , thinly sliced
• 2 anaheim chile peppers, thinly
sliced
• 1 (1.27 ounce) packet spicy
fajita seasoning
• 6 tablespoons olive oil
• 4 large cloves garlic, crushed
BEEF FAJITA

23. SALSA
• 4 large tomatoes,
chopped
• 1 onion, chopped
• 1/2 cup chopped fresh
cilantro
• 3 cloves garlic, minced
• 1 tablespoon lime juice
• 1 tomatillo, diced
(optional)
• salt to taste
• 1 jalapeno pepper,
minced

24. TACOS
• 1/4 cup reduced-fat sour cream
• 2 tablespoons lime juice
• salt and ground black pepper to
taste
• 1 jalapeno pepper, halved
lengthwise
• 2 1/2 cups shredded red cabbage
• 4 green onions, thinly sliced
• 2 tablespoons olive oil
• 1 pound tilapia fillets, cut into
strips
• 8 (6 inch) flour tortillas
• 1/2 cup chopped fresh cilantro
QUICK FISH TACOS

25. PICO DE GALLO
• 6 roma (plum) tomatoes,
diced
• 1/2 red onion, minced
• 3 tablespoons chopped
fresh cilantro
• 1/2 jalapeno pepper,
seeded and minced
• 1/2 lime, juiced
• 1 clove garlic, minced
• 1 pinch garlic powder
• 1 pinch ground cumin, or
to taste
• salt and ground black
pepper to taste

26. TOSTADAS
• (16 ounce) can nonfat
refried beans
• 1/3 cup low-fat milk
• 2 (5 ounce) cans tuna in
water, drained
• 1 tomato, diced
• 1 fresh jalapeno pepper,
seeded and chopped
• 1 fresh lime
• 1/2 cup shredded lettuce
• 4 tostada shells
• 1 cup salsa
• 1 avocado - peeled, pitted
and sliced
TUNA TOSTADAS

27. Mexican beverages
Mexican
Marshmallow Cocoa
Mock Sangria
Kalani
Coconut Tequila
Jarritos
Café Passmar

28. SPECIAL EQUIPMENT USED IN
MEXICAN COOKING
• COMALCOC
COMAL TORTILLA WARMER MOLCAJETE
Tortilero cazuel olla

29. THANK YOU