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Archive 1

AJI

AJI word is better than Chile, not to be confused with the country. —Preceding unsigned comment added by Albedu (talk • contribs) 18:59, 20 December 2009 (UTC)

No one is confused. Kuru talk 21:07, 20 December 2009 (UTC)

Divide into regions

Should not this article be divided into the diffrent regional cusines such as Oaxacan, etc... A lot of people seem to assume that Mexican is this monolithic cusine, when its more like Chinese or Italian, very much regional based. I think we need to disabuse people of that idea. --Weyoun6 07:27, 12 Apr 2005 (UTC)

Paragraph 4 makes a mention of that, but it's obviously far too embryonic. A useful first step would be to indicate items strongly associated wth a particular region in the list at the bottom of the page: Cochinita pibil (Yucatán), for instance. –Hajor 12:54, 12 Apr 2005 (UTC)

I'm also against splitting the article more simply because there's very little data available about specific dishes as it is. Also, "Cecina" is Spanish for beef jerky. --Lyojah 16:04, 5 December 2005 (UTC)

How do I add links at the bottom of the page? ASterling (talk) 05:58, 3 July 2008 (UTC)

Dahlia

I am looking for traditional preparations of Dahlia. Is there already one written ? Like this it is hard to find, though i even found the refried beans. thank you. --217.184.138.154 15:11, 23 October 2005 (UTC)

Further Classification

I think the list of foods should be divided into things like appetizers, main courses, desserts, etc. to make it more manageable for readers. Sykil 00:10, 6 December 2005 (UTC)

Redirection of term "Mercado"

This word of course is Spanish for "market", but it does not occur in this article, neither as a description of a recipe nor of an ingredient. Wherefore art thou re-directing it unto this page? --69.16.84.5 23:17, 28 June 2006 (UTC)

Looks like it has been redirected for two years. The original Mercado article makes it pretty clear why it was redirected here. Do you think maybe marketplace would be a better, more literal redirect? Kuru talk 23:26, 28 June 2006 (UTC)
Done.--Rockero 23:42, 28 June 2006 (UTC)

It should be labeled as marketplace. —Preceding unsigned comment added by Clown1337 (talk • contribs) 23:43, 25 March 2008 (UTC)

Very basic treatment

I was a bit disappointed at your treatment of Mexican cuisine which you recognize as one of the most varied in the world. I just read the article on Argenitean cuisine and it is much more elaborate and deep and Argentinean cuisine is nowhere, nowhere! near as rich, varied and complex as Mexican Cuisine. Maybe based on the Argentinean cuisine article something similar could be done for Mexican food with much more detail, historical placement, ingredients, traditions, innovations, regional differences, etc. Also, the comment at the beginning about some people considering it greasy and spicy I find unecessary because it is somewhat editorial a little of a negative image. Nothing like that is mentioned on the articles on Argentina or the US, for example.—Preceding unsigned comment added by 138.220.48.111 (talk • contribs)

I agree. While I don't quite have the expertise to write it the article, this article barely skims the surface; Mexican cuisine is one of the world's great cuisines. There is a "high" Mexican cuisine little known, evidently, outside of Mexico.--Kelt65 (talk) 04:54, 13 November 2008 (UTC)

In fact the article is mostly weak, getting weaker towards the end. What strikes me about that list of dishes is that several would appear to be slight Mexican variations or mere spanish translations of dishes which are common to many cuisines and cultures. The problem here is not that these dishes are innacurately claimed as Mexican, but that it is almost impossible from this list alone for the reader who is not already aquainted with Mexican cuisine to find which dishes are the ones which truly exemplify Mexican cuisine. --JamesTheNumberless 10:54, 5 January 2007 (UTC)

Surely the heavy use of lime should be mentioned somewhere, even in a short article like this? At least from my experience, it was served with almost every dish (and beer). --192.195.49.10 06:29, 28 May 2007 (UTC)

Regarding American Cuisines

At the risk of insulting somebody (which is not my intention) ...

