INTRODUCTION
Mexican food has a strong influence on the cuisine of central American countries, also is popular throughout the world for its tacos with guacamole, quesadillas, enchiladas and carnitas. With its variety of indigenous civilizations, each region in Mexico is marked by a distinct aroma, taste and texture. Mexico is known in the world to new culinary horizons with its universal contribution of vanilla, avocado, corn, tomato and chocolate among others.
Staple diet of Mexico is corn, beans and chilies. In Mexico, one can find a blend of Aztec ( the civilization which cultivate the maize, red beans and rice) and Spanish influence of cooking. Typical is the centuries old “mole poblano”, a thick, dark sauce made with dried chilies. Nuts, seeds, spices, cocoa and other ingredients. Dish by the name of “mole poblano de guajolote” made with poultry, cocoa and spice is a delicacy from Guatemala. Mexico, with its more than 100 variety of chilies ranged from red to brown colour is used in variety of dishes and is famous for its savory herbed stews and sauces.
Tortillas are used in various ways and are made of cornmeal. Enchiladas are folded tortillas stuffed with sauce; beans etc. tacos are fried or baked can be stuffed with variety of veg, chicken etc. seafood, garnished with tomatoes and herbs followed by rich coffee is the basic meal along the pacific coast. In the Yucatan peninsula, dinner is likely to be a Mayan delicacy like “pork pibil” cooked in banana leaves with the famed “achiote” sauce.
SPECIAL INGREDIENTS USED:
- FLOR DE CALABAZA: means squash blossoms, are used in everything from soups to sauces.
- HUITLACOCHE: is a small dark fungus, which grows on a corn stalk and is surprisingly creamy and delicious. (creamy cheese sauce is prepared with this named as crepas de huitlacoche)
- ROMERITOS AND EPAZOTE are two pungent herbs which add a special zest to fish, beef and chicken dishes.
- PEPITAS: means pumpkin seeds, are used in sauces and chicken dishes.
FAMOUS MEXICAN DISHES:
- TORTILLAS: made of flour or maize. Often served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.
- SALSA: a blend of red or green mix of tomatoes, onion, chili and cilantro served on as a relish or a dip.
- FRIJOLES: type of beans, commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.
- GUACAMOLE: mashed avocado with tomatoes, chilies and cilantro. Served as a dip or as a garnish.
- CEVICHE: raw fish marinated in lime juice, often used in salad.
- CHILLIE CORN CARNE: red beans cooked in minced beef with tomatoes.
- ENCHILADAS: Tortillas coated in a tomato and chili sauce, stuffed with vegetables or chicken or pork then folded/rolled and baked.
- HAUCHINANGO: red snapper fish, a common feature on the menus at coastal resorts, cooked in various styles.
- QUESADILLAS: tortillas stuffed with cheese, folded and grilled. A simple dish often served with beans or a little salad and suitable for those avoiding anything spicy.
- MOLE SAUCE: a wonderful rich sauce made with the unlikely combination of chocolate. Chilies and many spices. It can be red or green depending on the ingredients. The sauce is often served over chicken, though turkey is more traditional.
- POC CHUC: pork fillet is cooked with tomatoes, onions and spices.
- POLLO PIBIL: traditionally consists of chicken marinated in orange and spices then barbecued in banana leaves.
- TACOS: tortillas fried until they are crispy and served with various fillings like sour cream, salad etc.
- TAMALES: cornmeal paste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and or vegetables, then steamed.
- TORTAS: Mexican sandwiches, often large rolls with generous fillings.
- TOSTADAS: thin and crisp tortillas served loaded with guacamole, sour cream, chilies, chicken etc.
