Mexican Cuisine

Contrary to popular belief outside of Mexico, the cuisine of this sunny country is rich in history, flavour, contrast, texture and colour. Mexicans, particularly the well-to-do ones eat a varied diet of fresh meats, fish, shellfish, fowl, vegetables and fruits.
Most foods are field fresh due to necessity, and never older than two days. They taste as nature intended. Pesticide and herbicide use is minimal due to cost considerations, and both fruits and vegetables are picked ripe or very close to ripeness. Of course, Mexicans eat only seasonal fruits and vegetables, never dreaming to look for anything out of season, or imported from thousands of kilometres away.
Almost everything is consumed locally, expect in Mexico City where producers ship the goods that are unlikely to sell locally.

History
In pre-Hispanic times, Montezuma II, the emperor of Mexico – Tenochtitlan chose each day from an array of three hundred dishes: abundant fowl, tropical fruits, ice creams made using snow from a volcano, and fresh fish carried by runners from the Gulf of Mexico. For the Mexicans (Aztecs), corn was the nucleus of both ritual and daily life. With it they made “atole”- a beverage laced with cheese or vanilla, and “tamales” stuffed with fish or meat. Corn was also used to make tortillas – so named by Spaniards – often used to mop up sauces and bits of vegetables clinging to the plate. The majority of Aztec dishes were complimented by pepper sauces, laced with green and red tomatoes, and accented with wild herbs. Beverages were equally important: the most of popular of which came from the Tabasco state. It was called chocolate and reserved for the privileged. The general population drunk pulque – a juice extracted from the meguey plant, a k a blue agave.

Spaniards has to incorporate indigenous ingredients into their own recipes, and Aztecs adopted a few, namely pork, beef, chicken, grapes, olives and a variety of spices(cumin, pepper, sugar, almonds, anise, garlic, sesame, cilantro, cinnamon, cloves, which were introduced by the conquistadors.

Gradually a mestizo or baroque cuisine evolved which one could call fusion cuisine.
Mexico has a number of regional cuisines, as the country is large and enjoys a number of climates and soils for a range of vegetables and fruits.

The North (Coahuila and Nueva Sonora): Northeastern Mexicans raise the best cattle and favour beef over other meats. The preferred method of cooking is grilling. Meat was also dried to preserve it as the original inhabitants were nomads. Dried, salted, shredded beef, and aged chilli-rubbed cheese are still popular today.

Dishes are accompanied with beans mixed with green chilli, chopped tomatoes and sausage. Shrimp and other shellfish, game, and smoked marlin are popular among fishermen, hunters and wealthy families. Wheat flour tortillas are consumed during the meal.

Quince paste, fruit preserves and candy creams are served to conclude a meal.

Baja California: The coastal waters of this peninsula teem with over 650 different species of marine life. Mexican style clambake infused with aromatic herbs is a delight to smell and eat. While clams are being cooked, guests nibble on tacos stuffed with steaks. Shellfish-stuffed chilli peppers are passed around and wine from the vineyards of the peninsula flows freely.

Central Plains: (Aguas Calientes, Jalisco, Guanajate, Michoacan, Zacatecas, San Louis Potosi, Hidalgo). Altiplanos dishes combine indigenous flavours, “imported” foodstuffs and the ingenuity of local cooks. The 12 states that make up the Altiplano are famous for their antojo (snacks), which look somewhat like Spanish tapas, but are more elaborate and satisfying. Salsa serves as a sauce to fish or can be mixed with cheese, beans and onions for enchiladas, soft tacos, and used as a tortilla stuffing pr tostadas (toasted tacos).
Salsa is ubiquitous and versatile; in fact it has become more popular than ketchup in the USA.

Here, the population and tourists favour Jamaica punch, tamarind water and hurchata (melon seeds or rice frappe with cinnamon) as thirst quenchers.

Puebla cuisine is a step apart from mainstream Mexican gastronomic evolution. This cuisine was created in the 19th century by stuffing peppers with ground meat, almonds, raisins (on occasion other dried fruits were also employed), and pine nuts. Stuffed vegetables are sprinkled with chopped parsley, covered with creamed nuts and baked;
a dish contrasting sweet and salty, piquant and sour, reflecting Aztec, Hispanic, Arabic and Oriental cooking philosophies reflect the mix of population and how their gastronomic heritage intermingled to create a totally new sensation.

