Cold dishes and snacks of Mexican cuisine. What is the national cuisine, traditional dishes and food in Mexico? How to prepare chicken quesadilla

July 11th, 2016

For a long time we did not discuss the cuisine of any country. And before that there were and. And here is . There was and , as well as

Anyone who has ever tasted a real Mexican dish is familiar with the rich palette of flavors that explode in the mouth. This exotic "cocktail" of spices, herbs, meats and vegetables is enough to satisfy even the pickiest of gourmets.

Indeed, it is difficult to find a person who does not like Mexican cuisine. But for people who love Mexican food so much, we know too little about it. In the collective mind of most fans of Mexican food, things like origins, history, and even cooking styles are completely absent. Well, it's time to change that!

Let's try to find out about the true origins of Mexican food, some of the traditional ways of preparing your favorite Mexican dishes, and even some weird Mexican food that you may not have known existed. Here are 25 interesting things about Mexican food that you might not know!

Mexican cuisine is more ancient than you think. Many of the most traditional Mexican recipes date back to Aztec and Mayan times.

The Spaniards, however, had a strong influence on Mexican cuisine as we know it today. Traditional Mexican dishes (inherited from Mayan and Aztec recipes) were modified during the Spanish colonization of Mexico, as a result of which the Spaniards added their own ideas and cooking methods, as well as ingredients.

In the 1520s, the Spaniards brought plants and animals to Mexico that no Mexican had ever seen before: horses, cattle, pigs, sheep, goats, and chickens. Of the spices that were imported into the country - olive oil, cinnamon, parsley, coriander, oregano and black pepper. The Spaniards also introduced nuts and cereals such as almonds, rice, wheat, barley, as well as fruits and vegetables such as apples, oranges, grapes, lettuce, carrots, cauliflower, potatoes (imported from Peru) and sugar cane. .

All parts of cows and domestic bulls are used to prepare traditional Mexican dishes, including the udder, stomach, tongue, even the uterus and testicles.

Mexican cuisine is also famous for its variety of refreshing juices. Tropical and exotic fruits that grow in abundance are the basis of soft drinks sold in roadside stalls.

Flatbreads (tortillas) are a staple food in Mexico. They are made from corn or wheat flour, and their variety varies from one part of the country to another. Tortillas are used to prepare many dishes; they can be both soft and crunchy.

Tequila is the most famous Mexican alcoholic drink today. It is produced mainly in the vicinity of the city of the same name, and for its preparation they use the core of the blue agave.

Between 1864 and 1867, Mexico was ruled by the former Austrian Archduke Ferdinand Maximilian, supported by French troops. And although the period of his reign was short and tragic, French cuisine left its mark on many Mexican dishes. French-inspired Mexican dishes include "chiles en nogada" (stuffed chili peppers in walnut sauce) and "conejo en mostaza" (rabbit in mustard sauce).

During the colonial period, experimental Spanish women and members of Spanish religious orders came up with much of the dishes that make up today's sophisticated Mexican cuisine. The nuns pioneered traditional Mexican foods such as the candy called cajeta (caramel), the ball-shaped buñuelos (doughnuts), and the egg-based rompope (rompope).

In 1519, when the first Spanish conquistadors entered the Aztec capital of Tenochtitlan (located on the site of present-day Mexico City), they learned that the Aztec emperor Montezuma liked to drink a drink made from vanilla and chocolate and sweetened with honey. It was a traditional Mexican-Indian dish, probably invented by the Mayans themselves, which subsequently found worldwide recognition in various variations, including in the form of a milkshake.

Even in the colonial period of the history of Mexico, dishes such as “lomo en adobo” (pork loin in a spicy sauce), “chiles rellenos” (chili peppers stuffed with cheese, beef or pork), “guacamole” (snack of avocado pulp, tomatoes, onions, chili and coriander) and "escabeche" (marinade).

Vanilla is a substance obtained from the pods of a certain type of Mexican orchid, while chocolate is obtained from the fruits of the Mexican cocoa tree.

