Mexican Cuisine-A Celebration of Bold Flavours

If one were to name the most popular ethnic cuisine across the globe, Mexican food qualifies for this distinction hands down. In US alone, host to the widest diversity in food, Mexican is the most liked ethnic food type. As of December 2020, over 73,000 restaurants  provide a Mexican menu, representing 11 percent of all restaurants in the USA. 

Bold, Colorful and Vibrant

Mexican cuisine is indeed a worldwide sensation. The popularity of dishes like burritos, guacamole, salsa, and tequila is universal. The exotic element in this cuisine is overwhelming. A Mexican dish called ‘quesadilla de huitlacoche’ is made using a fungus that grows in corn. It also includes a range of edible insects like ‘jumiles’ (a field bug). One of Mexico’s national dishes Chile en Nogada, which hails from the Puebla region, requires a complicated process where a grilled poblano chile is stuffed with a picadillo mix, then topped with a walnut-based sauce and pomegranate seeds. Mexican cuisine is a diverse and flavorful cuisine that is heavily influenced by indigenous ingredients and cooking techniques, as well as Spanish, African, and other European influences. It has a long and rich history that spans thousands of years, and has evolved over time to become one of the most popular and beloved cuisines in the world.

A Hoary Tradition, A Rich History

Mexico’s cuisine is old. The history of Mexican cuisine can be traced back to pre-Columbian times, when the ancient Maya and Aztec civilizations developed complex agricultural systems that relied on native ingredients such as corn, beans, squash, tomatoes, chilies, and chocolate. These ingredients were used to create a wide range of dishes, including tamales, stews, soups, and sauces. After the Spanish conquest of Mexico in the 16th century, new ingredients such as beef, pork, chicken, cheese, and wheat were introduced, as well as new cooking techniques such as frying and baking. The fusion of indigenous and Spanish influences gave rise to a new style of Mexican cuisine that was both familiar and exotic.Corn, chili, and beans were the “holy trinity” of food for Mesoamerican civilizations. In fact, corn is the source of great Mexican dishes such as ‘enchiladas’, ‘huaraches’, ‘machetes’, ‘tlacoyos’, ‘sopes’, ‘molotes’ and ‘quesadillas’.The three staples in the cuisine of Mexico even today are dishes of corn, beans and chillies (hot peppers), all present before the Spanish arrived. Corn is consumed in all possible forms, but most importantly as a tortilla (a thin, round pancake made from corn dough). 

Over time, Mexican cuisine continued to evolve and adapt to new influences and ingredients. Today, it is known for its bold flavors, vibrant colors, and complex layers of spices and seasonings.  In addition to tortilla, other signature dishes of Mexican cuisine include guacamole, a creamy avocado dip that is often served with tortilla chips or used as a condiment for tacos and other dishes; mole, a complex sauce made from a blend of spices, chilies, and chocolate that is often served with chicken or other meats; and ceviche, a seafood dish that is marinated in lime juice and seasoned with chilies and other spices. 

Mexican, Italian, French and Chinese

Mexican cuisine is unique and distinct from other cuisines such as Italian, French, or Chinese, due to its use of indigenous ingredients, bold flavors, and complex spice blends.Italian cuisine is known for its focus on simple, high-quality ingredients, such as tomatoes, olive oil, and fresh herbs. Italian dishes are often characterized by their use of pasta, pizza, and risotto, as well as sauces like marinara and pesto. French cuisine is known for its rich sauces, buttery dishes, and emphasis on presentation. French dishes often incorporate ingredients such as duck, foie gras, and truffles, and are typically accompanied by wine. Chinese cuisine, on the other hand, is characterized by its use of bold flavors, such as sweet, sour, salty, and spicy, and the use of ingredients such as soy sauce, ginger, and garlic. Chinese dishes are often prepared using various cooking methods such as stir-frying, steaming, and deep-frying

Traditional yet Innovative

While Mexican cuisine shares some similarities with other cuisines in terms of the use of certain ingredients and cooking techniques, it is known for its distinct and complex flavors that are a result of the blending of indigenous and European influences. Mexican cuisine is also known for its use of a wide variety of chili peppers, which give it a unique heat and complexity. While there may be some similarities between Mexican cuisine and other cuisines, it is a unique and distinct cuisine that is loved by millions for its audacious flavors and for a delicious amalgamation of Mexican history and heritage in its varied creations. And yet it is a cuisine that continues to evolve and innovate, while remaining rooted in tradition and history, rich in flare, finery and sophistication. 