Mole poblano (a thick, dark blend of chilli and dark bitter chocolate) dishes and a number of sweets figure prominently in the Puebla cuisine.

The Gulf shore (Tamaluipas and Querataro) – this region is known by most connoisseurs as the kingdom of Gulf shrimp, red snapper, sea bass, crab, octopus and crayfish, and where ingenious Veracruz chefs invented the eponymous seafood garnish (stewed fish with tomatoes, olives, capers, and long chilli peppers).

Tamales (steamed banana-leaf-wrapped fish fillets) are served for breakfast with strong black coffee from Cordoba.

Ceviche (lime juice, cilantro, onion, and oil marinated white-fleshed, flat fish fillets) were invented in this region and are very popular not only with locals, but also with the millions of tourists who flood the beaches in winter. Ceviche has become famous enough to be featured on European and North American restaurant menus.

The Pacific shore; Colima, Michoacan, Guerrero and Nayarit are the provinces of this region. Logically, seafood reigns supreme. Broths, antojos, and botanas (small sandwich snacks or tostadas) are prepared by cooks for the enjoyment of all.

In Mazatlan, shrimp and crayfish stuffed tamales are grilled over charcoal fired grilles;
which represent a welcome change to the palates of tourists and local population. Puerto Valetta is famous for shrimps, octopus, clams, oysters and squid , all of which are served in tostadas to the millions of tourists who come to enjoy the sun and beaches.
Ceviches, and delightful cocktails made from tomato-based juices, onions, lime, and green chilli are very popular.

Here, tequila is chased by spicy tomato juice. Manzanillo fishermen are known for their seafood chowders; they are happy to share them with whoever is willing to pay the price.
The Isthmus; (Tabasco, Chiapas and Oaxaca). The Olmecs, the Mistecs and the Zapatecs chose this warm region for its fertile soil. Toasted corn tortillas, fried grass hoppers, string cheese, tamales, red chilli and banana-leaf-wrapped pork and mole are typical. In the Isthmus states, there exist several mole recipes each of which has its distinct flavour and colour pending on the amount of chocolate used. Pork is stuffed with fruit and roasted. Beef tongue with sweet and sour tomato juice has been popular for decades. Seafood chowders abound and are subject to availability and the imagination of the cook on that day.

There are many fruit-based desserts as well as those based on flour, sugar and eggs.
Mezcal happens to be the most popular thirst quencher.

The Yucatan Peninsula – Mayas, the original inhabitants of this landmass jutting into the Atlantic Ocean served pheasant and deer to their rulers. When oranges, lemons, and sour lime were introduced, the indigenous cuisine took a turn for the better. Spanish culinary influence on Mayan cooks caused the birth of pork dishes with sweet and sour sauce, sweet lime-soup served with soft tortillas, and antojos based on seafood. Here, spiny lobster (crayfish), squid, shrimp. Crab, octopus, pompano and dog fish are prepared imaginatively with citrus fruits to elevate each to heavenly heights.

Cancun, Cozumel and the Tulum Corridor are magnets for tourists interested in archaeology and sunshine. Cooks have invented new ways to please their guests with the plethora of foods available to them.

Mexican cuisine overall is natural, flavourful, colourful, always based on seasonal produce, and fresh. Mexican cooks are guided by superior flavour and colour. They like to present their creations simply and always prepare them lovingly.

Contrary to common belief that Mexicans drink more tequila than any other alcoholic beverage, brandy is most often-used distillate, generally consumed with Coca Cola.
Mexican beer gained a reputation for its taste. Most breweries were started by Germans who paid special attention to the quality of water available on location.

Tequila, derived from the blue agave, is popular and has been refined since 1980’s to the extent that it is now considered to be a sophisticated distillate often competing with Scotch whisky and Cognac.

Authentic Mexican cuisine should not be confused with North American Mexican-style fast food.

The rich heritage of both Aztecs and Mayan cultures is palpable. Spanish influences along with those from others peoples who have settled here since the 16th century have all played a role to create a unique cuisine which deserves to be explored by all interested in good food.