Some Mexican dishes, especially those originating in Veracruz and the Yucatan Peninsula, have been influenced by Caribbean cuisine. Other Mexican dishes such as "bolillo" ("wheat bread") have been influenced by French cuisine. Bolillo is a popular Mexican bread.

The popular Mexican dish called “fajita” was actually made famous by Mexican-American restaurateur Ninfa Rodriguez Laurenzo, who named her own restaurant after herself, Ninfa’s. The dish was so simple and appetizing that competitors constantly sent their spies to her restaurant in order to get the recipe.

In some parts of Mexico, exotic dishes include grasshoppers and caterpillars. Tacos are also served in some parts of the country with fillings ranging from cow brains to bull testicles.

Sugar calaveras (Calaveras de Azukar), which are skull-shaped confections made from sugar, amaranth and chocolate, are among the most famous Mexican sweets. They are prepared for the celebration of the Day of the Dead.

Mexican food found in the US is commonly referred to as "Tex Mex". This name comes from the fusion of Texan, Mexican and American cuisines. Burritos, fajitas and quesadillas are the most popular examples of "tex-mex".

It is estimated that the average Mexican family can consume up to 2 pounds (nearly 1 kg) of tortillas (corn tortillas) a day.

Chili peppers are the most commonly used ingredient in traditional Mexican cuisine.

Even traditional Mexican desserts are prepared with chili peppers, which achieve a pleasant combination of spicy and sweet.

Northern Mexicans prefer meat dishes, while those in the south of the country prefer to use chicken and vegetables as the main ingredients.

Tortillas were once sold in cans and were popular in this package from the 1940s until the early 1980s.

Quesadillas are one of the mainstays of Mexican outdoor tents. This dish is considered typical Mexican. But it turns out that quesadillas, like the Mexicans themselves, are a hybrid dish: half indigenous, half Spanish. The tortilla that makes up the quesadilla is a Native American dish; cheese, as well as pork and / or beef, which can be added to the filling - Spanish influence; in terms of garnish, the hot sauce made from chili peppers is local cuisine, and the chopped lettuce leaves are again influenced by Spanish cuisine.

Despite the fact that Mexican cuisine is predominantly known for its spicy and heavy food, it is actually quite healthy food, rich in vitamins and minerals, and also low in fat. Some nutritionists consider it an ideal combination of important food groups: meat, dairy products, grains and vegetables.

If until now you thought that only Asian cuisine uses the most nasty animals, then you will be interested to know that some recipes for traditional Mexican dishes include ingredients such as iguana and rattlesnake meat.

sources

Mexican cuisine or national cuisine of Mexico- this is not just a set of culinary recipes, these are the most ancient customs and traditions of the Aztecs, brought to our days in almost unchanged form. In addition, it is a global cultural heritage, which was recognized by UNESCO.

Surprisingly, throughout the history of Mexican cuisine, it has hardly undergone any changes. Even ancient utensils, which were used in the process of cooking, have been preserved. Therefore, do not be surprised if, when you go to Mexico, you will see how spices are ground in stone mortars to prepare this or that sauce.

The peculiarity of Mexican cuisine is, first of all, predetermined by its geographical location and climatic conditions, thanks to which the variety of fruits and vegetables in this country is simply amazing! In general, there are three main products that are used most often in cooking. These are corn, beans, and chili peppers.

Corn is central to Mexican cuisine among the foods. It is used in every possible way. Prepare from it, for example, flour, which is the basis for tortillas or corn tortillas. This product, in turn, has become one of the main components in the preparation of such traditional dishes:

• burrito is a meat pie, or rather a meat filling with beans, rice, tomatoes and cheese, which is wrapped in a corn tortilla;
• enchilada - an envelope of corn tortilla stuffed with chicken or other meat and beans, poured over with cheese sauce;
• chimichangs are tortilla tubes stuffed with chicken or beef, tomatoes and cheese, fried in a large amount of oil;
• uevos - scrambled eggs baked on corn tortillas.

