Mexico

Added to UNESCO’s list of intangible cultural heritage in 2010, the cuisines of Mexico are recognized by most culinary professionals as a major player among the world cuisines. Mexican food, with its long history, has evolved around maize, beans, and chiles. Field corn often undergoes a special treatment known as nixtamalization. For this process, a common practice even before the European discovery of the Americas, the kernels are briefly boiled and soaked in a calcium hydroxide solution. Once fully hydrated, the corn is ground into a paste. Known as masa, this paste is used to produce Corn Tortillas, Sweet Tamales, and other specialties. Significant other ingredients include tomatillos, tomatoes, cheese, and aromatics, such as cilantro, cumin, lime, and epazote, a very aromatic herb often employed as a digestive aid. Mexican street food has a long history; returning Spanish conquistadors reported with amazement on the variety of the foods sold in Mexican markets. Today, the street food of Mexico is known as antojitos, or “little whim,” and is often described as spicy, colorful, vibrant, and fresh. Most Mexicans agree that layering of textures is a very important aspect. Tacos; tortillas with different fillings, like Tacos with Poblano Peppers in Cream or Grilled Fish Tacos; as well as Mexican sandwiches known as tortas, are characterized by an array of flavors and textures. Tamales, steamed masa cakes wrapped in cornhusks or banana leaves, are also popular examples of a layered sensory experience. Other popular Mexican street foods include Pan-Fried Quesadillas, burritos, and Grilled Corn on the Cob, known as elotes asodos.