THAI CUISINE

Gourmets rank Thai cuisine among the best in the world, for its subtle curries, imaginative use of herbs and spices, textural contrast, and above all harmony in taste. The Thai food is a blend of Asian and European influences adopted through centuries of trade and diplomatic exchanges.

The people of this enchanting land have always lived close to the land and the waters. The main ingredients (rice, fish, vegetable and herbs) reflect this close relationship. Meat was eschewed since animals were the mainstay of farm life.

Thai cooking involved grilling, baking and stewing, until the Chinese introduced the technique of hot frying in a wok a. k. a stir-frying. Portuguese trader brought chilli and Indians, curries ands spices. Over time, imaginative Thai cooks added their own ingenuity, substituting rare and expensive ingredients with local foods.

Thai cuisine has four regional styles and the Royal or Haute Cuisine. The latter uses the best, rarest, most expensive and freshest ingredients.

Only the best is good enough for the King and entourage. Aesthetically pleasing food presentation and colour contrast are important focal points in the Royal cuisine. Thai cooks are true masters in carving vegetables.

A typical Thai meal is a communal affair and meant for at least two, mostly for four or more. Everything is served at once and consumed with steamed rice. Essentially, rice is the starch base, flavoured with vegetables, protein and sauce.

Generally, the following dishes figure prominently.
* Hors deouvre are savoury and eaten on their own or as side dishes. Stuffed dumplings, crisp fried noodles, satay and spring rolls.

* Salads, called yam, may be sour, sweet or salty. Fish-sauce based dressings can be served with meat, seafood and vegetables.

* Marsh mint, lemongrass, kaffir lime leaves and cilantro are used as garnish, and hot chillies provide the ‘fire”.

* Versatile chilli dips are served with vegetables, meat or fish. Chillies, garlic, onion, shrimp paste, fermented fish, sour tamarinds, or dried shrimp, all serve as basic ingredients for dips. They are delicious, quick to whip, bur require a deep sense of ingredient compatibility.

* Flavourful soups are meat or vegetable broth or coconut cream based with a blend of herbs and spices providing the flavour. In Thai tradition, soup is served along with other dishes more as a ”lubricant” and flavour contrast to steamed rice.

* Thai curries consist of pastes of fresh herbs and spices cooed with coconut cream before adding meat or vegetable. Main curry ingredients are chilli peppers, garlic, shallot, galangal, coriander root and brachia (a small brownish orange). Canned curries never taste as satisfying as a fresh made from scratch.

* Thai main courses in western sense consist of fried rice or noodles with meat, vegetables and seasonings. Cooks prefer using a “dry” rice and separate noodles before frying.

* Desserts consist of candied tropical fruits (banana ad breadfruit), or for variety and an extra flavour dimension, coat them with coconut cream. Banana or dumplings in sweetened coconut cream and seasonal fruit in syrup topped with crushed ice are popular.

Thai cuisine is versatile, imaginative, offers a range of flavours and textural variety, and is aesthetically pleasing.

A short guide to regional Indian Cuisine

India's area is one-third that of the United States, yet it is the world's second most populous country. Within its borders, India's North, East, West and South regions boast diverse and unique cooking styles. The common thread in all the regional recipes and preparation methods is a reliance on blends of spices and seasonings. These blends - known as masala - are the essence of Indian cuisine. A blend may range from a simple combination of two or three spices to a complex combination of 10 or more ingredients.

Chicken Vegetable KormaFollowing is a simple guide to the key flavor profiles and ingredients native to each region of India:

North: India's cooler Northern region is characterized by hearty textures and warm, subtle flavors. The North is also home to many of the familiar Indian restaurant favorites that are prepared in a tandoor oven. The chimney-like, clay tandoor oven cooks breads and meats over intense heat to provide a succulent cross between barbecuing and baking. Tandoor cooking also results in delicious aromas and a distinctive bright reddish-orange hue.

East: Surrounded by rivers and the ocean, the cuisine of east India focuses on plentiful, fresh fish. The region's warm, rainy climate allows for the cultivation of numerous varieties of rice, which are prominent in local specialties. Eastern cuisine is also known for its complexity of flavor and bittersweet balance. Mustard oil, which comes from mustard seeds, is often used in cooking and adds a pungent, slightly sweet flavor and intense heat. This region also is renowned for delicious sweets and savories.

