In a message dated 4/29/01 9:23:30 PM Pacific Daylight Time,
[log in to unmask] writes:

<<
 I don't know yet about the rest of the show, but the market looked
 wonderful (did you know they eat corn fungus?) and that restaurant I
 mentioned ...  if anyone goes to Mexico City, see if you can find that
 place--it looks fascinating, on general principles.
  >>

Fascinating, yes. I've just finished reading two books on Mexican cooking, so
yes I did know that they eat corn (maize) fungus. The insect dishes sound
intriguing - I always thought there could be a way to make insects
appetizing, and I am sure the Mexicans would be the ones to do it. Their
cooking is extremely rich and varied, and is a far cry from what we on this
side of la linea know of as Mexican.

In fact, from a health standpoint, using paleo low starch/sugar/carbo
principles, I would think true Mexican cooking would score pretty high.
Cerviche (marinated seafood on a toasted tortilla ), for example. They do
have a lot of tortillas, but these are generally small and thin, and made
with maize, and the flour would have been stone ground by hand in a mortar.
They don't eat much white bread. Wheat was introduced by the Spanish, so they
do use it, but not to the extent we do. Also rice was introduced by the
Spanish.

They have plenty of sweets (dulces), using raw cane sugar, and their per
capita consumption of Coca-Cola is reportedly higher than the US, so its not
all good. Generally I would say that even now their food is less adulterated
than ours (their "white" sugar is gray, eg). I think the method of eating has
a lot to do with health effects. They tend to eat lots of little things
(antojitos), like small tacos filled with meat or seafood, or small bowls of
beans, rather than loading everything onto one plate, the way we do. And the
food is generally fresher, since it is not transported such long distances.
Mexicans have a talent for food, and know how to combine textures and flavors.

Charles
San Diego, CA