A FIESTA OF FLAVOURS

Ahead of the Embassy of Mexico’s Flavours of Mexico festival this month, we uncover more about the country’s cuisine to ready our palates. By TAN MIN YAN

IT’S MORE THAN JUST FAJITAS, TACOS AND TORTILLA CHIPS

That’s Tex-Mex, or the Americanised version of Mexican cuisine. “Mexican cuisine is based on seasonal and fresh ingredients, which usually presents a challenge to transport out of Mexico,” says chef Arturo Fernandez, who owns the popular Raiz Restaurante in Mexico City. For example, traditional fresh tortillas are made from nixtamalised corn – or corn that’s been treated by the Mexican nixtamalisation method of soaking and cooking the maize in an alkaline solution. He adds: “The same thing applies to tacos [eaten] outside of Mexico, which are sometimes made with our tortillas or nacho-style tortilla chips. These hard tacos are not eaten in Mexico.” In traditional Mexican cuisine, expect to nd lots of corn, beans, chilli pepper, tomatoes, avocado and pumpkin.

MARGARITAS AND TEQUILA SHOTS ARE HARDLY MEXICAN

Put your salt-rimmed shot glasses of tequila and slices of lime aside. “In Mexico, tequila is sipped and enjoyed slowly,” explains chef Arturo. “It’s a matter of respecting and appreciating the quality of a ne tequila.” Tequila is also commonly drunk as an aperitif before a meal, and not as a pre-party booster the way it is here. For a typical Mexican beverage, look to aguas frescas (Spanish for “fresh waters”), light, non-alcoholic drinks commonly imbibed in Mexican homes and restaurants, and which are made up of fresh fruits, cereals, owers or seeds blended with sugar and water. Hibiscus owers, lime and chia seeds are among the common ingredients used.