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“There are no Taco Bell locations in Mexico. We don’t like that,” says chef Tania Tovar. The global fast food chain has succeeded in promoting Mexican cuisine, but it is far from authentic. For example, “There’s no such thing as a hard-shell taco. It’s pretty soft, like an Indian roti,” says a Mexican visiting Delhi for the Mexican Food Festival at the Hilton Garden Inn Saket. the chef says.
Nachos and burritos may seem like the norm, but “nachos are the only option at the movie theater. I prefer popcorn, even at the movie theater.” “It’s not like other places that use different toppings. When it comes to burritos, I only have them once a year. It’s not that common,” she says.
Despite being one of only six culinary traditions recognized as UNESCO’s Intangible Cultural Heritage, it is primarily recognized for tacos, nachos, chili peppers and, at best, churros. “Nachos aren’t even real Mexican food. It’s Tex-Mex,” the chef interjected, emphasizing that the scope of the dish goes far beyond that.
Interestingly, there are only a few main ingredients: chili peppers, beans, tomatoes, onions, garlic, and corn, which is the most consumed grain in the country.
In Mexico, it differs from corn in that it has a less sweet but earthy flavor and is used in the preparation of a variety of dishes, including tetela, quesadillas, tostadas, and, of course, tacos. “It depends on the shape. If it’s triangular, it’s called a tetela, if it’s folded, it’s a quesadilla, and if it’s fried, it’s a tostada,” the chef explains. Choose your favorite ingredients such as vegetables, meat, herbs, chili peppers, etc.
At the Mexican Food Festival, you can experience delicious tetela with potatoes, but black beans are also satisfying. Similarly, while lamb tamales will be served at the food fest, masa, a popular Mexican dish made with corn dough and steamed in corn husks or banana leaves, includes meat, vegetables, chili peppers, cheese, and more. Various toppings can be added. Even herbs and fruits.
Authentic Mexican cuisine has expanded beyond its commonly known cuisine, but given that Mexico was once a Spanish colony, Spanish cuisine has also been a major influence. For example, empanadas look exactly like the sweet Indian gujiya, except they are stuffed with tomatoes, chili peppers, and corn, and are delicious.
Mexican food is known for its flavor. Chef Tania attributes much of that to the slow, slow cooking. For example, to make masa, “you dry the corn, then cook it again and reconstitute it. Let it sit overnight, grind it the next day to make a paste, and then make masa,” she added.
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