Dante Carrillo
The Mexican diet has evolved over the years, with traditional diets consisting of a mix of native Mesoamerican and Hispanic foods. This includes corn-based dishes cooked with chillies, garlic, onions, and herbs, as well as beans, squash, citrus fruits, rice, meats, and lard. However, in recent times, there has been a shift towards Western-style dietary patterns, with higher consumption of fatty corn oil, sugar, starch, and processed foods. This has led to a rise in non-communicable diseases such as obesity, type 2 diabetes, and hypertension. To address these issues, researchers are working to develop recommendations for a healthier and more sustainable Mexican diet, with studies suggesting a shift towards the Mediterranean diet and a reduction in refined carbohydrates and sugars.
| Characteristics | Values |
|---|---|
| Traditional Mexican Diet | Mixture of Native Mesoamerican and Hispanic foods |
| Consists of corn-based dishes cooked with chillies, garlic, onions, herbs, beans, squash, citrus fruits, rice, meats, and lard | |
| Higher consumption of grains, dairy, added sugars, and animal-based proteins | |
| Lower consumption of vegetables, fruits, legumes, nuts, tubers, starchy vegetables, fish, and added fats | |
| Popular Foods | Maize, beans, squash, chillies, tomato, onion, fruits, beverages, fish, seafood, meats, sweets, and sweeteners |
| Tortillas, soups, rice, stews, salsa, chicken, red meat, eggs, milk products, and fish | |
| Favourite Fruit | Apple (22%), papaya (15%) |
| Most Frequently Consumed Vegetable | Lettuce (18%), broccoli (17%), carrots (17%) |
| Snacking | 43% of the population snack between meals, with fruit being the most popular snack (45%) |
| Beverage Consumption | Central Mexico has the lowest proportion of people drinking soda daily (12%) |
| Sweet Treats | Flan (21%), gelatinous sweets (12%), cake (11%), fruit (9%), and ice cream (9%) |
| Dinner | Most people in Mexico have a milk product and bread for dinner |
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What You'll Learn
Traditional Mexican diets are a mix of Native Mesoamerican and Hispanic foods
The arrival of the Spanish in the early 1500s brought foods such as pork, rice, chicken, wine, garlic, and onions. The Spanish also introduced European herbs, such as parsley, thyme, marjoram, bay laurel, and cilantro, which characterise much of the state's cooking. They are found in the best-known dish of the region, Huachinango a la veracruzana, a red snapper dish. The Spanish also brought sugar cane to the Americas, and so Mexico's sweets have a Hispanic origin, often with a Muslim heritage, such as Alfeñiques. Churros, a common snack in Mexico, also originated in Spain.
Chocolate has a long history in Mexico, where it was traditionally drunk in a warm, syrupy form mixed with honey, and was also used as medicine. After the arrival of the Europeans, chocolate began to be used in various forms, including as a topping, a dip, and in candies. The traditional form of chocolate consumption has survived in the form of Mexican hot chocolate.
Mexico's position on the Gulf coast means that seafood features prominently in the diet, particularly in the coastal states.
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The Mexican diet is far from healthy and not sustainable
The traditional Mexican diet, or TMexD, was primarily made up of corn-based dishes cooked with chillies, garlic, onions, and herbs, as well as beans, squash, citrus fruits, rice, meats, and lard. This diet has been associated with lower rates of non-communicable diseases (NCDs). However, the current diet in Mexico has deviated from this traditional model and is now characterised by high consumption of fatty corn oil, sugar, starch, and processed foods. This shift has had negative health consequences, with a high prevalence of obesity, type 2 diabetes, and hypertension.
In particular, the intake of animal-based proteins, especially red meat, poultry, eggs, and processed meats, is concerning. The overconsumption of these foods can lead to various health issues, including cardiovascular disease and certain types of cancer. Additionally, the high consumption of refined grains and added sugars further contributes to the risk of obesity and metabolic disorders.
The Mexican diet also falls short in terms of sustainability. The heavy reliance on animal-based proteins and dairy has a significant environmental impact, as these foods have a larger carbon footprint and require more resources to produce compared to plant-based alternatives. Additionally, the low consumption of locally-sourced and seasonal produce, such as fruits and vegetables, further contributes to the unsustainability of the Mexican diet.
To improve the health and sustainability of the Mexican diet, a shift back towards traditional dietary patterns is recommended. This includes increasing the consumption of beans, corn tortillas, soups, stews, citrus fruits, vegetables, and healthy fats. Additionally, reducing the intake of refined grains, added sugars, and animal-based proteins, especially from processed meats, is crucial. By adopting these changes, Mexico can improve the health and well-being of its population while also reducing its environmental impact.
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The most popular fruits in Mexico are apples and papayas
The Mexican diet consists of a variety of fruits, vegetables, grains, meats, and seafood. Traditional Mexican diets are a mixture of Native Mesoamerican and Hispanic foods, with corn-based dishes cooked with chillies, garlic, onions, and herbs. Chilli is often combined with tomatoes and onions to make sauces for meals. Other common foods include maize, beans, squash, rice, meats, and seafood.
Fruits are a large part of the Mexican diet, with citrus fruits and other fruits like papayas, apples, mangoes, pineapples, and coconuts being consumed. Apples and papayas are two of the most popular fruits in Mexico. Mexican-grown apples are small but flavorful and crunchy, and they are grown in the mountains a few hours inland. Most apples in Mexico are imported, as consumers tend to prefer perfect-looking fruit. However, the locally grown manzanas, while smaller and less visually appealing, have an authentic apple flavor, crunch, and aroma.
