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87-679: El Charro Café is a historic three-location Mexican restaurant based in Tucson, Arizona . It has been owned by the Flores family since its establishment in 1922, making it the oldest Mexican restaurant owned by the same family in the United States. It is also one of the oldest Mexican restaurants in the United States. A charro is a type of Mexican horseman. The restaurant was established in September 1922 by Monica Flin, one of Tucson's first businesswomen and

174-436: A burger. Soups include meatball soup , pozole , caldo de queso , and tortilla soup . Alcoholic drinks are also offered. As for desserts, the restaurant serves flan , fried ice cream , sopaipilla and churros with chocolate, tres leches cake , and Café de olla . The restaurant's signature dishes are its chimichangas and carne seca . The carne seca's beef is sun-dried in a cage on the downtown location's roof. Many of

261-419: A cold and humid environment. Tomatillos can be harvested at different stages of ripeness. For salsa verde , harvesting may be done early when the fruit is sour with a light flavor. Tomatillos can be picked later when the fruits are seedier for a sweeter taste. Tomatillos have diverse uses in stews, soups, salads, curries , stirfries , baking, cooking with meats, marmalade , and desserts. Tomatillos are

348-622: A common snack originating in Spain and because sugar cane was brought to the Americas through Spanish colonization , all of Mexico's sweets have a Hispanic origin, often with a Muslim heritage such as Alfeñiques . In most of Mexico, especially in rural areas, much of the food is consumed in the home. Cooking for the family is usually considered to be women's work , and this includes cooking for celebrations as well. Traditionally girls have been considered ready to marry when they can cook, and cooking

435-547: A day boiling dried corn then grinding it on a metate to make the dough for tortillas, cooking them one-by-one on a comal griddle. In some areas, tortillas are still made this way. Sauces and salsas were also ground in a mortar called a molcajete . Today, blenders are more often used, though the texture is a bit different. Most people in Mexico would say that those made with a molcajete taste better, but few do this now. The most important food for festivals and other special occasions

522-630: A few years later to care for the restaurant. Flin died in 1975, from complications from multiple falls. Flores was listed on the Forbes 50 Women Over 50 list in 2021. An episode of Top Chef: Houston was filmed at the restaurant in 2022. Menu items were inspired by Sonoroan and Tucson-style Mexican food. This includes Arizona cheese crisps , quesadillas , chimichangas , queso flameado , shrimp ceviche , stuffed mushrooms , quesabirria , nachos , fajitas , enchiladas , tamales , (including ones made out of hemp ) chile rellenos , tacos , burritos , and

609-659: A fossil Physalis found in the Patagonian region of Argentina, dated to 52 million years BP . The finding has pushed back the earliest appearance of the Solanaceae plant family and the Physalis genus of which the tomatillo is a part. Tomatillos were domesticated in Mexico before the coming of Europeans and played an important part in the culture of the Maya and the Aztecs , more important than

696-471: A hint of tomato flavor. The tomatillo flavor is used in fusion cuisines for blending flavors from Latin American dishes with those of Europe and North America. P. ixocarpa is often confused with P. philadelphica due to morphological similarities and the fact that neither species have had a clear type designation . Physalis ixocarpa and Physalis philadelphica have blue anthers that twist after opening,

783-487: A key ingredient in fresh and cooked Mexican and Central-American green sauces . The green color and tart flavor are the main culinary contributions of the fruit. Purple and red-ripening cultivars often have a slight sweetness, unlike the green- and yellow-ripening cultivars, so they generally are used in jams and preserves. Like their close relative, the Cape gooseberry , tomatillos have a high pectin content. Another characteristic

870-427: A la vizcaina. Cheesemaking in Mexico has evolved its specialties, although Spanish-style cheese such as Manchego is also produced in Mexico. It is an important economic activity, especially in the north, and is frequently done at home. The main cheese-making areas are Chihuahua , Oaxaca , Querétaro , and Chiapas . Goat cheese is still made, but it is not as popular and is harder to find in stores. Churros are

957-403: A loss without chiles and the many varieties of sauces and salsas created using chiles as their base. Many dishes in Mexico are defined by their sauces and the chiles those sauces contain (which are usually very spicy), rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles . A hominy soup called pozole