The article briefly mentions American cuisines that are mistaken for Mexican cuisine. In particular it prominently mentions "Cal-Mex" cuisine. I have personally never heard the term. I used to live in California and what I found at virtually all of the "Mexican restaurants" was Tex-Mex. Searching around the web I see a few specific restaurants and chefs that serve foods that they refer to as "Cal-Mex" but these appear to be cases of chefs locally inventing new dishes, not a case of an established cuisine. As such using this term here seems inappropriate (i.e. misleading). "Tex-Mex," by contrast, is a cuisine that goes back to the 19th century and has become well established in American culture (even if the average American probably does not even recognize the term). Some may debate how "great" this cuisine is (compared to, say, Cajun cuisine) but it is, nevertheless, an established cuisine.

I realize this is not the main point of the article but it still seems worth correcting. Can anybody clarify if there is some point that I am missing? --Mcorazao 01:53, 11 February 2007 (UTC)

I edited to remove "nachos" from the botanas list. The article goes to great length to discuss the difference between "Mexican" cuisine and "Tex-Mex." Nachos were introduced at the Texas State Fair, of course - and would only be served at tourist locations in Mexico. Today there are numerous authentic restaurants in California - although mostly simple and casero style places. I'll help as I can. I'll use Nancy Kennedy and others as references. --AmySterling —Preceding unsigned comment added by AmySterling (talk • contribs) 05:17, 5 October 2007 (UTC)

Spanish Influences

One thing that has always fascinated me about Mexican food / agriculture is that whilst Spain is one of the World's major producers and consumers of olive oil, why didn't Mexico become a major olive growing region? The climate would seem to be ideal and the oil perfect for Mexican cooking. Anybody know?? --MichaelGG 05:34, 24 August 2007 (UTC)

Well, Michael, I've been in many parts of Mexico many times (including rural areas). Your question is actually quite interesting. I'd say because as suitable as it could be for Mexican cuisine, the use of olive in cooking is not widespread and is used mainly for more "special" recipes (like the christmas dinner, for example). As for the growing, I'll put my money on the fact that it is probably much more expensive and hard to grow than corn, and does not have such a big demand in the market. You must be aware that in a great percentage of the cases, there is not nearly enough support from the government for agriculture and farmers, making corn a much more suitable option, since even if it doesn't sell well, the year's harvest is enough to survive and feed animals, something that olive would not do at all. Hope I didn't go for too ling and helped you understand a bit, mate. Cheers! Vicius 16:56, 7 October 2007 (UTC)

Basque Influence(?)

I know information on this is probably scarce, but the similarities between Basque cuisine and many regional Mexican cuisines has struck me as very interesting. Beef tongue is, generally speaking, a very important food source to both countries/regions, as are potatoes and beans (although the kinds of beans and preparation tend to be quite different). Is there anything out there regarding the Basque influence on Mexican cooking that can be included in this article?69.235.82.244 16:04, 1 December 2007 (UTC)James Lopez

Jewish Influence

There is hardly anything out there written about the Jewish influences (mainly Sephardic) on Mexican cuisine, but it seems the similarities between some very traditional Mexican dishes/meals and Sephardic Jewish dishes/meals is more than speculative. Breaded and fried meat dishes are very important to both cultures, and the Sephardic Jews traditionally eat rice, beans, corn, and lentils during Passover-- all of these are staple foods in Mexican cuisine (in virtually all regions). Also, as if this were not enough, the Mexican dish of capirotada, which is Mexican bread pudding, is a direct descendant of a traditional Sephardic pudding. Is there anything out there on this phenomenon that anyone knows of which could be included in this article?69.235.82.244 16:14, 1 December 2007 (UTC)James Lopez

A comment

"Both Mexicans and New Mexicans typically find each other's cuisine somewhat similar, yet unfamiliar, and non-traditional, typically missing the true taste that they desire." - Why is it that so many food articles are replete with unfounded, anecdotal and/or bizarre statements? —Preceding unsigned comment added by 74.12.75.188 (talk) 20:53, 7 April 2009 (UTC)


---I agree. "Verifiable" is a difficult guideline to follow. 201.144.87.40 (talk) 19:49, 18 April 2009 (UTC)

Chile Relleno

Although I do not know from which regions the Chile Relleno originates, there is still no mention of in the article. Should we add it?--Geremia (talk) 14:37, 7 September 2009 (UTC)

Techniques

I would like to see more on the techniques used in cooking Mexican food...not only of historical value but of epidemiological value as well.

--Ayala.canela (talk) 19:55, 10 June 2011 (UTC) what do you mean with epidemiological?