Also, instead of bread, tortillas are served with salad and all kinds of sauces.

It is believed that the national dishes of Mexico are consistently spicy. Some even believe that such food is almost impossible to eat. But this is not entirely true ... As a rule, sauces prepared for a dish are spicy, for example, the famous Salsa. The main dishes themselves can be neutral. For example, ready-made fish or meat, those who are not used to spicy food can be eaten without fear. The spiciness of the sauces can be adjusted according to your taste.

As for the variety of dishes of traditional Mexican cuisine, it is not in doubt! Among the national recipes you will find appetizers, first courses (soups), main second courses, salads, sauces, and desserts. Although, of course, the food culture of Mexico is completely different from the Slavic culture!

Of the soups in Mexican cuisine, the most famous is the so-called tortilla soup. It is a chicken broth, to which fried garlic and onions, tomatoes, cilantro, cumin, black pepper, chili pepper, and jalapeno pepper are added. The soup is served with fried tortillas and a little grated cheese. It turns out pretty sharp.

As second courses, fajita is the most famous. These are grilled meat, seafood and vegetables, which are wrapped in a tartilla. This dish looks like a burrito, only unlike it, in fajita, the corn tortilla is not stuffed, but served separately. Thus, everyone can choose the filling to their taste. As for the side dish, boiled rice or beans are served with the main dish.

The famous dessert of traditional Mexican cuisine is called Calabaça. It consists of ginger and pumpkin, which are preserved with cane sugar. Also, just fresh fruit can serve as a dessert.

And to top it all, one cannot fail to mention tequila - a strong alcoholic drink that is made on the basis of blue guava. She has become a real symbol of the country!

It is best to join the national cuisine of Mexico by going to this wonderful country or by visiting a restaurant (cafe) of traditional cuisine. However, don't think that you can't cook Mexican food at home. It's not that hard! Just follow the recipes with photos that are given on this site and then you will certainly succeed!

Mexico is one of the most vibrant, colorful and emotional countries in the world. Therefore, it is not surprising that Mexican cuisine is filled with hot spices, tart spices and a variety of sauces. Although it may not look as refined as the French one, the tastes and aromas of Mexican dishes will not leave anyone indifferent.

We have selected 7 traditional Mexican recipes that you can cook at home.

P.S. Mexican cuisine differs from the rest in a huge number of ingredients and complex preparation. Some products are hard to find outside of South America or are quite expensive, so don't be afraid to experiment and replace them with whatever you have on hand. Don't let the intricacy of Mexican food intimidate you. The taste is guaranteed to make up for the money and time spent.

tacos

1 beef fillet, thinly sliced ​​into steaks
12 tortillas
1 tablespoon vegetable oil or lard (lard is best for authentic flavor)
1 finely chopped medium onion
1 bunch finely chopped fresh cilantro
salt and pepper to taste
any spicy or hot sauce

Cooking method:

1. In a frying pan over medium heat, heat the vegetable oil. When it gets hot, fry the steaks on both sides.

2. Fry for about two minutes, and turn over to the other side.

Tip: If you're making a lot of tacos, wrap the finished steaks in aluminum foil and keep in the oven to keep them warm.

3. When all the steaks are ready, heat the tortillas in a skillet over medium heat and wrap them in a kitchen towel.

Tip: If you wish, you can reheat the tortillas in the same skillet where the meat was fried to add flavor and aroma.

4. Cut the meat into small pieces and mix with hot or spicy sauce. Divide the meat into equal portions and put in tortillas. Sprinkle each taco with chopped onion, cilantro and start tasting.

Tip: There are a huge number of varieties of tacos. So feel free to add new ingredients or replace them with other available products.

