Corn (elote in Mexico) is one of the pillars of the Mexican cuisine. Multiple uses and dishes have spawned from it since its domestication and artificial selection in the Mexico’s Tehuacan Valley, to the rest of the Americas around 2500 BC, and to the rest of the World by the XVth century, thanks to the ability of this plant to grow in diverse climates.
The today’s Mexican multicultural society was forged through the blending of the indigenous and Spanish culture during a 300-year colonization period, and the heavy, deep influence from cultures that came afterwards through successive migrations. Or invasions (I’m looking at you both, France and USA).
Despite this rich heritage and the globalization that put Mexico
limping down the road of being a modern, developed nation, one of the first things to understand is that this is still a heavily class-conscious society, and more often than not, this stratification is bound to the skin tone…
Lou mei (滷味) is the name given to the dishes prepared by simmering in a large volume of seasoned soy-based sauce before cooking, as a marinade. It is the brother of siu mei and lap cheung, as they three are under the general classification of being cantonese style cooked meats (or siu laap, 烧腊)