Cuisine of Mexico City
The cuisine of Mexico City encompasses a variety of cuisines. Restaurants specialize in the regional cuisines of Mexico's 31 states, and the city also has several branches of internationally recognized restaurants.
History
In 1325 the
By the late 16th century sweetened chocolate drinks spiced with nutmeg and cinnamon were very popular in Mexico City. As the
19th century cookbooks rarely included recipes for corn-based dishes like
Once considered plebeian fare, by the 19th century tacos had become a standard of Mexico City's cuisine. Workers moving to Mexico City from the rural countryside brought their culinary traditions with them. As unlicensed vendors began selling corn-based dishes on the street, authorities struggled to tax local
In the 1940s the first meal of the day, called desayuno, would have been a light meal of a hot drink like coffee or hot chocolate,
The commercial food industry expanded during
Specialties
Barbacoa de borrego (a slow-cooked
Markets
There were few roads in and out of Mexico City in the 1940s; the major food markets, La Merced and Mercado Jamaica were mostly supplied by canal. There were few restaurants and little local food production aside from a few staple goods like cooking oil, flour and cookies. Most foods were prepared at home using corn, squash, beans, chiles and other locally grown crops available from the markets, usually accompanied by pork or beef.[1]
Mexico City is known for having some of the freshest fish and seafood in Mexico's interior. La Nueva Viga Market is the second largest seafood market in the world after the Toyosu Market in Tokyo, Japan.[6]
Restaurants
Some of the dishes found in Mexico City's restaurants have pre-
In the 1850s fine dining establishments with views of
References
- ^ a b c d Vargas, Luis Alberto. "Diet and Foodways in Mexico City". Ecology of Food and Nutrition. 27 (3): 235–247.
- ^ National & Regional Styles of Cookery: Proceedings : Oxford Symposium 1981. Oxford Symposium. p. 270.
- ^ a b Plicher, Jeffrey M. (1996). "Tamales or Timbales: Cuisine and the Formation of Mexican National Identity". The Americas. 52 (2): 192–216.
- ^ Planet Taco: A Global History of Mexican Food. Oxford University Press.
- ^ Thome-Ortiz, Humberto (2017). "Heritage cuisine and identity: free time and its relation to the social reproduction of local food". Journal of Heritage Tourism.
- ^ Daniel Leussink (Sep 4, 2020). "Tokyo's Toyosu fish market, the world's largest, taking outsized hit from pandemic". Reuters. Archived from the original on March 31, 2021.