Welcome to my tour de Mexican cuisine! Mexico is a huge country. So many people only see a small chunk of it dedicated to the beaches of Cancun or Cozumel. I wanted to open everyone’s eyes up to the culinary wonders of this awesome country. So over the next 7 Fork it! Fridays, I’ll be highlighting each of the 7 regions of Mexico’s cuisine. Today’s focus? The cuisine of Northern Mexico.
It stretches from Baja all the way to the gulf of Mexico and its cuisine matches its rugged terrain. This region is rooted in a strong ranching tradition; aka beef is king. My favorite kind of king. And with a strong cattle industry comes a strong cheese production. Pair these two food yummies with hearty sides like refried pinto beans and rice and you’ve got a meal fit for a Mexican cowboy.
This region is one of the few where wheat cultivation is popular. For this reason, flour tortillas are prevalent here. Because of the prevalence of flour tortillas, the burrito was invented in the town of Sonora in Northern Mexico.
Finally, grilling is the preferred cooking technique. Because what better way is there to cook fresh beef? Think of the community: ranchers, cattlemen, rough terrain farmers, mostly men. How do these type of men like to cook? Outdoors, of course! Back in the day that meant wood fires and open flames, and well, that hasn’t changed much today. The flavors have stayed put and only some refinery on cooking methods has taken place.
Want to learn more about the cuisine of Northern Mexico and maybe try your hand at preparing some of it? Check out this cookbook!
Here are 5 highlights of the cuisine of Northern Mexico, I dare you not to drool.
A type of cheese with a texture similar to feta or goat cheese and the creaminess of ricotta. (Gluten Free)
Traditionally made by rehydrating dried beef. Today, it is usually made from well-cooked beef that is shredded and then simmered in its own juices and spices. (Typically gluten free)
Sticking with the beef theme, this is grilled, marinated skirt steak. Typically the style beef found in fajitas, and is a common type of taco found throughout Mexico. (Typically gluten free)
Roasted baby goat, especially popular in the city of Monterrey. (Typically gluten free)
A dish similar to bread pudding and often very sweet. Typically contains sugar, spices, dried fruits and nuts. (Definitely not gluten free, stay far away Celiacs)
Which do you want to try first? Or have you ever tried any of these things in or outside of Mexico?