West: West Indian cuisine is where the flavors of the North meet the South. Ranging from sweet to hot and spicy, the West is known for its rich, saucy vegetables as well as lentils and grains. Another local specialty, Vindaloo, is a searing curry dish made with vinegar and garlic that is typically combined with meat and served with rice.

South: The cuisine of Southern India is primarily vegetarian, resulting in an abundance of well-spiced, meatless local specialties. Rice is a dominant regional crop as well as a favored ingredient along with legumes. Other prominent ingredients include coconut, coconut milk and tamarind.

Patak's Mild Curry PasteToday, supermarkets are increasingly stocking prepared ingredients - from chutneys and cooking sauces to curry pastes - to help home cooks bridge the gap between takeout and authentic, from-scratch Indian cooking. "The availability of convenient, high-quality products is helping even novice home cooks experiment with authentic Indian cuisine without spending a great deal of time or money," says Vijay Anand, development chef, Patak's Foods, USA.

With the help of PATAK'S® Indian cuisine products, it has never been easier to overcome the fear factor and bring delicious, authentic Indian meals to the dinner table.

North: Since the average American home kitchen is not equipped with a tandoor oven, the essence of this traditional marinade has been captured in PATAK'S® Tandoori Paste for use before grilling or searing meat.

East: PATAK'S® Rice Meals make it easier to enjoy traditional Indian-flavored blends at home with quick-cooking choices like basmati, coconut and yellow rice.

West: PATAK'S® Vindaloo Curry Paste and Cooking Sauce offer easy stepping stones for home cooks who wish to create spicy and sour sauces quickly.

South: PATAK'S® Madras Curry Paste is a timesaving way to bring the bold flavors of southern India - including coriander, cumin and red chilies - to the dinner table. The paste serves as a sauce concentrate that can be combined with stock, yogurt or canned tomatoes to create a delicious sauce for meat, poultry, seafood or vegetables.

For great recipes and meal ideas or to find PATAK'S® products at a retailer near you, visit www.worldfood.com or call 1-800-726-3648

Food Tour of India

Most Indian cuisine are related by the similar usage of spices and the use of a greater variety of vegetables than many other cuisine. Religious and caste restrictions, weather, geography and the impact of foreigners have affected the eating habits of Indians.

For example, Brahmins (one of the highest orders of caste) are strict vegetarians usually, but in the coastal states of West Bengal and Kerala, they consume a lot of fish. Southern Indians generally speaking, have been orthodox in their tastes, probably because eating meat when it is hot all year round can be difficult. In the North, the weather varies from a scorching heat to a nail-biting cold, with a sprinkling of showers in between. So, the food here is quite rich and heavy. Also, the Mughal influence has resulted in meat-eating habits among many North Indians. Also, a variety of flours are used to make different types of breads like chapathis, rotis, phulkas, puris and naan.

In the arid areas of Rajasthan and Gujarat, a great variety of dals and preserves (achars) are used to substitute the lack of fresh vegetables and fruits. Tamilian food uses a lot of tamarind to impart sourness to a dish, whereas Andhra food can be really chili-hot. It is believed that a hot and spicy curry may be one of the best ways to combat the flu virus! From, ancient times Indian food has been on principle, divided into the Satwik and Rajsik kinds. The former was the food of the higher castes like the Brahmins and was supposed to be more inclined towards spirituality and health. It included vegetables and fruits but, not onions, garlic, root vegetables and mushrooms. The more liberal Rajsik food allowed eating just about anything under the sun, with the exception of beef. The warrior-kings like the Rajputs whose main requirements were strength and power ate this food.

Just as Japanese sushi relies on the freshness of the meat and Chinese food relies on the various sauces to impart the right flavor and taste, Indian food relies on the spices in which it is cooked. Spices have always been considered to be India’s prime commodity. It is interesting to see an Indian cook at work, with a palette of spices, gratuitously sprinkling these powders in exact pinches into the dish in front of him/her. A foreigner can discover the many differences in the foods of various regions only after landing in India, as most of the Indian food available abroad, is the North Indian and Pakistani type. The variation in Indian food from region to region can be quite staggering.