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1044-537: A piquant red chili sauce. For drink, pulque , as well as corn-based atole , and for those who could afford it, chocolate-based drinks were consumed twice a day. According to de Bergamo's account neither coffee nor wine are consumed, and evening meals ended with a small portion of beans in a thick soup instead, "served to set the stage for drinking water". During the 19th century, Mexico experienced an influx of various immigrants, including French , Lebanese , German , Chinese and Italian , which have had some effect on

1131-442: A standard accompaniment. Around 7000 BCE, the indigenous peoples of Mexico and Central America hunted game and gathered plants , including wild chili peppers . Corn was not yet cultivated, so one main source of calories was roasted agave hearts. By 1200 BCE, corn was domesticated and a process called nixtamalization , or treatment with lye, was developed to soften corn for grinding and improve its nutritional value. This allowed

1218-411: A week to daily during hot weather. Weeds are a serious challenge in tomatillo production and are especially important during the first few weeks. Plastic and organic mulches help to control weeds effectively. Applications of plastic mulches also help to restrict soil water evaporation and modify microclimate , thereby affecting tomatillo growth and yield. Tomatillos are harvested when the fruits fill

1305-437: A wide range of altitudes. In general, tomatillo plants are tolerant to many different soil conditions. However, they do best in well-drained, sandy, fertile soil conditions with a pH between 5.5 and 7.3. Tomatillo plants are cold sensitive . They grow best at 25 to 32 °C (77 to 90 °F). Below 16 °C (61 °F), growth is very poor. Tomatillo plants prefer full sun exposure and warm locations. Transplanting

1392-480: A wide variety of dishes from drinks (atole, pozole, etc.) to tamales, sopes , and much more. However, the most common way to eat maize in Mexico is in the form of a tortilla, which accompanies almost every dish. Tortillas are made of maize in most of the country, but other regional versions exist, such as wheat in the north or plantain , yuca and wild greens in Oaxaca . The other basic ingredient in all parts of Mexico

1479-459: A wider, less dense canopy. The leaves are typically serrated and can be either smooth or pubescent . The tomatillo is a member of the genus Physalis , erected by Carl Linnaeus in 1753. Jean-Baptiste de Lamarck described the tomatillo under the name Physlis philadelphica in 1786. Other species, such as P. aeuata and P. violacea were described later. The tomatillo is also often classified as P. ixocarpa Brot . However, P. philadelphica

1566-453: A yellow corolla with five blue-tinged spots or smudges, and a 10-ribbed calyx filled or burst by the berry. The two species differ in flower size and stigma type. P. philadelphica grow up to 15 to 60 cm (5.9 to 23.6 in) and have few hairs on the stem. The leaves have acute and irregularly separated dents on the side. They are typically about one meter (3.3 ft) in height, and can be either compact and upright or prostrate with

1653-470: Is mole , especially mole poblano in the center of the country. Mole is served at Christmas, Easter, Day of the Dead and at birthdays, baptisms, weddings and funerals, and tends to be eaten only for special occasions because it is such a complex and time-consuming dish. While still dominant in this way, other foods have become acceptable for these occasions, such as barbacoa, carnitas and mixiotes, especially since

1740-623: Is a complex and ancient cuisine, with techniques and skills developed over thousands of years of history. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors , with some new influences since then. In addition to staples such as corn and chili peppers, native ingredients include squashes , avocados , cocoa and vanilla, as well as ingredients not generally used in other cuisines, such as edible flowers , vegetables like huauzontle and papaloquelite , or small criollo avocados, whose skin

1827-591: Is also known as husk tomato, Mexican groundcherry, large-flowered tomatillo, or Mexican husk tomato. Some of these names, however, can also refer to other species in the genus Physalis . Other names are Mexican green tomato and miltomate. In Spanish , it is called tomate de cáscara (husk tomato), tomate de fresadilla (little strawberry tomato), tomate milpero (field tomato), tomate verde (green tomato), tomatillo (Mexico; this term means "little tomato " elsewhere), miltomate (Mexico, Guatemala ), farolito (little lantern), or simply tomate (in which case

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1914-621: Is an important aspect of the culture, social structure and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Central regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO . Mexican cuisine