UNESCO’s Intangible Cultural Heritage of Humanity

After 10 years of failed attempts, Mexican cuisine has finally attained status as one of UNESCO’s Intangible Cultural Heritage of Humanity. The formal announcement was made today (Nov. 16) in Nairobi, Kenya. Please somebody add to this article as I'm too busy. Here's the links: http://noticias.prodigy.msn.com/nacional/articulo.aspx?cp-documentid=26372027 http://cuisinexplorersnews.wordpress.com/2010/08/04/unesco-declares-mexican-cuisine-intangible-cultural-heritage-of-humanity/ http://casadecolores.wordpress.com/2010/08/08/traditional-mexican-cuisine-granted-unesco-status/ —Preceding unsigned comment added by 189.247.128.151 (talk) 02:20, 17 November 2010 (UTC)

Nachos are popular food in mexico, i think the note about nachos not being eaten in mexico is wrong —Preceding unsigned comment added by 201.171.194.231 (talk) 20:18, 5 January 2011 (UTC)

Goce


Misconceptions

WhisperToMe (talk) 01:59, 26 August 2011 (UTC)

Pictures used

The main picture on this entry has a hard shell taco. We do not eat hard shell tacos in México. Why would nobody notice this? — Preceding unsigned comment added by 96.238.141.4 (talk) 01:43, 29 September 2011 (UTC)

You're right, it belongs over at Tex-Mex cuisine. We should find a suitable replacement. The Interior (Talk) 01:55, 29 September 2011 (UTC)
There's some possibilities at [1]. I like this one of a molcajete:

The Interior (Talk) 02:04, 29 September 2011 (UTC)

Changed. The Interior (Talk) 18:18, 29 September 2011 (UTC)


image 1
image 2


Since this is about photos of the food, image 1 is clearer, has higher detail (ie: close-up), and concentrates on the dish itself. Image 2 has JPG artifacts in it and the dish is lost in the table setting and other items on the table. Both photos show the colors of the Mexican flag. I would suggest Image 1 be used since its the clearest and most detailed. -- nsaum75 !Dígame¡‎ 15:33, 2 October 2011 (UTC)

You've got my vote.The Interior (Talk) 16:54, 2 October 2011 (UTC)
Also, what do you think about left-justifying a few of the images? It might make a for better-looking page. The Interior (Talk) 19:23, 2 October 2011 (UTC)
That might work too, as long as we take care to not sandwich text (which was previously an issue on this page). -- nsaum75 !Dígame¡‎ 23:40, 2 October 2011 (UTC)

mention of Rick Bayless

User:Ultimate Roadgeek has deleted this In addition, U.S. chefs like Rick Bayless believe that in order to cook the food properly, you need to understand the culture, if not be born into it. For this reason, Bayless takes employees of his Mexican restaurants to Mexico each year to experience the food firsthand in order to reproduce it more authentically back in Chicago.[1] from the article. I reverted and he has deleted again. His first argument was that it was "promotional" and second that it is "anecdotal." I disagree on both counts. It is an example to support the idea that it is difficult to authentically reproduce Mexican food outside of Mexico. While Im sure Bayless doesnt mind the mention being there, the source is not his, but rather an academic book about Mexican cuisine. It does not say that Bayless's food is better than others, only that a notable chef in the US has a program to send chefs/cooks to Mexico to learn the cooking there. Anecdotes are stories. I would agree with Roadgeek if he sent people only once, but its an ongoing thing. I would like input from others. Thank you.Thelmadatter (talk) 13:50, 5 June 2013 (UTC)

The deleted statement is problematic. Most significantly, it does not accurately represent the source: the passage makes a claim about "U.S. chefs like Rick Bayless" when in fact the cited pages in the book talk only about Bayless, not chefs like him or U.S. chefs in general. And then given that the claim is now scoped to just Bayless, it becomes a question of undue weight whether or not to include this particular claim. The book then claims that Bayless spoke of "the impossibility of making Mexican food in restaurants", which, to me, indicates that Bayless is speaking from a position of culinary aesthetics rather than a practical evaluation of Mexican cuisine. The more I read that section of the book, the less impressed I am by the encyclopedic nature of his opinions and statements. Regards, Orange Suede Sofa (talk) 15:56, 5 June 2013 (UTC)
Thank you, Orange Suede Sofa, my point exactly. --Ultimate Roadgeek (talk) 00:20, 6 June 2013 (UTC)

