Evaluation of Mexican Diet Essay Example | Topics and Well Written Essays - 2750 words

Evaluation of Mexican Diet - Essay Example Moreover, the report attempts to provide a summary on the nutritional value of traditional Mexican food and the impact of modern technology on the nutritional value of modern Mexican cuisine. Overview: Mexican gastronomy reflects a unique blend of aboriginal cuisine fused with Spanish and French culture and there is more to it then simply the cheese covered tacos, enchiladas, burritos or refried bacon. The rich history, varied topography and exotic cuisine are the reasons why Mexico attracts millions of tourists each year from around the world. Mexican cuisine has been molded by a myriad of cultural influences which accounts for the diversity of its dishes. The diversity of Mexican cuisine is what makes it a truly fascinating subject. For instance, the barbacoa of Central Colonial region is strikingly different from the black mole of Oaxaca. The diversity of Mexican cuisine is due to the fact that each of the aboriginal dishes were developed and influenced by the environmental factor s indigenous to their respective regions such as availability of ingredients, trade practices, local economics, explorers, colonial settlers, immigrants and the culture of local individuals. Mexico is often divided into six gastronomic regions each of which are famous for their own unique indigenous cuisine. The six gastronomic regions are La Frontera (Baja California, Sonora, Chihuahua, Coahuila, Nuevo Leon, and Tamaulipas), La Costa Oro (the pacific coast from Sinaloa to Guerrero), El Istmo (the isthmus of Tehuatepec and also includes the states of Tabasco, Oaxaca, and Veracruz), La Encrucijada (includes the City of Mexico and its adjoining states), El Centro Colonial (the colonial cities of Guadalajara, San Miguel de Allende, Zacatecas, Queretaro, Morelia, Guanajuato and San Luis Potosi) and La Teirra Mava (Chiapas, certain areas of Tabasco and Yucatan peninsula). The innumerable individual styles and traditional techniques used in the preparation of authentic Mexican food accoun t for the uniqueness of the cuisine. (HOYER et al 2005). Environmental Factors: Mexico is regarded as one of the world’s most blessed lands due to its favorable climate, fertile soil and the varied productions of nature. Mexico is capable of producing large amounts of cocoa, sugar, cotton, wheat, hemp, flex, silk, oil, wine, fruits, and cochineal. Therefore, Mexico is a nation that is capable of producing products which the commerce gathers from around the world. The production of vegetables is influenced both by the difference in elevation and latitude. A study of Mexican history reveals that the varied climate and topography across the six gastronomic regions have heavily influenced the production of vegetables which in turn has influenced the ingredients used by aboriginal people in the preparation of food. For instance, the eastern and western coasts have tracks of low land which have a climate similar to that of West Indies. Therefore, the vegetables produced in eastern and western coasts are similar to that produced in West Indies. On the other hand, the ascending sides of Cordilleras have a temperate climate, thus, the grains and vegetable production is similar to that of the temperate regions of the world. The high Mexican mountains are popular for their pine and fir production. Therefore, embarking on a two day journey from Vera Cruz to the Central regions provides the opportunity to experience and observe all the graduations of climate and vegetable production which are experienced in travelling from the equator to the Arctic regions. (GREGORY 1947). Major Dietary Components of Mayan Indian and Aztec Populations: The major