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Thanks to the onslaught of Tex-Mex cuisine, many Americans have a poor understanding of “real” Mexican cooking. That isn’t to say that Tex-Mex cuisine isn’t a great cuisine in its own right; but it’s no more Mexican than “Italian-American” dishes like pasta alfredo are Italian. Here’s a beginner’s course to the world of mealtime Mexican traditions.
Corn Tortillas
Americans are most familiar with the northern cousin of the corn tortilla: the flour tortilla. Flour tortillas may be easier to make, but traditional Mexican cuisine uses a corn tortilla that is cooked on a griddle called a comal.
Tacos
Tacos are actually quite popular in Mexico, though you must forget anything you’ve ever eaten at Taco Bell before you try one. A good American analogy for the Mexican taco would be the sandwich. A thousand different varieties abound and many regions have their own particular variety.
Salsa
The key to a wonderful Mexican salsa is fresher-than-fresh ingredients. Salsa is served at most restaurants in Mexico. Servers will often bring you many varieties ranging from salsa vera cruda to the traditional pico de gallo. A “salsa verde” is made with tomatillos instead of traditional red tomatoes.
Beans
Since Mexican dishes are so spicy in nature, most families serve beans (called frijoles) to balance the spicier entrees. Either pink or black beans are served with every meal. They’re prepared simply to match the multi-flavored entrees. Leftover beans from a meal are then turned into refried beans and served for another meal.
