Believed to have derived from the Mayan Indians, Mexican cuisine has a long and diverse history behind it. As nomadic hunters and gatherers, the Mayans commonly used corn tortillas with bean paste, as well as wild game, tropic fruits, and fish. As the Aztec Empire began to thrive in the 14th century, their meals started to incorporate chili peppers, honey, salt and chocolate, while turkey and duck became domesticated.
When Spain invaded Mexico in 1521, they brought in dairy products, garlic, sheep, pigs and cows, along with many different herbs, wheat and spices. Spanish food had a large influence introducing others flavors such as Caribbean, South American, French and Portuguese.
Serving up traditional Mexican food with a modern twist, Mexican restaurant Papatzul redefines the dining experience.
Early Mexican cooking consisted of heating food over an open fire, using a cast iron skillet and ceramic ware, steaming and frying. Meat was usually suspended over boiling water while wrapped in cactus or banana leaves. When you think of Mexican food, there are a few flavors that play prominently in your mind. However, many diners are unaware of how these dishes have come to be.
Unlike regular corn flour, corn masa is a whole grain corn cooked in a lime solution that is then ground. This type of flour is not cooked and is de-germed. This technique can also be traced back to the Aztecs who found that ashes from cooking fires mixed with water, would create this alkaline lime mixture softened, slightly dissolved and helped to remove the kernal's tough outer skin. Inevitably this made the corn easier to cook and made it into the masa dough we know today. Papatzul works fantastically with this type of dough, using it in the Tlacoyos de Pollo, corn masa boats filled with refried beans, topped with shredded chicken, avocado, tomatillo salso and queso fresco.
If you have never tried corn masa before, start with the Huaraches, made with thin masa cakes topped with refried beans, chipotle beef or shredded chicken or the Sopes con Chorizo, made with corn masa cakes with chorizo, refried beans, cream and queso fresco.
There are flavors from all around the world that have influenced Mexican dining and Papatzul has embraced them all. You can find a hint of Mexico practically anywhere, but you won't find the quality cuisine that this Mexican restaurant has to offer.
