International Cooking: A Culinary Journey, 2E

1. International Cooking: A Culinary Journey, 2E Chapter 16 Mexico

2. History Maya and Aztec Civilizations • developed sophisticated cuisines • invented a calendar, written language, and accounting system • made discoveries in medicine and astronomy • experimented with plants to develop better strains of their native vegetables

3. introduced almonds, citrus fruits, onions, garlic, rice, cinnamon, black pepper, wheat, sugarcane, cows, hogs, goats, chickens, and dairy products to the Mexicans • learned about beans, corn, tomatoes, peppers, squash, pumpkins, chocolate, bananas, avocados, cashews, exotic fruits, and new varieties of fish and took them back to Europe 1521-Spanish and Portuguese Arrive

4. Topography • Rio Grande River forms over half of Mexico’s 2,000-mile border with the United States • Two volcanic mountain ranges run north to south along each coast

5. Western Sierra Madre runs north to south along the Pacific coast • Eastern Sierra Madre lies from north to south along the Atlantic Ocean • central region - dry land with temperatures determined by altitude • Southeast - Yucatan Peninsula, tropical climate

6. Cooking Methods Aztecs, Mayans, and other Indians • Cooked in pit oven or over fire • Boiled and steamed • Baked • Broiled • Braised • Ate raw food

7. When they arrived in 1521, the Spanish introduced lard and butter. This allowed the Mexicans to sauté and deep-fry.

8. Regions Isolation and Diversity of Crops • rugged terrain consisting of canyons, mountains, steep valleys, and desert • wide range of climates from cool mountains to hot, arid lands to hot and humid tropical areas

9. six regions • about thirty-two states • only 12% of land is suitable for farmland

10. dry, arid land • prefer beef • grow and consume lots of wheat • lots of cheese • less spicy foods than the south North

11. more rainfall • most of the farmland • corn, not wheat • prefer pork • spicy dishes South

12. Cuisine • Beans and Corn • foundation of the cuisine • served at almost every meal • Tortillas served at every meal • Salsa as condiment sits on dining table

13. Fresh • Become soft and hot when heated, but do not melt • Melting • Melt when heated, but do not become stringy • Hard • full-flavored cheeses • grated or crumbled and sprinkled over dishes • added to fillings for a more complex taste Three types of Queso (cheeses)