Burrito with beans and beef

Ingredients:

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, crushed
500 g lean ground beef
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon ground chili pepper
400g diced tomatoes
1 red capsicum, chopped
2 tablespoons tomato paste
1/3 cup beef broth
300g canned, washed beans
coriander leaves, chopped
8 tortillas
150 g grated cheese (original recipe uses cheddar cheese, but you can substitute any variety you like)
sour cream
lettuce leaves, for a beautiful serving

Cooking method:

1. Heat up the oven to 200°C. In a large skillet over medium heat, heat the olive oil. Add finely chopped onion and garlic. Cook, stirring occasionally, for 5 minutes or until the onion is soft. Add mince. Cook, stirring, for 3 minutes or until meat is browned.

2. Add cumin, paprika and ground chili pepper. Fry all this, stirring, for 1 minute or until a pleasant spicy aroma appears. We throw chopped tomatoes, capsicum, tomato paste and broth into the pan. Bring to a boil and make a low heat. Simmer uncovered for 10 minutes or until sauce thickens. At the end, add beans, coriander and mix thoroughly.

3. Warm the tortillas in a dry frying pan without oil. We divide the meat mixture between the cakes and put only along the center. Wrap the tortillas so that the filling does not fall out. Place the finished burritos in a large, oiled baking dish. Sprinkle with cheese.

4. Bake for 10 minutes or until cheese is melted. Serve with sour cream and lettuce.

Mexican tomato soup

Ingredients:

6 corn tortillas
2 tablespoons olive oil
2 medium tomatoes, halved, no core
1 onion, chopped
2 garlic cloves
1-2 liters fat-free chicken broth (the amount of broth depends on the size of the pot and how much soup you want to make)
2 cups tomato juice
1 bay leaf
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground red pepper
1 (or half) chicken fillet, cut into thin strips
4 green onions (white part only)
1/2 cup lime juice (or add citric acid to taste)
a couple of sprigs of chopped fresh cilantro (you can replace any other herbs)

Cooking method:

1. Preheat the oven to 200 ° C. Lubricate the tortillas with olive (or vegetable) oil on only one side. Cut the cakes in half and cut across into strips, 1 cm thick. Lay the strips in one layer on a lightly oiled baking sheet. Season with salt and pepper. Bake for 15 minutes or until golden brown. Don't forget to turn them side to side.

2. Meanwhile, for two minutes, heat the pan over high heat. Add tomato halves and cook, turning occasionally, 10 minutes or until browned on all sides. Using a blender or food processor, grind them into a homogeneous mass.

3. Fry the onion in 1 tbsp. tablespoon hot oil (over medium heat) 3 to 5 minutes, or until tender. Add garlic and sauté 2 minutes or until fragrant. Mix onion with tomatoes in a food processor so that no large pieces remain.

4. Cook the tomato mixture again over medium heat, stirring occasionally, 5 minutes or until thickened. Stir in broth and tomato juice. Add bay leaf, ground cumin, coriander and red pepper. When the mixture boils, reduce the heat and cook for 20 minutes over low heat, stirring occasionally.

5. Add chicken pieces. Simmer over low heat, stirring occasionally, for 5 to 7 minutes or until the chicken is done.

6. Throw away the bay leaf. Sprinkle the soup with green onions, cilantro and lime juice. Season with salt and pepper.

7. Pour the soup into bowls, put strips of tortillas on top and boldly serve.

Chicken Enchiladas

Ingredients:

4 skinless chicken thighs (or chicken fillet)
fresh cilantro, chopped
1 cup frozen corn kernels, thawed
1/3 pack fat-free cream cheese, softened
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 chopped onions
6 minced garlic cloves
1 cup chicken broth
2/3 cup salsa sauce (you can find this sauce in the supermarket, make your own according to the recipe you will find at the end of the article, or replace with any other tomato sauce)
1/4 cup water
2 tablespoons chopped pickled pepper (originally, this is a jalapeno pepper, but you can replace with what you have, or leave it out of the recipe altogether, if desired)
9 corn tortillas
100-150g grated cheese (original recipe uses cheddar cheese, but feel free to use whatever you like)

Cooking method:

1. Preheat the oven to 200 ° C.

2. Heat a large heat-resistant skillet over medium heat. Fry the chicken pieces for 4 minutes on each side. Place the skillet in the oven. Bake at 200° for 10 minutes or until done. Put the chicken on a plate and let stand for 15 minutes. Separate the meat from the bone and mince it.

