Mexican cuisine is a delicious experience and worth trying. It is one of the world’s oldest cuisines, its true origins are with Mayan Indians, whose civilization rose and fell long before the Spaniards visited Mexico. The best historical reference to Mexican cuisine is records kept by the Spanish conquerors of what they found in the New World. The Spaniards were welcomed into the courts of the emperor Montezuma and found great riches as well as wealth of culture. Great feasts were served each night, composed of many dishes.
The dishes were kept warm on charcoal braziers for the guests to sample. Tortillas were made from cornflour in many different shapes and sizes. Dishes featuring wild game and elaborate sauces were also served. Beans and chillies were used extensively and many kinds were cultivated. Chocolate and fruit drinks were also served toquench the thirst. Tropical fruits, papaya, banana, avocado and exotic guavas were served. The short reign of the French emperor Maximilian and the empress Carlota brought new dimensions to Mexican cuisine. Maximilian brought chefs of Austria, France and Italy to cook for his court. The native population borrowed from the continental
cuisine and added vermicelli, noodles, white continental bread and other delicacies to the native dishes.
During the World War II Germans introduced them to beer, nowadays the beer of Mexico is recognized as one of the finest in the world. A dish, for example, tamales may be cooked in different ways through the country and still be called Mexican. The basic of Aztec times still remains in the recipes, corn beans and chillies are still the life of Mexican cuisine. Tortillas are still made from corn in the traditional way, patted and shaped by hand and cooked on a hot comal (griddle) before being fried as totopos, filled with beans, meat, fish, vegetables or cheese or just served hot as an accompaniment to every meal.
The same dough of tortillas are also vised for making tamales—to thicken sauces and as the base of a gruel like beverage known as Atole. Beans are cooked in earthenware pots and the eaten sparked with chilli. Chillies are grown all over Mexico in 61 different varieties. Chicken, pork, turkey, eggs and cheese are used frequently in the diet. Beef is used in Northern Mexico and fish in the coastal areas. The sap from the Maguey Cactus is fermented to form the local beverage Pulque. Tequila is a famous drink from Mexico. There are 5 recognized meal times each day, few people can afford or desire to eat all 5 meals.
Desayuno—early breakfast, consists of rolls, coffee or chocolate. Almuerzb—brunch consisting of fruits, bread or tortillas, eggs or meat and coffee.
Comida—main meal, consists of 6 courses, appetizers followed by soup, a rice dish, chicken or fish, the entree beans served as a separate course, dessert and coffee. Merienda— served at 6 p.m., sort of high tea, consisting of coffee or chocolate and cookies. Cena—a supper served late and is very light.
Enchiladas—chicken breast rolled in Tortilla. Arroz Roso— Red Mexican rice. Cocada—Coconut and milk pudding. Crepas de cajeta—Burnt milk crepes.
T
HED
RINKSWine gives a luxurious quality to many dishes. In general an inexpensive red wine or a white wine that is not too dry will be suitable for all dishes. It is always safe to use red wine for meat and game recipes. White wine can be used for fish or any pale or delicately coloured dish. White wine may be added to stock to enhance the flavour. Red wines make a dish richer and gives a dark delicious gravy.
The Golden rule is “It’s better to use too little than too much.” Twice the amount won’t make the dish twice as good, on the contrary may be nasty. Fortified and Sweet Wines in Cooking : Traditionally Port is used in jugged hare and Madeira or Marsala in cooking of kidneys. Fortified wines should be used discretely as their alcoholic content is higher, to reduce their alcoholic content the dishes should be cooked longer. The addition of fortified or sweet wines to fruits are very pleasant. These can be used for baked or stewed fruits or can be added to fruit salads or pour over trifles. Gin can be used in chicken dishes. Rum is used with fruits and raisin. Brandy is also frequently used for cooking game, chicken and birds.
