Foodways and Folkways by Sameera Siddiqe Russ Parsons, eminent food editor and columnist for the Los

Angeles Times, notes that If I moved away, I would definitely miss the Mexican food. Every region has its own Mexican food, and theyre very chauvinistic - they believe their food is the real Mexican food. Indeed, food tastes differ from region to region, resembling the myriad histories, ethnicities, and folklore that abound. Whether you are looking for authentic Mexican cuisine, MexicanEuropean, or Mexican-Asian fusion, Mexicos thirty-one major states will prove to be more than just a gastronomic treat! Food, in Mexico, is what drives the economy of this still largely agronomic country. Despite the massive emergence of fast-food chains and cross-cultural menus, most of Mexican food largely owes its taste to the early Aztec influence a staple of maize, chilli, squash, and tomato. Every restaurant or curb-side stall is well-equipped with salsa sauce, which is a chilli, spice and tomato-based sauce that forms an essential ingredient of Mexicos truly authentic, yet piquant fare Tacos Al Pastor. Al Pastor in the Spanish translates as Shepherds Style, suggesting further a romantic return to pastoral or rural methods of taco preparation. Mexico may have advanced as a tourist destination, but its riches lie in the way food is still prepared through native methods. Although the Middle-Eastern shish kebab influence is unmistakeable, native flavors have taken over the way wraps are prepared. Quesadillas, burritos, enchiladas, fajitas, flautas, tamales, taquitos and chimichangas are but a few variations of popular Mexican foods prepared with the flour-based tortilla wrap, and cooked with a variation of chicken, pork or beef as filling. These wraps contain cheese, onions, jalapeos, sour cream and guacamole in varying proportions; and wraps are sometimes deep-fried to give a crunchy taste, served soft, or with a slightly toasted tortilla wrap. Tomatoes and corn drinks are served with almost every meal, providing a truly chilango experience. Perhaps a tasting of its history is what is most invocated, having mythologized the idea of the most authentic Mexican cuisine. While an explosion of culture and colours makes the desire to eat in Meixco such a palatable affair, visitors also hungrily savor the evolving tastes of every region. La Valentina in Mexico City is one such eatery. Located in the Polanco neighbourhood on Presidente Masaryk Street, they serve entrees of differing, yet divine regional tastes. Having drawn its inspiration from Mexicos rich cultural heritage for variegated taste buds, dishes such as the cilantro soup, fish tacos or blackened marinated chicken will leave the tongue sated yet tinged to embark on an adventure of the countrys culinary history. The restaurant, as with most restaurants, has live Mariachi music on Thursdays, Fridays, and Saturdays, while the bar serves a wide array of tequilas another Mexican pride. Passionately dousing the dancing flames of salsa sauce are beverages such as the traditional Horchata, which is milky looking and made with rice and cinnamon. Alcoholic drinks include home-made tequila, Sol or Corona beer, margarita, and Mexican wine. Kahlua the coffee

liquer made in Mexico for centuries, will be a worthy companion to the spicy indigenous food. Aphrodisiacs are highly encouraged to remember the Aztecs spicy cocoa drink made with ground raw cocoa beans, vanilla, cinnamon, chillies, anise, and other spices specific to the region. Folklore comes alive as Mexican entrees sway longingly in the stomach, between rich cultural and modern traditions.