National Mexican Food Appreciation Day

A joyful woman wearing a colorful sombrero, passionately enjoying a plate of mouthwatering tacos amidst a vibrant Mexican street fiesta.. — National mexican food appreciation day illustration

Ah, National Mexican Food Appreciation Day! A day dedicated to indulging in the spicy, flavorful, and utterly delicious cuisine of Mexico. Get ready to embark on a mouthwatering journey filled with guacamole, tacos, and enchiladas! Let's dive right in, shall we?

When is Mexican Food Appreciation Day?

It's national mexican food appreciation day on the 21st January.

The Origin of National Mexican Food Appreciation Day

Every great food deserves its own special day of celebration, and Mexican cuisine is no exception. With its rich heritage and diverse flavors, it's only fitting to honor the culinary wonders that have made our taste buds dance.

A Sizzling Celebration of Mexican Flavors

On January 21, 2017, the internet exploded with excitement as social media sites were flooded with posts, tweets, and memes dedicated to National Mexican Food Appreciation Day. People from all around the world came together to express their love for tacos, burritos, and all things Mexican food.

Whether you're a fan of traditional dishes like tamales and mole, or you prefer the zesty flavors of salsa and guacamole, this special day gives you the perfect excuse to indulge in your favorite Mexican delicacies. Gather your loved ones, put on your stretchy pants, and embark on a gastronomic journey that will leave you craving more.

A Feast for the Senses

From the fiery kick of jalapenos to the creamy coolness of horchata, Mexican cuisine is a sensory delight. The vibrant colors, bold flavors, and aromatic spices combine to create a culinary experience like no other. Whether you're a fan of the smoky flavors of barbacoa or the sweetness of churros, National Mexican Food Appreciation Day is the perfect time to explore new tastes and celebrate the classics.

Did You Know?

Did you know that Mexican food is not just about tacos and enchiladas? Mexico has a rich culinary heritage with a wide variety of regional dishes that vary from state to state. From the Yucatan Peninsula's cochinita pibil, a slow-roasted pork dish marinated in citrus and achiote, to Oaxaca's famous mole, a complex sauce made with over 20 ingredients, Mexican cuisine is a treasure trove of flavors and traditions.

History behind the term 'Mexican Food Appreciation'

1830

Introduction of Mexican Cuisine to the United States

Mexican food appreciation traces its origins back to the early 1830s when Mexican cuisine was introduced to the United States. As Mexican immigrants settled in border states such as Texas and California, they brought with them the unique flavors and culinary traditions of their homeland. Their vibrant and flavorful dishes quickly caught the attention of Americans and sparked a growing appreciation for Mexican food.

1937

The birth of Tex-Mex cuisine

Tex-Mex cuisine emerged in the early 20th century as a fusion of Mexican and American cuisines. The term 'Tex-Mex' was coined in 1937 and it quickly gained popularity throughout the southwestern United States. Tex-Mex dishes such as enchiladas, tacos, and chili con carne introduced Americans to the vibrant flavors and spices of Mexican cooking.

1960s

Rise of Mexican-American restaurants

In the 1960s, Mexican-American restaurants began to proliferate across the United States. These restaurants served a variety of traditional Mexican dishes, showcasing the rich culinary heritage of Mexico. The growing popularity of these establishments contributed to the increased appreciation of Mexican food and its diverse flavors.

1880

Taco Popularization

In the late 19th century, Mexican food, particularly tacos, gained popularity in the United States. Mexican street vendors started selling tacos in areas with a high Mexican immigrant population, such as Los Angeles and San Antonio. The portable and versatile nature of tacos made them a convenient and delicious option, appealing to people of various backgrounds. This increased exposure to tacos played a significant role in the growing appreciation of Mexican cuisine.

1970

Celebration of Mexican cuisine through festivals

The 1970s marked a significant turning point in Mexican food appreciation. Festivals and events dedicated to Mexican cuisine and culture were organized throughout the United States. These celebrations showcased the regional diversity and culinary traditions of Mexico, exposing people to a wide range of authentic Mexican dishes.

1914

Development of Tex-Mex Cuisine

During the Mexican Revolution in the early 20th century, many Mexicans fled to the United States, seeking refuge from the turmoil. This influx of Mexican immigrants in the Southwest region led to the development of Tex-Mex cuisine. Tex-Mex combined traditional Mexican flavors with American ingredients, creating a fusion cuisine that became immensely popular. The introduction of dishes like enchiladas, nachos, and chili con carne further contributed to the appreciation and recognition of Mexican food in the United States.

1960s

Rise of Mexican Restaurants

In the 1960s, the popularity of Mexican cuisine reached new heights with the rise of Mexican restaurants across the United States. Influential Mexican chefs and restaurateurs, such as Diana Kennedy and Felipe Rojas-Lombardi, popularized authentic Mexican cooking techniques and regional dishes. This increased accessibility to a variety of Mexican food options allowed Americans to indulge in the rich and diverse flavors of Mexico, further fostering appreciation for the cuisine.

1984

Introduction of National Taco Day

In 1984, National Taco Day was established in the United States to honor one of the iconic Mexican dishes. This day celebrates the deliciousness of tacos and encourages people to explore the various fillings and flavors that make them so popular. National Taco Day further fueled the appreciation for Mexican food and its cultural significance.

1990s

Promotion of regional Mexican cuisines

During the 1990s, there was a growing recognition and appreciation for the regional cuisines of Mexico. Restaurants and food enthusiasts began to focus on specific regional specialties, such as Oaxacan mole, Yucatecan cochinita pibil, and Veracruzan seafood. This emphasized the diversity and complexity of Mexican gastronomy, contributing to the overall appreciation of Mexican food.

1980s

Culinary Influence and Mainstream Recognition

Throughout the 1980s, Mexican cuisine solidified its position in the culinary landscape of the United States. Mexican flavors and ingredients began to permeate mainstream American cooking, with dishes like fajitas, guacamole, and salsa becoming household names. The growing popularity of Mexican food in the United States reflected a cultural shift towards embracing diverse and vibrant flavors, and the appreciation for Mexican cuisine continued to flourish.

2009

World Heritage status for Mexican cuisine

In 2009, Mexican cuisine was declared a UNESCO Intangible Cultural Heritage of Humanity. This recognition acknowledged the important role Mexican food plays in the cultural identity and heritage of Mexico. The UNESCO listing further elevated the appreciation for Mexican cuisine worldwide, highlighting its historical and traditional significance.