The document discusses Mexican cuisine and geography. It describes how the Maya and Aztec civilizations developed sophisticated cuisines using native ingredients like corn, beans, tomatoes, and chocolate. When the Spanish arrived in 1521, they introduced ingredients from Europe like wheat, rice, dairy products, and cooking methods like sautéing and frying using lard and butter. Mexican cuisine varies regionally depending on climate and crops grown, with the north preferring beef and wheat and the south favoring pork and spicier dishes using corn. Beans, corn, and tortillas form the foundation of Mexican meals, along with salsas and a variety of fresh, melting, and hard cheeses.

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

2. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 2
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. 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

3. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 3
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
1521-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

4. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 4
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. 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

5. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 5
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. 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

6. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 6
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. 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

7. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 7
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
When they arrived in 1521,
the Spanish introduced lard
and butter. This allowed the
Mexicans to sauté and deep-
fry.

8. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 8
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. 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

9. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 9
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
 six regions
 about thirty-two states
 only 12% of land is suitable for
farmland

10. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 10
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
North
 dry, arid land
 prefer beef
 grow and consume lots of
wheat
 lots of cheese
 less spicy foods than the south

11. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 11
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved.
South
 more rainfall
 most of the farmland
 corn, not wheat
 prefer pork
 spicy dishes

12. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 12
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. 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

13. International Cooking: A Culinary Journey:, 2E
Patricia Heyman 13
© 2012, 2003 Pearson Education
Upper Saddle River, NJ 07458. 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