The Northern region comprises the Mexican states of Baja, Chihuahua, Coahuila, Nuevo Leon, Tamaulipas, Durango, and Sinaloa, and is commonly known as “the frontier country.” This area of Mexico is dominated by large tracts of arid desert, deep canyons, and two large mountain ranges. Thus early settlers survived on insects, small wild game, and cactus. Corn, squash, and chilies were grown in the cooler climates of the mountains and are still utilized today. Vaqueros or “cowboys” roamed this land driving cattle north into Texas and south into the more populated central highlands. They cooked over open fire pits; fajitas and enchiladas are examples of their cuisine that are still influential to this day. These dishes were served with fresh salsas and guacamole. Today, the flavor profile of the region includes lean, spicy dishes, garlic, wheat, and corn.
Fresh Produce:
The Central region comprises Mexico City and the surrounding areas. This area is dominated by a large flat highland surrounded by four impressive mountain ranges known as the Sierras. The rainy season lasts five months with the remaining months usually dry. Historically (and currently) Mexico’s population has been centered in this region. The central city of this region (and of the New World) was the city of Teotihuacan. Here vast markets offered avocados, coconuts, pineapples, prickly pears, tomatoes, tomatillos, and chilies. The conquering Spanish brought with them their own cuisine. Pork, chicken, olives, rice, cinnamon, radishes, grapes, sugarcane, chickpeas, melons, and onions were quickly assimilated into the native flavor profile. Today the flavor profile of the region consists of a vast array of fresh produce (limes, mangos, tomatoes, and corn), fresh herbs (cilantro and Mexican oregano), and hot spices derived from dried chilies (epazote and hoja santa). Chicken has become extremely popular.
Isolation and Interaction:
Southern Mexico contains the states of Yucatan, Quintana Roo, Campeche, Veracruz, Oaxaca, and Tabasco. This region includes active volcanoes, cool highlands, vast deserts, dense, tropical jungles, and a long, productive coastline. This is the only region in Mexico where seafood is common. This diverse region has led to a cuisine that has developed independently of the rest of Mexico. Thus, in the state of Oaxaca (an isolated area in the extreme South) a spicy paste called a mole, coffee, and mezcal (a tequila-like drink) dominate the local cuisine. To the north, in Veracruz, more European style cuisine has developed do to its location on the Gulf of Mexico and its historic use as a trading port. Here local ingredients like jalapeños and tomatoes are mixed with Mediterranean staples like olive oil, garlic, onions, capers, and green olives.
When taken as a whole, the nation of Mexico offers a unique and intriguing culinary tradition that has been influenced by local climate, indigenous cooking methods, and ingredients brought from all over the world by Spanish conquerors and European traders. Salsas, moles, fajitas, enchiladas, tequilas, and guacamole are just some of contributions that have come to represent current Mexican cuisine.