Many Indian dishes require an entire day’s preparation of cutting vegetables, pounding spices on a stone or just sitting patiently by the fire for hours on end. On the other hand, there are simple dishes which are ideal for everyday eating.

Eating from a ‘thali’(a metal plate or banana leaf) is quite common in most parts of India. Both the North Indian and South Indian thali contain small bowls arranged inside the rim of the plate(or leaf), each filled with a different sort of spiced vegetarian food, curd and sweet. At the center of the thali you would find a heap of rice, some puris(wheat bread rolled into small circular shapes and deep-fried in hot oil) or chapathis(wheat bread rolled out into large circular shapes and shallow-fried over a hot ‘tava). Indians wash their hands immediately after and before eating a meal as it is believed that food tastes better when eaten with one’s hands.

‘Paan’ is served as a digestive after some meals. The dark-green leaf of the betel-pepper plant is smeared with a little bit of lime and wrapped around a combination of spices like crushed betel-nuts, cardamom, aniseed, sugar and grated coconut. It is an astringent and is believed to help in clearing the system. Mumbai is known to be a good place for connoisseurs of paan.

An everyday meal of a Punjabi farmer would be centered around bread, corn bread, greens and buttermilk(lassi). Buttermilk is whipped yogurt, and can be had sweetened or with salt and is usually very thick. Wheat is the staple food here. Shredded vegetables mixed with spices and stuffed into the dough, which is then rolled and roasted to make the delicious stuffed parathas. Some Punjabis also eat meat dishes, an Indian cottage cheese called paneer, pilaus garnished with fried onions and roasted nuts like cashew and topped with silver leaf and rose petals. Another specialty from this region is ‘khoya’ a kind of thick cream, mainly used in the preparation of sweets. ‘Tandoori’ food, a favorite with many foreigners is a gift from the Punjab. Various meats are marinated with spices, ginger and garlic pastes and curd and roasted over a primitive clay-pot(tandoor) with a wood-fire burning underneath. The special wheat bread cooked over the tandoor is called ‘Naan’.

In the beautiful and rich valley of Kashmir, all dishes are built around the main course of rice. A thick-leafed green leafy vegetable called ‘hak’ grows in abundance here and is used to make the delicious ‘saag’. The boat-dwelling people use the lotus roots as a substitute for meat. Morel mushrooms called ‘gahchi’ are harvested and consumed around summer time. The tea drunk in Kashmir is not orange pekoe or Twinning, but a spice-scented green tea called ‘kahava’, which is poured from a large metal kettle, called ‘samovar’. Fresh fish found in the many lakes and streams here are also consumed with relish. Lamb and poultry are cooked in the Mughlai style. The Kashmiri equivalent of the thali is a 36-course meal called the ‘waazwaan’.

Bengalis eat a lot of fish and one of the delicacies called the ‘hilsa’ is spiced and wrapped in pumpkin leaf and cooked. Another unusual ingredient used in Bengali cooking is the bamboo shoot. Milk sweets from this region like the Roshgolla, Sandesh, Cham-cham are world famous. In the south of India, rice is eaten for breakfast, lunch and dinner. Raw rice, parboiled rice, Basmathi rice are some of the different types of rice eaten here. Parboiled rice is raw rice treated through a process wherein the ingredients and aroma of the husk are forced into the rice. Steamed rice dumplings or idlis, roasted rice pancakes or dosais are eaten along with coconut chutneys for breakfast. A dosai stuffed with spiced potatoes, vegetables or even minced lamb constitutes the famous ‘masala dosai’. Coconut, either in a shredded, grated or blended form is a must in most dishes here. Tender coconut water is drunk for it’s cooling effect(now available in most supermarkets in cartons) on the system. The Chettinad dishes from Tamil Nadu consist of a lot of meat and poultry cooked in tamarind and roasted spices.

Most Andhra food tends to be quite hot and spicy. Eating a banana or yogurt after such a meal can quench the fires raging within the system. Hyderabad, the capital city, is the home of the Muslim Nawabs(rulers) and is famous for it’s superb biriyani, simply delicious grilled kababs, kurmas and rich deserts(made with apricots).

