Mexican cuisine originated around 9,000 years ago from Mayan and Aztec civilizations. It uses ingredients native to Mexico like various chilies, avocados, beans, corn, and cactus. Traditional cooking methods include items like comals, cazuelas, and molcajetes. Popular dishes include tacos, enchiladas, mole poblano, and guacamole which feature native ingredients like corn tortillas, chilies, beans, and avocados. Mexican cuisine was influenced by the Spanish conquest in the 16th century and remains an important part of Mexican culture today.

1. MEXICAN CUISINE
• MEXICAN CUISINE BEGAN AROUND 9,000 YEARS AGO
• IT IS THE BIRTH PLACE OF HIGHLY ADVANCED MAYAN
AND AZTEC CIVILIZATION
• MAYANS WERE NOMADIC HUNTERS AND FOOD
GATHERERS NOT GROWERS
• AZTEC FOODS WAS ROASTED IN FIRE OR COOKED IN
POTS CALLED CAZUELA, WHICH WAS HUNG OVER FIRE
• AFTER THE SPANISH INVASION OF IN 16TH CENTURY
BROUGHT A CHANGE IN FOOD HABITS OF MEXICANS

2. GEOGRAPHY
• Located in north America
• Borders by
USA on its north, pacific ocean on its south and west, by
Guatemala, Belize and the Caribbean sea on its south-east;
and on east is the Gulf of Mexico
• Tropic of cancer divides Mexico in two halves, with northern
region experiencing temperate climate and the other half
have tropical climate
• Climate is very productive for the growth of tropical fruits
and vegetable that dominates the cuisine of mexico

4. SPECIAL INGREDIENTS IN MEXICAN CUISINE
• AVOCADO: always eaten when ripe. Used to make Mexican
sauce called guacamole
• CHILLIES: there are 250 varieties of chillies that grows in Mexico
Habanero: hottest chillies, it is green when unripe it is green but it
takes colour when ripens
Poblano: mild red chilli pepper
Serano: resembles to jalapeno but are hotter than them
Jalapeno: thick chilli between 4 and 9cm long. Harvested green
Anaheim: mild variety of chilli pepper
Tabasco: these chillies are small but quite hot and pungent
Chipotle: smoked varieties od dried jalepeno chillies

5. AVOCADO
CHILLIES
JICAMA(MEXICAN POTATO)
EPAZOTE
PLATANOS

6. • JICAMA(MEXICAN POTATO): sweet root vegetable that look like a
turnip
• EPAZOTE: this plant or herbs are used to flavour many dishes
• PLATANOS: banana like fruit. Used in cooking and does not break on
cooking
• FRIJOLES: these are beans that are cooked like stews or combined
with meat or even boiled and served as salads
• TORTILLA: flat bread made from flour
• CORN: most commonly eaten food in Mexico
Two types- yellow corn is used for feeding livestock
-white variety is used for human consumption

7. FRIJOLES TORTILLA
CORN
NOPALES
MONTEREY JACK TAMTILLO

8. • NOPALES: green cactus that can be cut and prepared like a
vegetables, salad, or combined with meat
• MONTEREY JACK: American semi-hard cheese which is
combined with peppers to make a spicy cheese
• ACHIOTE: plant which yields the annatto beans that are used
as colorant for various foodstuffs such as cheese and butter
• TAMTILLO: it belongs to the family of tomatoes. Used in
saldes, accompaniment with grilled meats and also for
making salsas

9. SPECIAL EQUIPMENT USED IN MEXICAN
CUISINE
• CAZUELA : traditional earthenware casserole. It was
traditionally hung over wood fires and was popular in
preparing stews
• OLLA : ceramic jars used for cooking stews and soups and
also for storing dry products
• MALCAJETE : it is mortar and pestle
• TORTILERO : these are two flat wooden or metallic surfaces
that are used for pressing a ball of dough
• COMAL : large iron griddle usually made of cast iron

10. CAZUELA OLLA MALCAJETE
TORTILERO COMAL

11. SPECIAL MEXICAN DISHES
• REFRIED BEANS : made by using red beans or black beans cooked
until mushy texture. Eaten as an accompaniment
• GUACAMOLE : it is a kind of dip or a sauce made by crushing the pulp
of ripened avocadoes with chopped tomatoes, onions and lime juice
• FAJITA : grilled meat served on the bed of corn or flour tortilla
• SALSA : made with freshly pureed or chopped tomatoes combined
with herbs and seasonings
• PICO DE GALLO : mixture of chopped onions, tomatoes and cilantro
• ENCHILADA : made by stuffing corn or flour tortilla with refried beans,
cheese, meats etc.. And covered with chilli pepper sauce and baked

12. REFRIED BEANS GUACAMOLE FAJITA
SALSA
PICO DE GALLO ENCHILADA

13. • TACO : half moon corn tortilla shell that is filled with salads,
refried beans, grilled meat, sour cream and served along with
salsa
• TOSTADAS : same as tacos. The only difference is that the shape
is like shell or tart
• BURRITO : flour tortilla stuffed with any kind of fillings and rolled
• CHIMICHANGAS : deep-fried burritos accompanied with sour
cream, salsa and guacamole
• QUESADILLA : two tortilla stuffed with caramelized onion
• TAMALE : fillings of corn or flour tortilla with assorted fillings.
Wrapped in corn husks and steamed
• MOLE POBLANO : this dish is made by using the poblano chilles
and the sauce is flavoured with bitter chocolate
• HELADO FRITO : fried ice cream. Coated with sweet batter and
coated with corn flakes and nuts

14. TACO TOSTADAS BURRITO
CHIMICHANGAS QUESADILLA HELADI FRITO

15. THANK YOU
COMPILED BY
CHEF MOHD ABDULLAH
ALUMNI IHM HAJIPUR