Mexican Cooking [antikvár]

INTRODUCTION In 1519, in the mountain valley of Tenochtitlan, high above Mexico City, Montezuma met Cortés. It was a volcanic clash that resounded throughout the world. During many centuries of tribulation and changing power in the land, the coolis cooked on. In the course of preparing their daily fare, Indian and Spanish borrowed from each other, traded recipes across enemy lines, and exchanged ingredients, styles and methods of cooking. In time the battles subsided. Slowly the warring cultures coalesced and a new cuisine emerged. Food and eating were and remain the tempering link between the old and the new in Mexico. Cooks of the Old World embraced the culinary treasures they found—tomatoes, potatoes, peppers, chocolate, vanilla, pecans, peanuts, squashes, sugar cane, a rainbow of beans. Cooks of the New World were undoubtedly happy in turn to have oranges, limes, melons, wheat, beef and a treasure chest of new spices. The production, preparation, consumption and enjoyment of food make up a major segment of commerce, and of each individual's daily life in Mexico. In villages, towns and cities, food is everywhere. Eating is not reserved for two or three times a day at table; it is a part of the public domain. From hand baskets to stands to cafes and restaurants, savory and sweet food treats are proffered at every hour on every corner Snack in hand, people walk along the street or rest on a bench in the town square, munching on buttered fresh corn on the cob, homemade warm potato chips with salsa, hot tamales, slices of fresh mango and pineapple, and sweets of every kind. Eating also plays a major part in the private domain. Shortly after noon, when the morning marketing is done and the day's tortillas are made, the entire country adjourns while families come together for the sacrosanct midday meal and relaxation time. Drawing on the natural products and husbandry from two rich cultures, the stock of ingredients in Mexican cooking is huge and varied. Corn, hot and mild chili peppers, nuts and seeds, citrus, chocolate, and fragrant herbs make up the tastes of the food. Its flavors are piquant, limy sweet, fruity earthy soul-satisfying and inspiring to any food lover. At the same time, because in these cultures the main part of a woman's day was spent in gathering and hand-preparing food, traditional Mexican cooking methods are labor-intensive. As with any lively art, there is plenty of room for innovation. The recipes in this book have been simplified for the modern cook who has less time to spend in the kitchen, but is well equipped. Blenders, processors, quality cookware and finely tuned stoves can produce traditional results with far greater ease. Just a word about the microwave's use in Mexican cooking: it is recommended only where the dish will be as succulent, tender and full-flavored as with a longer cooking method. Where microwaving is suggested, instructions are for a carousel or convection-type microwave oven on HIGH, with the dish covered.