Rosa Mexicano-Authentic Mexican Cuisine

Among the many fine restaurants that claim serving great Mexican food, there is one that elevates the dining experience to a new height and enjoyment. Rosa Mexicano is a destination born of a unique vision. It’s a restaurant where one experiences upscale dining that honours Mexican heritage, culinary techniques, and the global explorations and inspirations of its founder, Josefina Howard. Rosa Mexicano offers an “elevated fiesta” deeply rooted in authentic Mexican cuisine, serving both beloved classics and sophisticated dishes in a stylish and festive atmosphere. Its Founding Chef, Josefina Howard, opened the flagship Rosa Mexicano on New York’s Upper East Side in 1984. She was a world traveler, pioneer, entrepreneur, interior designer, chef, and innovator. Sharing the cuisine of Mexico became her mission and her passion, and Josefina made her mark as the first chef to introduce fine dining Mexican fare to the dynamic New York restaurant scene. Its a refreshing and a rewarding take on authentic Mexican cuisine, serving both beloved classics and sophisticated dishes  in a stylish and festive atmosphere. A blend of traditions and culinary innovations, its menu reflects both the varied cuisine from all regions of Mexico and their time-honored preparation techniques, as well as modern food trends currently thriving in Mexico.  Rosa Mexicano is renowned for its cooking from scratch, utilizing the freshest, most authentic ingredients available. Too many choices could be a challenge, and is often a bane and a barrier while pursuing a likeable pursuit. This predicament awaited us as we looked at the beautifully crafted  menu card that was as well worded as it was as deliciously evocative. But the dilemma of too many dishes invitingly described in the menu was formidable. Eventually, it became an exercise in compromise. 

Guacamole en Molcajete

We began our meal at Rosa Mexicano with our signature tableside guacamole presentation and their award-winning margaritas. Guacamole is the very essence, the very spirit and the very soul of Mexican cuisine. The moment you settle at your table in the restaurant, a pleasing face appears by your side carrying a small cart laden with just ripe Avocados, onions, tomatoes, and an assortment of ingredients. You can see the avocados being peeled and its hard core deftly removed with the flick of a knife. The man then proceeds to prepare in front of your eyes the magical ‘guac’, whose deliciousness is evenly matched by its nutritional opulence. It’s a delight to watch it being prepared  and then eat it slowly savouring every bite.

A Rich Variety 

The choices of dishes were indeed wide. Selection of starters includes favorites like Black Bean and Cheese Empanadas, Chicken Flautas, Quesadillas, as well as a selection of salads and ceviches. Main course options included Chile Relines, Camarones al Mojo de Ago and Pork Carnitas de Cazuela, in addition to Roasted Chicken, Ribeye and Pork Shank.  And there is Rosa’s own Mexican-style grill, Parrilladas, which are served on a sizzling platter. House-made mole crafted over three days using 26 ingredients; mouth-watering tacos, enchiladas, and quesadillas add to the menu options.  And lastly, dessert with sweet options like Churros, Margarita Lime Tart and Tres Leches.

The Celebrated Margaritas

Rosa Mexicano’s margaritas have been named the best in New York City. Its beverage program offering  a wide array of tequila and mezcals, are both renowned and rewarding. From their  signature frozen pomegranate margarita, to their  favourite classic cocktail updated with mezcal, one can savour a unique experience in every sip. While the cocktail menu may be your guide, the bartender is ever willing to help realise one’s spirited inspiration. 

And The feast

After much deliberation, we decided to have Camarones Diablos  and Black Bean and Cheese Empanadas as starters. Camaranos Diablos was a treat, with crispy shrimp, fiery Chile de arbor sauce and cool avocado ranch. And the Black beans were no less appetising with Chihuahua cheese and quest fresco, avocado leaf and pasila Oaxaca Chile. We also chose a ceviche with shrimp, tomato, avocado, red onion, green chiles and Mexican cocktail sauce. For Entree, we decided to have Roasted Mushroom Huarache which had Shitake, cremini, oyster blend, black beans, sautéed spinach, Chile pasilla salsa, epazote, tomato pico de Gallo and queso fresco. And since without Tacos the Mexican meal is never complete, we settled for Birria Quesatacos, a taco of Quaso, cilantro, onions, consommé dip and corn tortilla. Well, it was more than sumptuous. But the desserts had to be sampled too. So we ordered Churros dusted with sugar and cinnamon, and served with dark chocolate and raspberry-guajillo dipping sauces; and of course, the fabulous traditional Tres Leches– the classic sponge cake soaked in three different milks, topped with fresh berries. That evening at Rosa was a true discovery of the flavours of Mexico, only uniquely reimagined. The legacy of Josefina Howard lives on through the contemporary interpretation of authentic recipes and techniques. The food was indeed a tribute to her class, style, and an uncommon genius that presented to the New York’s connoisseurs a true taste of fine Mexican dining. 

(Writer is an IAS officer. Retired as Secretary, Ministry of Information & Broadcasting)