Spanish Influence on Mexican Cuisine

Wed, Oct 24th 2007, 00:00


The Spanish did not alter Mexican food; they introduced new ingredients to traditional Mexican Cuisine which enhanced the flavours ...

The Spanish brought cilantro (coriander) to Mexico, another staple of Mexican cooking.

Domesticated animals replaced the traditional wild meats.

Pigs provided meat for protein, but more significantly, lard was the most radical alteration to the indigenous diet. Until the introduction of pork, the Mexicans did not fry food.

Chicken, goats and sheep were easily assimilated and cattle followed, grazed primarily in the central and north-central areas of Mexico.

We can also thank the Spanish for adding cheese to traditional Mexican diet. Mexican cheese, made from cow or goat milk, comes in many varieties.

Chihuahua is a white cheese with a mild flavour similar to Gouda. It melts well, so is commonly used in nachos and quesadillas.

Cotija cheese, made from goat's milk or cow's milk, is often referred to as queso Anejado, meaning "aged cheese". It tastes salty and strong and is used as a topping for salads, tacos and beans.

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