Brandy is added to pates, terrines, it can be used to preserve fruits e.g. cherries, apricots, peaches and plums, used for moistening and enriching the mixture, it can be used in cakes, mousses etc. Just pierce the surface and inject some—this is called spiking. Liqueurs can be used for spiking, can be used for flambe, it goes well with fruits and plain ice-cream. Bitters— normally a cocktail ingredient have a little role in cooking. Angostura bitter imparts a slightly spicy herb like flavour to the dish, it can be added to sandwich spreads and savoury butter, to salad dressing, to mayonnaise and in stewed fruits or compotes. Cider can be substituted for white wine in many dishes especially white wine dishes with fish. Do not mix cider with cooking wine.
7
F
OOD
S
TUFF
M
ILK ANDW
ATERAbout sixty to seventy per cent of the total body weight of a person is water. Water is present inside the cells of tissues (the intracellular water) and outside the tissue cells (the extracellular water). The extracellular water is present in the blood plasma, water in the space between the tissues is known as interstitial water and in lymph.
Water and electrolytes are essential constituents of cellular metabolism. It is not only a component of our body but also acts as a vehicle for chemical transport. Water and electrolytes must be supplied to the body regularly to maintain the cellular function and to regulate the excretion through kidneys, lungs and skin.
R
OLE OFW
ATERWater intake and loss must be balanced. Water is in jested through food and also as drinking water. Apart from this, a considerable amount of water is formed in the tissues through the oxidation of carbohydrates, fats and protein in their metabolism.
Water Intake and Loss from the Body
Water intake (Ml) Daily excretion (Ml)
As fluids 1,500-1,750 Urine 1,200-1,500
Water in solid food 600-900 Perspiration 700-900
Water from oxidation 300-350 Faeces 100-200
of carbohydrate, protein, fat metabolism
Total 2,400-3,000 2,400-3,000
Water is lost through urine, skin, lungs and faecal matter. In a normal healthy person the- water intake and water loss is more or less equal. The excretion through the kidneys and skin changes according to the climatic conditions. In a dry climate more perspiration and in the cold weather more urination takes place. If the fluid intake is less thirst occurs. When two per cent of the body weight is lost dehydration starts.
Water is absorbed quickly and it is circulated to the tissues. From the tissues water is passed on to the capillaries. The capillary walls and cell membranes separate the water compartments. Water can move in and out of all cells by osmosis. The osmotic pressure in the plasma proteins regulates the exchange of water from tissues to capillaries. Antidiuretic hormone of posterior pituitary, hypothalamus, electrolytes like Na and K and adrenal cortex hormone aldosterone regulate the water metabolism in the body.
Antidiuretic hormone of the posterior pituitary increases the reabsorption of water in kidney tubules by increasing the permeability of distal tubules and collecting tubules. This mechanism enables them to retain more water in the body.
Hypothalamus is having the thirst centre. In dehydration plasma is concentrated and osmoconcentration stiumulates the thirst centre of hypothalamus. This induces the person to be very thirsty. By taking water the water balance in the body is regulated.
Various solutes present in the body fluids also help to regulate water metabolism. Plasma proteins exert low osmotic pressure and this helps to maintain the water in the blood vessels. Aldosterone increases reabsorption of Na by the kidney. About 170 litres of fluid pass through the glomeruli of the kidneys daily. A healthy person’s kidneys excrete about 1.5 litres of urine from the above fluids. The urine formation is reduced if the intake of fluids is less. Then the urine becomes more concentrated with urea which forms the main bulk in urine. The normal output of urea is 30 mg for which 750 ml of urine must be formed. If urine formation is less urea is retained in the body which is harmful to the body; when less urine is formed in summer season more sweat is formed. Excessive sweating occurs with increased external temperature and humidity, fever and exercise. Water is also lost through insensible perspiration. Apart from maintaining the intracellular and extracellular water metabolism, water also takes part in a number of activities. All the vital functions of the body depend on the presence of proper water content. Digestion depends on its juices and all digestive juices are watery in nature. Urine, the excretory medium of our body, contains 97 per cent water. Water also helps in regulating body temperature. By evaporation of water, by respiration and through sweating the body temperature is regulated.
