Encyclopedia of Diets - A Guide to Health and Nutrition

Origins

Traditional Dietary Habits
The traditional diet of Mexico and Central Amer-
ica is based on corn and beans, but offers a wide diver-
sity of preparations. Coupled with locally available
fruits, vegetables, meat and dairy products, the diet
can be highly nutritious. However, poverty frequently
limits access to an adequate variety of quality foods,
resulting in malnutrition. At the same time, the increas-
ing use of processed foods is contributing to obesity,
diabetes, and other chronic conditions in this region.
The balance between improving access to variety and
maintaining dietary quality poses a challenge for public
health.

The central staple in the region is maize, which is
generally ground and treated with lime and then
pressed into flat cakes calledtortillas. In Mexico and
Guatemala, these are flat and thin, while in other
Central American countries tortillas are thicker. In
El Salvador, for example, small, thick cakes of
maize, filled with meat, cheese, or beans, are called
pupusas. Maize is also used in a variety of other prep-
arations, including tacos, tamales, and a thin gruel
called atole. The complementary staple in the region

is beans (frijoles), most commonly black or pinto

beans. Rice is also widely used, particularly in the

southernmost countries, such as El Salvador, Hondu-

ras, Nicaragua, and Costa Rica. Historically, major

changes in the traditional diet occurred during colo-

nial times, when the Spaniards and others introduced

the region to wheat bread, dairy products, and sugar.

Wheat is commonly consumed in the form of white

rolls or sweet rolls, or, in the northern part of Mexico,

as a flour-based tortilla. Noodles (fideos), served in

soups or mixed with vegetables, have also become

popular.

The consumption of meat and animal products,

although popular, is often limited due to their cost.

Beef, pork, chicken, fish, and eggs are all used. Tradi-

tional cheeses are prepared locally throughout the

region asqueso del pais, a mild, soft, white cheese,

and milk is regularly used incafe ́con lecheand with

cereal gruels.

The region is a rich source of a variety of fruits and

vegetables. Best known among these are the chile pep-

pers, tomatoes, and tomatillos that are used in the

salsas of Mexico. Avocado is also very popular in

Mexican and Central American cuisines. Other com-

monly used vegetables includecalabaza(pumpkin),

carrots, plantains, onions, locally grown greens, and

cacti. Fruits are seasonal but abundant in the rural

areas and include guavas, papayas, mangoes, melons,

pineapples, bananas, oranges, and limes, as well as

less-known local fruits such asnances, mamey,and

tunas(prickly pears from cacti). Traditional drinks

(frescos, chichas,orliquados) are made with fruit,

water, and sugar.

Description

Methods of Cooking

The traditional preparation of maize involves

boiling and soaking dried maize in a lime-water solu-

tion and then grinding it to form a soft dough called

masa. Soaking in lime softens the maize and is an

important source ofcalciumin the diet. The masa is

shaped and cooked on a flat metal or clay surface over

an open fire. In some areas, lard or margarine, milk,

cheese, and/or baking powder may be added to the

tortilla during preparation. Beans are generally boiled

with seasonings such as onion, garlic, and sometimes

tomato or chile peppers. They are served either in a

soupy liquid or are ‘‘refried’’ with lard or oil into a

drier, and higher fat, preparation.

Meat, poultry, and fish are commonly prepared in

local variations of thin soup (caldoorsopa), or thicker

soups or stews (cocido) with vegetables. In Mexico and

Common foods of Central America and Mexico

Avocado

Bananas

Beans

Beef

Cacti

Calabaza (pumpkin)

Carrots

Chicken

Chile peppers

Con leche (coffee, milk, cinnamon, and sugar)

Corn

Eggs

Fish

Greens, locally grown

Guavas

Limes

Mangoes

Melons

Nances (fruit)

Onions

Oranges

Papayas

Pineapple

Plantains

Pork

Queso del pais, a mild, soft white cheese

Tomatillos

Tomatoes

Tortillas, corn and flour

Tunas (prickly pears from cacti)

(Illustration by GGS Information Services/Thomson Gale.)

Central American and Mexican diet