Tamales

Tamales are not differentiated only by it's filling, they are several types of them. The Mexico Central style ones are like this:

http://4.bp.blogspot.com/_j6QQQOewacQ/TFT72PqRBmI/AAAAAAAACRc/T6iGBXmOOGc/s1600/tamales.jpg

Then, the southeast Yucatecan ones are quite different:

http://www.unionyucatan.mx/sites/default/files/union-inline/tamal%20colado%20INT.jpg

And so on, we can count lots of tamale styles, prepared with several ingredients and techinques. Soparamens (talk) 23:32, 14 June 2013 (UTC)

poor writing, no elucidation.

"While the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. "

If you are going to suggest there is a reason for something in an encyclopedia entry, it makes sense to actually explain it. Saying "this was not possible" when you are referring to two nations is something you'd read in a third grade writing assignment.

In other words, if you are going to say something wasn't possible it makes sense to expand on WHY, especially considering this is an encyclopedia. — Preceding unsigned comment added by 69.142.147.112 (talk) 14:10, 26 September 2013 (UTC)

Chile peppers

The entire section on chile peppers needs to be edited for spelling. "Chili" is an American stew of beans and meat that can include tomatoes and peppers. "Chile" is the proper spelling when referring to spicy peppers as an ingredient. — Preceding unsigned comment added by 50.84.166.185 (talk) 07:48, 16 March 2015 (UTC)

WOW - The word "cumin" does not appear even once, in the entire page!

removal of the blended margarita picture

the frozen margarita was invented in dallas, texas and is entirely tex-mex. the authentic margarita contains only tequila, lime juice, and cointreau. the picture included with this article is clearly a frozen margarita, thus should be removed. — Preceding unsigned comment added by Getpaul (talk • contribs) 09:09, 16 March 2015 (UTC)

Lack of citations

Within the introduction, it makes many claims as to what Mexican cuisine is and has within their meals. However, it lacks the proper citing so we know that this information is legitimate. Also, under ‘Chili Peppers’ it brings up much history and the reasoning behind the chili pepper introduction into Mexican cuisine, but also lacks the proper citation. Sarahmechelke (talk) 14:08, 20 March 2017 (UTC)

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reference the spanish wiki

use the spanish wikipedia as a reference. http://es.wikipedia.org/wiki/Comida_mexicana. this article has lots of history. the spanish one has a portion of this history.

Ingredients from Europe were more than likely brought over by colonizers or settlers. To label every Dick, Tom and Harry who came over from Europe in that period as a 'warrior' or whatever is over the top.

Weak references for Northern Mexican Cuisine

I hope this encourages an expansion of Northern Mexican food to include the traditional ingredients used more locally such as and for example the use of squash and other thirsty vegetables along the Juarez Rio Grande west across the dry lands and their recipes of game and chilis to Baha for the seafood. Their still exist many 200-300 year old dishes made every day and all it without pre-Spanish flour and beef. I am quite certain these dishes are still in the culture as I was raised on it. I have a long list of links and quotes I will give anyone who would like to write more about this. I am not a writer. — Preceding unsigned comment added by Ronsmith100 (talk • contribs) 01:02, 14 June 2018 (UTC)

Wrong picture?

Now I'm talking about the picture with the caption: "Habanero chili, one of most spicy chilli peppers and commonly used in Mexican street food"
Reference: https://en.wikipedia.org/wiki/Mexican_cuisine#/media/File:Chiles_in_Tenancingo_Market.jpg
I'm rather sure that the picture depicts bell peppers, not habanero chili. Would it maybe be appropriate to change picture?
Keppas (talk) 14:36, 25 January 2019 (UTC)

Yes, they certainly look like bell peppers or capsicums to me. Martinevans123 (talk) 14:47, 25 January 2019 (UTC)

Mexican cuisine

English 2001:1670:D:6490:D913:84CA:A36A:C73 (talk) 13:16, 15 June 2022 (UTC)

Ceviche

I don't know Mexican cuisine well enough, but I was under the impression that Ceviche was part of it. Am I wrong? I'm asking because it wasn't mentioned in the article. :) --Kebman (talk) 21:52, 4 April 2019 (UTC)

  1. ^ Adapon, Joy p. 20-21
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