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by Kim Koeller and Robert La France
Conversation is food
for the soul. - Mexican proverb
With a landmass almost four
times the size of Spain or three times the size of Texas,
Mexico consists of 31 states, each of which has its own culinary
traditions. The cultural identity of Mexico comes from a mixture
of three distinct groups of people: The native Indians, the
descendants of Spanish settlers and a mixture of the two groups
known as Mestizos. Mexican food, like its history, is reflective
of these three distinctive cultural influences.
Each region of Mexico
is known for certain culinary specialties. The central plains,
called the Altiplano, are credited with antojos
(snacks) or antojitos (little snacks), which include
foods such as tacos, tamales and enchiladas. The coastal state
of Veracruz is known for its seafood dishes, whereas Puebla
is famous for its complex mole sauce. Sauces in Yucatan
are fruit-based and not as spicy as the chili fortified sauces
you encounter in Sonora or Chihuahua. Restaurants in Mexico
City serve bread with every meal, which is reminiscent of
the French who ruled for a brief time. The state of Oaxaca
is famous for its strong coffee and mezcal, a cousin
of tequila made from the agave.
Mexican cuisine is based
on fresh, seasonal produce. Chefs love to create dishes full
of color and texture and typically present their plates in
a simple fashion. Common culinary practices vary from state
to state within Mexico. As you encounter restaurants outside
the borders of Mexico, both authentic and derivative styles
of Mexican cuisine maintain similar ingredients, while potentially
incorporating different methods of preparation.
Traditional Ingredients
The traditional Mexican
diet is rich in fresh vegetables, which are generally used
only when in season. Various meats and seafood are balanced
with vegetables. Cornmeal is the most common starch. Beans
and rice are staples of every meal. The spices used in Mexican
cooking are common to many cuisines, and yet, there are a
number of seasonings that are unique to Mexican food. Desserts
can range from simple tropical fruit to elaborate custards
and cakes.
Called verduras
in Spanish, vegetables are a part of the majority of
Mexican meals, either as a side dish or in salads, soups and
sauces. Onions, potatoes and tomatoes are common, with exotic
fruits and vegetables such as avocado, chayote (gourd),
huitlacoche (black mushrooms), jicama, prickly pear
cactus and squash often featured. The most important spice
used in Mexican cooking is also a vegetable in its fresh form:
the chili pepper, spelled chile in Mexico.
 Chile
peppers are used as a dry spice as well as a fresh ingredient.
There are many types, with the most common being ancho, habeñero,
jalepeño, New Mexican green, New Mexican red, poblano
and serrano. These peppers range from mild, like the poblano,
to the extremely hot habenero. Other herbs and spices that
flavor Mexican cuisine are anise, cilantro, cinnamon, clove,
cumin, garlic, marjoram, Mexican oregano and thyme. Azafran
(Mexican saffron) and the pungent epazote (wormseed)
are popular indigenous spices. Contrary to popular belief,
most Mexican cuisine is rather mild, yet there are certain
regional specialties that are extraordinarily spicy.
Queso (cheese)
is eaten on a daily basis in Mexico. There are many different
types of Mexican cheese and they come in a variety of textures.
The most common are queso anejo (a soft cheese), queso blanco
(a fresh, white cheese) and queso Chihuahua (a semi-soft cheese).
Most Mexican cheese is made from cow or goat’s milk;
however, some cheeses like queso fresco are a combination
of the two.
Cuisine Tip
Tortillas
 There
are more than 160 different varieties of tortillas and nearly
every Mexican meal will include at least one of them. Corn
tortillas are the most common. The popularity of wheat flour
tortillas has grown considerably during the last century in
Northern Mexico and the United States. Cornmeal or wheat flour
is combined with lard (animal fat) or vegetable oil/shortening
to produce a thick dough. The dough is then made into thin
circles and pre-cooked on a flat iron or griddle. Cross-contamination
may occur during this process, as the cooking area and utensils
might be used for both corn and flour tortillas. It is also
important to ensure that a restaurant has a separate designated
fryer for tortilla chips to avoid cross-contamination, as
some establishments use only one. They may be served at room
temperature, steamed, pan-fried or deep fried. Many restaurants
make their own, while others prefer to purchase pre-made tortillas.
Most dishes that use wheat flour tortillas can be easily modified
by the substitution of corn tortillas.
While the sound of a
corn tortilla chip with salsa may seem safe for you to eat
at any Mexican restaurant, it is important to remain diligent
about asking the right questions on a menu item by menu item
basis. Cross-contamination in deep fryers and non-traditional
ingredients in salsa are common. You can opt to bring your
own gluten-free tortilla chips, or even choose an alternative
such as sliced jicama if available and still enjoy a gluten-free
salsa once you’ve confirmed it with the restaurant’s
wait staff.
For some of the best
regional Mexican cuisine available in the Mid-Western United
States, Adobo Grill in Chicago serves up a quality of
food that is hard to match and is adored by the "Windy
City’s" Mexican cuisine aficionados!
Restaurant Spotlight
Adobo Grill
As part of the daVINCI Group,
Adobo Grill first opened its doors to the public
in 2000. Adjacent to Piper’s Alley in Chicago’s
Old Town district, the restaurant is set in an urban atmosphere
complete with exposed red brick, Southwestern colors, bright
Mexican inspired artwork and two vintage bars featuring over
90 tequilas. Specializing in authentic regional Mexican cuisine,
Adobo serves everything from its signature table-side
prepared guacamole to Oaxacan black mole with epazote-infused
black beans.
Owner and Chef, Freddy
Sanchez created a gluten-free menu to provide Adobo’s
gluten intolerant guests with many choices ranging from guacamole,
ceviche, and enchiladas to other popular Mexican specialties
such as tamales, rellenos and jicama-mango salad in pumpkin
vinaigrette. The "FiestAdobo" vibe caught on and
a second Adobo Grill opened in Chicago’s Wicker
Park neighborhood during the summer of 2004.
Visit the company’s web sites for the
most up-to-date gluten-free menus.
Adobo Grill Adobo
Grill
1610 N. Wells St. 2005 W. Division
St.
Chicago, IL Chicago, IL
312-266-7999 Phone 773-252-9990 Phone
312-266-9299 Facsimile 773-252-1834 Facsimile
http://www.adobogrill.com
Kim Koeller and Robert La France, President
and Executive Vice President of GlutenFree Passport™,
are the authors of the Let’s Eat Out! Your Passport
to Living Gluten and Allergy Free book series, 2006
Benjamin Franklin Award finalist for Best Health, Wellness
and Nutrition Book and Best First Book Non-fiction. For more
information and free educational materials, please visit http://www.glutenfreepassport.com.
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