2001-600: Is authentic Mexican food. This movement is traceable to 1982 with the Mexican Culinary Circle of Mexico City. It was created by a group of women chefs and other culinary experts as a reaction to the fear of traditions being lost with the increasing introduction of foreign techniques and foods. In 2010, Mexico's cuisine was recognized by UNESCO as an Intangible Cultural Heritage of Humanity. Tomatillo Physalis ixocarpa Brot. The tomatillo ( Physalis philadelphica and Physalis ixocarpa ), also known as

2088-426: Is based on the pre-Hispanic custom of picking up other foods with tortillas as utensils were not used. The origin of the word is in dispute, with some saying it is derived from Nahuatl and others from various Spanish phrases. It possible that the term taco comes from the term tlaco or tlacatl, which means middle or half in nahuatl. Tacos are not eaten as the main meal; they are generally eaten before midday or late in

2175-480: Is common among wild populations, tomatillos carry self-incompatible traits. The plant, i.e., the fertile hermaphrodite , is not able to produce zygotes after self-pollination occurs. This limits the ability to improve tomatillo production regarding the seed quality and the production of varieties. The self-compatibility gene is situated in the chromosomes of the tomatillo and is not inherited through cytoplasm . Only heterozygous plants can be self-compatible as

2262-483: Is considered a main talent for housewives . The main meal of the day in Mexico is the "comida", meaning 'meal' in Spanish. Meals eaten are as follows: the early morning meal, or breakfast, is called "desayuno", which entails coffee/atole (maize drink) and a light meal, in some areas, the "almuerzo", around 11AM, which includes a snack and drink, then followed by "comida", or lunch, taken between noon and 2PM, which in itself

2349-404: Is credited as a possible inventor of the chimichanga in the late 1940s or early 1950s, after accidentally dropping a burrito into a deep fryer . She nearly said a curse that began with "chi", but as there were children around, she quickly changed it to chimichanga , Spanish for thingamajig . In 1968, Flin relocated the restaurant to a house she inherited from her parents on Court Street, which

2436-433: Is defined as white, green or red depending on the chile sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red or green chile pepper or mole). Dishes without a sauce are rarely eaten without salsa or without fresh or pickled chiles. This includes street foods, such as tacos , tortas , soup , sopes , tlacoyos , tlayudas , gorditas and sincronizadas . For most dishes, it

2523-714: Is edible. Chocolate originated in Mexico and was prized by the Aztecs. It remains an important ingredient in Mexican cookery. Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini , cauliflower , corn, potatoes, spinach , Swiss chard , mushrooms, jitomate (red tomato), and green tomato. Other traditional vegetable ingredients include chili pepper , huitlacoche (corn fungus), huauzontle, and nopal (cactus pads). European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits. Tropical fruits, many of which are indigenous to

2610-531: Is higher than 15 °C (59 °F). Direct outdoor seeding leads to the shortening of the vegetation period. Due to its branching growing pattern, a single plant requires sufficient growing space. Tomatillos are typically grown in rows 0.7 to 1.6 m (2.3 to 5.2 ft) apart. Although tomatillo is a perennial plant , overwintering is difficult, so it is normally cultivated as an annual plant. Tomatillo plants can reach heights of 1.5 to 2 meters (4.9 to 6.6 ft). Due to their rapid and branching growth, it

2697-406: Is mentioned in the 16th century Florentine Codex by Bernardino de Sahagún . In the eighteenth century, an Italian Capuchin friar, Ilarione da Bergamo , included descriptions of food in his travelogue . He noted that tortillas were eaten not only by the poor, but by the upper class as well. He described lunch fare as pork products like chorizo and ham being eaten between tortillas, with

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2784-570: Is now a part of the El Presidio Historic District , as it had to make way for urban development projects like the Tucson Convention Center . In 1972, Flin became very sick and appointed her sister, Zarina Dunn, and her brother-in-law to maintain the restaurant. They had just retired, however, and did not want to handle the restaurant. The couple's daughter (Monica's niece), Carlotta Flores, returned to Tucson from California

2871-558: Is one reason it was named as an example of the Intangible Cultural Heritage of Humanity by UNESCO . Many of the foods of Mexico are complicated because of their relation to the social structure of the country. Food preparation, especially for family and social events, is considered to be an investment in order to maintain social relationships. Even the idea of flavor is considered to be social, with meals prepared for certain dinners and certain occasions when they are considered