Requirement of Water : Water requirement of a person varies with climate, age, activity, dietetic habits and body build. Activity is an important factor which affects the water requirements. When activity is more intense more heat is produced and more water is needed to dissipate the heat produced. The type of diet also influences the water requirement. A high mineral content increases the water requirement. Consumption of sweets demands extra water for their dilution in the stomach. Beverages like tea, coffee and cocoa are diuretics and they stimulate excretion of water. If excess water is injested
the kidney responds to it after 13-50 minutes and the extra water is excreted within three hours. The water balance will be maintained by the excess urine output. The sensation of thirst is one means of meeting the body’s need for water.
Dehydration : Water depletion occurs when water loss is not met by water intake. On water depletion changes occur in the body fluids. Thirst, weakness, loss of weight, dryness of the skin, mucous membranes, tachycardia, disorientation and delerium are the symptoms manifested by dehydration. If not corrected coma and death occur. The urine changes in its specific gravity and concentration. The salt level is diminished in the urine and serum levels of sodium, urea and chlorides are elevated. Intercellular water is depleted to compensate the water content of the secretions. This results in cellular dehydration and vital organs fail to function. Plasma volume and blood volume are reduced which leads to reduced output and further cardiac failure.
Acid-base Balance : Acid-base balance refers to the regulation of the hydrogen ion concentration of body fluids. From metabolic processes acids are continuously produced and have to be eliminated. Lungs and kidneys are the major agents in carrying out this function in our body. Normally the body is maintained in neutrality. In some pathological conditions like diabetes mellitus or fasting for weight reduction and in renal failure the acid-base balance is affected. Acidosis occurs in this conditon.
Carbonic acid is the main form of acid formed in the body from metabolism. Carbohydrates, protein and fats yields CO2 and water during their metabolism. The hydrated form of carbon dioxide is carbonic acid. Intermediary products like lactic acid, pyruvic acid, keto acids, uric acid, sulphuric acid, phosphoric acid from phosphoprotein are acidic in nature.
Certain foods in the body produce alkaline ash as the cations (Na+. K+) will allow the body to retain more bicarbonate
ions thus producing alkaline effect. The neutrality of the body is maintained through the body fluids and their circulation, the acid buffer system like bicarbonate carbonic acid through haemoglobin and its capacity to form carbamale, regulation in respiration and the final effort from kidney on emergencies.
Acidosis : It is a condition in which the hydrogen ion concentration is increased or there is an excessive loss of base. The ratio of bicarbonate to carbonic acid is less than 20:1 and the pH is below 7.35.
Alkaksis : This is a condition in which the hydrogen ion concentration is decreased or the base is increased. The ratio of bicarbonate to carbonic acid is greater than 20:1 and the pH is 7.45.
R
OLE OFM
ILKMilk is commonly considered as a complete food as it contains all six of the essential foodstuffs. Milk protein is of excellent quality and it promotes growth and maintenance of body tissues. Therefore, milk is an ideal food for infants and children. But milk is very low in iron and ascorbic acid content Calcium and phosphorus levels in milk are very high.
The ratio of calcium and phosphorus and the presence of vitamin A help its maximum utilisation. Milk is an excellent source of vitamin A. In it the cream is rich in vitamin A and if the same is removed as in slammed milk, its vitamin A content becomes low. Riboflavin, a B vitamin, is present in significant quantities in milk. If the milk is exposed, to light riboflavin is lost. Fats present in milk are readily digested.
The carbohydrate of milk is lactose and it is hydrolysed into glucose and galactose. Whole milk contains 4.7 per cent carbohydrate, 4 per cent fat, 3.3 per cent protein and 88 per cent water. Fats in the form of oleic, palmitic and stearic acids is present in milk. Milk protein is casein and whey protein has lactalbumin and lactoglobulin.