Tip: If you chose chicken fillet for the recipe, cut it into thin steaks before frying.

3. Place the chicken in a bowl, add the cilantro, thawed corn, fat-free cream cheese, ground red pepper, cumin and salt. Stir everything to combine the ingredients.

4. We return to the pan. Fry one finely chopped onion for 5 minutes. Add 3 minced garlic cloves and fry for 30 seconds, stirring constantly. Pour the chicken mixture into the skillet and mix thoroughly.

5. In a saucepan over medium heat, combine the remaining chopped onion, garlic, broth, 1/4 cup water, and black pepper. Bring to a boil and cook over low heat for 15 minutes, stirring occasionally. Remove from heat and let the dish rest for 15 minutes. Pour the mixture into a blender, add 2 tablespoons of cilantro (optional) and blend until smooth.

6. Heat the tortillas in a large skillet, 1 minute on each side. Cut them into quarters.

7. Pour 1/2 cup of Salsa sauce into a glass or ceramic baking dish. Arrange 12 tortillas on top. Cover them with a thin layer of chicken mixture. Alternate the layers so that the top layer is the tortillas. Pour remaining salsa over everything and sprinkle with cheddar cheese evenly. Bake at 200° for 15 minutes or until the cake is browned. Sprinkle cilantro on top, if desired, and serve.

mexican scrambled eggs

3 eggs
3 slices Swiss or cheddar cheese
1 cup hot or spicy sauce
1 tablespoon butter
salt to taste
2 wheat tortillas
2 tablespoons fresh cilantro

Cooking method:

1. Lubricate the pan with butter and heat over medium heat until its surface is hot enough for the eggs to immediately begin to fry.

2. We break 2 eggs directly into the pan, at some distance from each other, and salt to taste. Fry the egg first on one side, and then turn over to the other.

3. As soon as we turned the scrambled eggs, quickly put 1 tablespoon of the sauce on it and sprinkle with grated cheese. Cook over low heat until cheese is melted.

4. We spread the scrambled eggs on the tortillas, sprinkle with chopped cilantro or tomatoes, and proceed to the tasting.

Taco salad

Ingredients:

16 tortillas
1 kg ground beef
3 tablespoons taco seasoning (or any meat seasoning)
1 jar of tomato paste
salt to taste
1 can canned beans
0.5 cup hot water
lettuce
1 cup cherry tomatoes
1 cup grated parmesan cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup salsa sauce
1 tablespoon ketchup
hot sauce (to taste)

Cooking method:

1. Preheat the oven. Spread the tortillas on a baking sheet and bake at a low temperature for 10 minutes or until they are crispy.

2. We heat the pan, put the minced meat on it and fry on medium until it is browned. Sprinkle taco seasoning on top and mix thoroughly.

3. Add tomato paste to the meat mixture and simmer everything together for several minutes. Then add canned beans to the pan and mix thoroughly. Sprinkle the top with salt to taste.

4. Pour the meat mixture into a saucepan or leave it in a pan, add hot water and cook until it thickens.

5. Cut the lettuce leaves into thin strips, and cut the cherry tomatoes in half.

6. Making the sauce. To do this, in a separate bowl, mix mayonnaise, sour cream, a little ketchup and Salsa sauce.

7. Coarsely rub the cheese.

8. Spread the chopped lettuce leaves on the tortillas. Put minced meat with beans on top and pour hot sauce. Sprinkle with cheese, put a couple of slices of cherry tomatoes and pour the salad with homemade mayonnaise sauce.