2958-492: Is recommended to stake them. Staking also facilitates later harvesting and prevents the fruit from touching the ground, which reduces damage to fruit and husk. Staking can also reduce disease and slug damage. Fertilization is recommended at a moderate level. An application of 40–90 kg/ha (36–80 lb/acre) of phosphorus is common. Other nutrients and fertilizers (N/ K) may be required depending on soil type and irrigation. For non-commercial production, regular fertilization

3045-403: Is recommended. Although tomatillo plants become more drought-tolerant as they age, regular watering is required. Tomatillo plants require 25–38 mm (1.0–1.5 in) of water per week. Water can come from rainfall or irrigation. Irrigation can be managed by drip, sprinkler, furrow, or watering can. Irrigation frequency depends on weather and the crop's growth stage, ranging from once or twice

3132-427: Is that they tend to have a varying degree of a sappy, sticky coating, mostly when used on the green side out of the husk. Ripe tomatillos keep refrigerated for about two weeks. They keep longer with the husks removed and the fruit refrigerated in sealed plastic bags. They may also be frozen whole or sliced. Tomatillos can also be dried to enhance the sweetness of the fruit in a way similar to dried cranberries , with

3219-452: Is the chile pepper . Mexican food has a reputation for being very spicy, but it has a wide range of flavors and while many spices are used for cooking, not all are spicy. Many dishes also have subtle flavors. Chiles are indigenous to Mexico and their use dates back thousands of years. They are used for their flavors and not just their heat, with Mexico using the widest variety. If a savory dish or snack does not contain chile pepper, hot sauce

3306-466: Is the most common practice for planting tomatillo plants. Transplants are produced in greenhouses or transplant beds. Germination occurs at 20 to 27 °C (68 to 81 °F). Transplanting occurs 6 to 8 weeks after seeding and when the risk of frost is past. Transplants produced indoors need to harden off in a warm, sunny place for a few days before being planted outside. Direct outdoor seeding can only be done if no frost risk exists and soil temperature

3393-529: Is the most important species economically. The nomenclature for Physalis has changed since the 1950s. P. philadelphica was at one time classified as a variety of P. ixocarpa . Later, the classification of P. ixocarpa was revised under the species of P. philadelphica . Today, the name P. ixocarpa is commonly used for the domestic plant and P. philadelphica for the wild one. Flowers come in several colors: white, light green, bright yellow, and sometimes purple. Flowers may or may not have purple spots toward

3480-465: Is the satisfaction of hunger or craving without all the social and emotional connotation of eating at home, although longtime customers can have something of a friendship/familial relationship with a chosen vendor. Tacos are the top-rated and most well-known street Mexican food. It is made up of meat or other fillings wrapped in a tortilla often served with cheese added. Vegetarian fillings include mushrooms, potatoes, rice, or beans. The origin of tacos

3567-458: Is the type of chile used that gives it its main flavor. Chipotle , smoked-dried jalapeño pepper, is very common in Mexican cuisine. In addition to corn, common beans ( Phaseolus vulgaris ) are a historical component of the Mexican diet. Genetic evidence indicates domestication occurred in Mesoamerica as well as South America Common bean varieties and cultivars used in Mexican cuisine include

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3654-477: Is usually added, and chile pepper is often added to fresh fruit and sweets. The importance of the chile goes back to the Mesoamerican period, where it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that, without chiles, the indigenous people did not think they were eating. Even today, most Mexicans believe that their national identity would be at

3741-404: Is usually eaten between 6PM and 9PM. In the evening, it is common to eat leftovers from the comida or sweet bread accompanied by coffee or chocolate. Breakfast can consist of meat in broth (such as pancita ), tacos , enchiladas or meat with eggs. This is usually served with beans, tortillas, and coffee or juice. Mexican cuisine is elaborate and often tied to symbolism and festivals, which

3828-440: Is usually the heaviest meal of the day. It sometimes begins with soup , often chicken broth with pasta or a "dry soup", which is pasta or rice flavored with onions , garlic or vegetables. The main course is meat served in a cooked sauce with salsa on the side, accompanied with beans and tortillas and often with a fruit drink in some areas. The last meal of the day is cena , or suppper, which varies greatly by region, and

