1. Mexico Introduction Foodways in Colonial New Spain
Questions of a National Cuisine
Tex-Mex, Cal-Mex, and “Authentic” Mexican

2. II. Foodways in Colonial New Spain
How did the Spanish colonial period lay the groundwork for the emergence of Mexican cuisine?
Cooking corn with beans to produce amino acids, BCE
Nixtamilization, first centuries CE
Mayans (2000 BCE – 1500 CE)
Aztec Empire ( )
Emperor Moctezuma I ( )

3. Viceroyalty of New Spain, 1819

4. II. Foodways in Colonial New Spain
Maize in borderlands, 2000 BCE
Hohokam & Anasazi, c. 300 – 1200 CE
Nixtamalization in borderlands, 1300 CE
New Spain,
Mestizos/Creoles/Hispanics

5. III. Questions of a National Cuisine
How did Mexico struggle to define a national cuisine in the later 19th/early 20th centuries?
Mexican independence, 1821
Mexican-American War, 1848
Emperor Maximillian, 1862
Porfiro Diaz, President of Mexico,

6. III. Questions of a National Cuisine
Francisco Bulnes, El porvenir de las nations Hispano-Americanas (The Future of the Hispanic- American Nations), 1899
El cocinero mexicano (The Mexican Chef), 1831
quesadillas, chalupas, enchiladas and envueltos
Tacos
The Bandits of Cold River, 1891
Word from Spanish for “plug” via miners in Mexico City
Andres Molina Enriquez

7. III. Questions of a National Cuisine
Dishes of the northern borderlands
Chili con carne, Texas
Green chiles, New Mexico
Wheat flour tortillas
Encarnacion Pinedo of California, cookbook author

8. IV. Tex-Mex, Cal-Mex, and “Authentic” Mexican
How did Mexican food finally emerge?
US southwest (“northern borderlands”) connected to US rail network, 1870s
Chili Queens gone from streets of San Antonio, late 1930s
Taco House of Los Angeles, 1946
Alice’s Taco Terrace
Bert’s Taco Junction
Frank’s Taco Inn

9. Chili Queens
Juanita and Esperanza Garcia at their indoor café, 1937, after being forced to close their stand in San Antonio’s Haymarket Square

10. Chili Queens
Men work in a chili stand on Military Plaza, San Antonio, c

11. Eating Mexican in Los Angeles, 1941 & 1950s
Taco shops moved out of Mexican neighborhoods in central and eastern Los Angeles into predominantly Anglo and African American suburbs to the north and south.

12. IV. Tex-Mex, Cal-Mex, and “Authentic” Mexican
Hard Tacos
Glen Bell?
Burrito
Wheat flour tortilla
Much bigger than a taco
Regional Foods in Mexico
San Luis Potosi

13. Taco Bell