Music,tequila and delightful Mexican cuisine

By Gardy Chacha

Like other cultures, Mexico’s food consumption practices are etched in their lifestyle.

“It’s not just eating; it has an art to it,” said Dafne Pineda, a Mexican chef at a Mexican food fest held in Ole Sereni Hotel, which overlooks the Nairobi National Park.

Mexican cuisine history has been strongly influenced by Latin speaking countries such as Spain, France, and North America.

But, this has refined the century old pre-Columbian culinary heritage, producing a rich blend of dishes, which dissolve uniquely on the taste buds.

From red bean paste, squash, tomatoes and papaya to vanilla, dozens of spices and chilli peppers, Mexican food has many surprises.

A hearty Mexican breakfast, says Dafne, is something like fresh fruits, juice, hot chocolate or coffee.

Tastes and richness

With a menu fusing traditional and modern tastes in Mexican cuisine and a stow of tequila boasting several tastes and alcohol richness connected to centuries of culture, the Mexican food fest provided snippets on the culture and creativity behind their food.

Dishes like Mexican red rice brought taste to the table. Tortilla (more like a chapati but smaller in size) makes the basic ingredient in preparing different Mexican staples.

For example, huevos rancheros (a fried egg served on a fried tortilla smothered in spicy salsa), chilaquiles (tortillas cooked in a green tomato sauce and served with chicken, cheese and cream), tamales (corn meal stuffed with meat, cheese or vegetable and steamed in corn or banana husks) — are all prepared with tortilla.

Since Mexico is bordered to the west and south by the Pacific Ocean, to the east by the Gulf of Mexico, and to the southeast by the Caribbean Sea, seafood — also known as mariscos, is abundant and deliciously prepared.

Prawns and shrimps fried using tequila instead of oils has a unique but commendable taste.

Fruits, which the chef says can be eaten before a main course or after, are manipulated in preparing salads, desserts, and in consumption of tequila.

Pineapples, red watermelons, green watermelons, oranges, and dates blended in sweet potatoes, make a big part of Mexican meals.

The dessert table comprised of crackles, crème cakes, spice cakes, baked potatoes, cobblers, chocolate cakes, and specially prepared bread pieces.

Salads ranged from vegetable favourites like romaine lettuce, slices of tomato and croutons to animal products like curdled milk.

Corn soup with flakes of vegetables and herbs were served right with the main courses.

When it comes to alcoholic drinks, the national spirit of Mexico is distilled from the fermented juice of the crushed, pineapple-like base of the Agave cactus.

Tequila is an alcoholic beverage made from the extracted juices of Agave tequiliana Weber blue variety. It has several tastes — from harsher white tequilas (called blancos and used in mixed drinks) to darker añejos that have mellow, brandy-like qualities.

Some of the brands that graced the occasion were Milagro, Reposado, Pueblo Viejo, Tekali, Miravali, Centenario and Jose Cuervo.

Food pairing

“In Mexico, you can’t talk of alcoholic drinks without mentioning tequila,” Jose Briseno from the Embassy of Mexico tells me, adding: “And, of course, tequila and food pairing is based upon the apparent culture behind Mexican meals and traditional dishes.

You can never eat at an authentic Mexican restaurant without having a margarita or one of the many foods that compliment tequila.”

With food, tequila has subtle nuances to bring out agave’s more delicate flavours.

“Tequila can further be accompanied by ingredients such as citrus, lemon, lime, and even salt,” says Jose.

“Tequila synchronises perfectly with authentic Mexican traditional foods and paired with foods such as tacos, burritos, enchiladas, and tostadas.”

Furthermore, tequila is usually presented with a wide-array of assortments of appetisers such as soups and salads