3915-632: The American cuisines of New Mexican and Tex-Mex . After the Spanish Conquest of the Aztec empire and the rest of Mesoamerica, Spaniards introduced a number of other foods , the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese and milk), rice, sugar, olive oil and various fruits and vegetables. Various cooking styles and recipes were also introduced from Spain both throughout

4002-456: The Bahamas , Puerto Rico , Jamaica , and Florida . By the middle of the 20th century, the plant was further exported to India , Australia , South Africa , and Kenya . The wild tomatillo and related plants are found everywhere in the Americas except in the far north, with the highest diversity in Mexico. In 2017, scientists reported on their discovery and analysis of Physalis infinemundi ,

4089-527: The Chinese added their cuisine to certain areas of the country. This led to Mexico characterizing its cuisine more by its relation to popular traditions rather than on particular cooking techniques. Since the 20th century, there has been an interchange of food influences between Mexico and the United States. Mexican cooking was of course still practiced in what is now the Southwest United States after

4176-593: The Mexican husk tomato , is a plant of the nightshade family bearing small, spherical, and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era . A staple of Mexican cuisine , they are eaten raw and cooked in a variety of dishes, particularly salsa verde . The tomatillo is a perennial plant , but is generally grown for agriculture each year as if it were an annual . The tomatillo (from Nahuatl , tomatl )

4263-541: The Mexican–American War , but Diana Kennedy , in her book The Cuisines of Mexico (published in 1972), drew a sharp distinction between Mexican food and Tex-Mex. Tex-Mex food was developed from Mexican and Anglo influences, and was traced to the late 19th century in Texas. It still continues to develop with flour tortillas becoming popular north of the border only in the latter 20th century. From north to south, much of

4350-459: The New World . Regional cuisines remained varied, with native staples more prevalent in the rural southern areas and Spanish foods taking root in the more sparsely populated northern region. European style wheat bread was initially met unfavorably with Moctezuma's emissaries who reportedly described it as tasting of "dried maize stalks". On the Spanish side, Bernal Díaz del Castillo complained about

4437-486: The calyx . Tomatillos are native to Central America and Mexico , having a wild growth range from Mexico to Costa Rica . The plant is grown mostly in the Mexican states of Hidalgo and Morelos , and in the highlands of Guatemala where it is known as miltomate . In the United States, tomatillos have been cultivated since 1863, with one dubbed "jamberry" in 1945 and others with the names "Mayan husk tomato" and "jumbo husk tomato". Further distribution occurred in

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4524-405: The pinto bean and the black turtle bean . Beans and corn are deficient in different essential amino acids but complement each other. When eaten in combination, they provide a complete protein source. Together with Mesoamerica, Spain is the second basis of Mexican cuisine, contributing in two fundamental ways: Firstly, they brought with them old world staples and ingredients which did not exist in

4611-429: The tomato . The specific name philadelphica dates to the 18th century. There is limited information about tomatillo production, even though tomatillos are distributed and grown worldwide as a home-grown garden plant. Tomatillos are mainly cultivated in outdoor fields in Mexico and Guatemala on a large scale. Smaller crops are planted in many parts of the United States. In Mexico, tomatillos are planted within

4698-466: The "maize cake" rations on campaign. The cuisine of Spain is a Mediterranean cuisine influenced by its Muslim Andalusian period, composed of a number of staples such as olive oil and rice. Spanish settlers introduced these staples to the region, although some continued to be imported, such as wine, brandy, nuts, olives, spices, and capers . They introduced domesticated animals, such as pigs, cows, chickens, goats, and sheep for meat and milk, raising

4785-420: The 1980s. This may have been because of economic crises at that time, allowing for the substitution of these cheaper foods, or the fact that they can be bought ready-made or may already be made as part of the family business. Another important festive food is the tamale , also known as tamal in Spanish. This is a filled cornmeal dumpling, steamed in a wrapping (usually a corn husk or banana leaf) and one of