In Bombay, the food is a happy combination of north and south. Both rice and wheat are included in their diets. A lot of fish is available along the long coastline and the Bombay Prawn and Pomfret preparations are delicious. Further down south along the coast, in Goa, a Portuguese influence is evident in dishes like the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie.

In Kerala, lamb stew and appams, Malabar fried prawns and idlis, fish molie and dosai, rice puttu and sweetened coconut milk are the many combinations eaten at breakfast. Puttu is glutinous rice powder steamed like a pudding in a bamboo shoot.

Sweets are very popular all over India and are usually cooked in a lot of fat. ‘Jalebis’, luscious pretzel shaped loops fried to a golden crisp and soaked in saffron syrup can be had from any street vendor in North India. ‘Kheer’ or ‘payasam’ are equivalents of the rice pudding and ‘Kulfi’ is an Indian ice cream made in conical moulds and frozen.

Tea is drunk as a beverage in India. Tea from the hills of Darjeeling and Kalimpong are boiled in milk and water and served with a liberal dose of sugar. Filtered coffee is a favorite among South Indians and is a very sweet, milky version of coffee.

Many varieties of foreign whiskies, rum, even Tequila is available in India now. Indian beers like ‘Kingfisher’ and ‘Kalyani’ are mild in comparison to the Australian ones. Indian wines have begun making a foray into the market now. ‘Grover vineyards’ have a good red and a decent pink. One doesn’t need an alcohol permit to consume liquor here, but permits are issued on request. The ‘All India Liquor Permit’ is an interesting document that states the ‘requirement for a person to drink for medical reasons’. Prohibition has been imposed in some states like Gujarat, Andhra Pradesh and Haryana. Among the local spirits available here is the famous ‘Feni’ from Goa concocted from cashew and coconuts (an ideal beach drink). ‘Toddy’ is tapped from coconut palms and is best drunk in the early hours of the morning. ‘Tharra’ is a deadly drink made from cane, orange or pineapple. This can make you stink to glory and is famous for it’s killing capabilities.

Most of the spices used in Indian food have been used for their medicinal properties in addition to the flavor and taste they impart. Ginger is believed to have originated in India and was introduced to China over 3000 years ago. In India, a knob of fresh ginger added to tea is believed to relieve sore throats and head colds, not to mention it’s aphrodisiacal properties! Turmeric is splendid against skin diseases and neem leaves are used to guard against small pox.

It is these complexities of regional food in India that make it a so very fascinating try!

BENGALI CUISINE

The Bay of Bengal skirts the coast of the eponymous province of northeastern India, cantering around Calcutta.

Bengali cuisine’s staple food is boiled rice. The main protein source for the population here is fish. The sea acts as a “cold storage” for this valuable food. It is always fresh in the market place by necessity, as even the most primitive cooling method (crushed ice) is expensive. Plantains, potatoes, other tubers, beans and water lily roots are eaten more here than anywhere else in India.

Northern and southern Indians like hot and spicy curries. In Bengal, curries are sweet and succulent, softly flavoured with cinnamon, cardamom, nutmeg and mace. There are variations on curry blends, and in fact, in India and Bengal stores hardly ever sell curry. Each household has its own blend that women grind and blend daily for fresh and focused flavour.

Chutneys, particularly mango and mustard chutney is a staple of Bengali cuisine.

Marinated shrimp stuffed with coconut and boiled is a specialty people cherish.

In general, Bengali cuisine is simpler than northern Indian cooking, but equally flavourful because of the freshness of ingredients and use of less potent spices.

The favourite bread here is Loochi (puri elsewhere) and is prepared using both white and whole-wheat flour. Mustard seed oil and gingili (sesame seed oil) are used for cooking. Dal is a poplar sauce hereabouts.

Sandesh, rasgulla, gulab jamun, puddings and dum aloo,(potatoes, almonds, raisins and yoghurt) are popular desserts, but generally, fresh fruit concludes meals.

Loochi, fried eggplant and dum aloo, or fish and vegetable curry with rise and dal and seasonal fruit are popular everyday meals.