Mexican Cuisine’s Transition to Comfort Food

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Table of Contents

Introduction
Andrew Zimmern view on Mexican cuisine
An interview with Martha Ortiz on Mexican cuisine
Conclusion

Introduction

Prior to the Spanish invasion of the Aztec Kingdom in the 16th century, the main staple food of Mexicans was composed of corn and beans. The food changed and included some elements of European foodstuff, especially Spanish. Apart from Spanish elements added to the food, Europeans introduced other types of components, such as animal proteins from goats, pigs, and sheep. Dairy products, such as cheese and various herbs, were also introduced as well spices that are nowadays part of Mexican cuisine. It is worth to note that it is not only Europeans who changed Mexican cuisine. Asian and African cultures also contributed to the changes, especially in the colonial era. Initially, the changes were not taken well, but with time, it was not easy to avoid different influences from different cultures present in the country. This paper focuses on showing how Mexican cuisine has been reduced to comfort food or fast food. In addition, it discusses the gradual change from the traditional food of corn and beans.

Andrew Zimmern view on Mexican cuisine

Andrew Zimmern has toured Mexico several times, and his discussion of Mexican cuisine shows different levels of sophistication and complexity, especially with his last stop in Mexico City. He says that when he first visited Mexico, cooking was done by chefs from other nations who prepared foreign delicacies, such as Italian and French food. According to Andrew, things have changed since many restaurants, for example, Enrique Olvera, have all kinds of Mexican food. In addition, they prepare indigenous and pre-colonial food, for example, mole madre and mole Nuevo, but in a slightly different way. The ingredients of the food are chilli, herbs, and spices, which are some of the traditional food components of Mexicans. People from around the world, according to Andrew, travel to the nation to experience its delicious dishes. Olvera Restaurant, therefore, utilizes modern as well as indigenous ingredients, such as ant eggs (escamoles) to make the most delicious dishes.

An interview with Martha Ortiz on Mexican cuisine

Martha Ortiz Chapa, a chef who owns one of Mexico City’s restaurants, Dulce Patria, also shared her views on Mexican food in an interview. Martha prepares food not only to make money, but as a work of art. In her restaurant, there is evidence of preserving Mexican culture, which is clearly shown by pieces of art, dishes, and chairs. She likes traditional food types that are included in her menu. Her dream is to encourage Mexicans to embrace their culture through food. This can be done through modernization of indigenous cooking to reflect what people like most.

Conclusion

From the analysis of Andrew’s experience in Mexico City and Martha’s interview on Mexican cuisine, it is easy for a person to conclude that Mexican cuisine has been reduced to comfort food. Many types of comfort food are negatively viewed by some people, especially educated people, who associate some health conditions with them. A person who has been reading about Mexican food as being corn and beans, for example, will not agree to consume fast food when he or she visits Olvera Restaurant. The general perception about Mexican cuisine is that it has been reduced to that of fast food because the public does not go into the details of the ingredients of various modern dishes. However, it can be noted that recipes have just been modernized, but not completely changed.

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Mexican Cuisine’s Transition to Comfort Food

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