Food in Mexico
Mexican cuisine is distinguished by its originality and rich tastes. It is characterized by the widespread use of spices, hot peppers, herbs. The basis for many dishes are tortillas made from corn and/or wheat flour.
Food in Mexico has a rich taste and is popular not only in America, but all over the world. If you are going to this overseas country, you should explore the top dishes that are worth trying.
This is a very interesting old dish that exists in many variations. Its basis is cornmeal dough, which is wrapped in corn or banana leaves and steamed. Often it is supplemented with various fillings: chicken, cheese, sweet peppers, tomatoes with the addition of sauces, red pepper and other seasonings, or fruits (in this case, sweet tamales are obtained).
The taste of this dish is very original and unlike other Mexican dishes, it will definitely appeal to those who love corn in various forms. The leaves in which the dough is wrapped (and the filling, if any) are removed before use.
Mexican cuisine is famous for its spicy dishes, and guacamole is no exception. The composition of this world-famous sauce includes avocado, hot chili pepper, lime or lemon juice. In addition, vegetables (tomatoes, zucchini, olives, onions, fennel, physalis), herbs, spices can be used to prepare guacamole.
This sauce goes well with a variety of meat, seafood, mushroom, vegetable dishes, and is often served with corn chips. The recipe for this dish appeared several centuries ago, and today there are many different variations, depending on the characteristics of the region and the creativity of the chef.
This sauce has an unforgettable burning taste. It consists of many components: tomatoes, herbs, hot peppers, spices, seasonings, olive oil. Most often, the sauce has a bright reddish-brown hue, it can also be green (this version is called “salsa verde”). Salsa has a very interesting texture – not completely homogeneous, but with small pieces, which makes the sauce even richer and very healthy.
It is eaten with many Mexican dishes (for example, tacos, nachos), served with vegetables and meat, fish, eggs. Salsa has an ancient history, it was prepared in the ancient Indian tribes, and therefore it is worth a try to anyone who wants to touch the history of this country.
The basis for this dish is also tortilla. The filling is wrapped in it, which can be used as meat, vegetables, legumes, cheese in a variety of combinations. This traditional Mexican dish gives room for imagination, sometimes even avocado, sour cream, lettuce are added to it.
The history of this dish is interesting. In translation, its name sounds like “little donkey”. There are two possible explanations for this. First, burritos is a bit like a donkey’s ear in its shape. And secondly, once upon a time it was a donkey with a cart that helped the old Mexican man to transport the usual taste of food, which was very lacking for people who moved in search of a better life from Mexico to the United States. There was not much space in his cart, and therefore the owner came up with the idea of wrapping the filling in cakes so as not to use bulky dishes.
Mexican cuisine is characterized not only by various variations of dishes using cornmeal tortillas and fillings for them, but also by soups. An example is bean soup, rich, fragrant, very satisfying and nutritious, with a bright taste. To enhance the national flavor, it is best to eat it with nachos or tortillas.
The composition of this soup, in addition to beans, includes various vegetables, herbs, spices and, of course, chili peppers. Minced meat, mostly beef, is also often added to it.
This Mexican dish is a thick soup, the main ingredients of which are meat and corn. Moreover, not ordinary corn, but processed in a special way, as a result of which the grains lose their husks, increase in volume and burst.
There are several traditional variants of posoles. In one of them, nothing is added except for the main components, and all kinds of seasonings and other products are served separately so that everyone can take exactly what they like. In another version, tomatoes, herbs, seasonings are put into the soup during cooking. Therefore, the color of the salt can be white, red, green – it all depends on the chosen cooking option and the selected additives.