Food in Mexican Culture - Essay Example

Corn appears in the Mexican setting as flatbread (tortilla). Mexicans also boil corn to make corn stew popularly known as pozole. Evidence suggests several food components have been popularized by the Mexicans and spread in usage all over the world. These include green tomatoes (known as to tomatillos), papaya, mango, avocado, and pear cactus otherwise known as Napoles in Mexico (Long &Vargas, 2005). Mexicans include meat in their diet as much as possible. Unlike in other cultures, pork and chicken surpass beef consumption.

Mexican foods do not avoid the spicy element. Most people associate Mexican food with spices. It is common to find chilies of various types such as chipotle, Serrano, poblano and the jalapeno in Mexican dishes. They add a characteristic flavor (Hankin, 2014). There is also the use of herbs to enhance flavors such as cumin, cinnamon, cloves, thyme, and cilantro. Mexican coastal dishes include seafood prepared using spices and herbs. Lately, Mexican foods portray Spanish and Indian influence, but not enough to limit the consumption of indigenous foods such as beans, corn, and peppers (Noble, 2012).

Flour and corn tortillas are popular and are sold on the streets. Mexican desserts incorporate sweet and hot compounds for good and smooth flavor that have unique impressions in the mouth. Mexicans also prepare fresh juices from fruits besides consuming imported drinks. However, tequila is a popular Mexican native that is popular in the alcoholic drinks category all over the world.