The Story of The Study
What is Mesoamerica?
Mesoamerica, the region stretching from central Mexico through northern Central America, boasts a rich geographical history shaped by its diverse landscapes, including highlands, lowlands, and coastlines. The region's varied climate and topography enabled the development of sophisticated civilizations like the Olmec, Maya, Zapotec, and Aztec. These cultures developed extensive trade networks that spanned from the southern United States to Central America, facilitating the exchange of goods, ideas, and cultural practices.
The trade routes, such as those connecting the Gulf Coast to the Pacific coast, enabled the movement of essential foods like maize, beans, and chili peppers, which became staples in Mesoamerican cuisine. The exchange also introduced ingredients like cacao, vanilla, and certain tropical fruits, while spices like achiote and annatto contributed to the region’s distinct flavors. The Maya, for instance, perfected the use of maize in tortillas and tamales, while the Aztecs popularized the use of chocolate in both beverages and foods. The culinary traditions of these cultures reflect a fusion of regional ingredients, influenced by trade and the needs of agriculture, producing a rich, vibrant food culture that continues to influence global cuisine today.
The Cooking Techniques of Mesoamerica
FIRE
In Mesoamerica, fire was a central cooking technique, especially for roasting and baking. The most notable example is the use of the comal, a flat griddle often placed over an open flame to cook tortillas and other flatbreads. The use of fire also extended to roasting meats like turkey and deer, and it was a vital part of preparing foods for ceremonial purposes. This technique reflects the ingenuity of Mesoamerican cultures in harnessing fire for both practical and ritualistic cooking, influenced by the trade of cooking vessels and materials like volcanic stones for heat retention.
SMOKING
Smoking was another key cooking method, particularly for preserving food. Mesoamerican cultures like the Aztecs smoked meats such as fish, turkey, and other game animals, often over open wood fires. The process of smoking not only enhanced flavor but allowed for long-term storage of protein-rich foods, essential for sustaining populations during lean seasons. Through trade networks stretching from the Gulf Coast to Central America, Mesoamericans likely adopted and adapted smoking techniques from neighboring cultures, influencing the wide variety of smoked foods found across the region.
CURING
Curing, often through salt, was a preservation technique that was integral to Mesoamerican food culture, especially for fish and meats. The Maya, for example, were known to cure fish using salt derived from the coasts, and the Aztecs developed methods of curing meats like turkey using both salt and spices. The development of these techniques was likely influenced by interactions along trade routes, where salt and other preserving agents, such as chili peppers and herbs, were exchanged. The practice of curing also enabled Mesoamerican cultures to engage in long-distance trade, supplying dried and salted fish and meats to other regions within their vast trade network.
Back to Their Roots
For Executive Chef Tomas, creating the new menu meant honoring the dishes that hold a special place in his heart. The empanada, for instance, was a childhood favorite, often enjoyed during school breaks. “ The little school store would have fresh empanadas. There was never any time to sit and eat them because the line was so long since everyone wanted one. So, you would be quickly eating them as you walk to class. The teachers always knew who was sneaking them in class because the entire room would fill with the fresh smell,” he recalls. Another cherished dish is the Fried Fish, which takes him back to his grandparents’ home. “My grandfather used to catch fresh snapper, and my grandmother would cook it up. I’ve never tasted anything as good. It was so perfect in its simplicity.” With these dishes, Chef Tomas brings a piece of his past to the present, infusing our new menu with nostalgia, warmth, and the flavors of home.
Executive Sous Chef Maddie Guzman’s passion for cooking sparked at an early age by her Salvadoran mother and grandmother. They taught her by the age of 10 how to hand make tortillas and roll tamales. "I remember always being on banana leaf cleaning and cutting duty. My reward was a bowl of tamale ingredients because I couldn’t wait for them to be done." When Chef Maddie was creating this new menu, she was most inspired by her pride of being Latin American and bringing that to life through the dishes. Her career is rooted in connecting people’s diverse cultures and making lasting memories through shared meals around the dinner table. She hopes to evoke those familiar feelings of nostalgia through the flavor and fragrance of this new menu.