Papayas are native to Southern Mexico and Central America and have been growing wild since ancient times. They are large fruits, ranging from 15 to 50 centimeters in length, with an oval to pyriform shape. Mexican papayas have a sweet, musky flavor and a soft texture, making them suitable for both fresh and cooked dishes. The entire fruit is edible, including the skin, flesh, and seeds, though some consumers choose to discard the skin or eat the seeds separately for a sweeter taste. Papayas can be used in a variety of ways, such as being sliced and mixed into fruit bowls or salads, blended into smoothies and fruit juices, or cooked in quesadillas. They can also be used as a flavoring for ice cream, sorbets, jams, and marmalades, or as a natural meat tenderizer due to their papain content.
Both apples and papayas are versatile fruits that can be incorporated into various dishes, contributing to the rich and diverse culinary culture of Mexico.
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Mexicans eat lots of milk and salty foods
The traditional Mexican diet consists of a variety of foods, including maize, beans, squash, chilli, meats, and dairy products. While it is true that some Mexican dishes include milk and salty ingredients, it is not accurate to generalize that Mexicans consume large quantities of these specific types of foods.
Milk is used in some Mexican dishes, but it is not a predominant ingredient in all regions of Mexico. In some areas, goat's milk and condensed milk are commonly used, with the latter being prevalent in regions with limited access to refrigeration. Evaporated milk is also used in certain recipes, such as horchata, a traditional Mexican beverage. However, it is important to note that many Mexican dishes are lactose-intolerant-friendly, and authentic Mexican tacos, for example, typically use cilantro and onions as garnishes rather than cheese.
Salty foods are not uniquely characteristic of Mexican cuisine, and it is important to distinguish between the salt content of dishes in traditional Mexican diets and the saltier options offered in some Mexican restaurants. While it is true that Mexican restaurants often provide tortilla chips, salsa, and queso fundido (melted cheese), which can be high in sodium, this does not necessarily reflect the everyday diet of Mexicans.
The traditional Mexican diet, as studied in certain regions, includes beverages, fish, seafood, meats, fruits, and maize products. However, it is worth noting that these consumption patterns may vary across the country, and grains, tubers, and legumes might be more representative of the typical Mexican diet than dairy or salty foods.
In conclusion, while milk and salty ingredients are present in some Mexican dishes, it would be an oversimplification to characterize the Mexican diet as predominantly consisting of large quantities of milk and salty foods. The Mexican diet is diverse and varies across different regions, with a range of ingredients and flavors that extend beyond a narrow focus on dairy and salty options.
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Mexico has a high prevalence of non-communicable diseases
Mexico has a rich culinary history, with traditional Mexican diets consisting of a mixture of Native Mesoamerican and Hispanic foods. This includes corn-based dishes cooked with chillies, garlic, onions, and herbs, as well as beans, squash, citrus fruits, rice, meats, and lard. However, Mexico also has a high prevalence of non-communicable diseases (NCDs). NCDs are medical conditions that are typically long-lasting and progress slowly over time. They are often the result of genetic, physiological, environmental, and behavioural factors.
The leading causes of NCDs in Mexico are cardiovascular diseases, cancers, chronic respiratory diseases, and diabetes. These conditions are influenced by various risk factors, including tobacco use, physical inactivity, unhealthy diets, and air pollution. The traditional Mexican diet, as previously described, may contribute to these risk factors if it is not carefully balanced. For example, the consumption of excess salt, sugar, and fats, as well as lower intake of fruits and vegetables, can increase the risk of developing NCDs.
In addition, the nutritional transition to Western-like dietary patterns in Mexico has likely contributed to the high prevalence of NCDs. The introduction of US-based industries and the subsequent influence on dietary patterns have resulted in increased consumption of refined carbohydrates, vegetable oils, processed foods, and sugar-sweetened beverages. These dietary changes can lead to raised blood pressure, increased blood glucose, elevated blood lipids, and obesity, all of which are metabolic risk factors for NCDs.
To address the high prevalence of NCDs in Mexico, a multifaceted approach is necessary. This includes individual lifestyle management, societal awareness, national health policy decisions, and global health strategies. Promoting a balanced version of the traditional Mexican diet that emphasizes whole grains, legumes, fruits, and vegetables, while reducing the intake of processed foods and excessive salt, sugar, and fats, could potentially reduce the burden of NCDs in Mexico.
Furthermore, education and awareness campaigns can play a crucial role in helping individuals understand the impact of their dietary choices on their health. Encouraging physical activity and providing support for smoking cessation can also contribute to NCD prevention and management. By combining cultural food traditions with modern nutritional knowledge, Mexico can take a significant step towards improving the health and well-being of its population.
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Frequently asked questions
The traditional Mexican diet is a mix of Native Mesoamerican and Hispanic foods. It primarily consists of corn-based dishes cooked with chillies, garlic, onions, and herbs, as well as beans, squash, citrus fruits, rice, meats, and lard.
Traditional Mexican dishes include soups like menudo and pozole, and mixed dishes like tamales.
Common ingredients in Mexican cuisine include chillies, beans, corn, and squash.
Mexicans tend to eat an average of 6 tortillas a day and have a domestic diet of soup, rice, and stew. They also eat salsa and beans and enjoy salty foods more than sweet foods.
