Photo I took at Fonda Santo Domingo in the center of Mexico City. A friend says, “The waiters don't waste time with niceties and the food is great. What more could you want.” Left to right mushroom empanada served with nopales and guacamole and plate of cerviche. And of course links to recipes for nopales and cerviche:
http://simplyrecipes.com/recipes/nopalitos_with_tomatoes_and_onions/ http://www.lavillabonita.com/newsletters/ceviche.pdf
Native American ways in the kitchen slowly overtook Iberian ones in Mexico City and other regions of the Spanish colonial world. This happened despite the attempt of Iberian born wives to teach their cooks how to prepare meals according to Spanish culinary styles. In Mexico City cooks for elite families slipped local ingredients into Spanish recipes believing no one would notice any difference in taste. However, Spanish women realized the change but also recognized that it “turned out much cheaper [and easier] to feed everyone” in a large household on meals made with available and less expensive local ingredients than scarce and expensive imported ones from Spain. In short, cultural and economic factors resulted in the transformation that occurred in the diet of new arrivals from Europe.
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