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

International Cooking: A Culinary Journey:, 2E Patricia Heyman 2 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Maya and Aztec Civilizations History 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

International Cooking: A Culinary Journey:, 2E Patricia Heyman 3 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved Spanish and Portuguese Arrive 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

International Cooking: A Culinary Journey:, 2E Patricia Heyman 4 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 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 Topography

International Cooking: A Culinary Journey:, 2E Patricia Heyman 5 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 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

International Cooking: A Culinary Journey:, 2E Patricia Heyman 6 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Aztecs, Mayans, and other Indians Cooking Methods Cooked in pit oven or over fire Boiled and steamed Baked Broiled Braised Ate raw food

International Cooking: A Culinary Journey:, 2E Patricia Heyman 7 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. When they arrived in 1521, the Spanish introduced lard and butter. This allowed the Mexicans to sauté and deep- fry.

International Cooking: A Culinary Journey:, 2E Patricia Heyman 8 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 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 Regions Isolation and Diversity of Crops

International Cooking: A Culinary Journey:, 2E Patricia Heyman 9 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. six regions about thirty-two states only 12% of land is suitable for farmland

International Cooking: A Culinary Journey:, 2E Patricia Heyman 10 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. North dry, arid land prefer beef grow and consume lots of wheat lots of cheese less spicy foods than the south

International Cooking: A Culinary Journey:, 2E Patricia Heyman 11 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. South more rainfall most of the farmland corn, not wheat prefer pork spicy dishes

International Cooking: A Culinary Journey:, 2E Patricia Heyman 12 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. 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

International Cooking: A Culinary Journey:, 2E Patricia Heyman 13 © 2012, 2003 Pearson Education Upper Saddle River, NJ All Rights Reserved. Three types of Queso (cheeses) 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