4872-468: The Americas such as sugar, wheat, rice, onions, garlic, limes, cooking oil, dairy products, pork, beef and many others. Secondly, they brought various culinary traditions from the Iberian peninsula which have become prevalent in Mexico. Equally, the discovery of the incorporation of New World ingredients to Spanish cuisine has led to the shared naming of foods such as chorizo, which uses paprika. Spanish cuisine

4959-578: The Americas, such as guava , prickly pear , sapote , mangoes , bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country. Edible insects have been enjoyed in Mexico for millennia. Entemophagy or insect-eating is becoming increasingly popular outside of poor and rural areas for its unique flavors, sustainability, and connection to pre-Hispanic heritage. Popular species include chapulines (grasshoppers or crickets), escamoles (ant larvae), cumiles ( stink bugs ) and ahuatle (water bug eggs). Despite

5046-517: The Aztecs could not grow themselves. According to Bernardino de Sahagún , the Nahua peoples of central Mexico ate corn, beans, turkey, fish, small game, insects and a wide variety of fruits, vegetables, pulses , seeds, tubers , wild mushrooms , plants and herbs that they collected or cultivated. After the Conquest , the Spanish introduced a variety of foodstuffs and cooking techniques, like frying , to

5133-704: The basic staples in most regions of Mexico. It has its origins in the pre-Hispanic era and today is found in many varieties in all of Mexico. Like a mole, it is complicated to prepare and best done in large amounts. Tamales are associated with certain celebrations such as Candlemas . They are wrapped in corn husks in the highlands and desert areas of Mexico and in banana leaves in the tropics. Mexican street food can include tacos, quesadillas , pambazos , tamales, huaraches , alambres , al pastor , and food not suitable to cook at home, including barbacoa, carnitas, and since many homes in Mexico do not make use of ovens, roasted chicken . One attraction of street food in Mexico

5220-675: The border via carts. In recent years, these food carts have been threatened by tightened border security at the port of entry. Both the US and the Mexican governments have proposed a project that would widen the streets at the border, allowing for more people to pass through the border, although widening them would decimate neighboring mercados that rely on the business of travelers. Besides food, street vendors also sell various kinds of drinks (including aguas frescas , tejuino , and tepache ) and treats (such as bionicos , tostilocos , and raspados ). Most tamale stands sell atole as

5307-408: The calyx. This state is normally achieved 65 to 100 days after transplanting. Fruit production continues for 1 to 2 months or until the first frost. Harvesting occurs regularly, typically every day, and is done by hand. A plant produces 60 to 200 fruits within a single growing season, with an average yield of about 9 short tons per acre (20 t/ha). Tomatillos can be stored for up to three weeks in

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5394-443: The center of the corolla . The anthers are typically dark purple to pale blue. Tomatillo plants are highly self-incompatible , and two or more plants are needed for proper pollination . Thus, isolated tomatillo plants rarely set fruit. The tomatillo fruit is surrounded by an inedible, paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest time. The husk turns brown, and

5481-458: The coastlines. Vegetables included squash and their seeds; chilacayote ; jicama , a kind of sweet potato; and edible flowers , especially those of squash. The chile pepper was used as food, ritual and as medicine. When the Spanish arrived, the Aztecs had sophisticated agricultural techniques and an abundance of food, which was the base of their economy. It allowed them to expand an empire, bringing in tribute which consisted mostly of foods

5568-587: The colonial period and by Spanish immigrants who continued to arrive following independence. Spanish influence in Mexican cuisine is also noticeable in its sweets such as: alfajores , alfeniques , borrachitos and churros . African influence was also introduced during this era as a result of African slavery in New Spain through the Atlantic slave trade and the Manila-Acapulco Galleons . Mexican cuisine

5655-559: The consumption of protein. Cheese became the most important dairy product. The Spanish brought rice to Mexico , along with sugar cane , used extensively creation of many kinds of sweets, especially local fruits in syrup. A sugar-based candy craft called alfeñique was imported and is now used for the Day of the Dead . Over time ingredients like olive oil, rice, onions, garlic, oregano, coriander , cinnamon, and cloves became incorporated with native ingredients and cooking techniques. One of

5742-525: The country. Another popular street food, especially in Mexico City and the surrounding area is the torta . It consists of a roll of some type, stuffed with several ingredients. This has its origins in the 19th century, when the French introduced a number of new kinds of bread. The torta began by splitting the roll and adding beans. Today, refried beans can still be found on many kinds of tortas. In Mexico City,

