Yes, few posts, but LOTS of "looks." I think everyone is interested, but no one deems themselves expert enough to comment. I hesitate as well....but perhaps if I wade in with my humble observations, others will, too. So again, although I'm no expert, I have noticed a few things. Northern Mexico seems to take on a little flavor of the U.S. states that it borders. Up around New Mexico, for example, it seems to me that the food is hotter than along the California, Arizona, or Texas borders. Also, it seems to me that along the New Mexico border, the salsas are more powder-based, owing to the dried chilies you find up there. In addition, I have noticed more beef dishes up north, perhaps reflecting more space in which to raise cattle. I find that farther south, there's more chicken, goats (cabrito) and pigs....all of which require much less land to raise. The coasts, obviously, feature lots of seafood: the wonderful Mexican shrimp cocktail (coctel de camarones) which are served in big goblets (copas) with the shrimp swimming in a flavorful tomato juice concoction and topped with avocado slices; and, of course, the delicious ceviches, which, once you get the hang of, are positively addictive. And lots of fish are served "Veracruzano" or "Tampiqueño" in the style of Veracruz or Tampico, on the Gulf coast. There's lots of rice in interior Mexico...arroz con pollo, for example. And, the Indian influence is felt in many areas...the famous lime soup of the Yucatan comes to mind. Everywhere there is fruit...the Mexicans love it. They squeeze limes on papaya, a custom I wish more North Americans would get the hang of. It cuts the almost cloying sweetness of the papaya. In addition to fruit, breakfast often includes Chilaquiles...an absolutely wonderful tortilla casserole dish that Mexican housewives all over the country make, but which is not well-known elsewhere. It's a staple in the Mexican family...my friend's "quick" recipe calls for canned salsa verde (Herdez, of course), white cheese and Fritos, and she makes it in the microwave. They have four kids, and she makes Chilaquiles at least a couple of times a week. She says "to make it from scratch so often would just be too much work." Mexicans like sweets, as do most humans, but one thing I really like about their sweet breads is that for the most part, they are not TOO sweet. Just a nice amount to go with your morning cafe con leche. Speaking of sweets, the Mexican caramel, Cajeta, is ubiquitous...it even comes in squeeze bottles. That whole Mexican "dulce de leche" carmel flavor is devine. You find it all over Mexico in things like their milk candy (similar to our pralines). The town of Morelia is famous for their candy. Saying "Morelia" to a Mexican is kind of like saying "Hershey PA" to a Norteamericano. Mexicans are famous for their soups and stews (caldos, cocidos, sopas) and with reason. The coasts have fabulous fish soups and stews, but there are great soups all over the country. When I'm in Mexico, I eat as much soup as I can. They also eat a lot of locally-grown vegetables. I must have fifty recipes for Mexican-style squash. Mexicans love cheese. You see lots of it in and on various dishes. But you rarely (and I think it's more like never) see the bright yellow cheddar-type cheeses that cover "Mexican" dishes in the States. Mainly you see the white cheeses that Mexico is famous for: queso fresco, ranchero, asadero, etc. Anyone who wants to learn more about Mexican cooking should start by buying, sampling, and experimenting with some of these cheeses. And, as someone already mentioned, the molés, which I have never gotten in a U.S. restaurant that tasted anything like the molés I've eaten in Mexico. I hope other people are willing to wade in with their observations, even if they are incomplete or incorrect (as mine may be). The cuisine of Mexico is a topic of endless fascination, not only for norteamericanos, but for people all over the world. So....give it a go, folks. If a real expert stumbles in, we'll all get lucky, but until then, we're all we've got!