9. Serve everything on a large plate decorated with vegetables and herbs.

Ripe tomato salsa sauce

Ingredients:

3 large tomatoes
1 onion
4 garlic cloves
1 chili pepper
1 bunch cilantro (washed, dried and finely chopped)
3 art. l. lemon juice
salt to taste
0.5 tsp ground pepper (preferably freshly ground)

Cooking method:

1. We wash the tomatoes and make a cross-shaped incision on each fruit. Then we pour boiling water over them and remove the peel from them.

2. Cut the tomatoes into small cubes.

3. Clean and finely chop the onion. Mix with tomatoes.

4. We clean the chili pepper, remove the seeds from it and cut into small cubes. Crush the garlic with the side of a knife. Add the ingredients to the tomato paste.

5. Salt to taste and sprinkle with plenty of ground pepper.

6. Add cilantro and lemon juice to taste to the sauce. Mix thoroughly and serve in addition to dishes.

Happy culinary experiments!

The national cuisine of Mexico is a kind of synthesis of Spanish, Aztec and Indian cuisines. The dishes of this cuisine are very diverse and enjoy constant success all over the world. The very fact that Mexican cuisine is included in the UNESCO World Heritage List speaks of the uniqueness and uniqueness of the dishes that all tourists and guests of this beautiful and hospitable country simply need to try.

For the preparation of national dishes, meat, vegetables, legumes and cereals, seafood are widely used. But corn dominates. Corn is boiled, fried, served with meat, pepper, mayonnaise, grated cheese. In addition, cornmeal is widely used. Here are just some of the dishes from this wonderful plant, the cereal family:

• "" - a very popular Mexican tortilla, made from cornmeal.
• "tacos" - corn tortilla, stuffed.
• "pinoles" - toasted cornmeal, with cocoa.
• Posoles - meat cooked in cornmeal, there is also a corn drink of the same name.
• "tamales" - pieces of corn dough, steamed with sauce.
• "Tostados", "quesadilla", "chimichangi", "nachos" - amazing cakes, with various fillings.

Separately, I would like to say about "tortilla", which has long become the hallmark of the national cuisine of Mexico. This thin corn tortilla with spices is used not only separately, but also as part of many dishes.

• "burrito" - a kind of tortilla roll, stuffed with beans, minced meat, tomatoes, avocado, rice and cheese.
• "enchiladas" - a tortilla rolled into a tube and stuffed with meat, tomato or cheese.
• "Tartilla soup" - fried pieces of tartilla, with chicken broth, cheese, chili peppers, garlic, onions and tomatoes.
• "fajita" - grilled beef meat, with vegetables and wrapped in a tortilla.
• "papatzules" - fried flatbread, with pumpkin seeds and an egg.

Mexican cuisine is famous for its spiciness and wide use of various spices and seasonings. Local chefs like to add hot chili peppers, cilantro, pepperoni, chaya, cumin seeds, serrano peppers, avocado leaves, helaneno peppers, onions, garlic to their dishes ... In general, in Mexico, there are more than a hundred types of peppers that differ in taste and degree sharpness.
Mexican sauces are usually served with meat and fish dishes. The most famous and popular are salsa sauce (made from tomatoes, garlic, chili peppers, pepperoni and black pepper) and guacamole sauce (made from fresh avocados, peppers, onions and tomatoes).

I bring to your attention a few more dishes that vividly characterize the national cuisine of Mexico:

• "" - minced meat wrapped in corn leaves. There are over 500 species of these peculiar Mexican cabbage rolls. The dish is so popular that there is an annual tamale cooking festival.
• "chicharoni" - a roll of pieces of fried pork skin.
• ceviche - fresh fish marinated in citrus juice.
• « peeled cactus salad.
• « mexican salad"- made from lettuce, black beans, tomatoes, cheese, onions, sour cream and salsa sauce.
• "nacho" - a dish of chicken fillet, sour cream, cheese, chopped chips and salso sauce.
• "chipotle" - tomato soup in chicken broth.
• "olla podrida" - Mexican goulash.
• "chipile" - pork with vegetables.
• "carne asados" - fried pork, with a side dish of beans.
• "monte lablano" - stewed or fried turkey.
• « tacos al pastor» — pork slices fried on a spit.
• mexicali is a dish similar to tobacco chicken.
• "sopa de marisco" - seafood soup.