5829-468: The creation of tortillas and other kinds of flat breads. The indigenous peoples of Mesoamerica have numerous stories about the origin of corn, usually related to being a gift of one or more gods, such as Quetzalcoatl . The other staple was beans, eaten with corn and some other plants as a complementary protein. Other protein sources included amaranth , domesticated turkey , insects such as grasshoppers, beetles and ant larvae, iguanas , and turtle eggs on

5916-411: The evening. Just about any other foodstuff can be wrapped in a tortilla, and, in Mexico, it varies from rice, to meat (plain or in sauce), to cream, to vegetables, to cheese, or simply to plain chile peppers or fresh salsa. Preferred fillings vary from region to region with pork generally found more often in the center and south, beef in the north, seafood along the coasts, and chicken and lamb in most of

6003-527: The first months the restaurant was open, Flin had to frequently persuade the neighbor, a Chinese grocer, for provisions, make the food, have the customer pay, and then pay the grocer back for the materials. The restaurant moved from its original Fourth Avenue location to the Temple of Art and Music, where the Arizona Theatre Company currently stands, and then moved to a more popular site on Broadway. Flin

6090-547: The food. During the French intervention in Mexico , French food became popular with the upper classes. An influence on these new trends came from chef Tudor, who was brought to Mexico by the Emperor Maximilian of Habsburg . One lasting evidence of this is the variety of breads and sweet breads, such as bolillos , conchas and much more, which can be found in Mexican bakeries. The Germans brought beer brewing techniques and

6177-473: The founding of wheat farms. In 18th century Mexico City , wheat was baked into leaved rolls called pan francés or pan español , but only two bakers were allowed to bake this style of bread and they worked on consignment to the viceroy and the archbishop. Large ring loaves of choice flour known as pan floreado were available for wealthy "Creoles". Other styles of bread used lower-quality wheat and maize to produce pan común , pambazo and cemita . Pozole

6264-425: The fruit can be ripe in several colors, including yellow, green, or even purple. The freshness and greenness of the husk are quality criteria. Flower types: There are several varieties of tomatillos, with differences in tastes, traits, and ripening colors. Some cultivars include Amarylla, Chupon, Gigante, Green Husk, Mexican, Pineapple, Purple de Milpa, Rio Grande Verde, and Yellow. Although self-compatibility

6351-566: The influence has been related to food industrialization, as well as the greater availability overall of food, especially after the Mexican Revolution . One other very visible sign of influence from the United States is the appearance of fast foods , such as hamburgers , hot dogs and pizza . In the latter 20th century, international influence in Mexico has led to interest and development of haute cuisine . In Mexico, many professional chefs are trained in French or international cuisine, but

6438-572: The inter-specific hybrid pollinations that were attempted. Tomatillo is generally a resistant crop as long as its climatic requirements are met. However, as with all crops, mass production brings exposure to pests and diseases. As of 2017, two diseases affecting tomatillos have been documented, namely tomato yellow leaf curl virus and turnip mosaic virus . Symptoms of tomato yellow leaf curl virus, including chlorotic margins and interveinal yellowing, were found in several tomato and tomatillo crops in Mexico and Guatemala in 2006. After laboratory tests,

6525-401: The introduction of wheat and rice to Mexico, maize is the most commonly consumed grain in almost all areas of the country and serves as the main ingredient in many local recipes (e.g. maize tortillas , atole , pozole , menudo , tamal ). While also eaten fresh, most maize is dried, nixtamalized and ground into a dough called masa . This dough is used both fresh and fermented to make

6612-599: The late 20th century. One example of this is the invention of the Sonoran hot dog in the late 1980s. The frankfurters are usually boiled then wrapped in bacon and fried. They are served in a bolillo -style bun, typically topped by a combination of pinto beans , diced tomatoes, onions and jalapeño peppers, and other condiments. Along the US-Mexican border, specifically dense areas like Tijuana, Mexican vendors sell food such as fruit melanged with Tajin spice to people crossing

6699-404: The main avenues for the mixing of the two cuisines was in convents . Despite the influence of Spanish culture, Mexican cuisine has maintained its base of corn, beans and chili peppers. Natives continued to be reliant on maize; it was less expensive than the wheat favored by European settlers, it was easier to cultivate and produced higher yields. European control over the land grew stronger with

6786-694: The main festival foods are mole, barbacoa , carnitas and mixiotes . They are often prepared to feed hundreds of guests, requiring groups of cooks. The cooking is part of the social custom meant to bind families and communities. Mexican regional home cooking is completely different from the food served in most Mexican restaurants outside Mexico, which is usually some variety of Tex-Mex . The original versions of Mexican dishes are vastly different from their Tex-Mex variation. Some of Mexico's traditional foods involved complex or long cooking processes, including cooking underground (such as cochinita pibil ). Before industrialization, traditional women spent several hours

6873-436: The most common roll used for tortas is called telera , a relatively flat roll with two splits on the upper surface. In Puebla, the preferred bread is called a cemita , as is the sandwich. In both areas, the bread is stuffed with various fillings, especially if it is a hot sandwich, with beans, cream (mayonnaise is rare), and some kind of hot chile pepper. The influence of American fast food on Mexican street food grew during

6960-437: The most tasty. The ability to cook well, called "sazón" (lit. seasoning) is considered to be a gift generally gained from experience and a sense of commitment to the diners. For the Day of the Dead festival, foods such as tamales and mole are set out on altars and it is believed that the visiting dead relatives eat the essence of the food. If eaten afterwards by the living it is considered to be tasteless. In central Mexico,

7047-451: The oldest of eight children. Her parents immigrated to Tucson from France in the 1880s, and Monica's father, Jules Flin, helped build the Cathedral of Saint Augustine in the city. Coming back from Mexico after her second husband died, Monica acted as the restaurant's hostess, waitress, and chef simultaneously to operate the one-room restaurant, with some financial assistance from her sister. In

7134-455: The restaurant's menu items are sold on Goldbelly . Mexican cuisine Today's food staples native to the land include corn ( maize ), turkey, beans, squash, amaranth , chia , avocados, tomatoes, tomatillos , cacao , vanilla, agave , spirulina , sweet potato, cactus , and chili pepper. Its history over the centuries has resulted in regional cuisines based on local conditions, including Baja Med , Chiapas , Veracruz , Oaxacan , and

7221-401: The tomato is called jitomate from Nahuatl xitomatl ). The tomatillo genus name Physalis is from New Latin physalis , coined by Linnaeus from Ancient Greek φυσαλλίς ( physallís , "bladder, wind instrument"), itself from φυσιόω ( physióō , "to puff up, blow up"), φυσώ (physṓ). Ixocarpa means "slimy fruit", referencing a sticky or slimey coat often on a Tomatillo before it ruptures from

7308-465: The trait is controlled by a dominant gene . Tomatillo can thus produce seeds through self-pollination due to the involvement of self-compatibility traits, but the germination viability is different throughout the produced seeds. This suggests that not only incompatible pollen is involved but also inviability at the seedling stage. A study in 2022 using a commercial cultivar found that it was self-compatible and demonstrated incompatibility only in some of

7395-409: The use of Mexican staples and flavors is still favored, including the simple foods of traditional markets. It is not unusual to see some quesadillas or small tacos among the other hors d'oeuvres at fancy dinner parties in Mexico. Professional cookery in Mexico is growing and includes an emphasis on traditional methods and ingredients. In the cities, there is interest in publishing and preserving what

7482-477: The virus was confirmed. Symptomatic plants were associated with the presence of whiteflies , which were likely the cause of this outbreak. Turnip mosaic virus was discovered in several tomatillo crops in California in 2011, rendering 2% of commercially grown tomatillo plants unmarketable, with severe stunting and leaf distortion. The green peach aphid is a common pest in California, and since it readily transmits

7569-419: Was in turn heavily influenced by its Moorish heritage and this created one of the earliest instances of fusion cuisine . The Spanish also introduced the technique of frying in pork fat . Today, the main meats found in Mexico are pork, chicken, beef, goat, and sheep. Fish and other seafood are also popular, especially along the coasts, and the cooking method commonly has a Spanish origin such as with Huachinango

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