Will please, the national cuisine of Mexico, fans to feast on. First of all, these are wonderful and juicy local fruits, fruit desserts, sweet buns, muffins, puddings. Popular with tourists are:

• "kanas asadas" - an original and unusual dessert made from roasted sugar cane.
• "" - sweet royal bread, with dried fruits.
• « cherry chimichangi".
• « mango with whipped cream.
• « sweet corn soufflé".
• pumpkin in syrup.

Mexican cuisine to match the people of Mexico themselves - bright and unforgettable. Colorful colors, creative decor and spicy flavors set it apart from all other traditional dishes. Gourmets assure that even the most fastidious tourist will find their favorite delicacy in its variety. It's interesting that Mexican cuisine was included in the UNESCO World Cultural Heritage List.
Mexican edible attractions are a mouth-watering mix of Spanish and Native American culinary traditions. The conquistadors who arrived in Tenochtitlan (present) in the 16th century discovered that the Mexican cuisine of that era consisted of beans, corn, chocolate and tomatoes, richly seasoned with herbs. The Spaniards introduced the locals to rice, garlic, wine and meat. The symbiosis of new products and food of pre-Columbian America is the diet of the average Mexican today.

Main dishes

Mexican cuisine First of all, it's corn. It is boiled, fried, steamed and turned into flour. No less popular on the menu are beans and rice. Beans are the food of working people because they are high in calories and satisfying. And seafood is added to rice with minimal thermal processing on the coasts. Some dishes are quite spicy, because they have chili peppers and jalapenos as an essential ingredient. The most refractory are offered to try chipotle - red jalapeno smoked on wood smoke.

Sauces

It is difficult to imagine a Mexican table without salsa - a sauce based on tomatoes and chili peppers. Lesser known in the world, pico de gallo is a fresh mass of tomatoes, onions and chili. Mole has an original taste - chili and cocoa sauce. Guacamole is a spiced avocado sauce. This dish has Aztec roots and used to be considered "mashed potatoes for the poor." Chili con queso is a chili and tomato cheese sauce that pairs perfectly with corn chips.

tortilla

The basis of many dishes mexican food- It's a tortilla. They have been baked since ancient times by the natives, and the Spaniards came up with the name - it painfully reminded them of a traditional Spanish omelette. Tortilla is made with wheat or corn flour in flat clay pans to keep them soft and dense. Tortillas replace bread for Mexicans - they are served just like that, used as a side dish or even a fork! Tortilla is the food of both the poor and the masters. It is difficult to list all the dishes that this corn tortilla is based on - burritos, pies, rolls, canapes ... The main thing is to eat the tortilla right away while it is warm, because the corn dough quickly hardens.
Nachos are tortilla chips. Mexican sauces, dressings, salads are served with them. Sometimes this is a separate dish, which is brought on a special tray with a recess for salsa.
No decent Mexican will throw away the remains of a tortilla - everything will turn into a new dish for him. Chilaquiles are dried pieces of corn tortillas that are covered with chili sauce and heated until they are soft. You can eat them with meat, vegetables, eggs or sour cream.

Burrito and its varieties

As soon as the name of the most famous dish of Mexican cuisine is not translated: “donkey” from Spanish, and “bangs” from the Mexican dialect, and “hard worker” from slang. Probably the name comes from the nickname of the businessman Juan Mendoza, who was affectionately called the Donkey. He sold meat and vegetables on the Mexican border and wrapped them in corn tortillas to save money on pottery. Soon the Mexicans could not imagine a full meal without this addition. They called it "bangs" because of the protruding stuffing and "hard worker" - as a popular high-calorie food for workers. The basis is a tortilla, in which a filling of beef, beans, rice, avocado, cheese, and beans is wrapped. Salsa sauce adds a special spiciness to the dish.
Fajita is a type of burrito. The name comes from the Spanish word for "stripe", as the meat is cut into strips. Vegetables, sour cream, salsa, pico de gallo and cheese are added to it. A distinctive feature is that the filling for fajita is served separately, so that everyone can decide for himself what to wrap in a flatbread.
Enchilada - “chili-flavored” - is also somewhat reminiscent of a burrito. The cornmeal cake is thin, meat stuffing or eggs with vegetables are wrapped in it. The resulting treat is lightly fried or baked in the oven under a layer of cheese. Enchiladas are usually eaten with a spicy mole sauce.
Taco also has tortilla as its basis, only the fillings are much more diverse: meat, cheese, seafood, beans, vegetables, even a Mexican cactus! The filling is densely superimposed on the cake, which is then wrapped.
If you put cheese, vegetables, or chorizo ​​(a savory sausage stuffed with chili and paprika) on top of a tortilla and fold the tortilla in half, you have a quesadilla. A properly fried burrito would be called a chimichanga.

Soups

Tortilla soup is another "hot" item. Onions and garlic are lightly sautéed in corn oil, then simmered with tomatoes, chili, jalapenos and black pepper in a simmering chicken broth. It turns out a very spicy stew, which is served in bowls with grated cheese and fried tortilla.
Pozole is a meat and corn soup. The grains are boiled so that they lose their shell, after which they burst. Then meat is added and put on the table. Guests can add sauce to the soup according to their taste.

Main courses

Mexican cuisine, as you already understood, does not exist without spicy dishes! Chili con carne is a thick stew of meat and chili peppers, where vegetables, beans, onions and tomatoes are also added.
Tamale came to us from time immemorial. It is assumed that it was with them that the Indians treated the conquistadors. The dish is a cornmeal dough wrapped with banana leaves. Inside is a filling of meat, vegetables, cheese - in a word, everything that a good Mexican housewife has in the refrigerator.
Mexican cuisine, of course, mainly meat, but there are seafood dishes. For example, fish or shrimp ceviche. Marine inhabitants are marinated and cut into small pieces, after which they are mixed with red onion, chili, lemon and sprinkled with black pepper and spices.

Dessert

Polvoron is a cookie that came from Spain, which is usually baked for various holidays. It is made from flour, sugar, milk and nuts, after which it is shaped into a ball and sprinkled with powdered sugar.

Beverages

Mexico is the birthplace of tequila. This strong alcoholic drink is obtained from the juice of the blue agave - even the very name of Mexico comes from the Aztec "the place where the agave grows." Tequila is credited with a divine origin - they say, an awkward god hit the agave with lightning, after which the fermented juice appeared, intoxicating the locals. Healing properties are attributed to this drink - Mexican scientists claim that it is an excellent antiseptic. Tequila is known, first of all, thanks to the ritual of use: lick, drink, eat. True, this method is popular only in Western countries, in Mexico they drink tequila in one gulp and add salsa sauce for spiciness.
From soft drinks, tejate made from cocoa, corn, cinnamon and fruit seeds is very tasty. All this is crushed into a paste and seasoned with sugar syrup, after which it is cooled. The main thing is that there should be a thick cocoa foam on the surface. Champurrado is a hot drink made from chocolate and cornmeal. It can be mixed with alcohol or chicken eggs.

exotic dishes

Fans of exotic dishes will be happy to taste fried nopal - or cactus.
In the villages, you can easily treat yourself to ant eggs, iguana, deer or spider meat. And those who are lucky enough to visit Mexico during the celebration of the Day of the Dead can see a special bread made from wheat flour. It is called the Bread of the Dead and is prepared especially for the holiday. It is baked in a round loaf, after which it is sprinkled with powdered sugar. The decoration is stripes and a bread ball, symbolizing the skull and bones.

Do you love Mexican cuisine?