Mexican - Cooking and Food Edit Overview of Mexican Cuisine History Edit. Mexican meals consist mainly of sauces, stews and soups, and most recipes are prepared anywhere between a quick-fry to a slow roast. MexGrocer.com proudly brings the best high quality Mexican Cooking Tools right to your kitchen, our goal is to make your cooking easy, fun and safe. Williams-Sonoma features top-quality kitchen gadgets, kitchen utensils and cooks tools. Specialized kitchen utensils help simplify any kitchen task. Buy commercial food preparation equipment online at akitchen.com. Restaurant Equipment > Cooking. Mexican cuisine - Wikipedia. Not to be confused with Tex- Mex cuisine, which is often referred to as . The staples are native foods, such as corn, beans, avocados, tomatoes, and chili peppers, along with rice, which was brought by the Spanish. Europeans introduced a large number of other foods, the most important of which were meats from domesticated animals (beef, pork, chicken, goat, and sheep), dairy products (especially cheese), and various herbs and spices. While the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. African and Asian influences were also introduced into the mixture during this era as a result of African slavery in New Spain and the Manila- Acapulco Galleons. Mexican cuisine is an important aspect of the culture, social structure and popular traditions of Mexico. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2. Representative List of the Intangible Cultural Heritage of Humanity by UNESCO. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, swiss chard, mushrooms, tomatoes, etc. Other delicious traditional vegetable dishes include chiles rellenos, huitlacoche (corn fungus), huauzontle, and nopalitos (cactus leaves) to name a few. European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough called masa. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish. Tortillas are made of corn in most of the country, but other versions exist, such as wheat in the north or plantain, yuca and wild greens in Oaxaca. Many dishes also have subtle flavors. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, and chile pepper is often added to fresh fruit and sweets. In the 1. 6th century, Bartolom. Even today, most Mexicans believe that their national identity would be at a loss without chiles. Check out the kitchen hand tools that we sell at Culinary Depot. Call our helpful and friendly customer service staff with any questions. Chipotle Mexican Grill, USA, Canada and UK, Burritos, Tacos and more. Buy Taco USA: How Mexican Food Conquered America on Amazon.com FREE SHIPPING on qualified orders. Find a great assortment of Food Prep Tools like Choppers, Graters and Peelers at Kitchen & Company! These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chile sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red or green chile pepper strips or mole). Dishes without a sauce are rarely eaten without a salsa or without fresh or pickled chiles. This includes street foods, such as tacos, tortas, soups, sopes, tlacoyos, tlayudas, gorditas and sincronizadas. Adobo, including a key item, vinegar, arrived with the Spanish. A common characteristic of Mexican adobo is its incorporation of chile ancho. The main contributions of the Spanish were meat and cheese, as the Mesoamerican diet contained very little meat besides domesticated turkey, and dairy products were absent. The Spanish also introduced the technique of frying in pork fat. Today, the main meats found in Mexico are pork, chicken, beef, goat, and sheep. Native seafood and fish remains popular, especially along the coasts. It is an important economic activity, especially in the north, and is frequently done at home. The main cheese making areas are Chihuahua, Oaxaca, Quer. Goat cheese is still made, but it is not as popular and is harder to find in stores. This refers to dinner or supper. It begins with soup, often chicken broth with pasta or a . The main course is meat served in a cooked sauce with salsa on the side, accompanied with beans and tortillas and often with a fruit drink. Breakfast is generally heartier than in other countries and can consist of leftovers, meat in broth (such as pancita), tacos, enchiladas or meat with eggs. This is usually served with beans, tortillas, and coffee or juice. Food preparation, especially for family and social events, is considered to be an investment in order to maintain social relationships. If eaten afterwards by the living it is considered to be tasteless. They are often prepared to feed around five hundred guests, requiring groups of cooks. The cooking is part of the social custom meant to bind families and communities. Before industrialization, traditional women spent several hours a day boiling dried corn then grinding them on a metate to make the dough for tortillas, cooking them one- by- one on a comal griddle. In some areas, tortillas are still made this way. Sauces and salsas were also ground in a mortar called a molcajete. Today, blenders are more often used, though the texture is a bit different. Most people in Mexico would say that those made with a molcajete taste better, but few can do this now. This may have been because of economic crises at that time, allowing for the substitution of these cheaper foods, or the fact that they can be bought ready- made or may already be made as part of the family business. This is a filled cornmeal dumpling, steamed in a wrapping (usually a corn husk or banana leaf) and one of the basic staples in most regions of Mexico. It has its origins in the pre- Hispanic era and today is found in many varieties in all of Mexico. Like mole, it is complicated to prepare and best done in large amounts. It can include tacos, quesadillas, pambazos, tamales, huaraches, alambres, al pastor, and food not suitable to cook at home, including barbacoa, carnitas, and since many homes in Mexico do not have or make use of ovens, roasted chicken. Just about any other foodstuff can be wrapped in a tortilla, and in Mexico, it varies from rice, to meat (plain or in sauce), to cream, to vegetables, to cheese, or simply with plain chile peppers or fresh salsa. Preferred fillings vary from region to region with pork generally found more often in the center and south, beef in the north, seafood along the coasts, and chicken and lamb in most of the country. It consists of a roll of some type, stuffed with several ingredients. This has its origins in the 1. French introduced a number of new kinds of bread. The torta began by splitting the roll and adding beans. Today, refried beans can still be found on many kinds of tortas. In Mexico City, the most common roll used for tortas is called telera, a relatively flat roll with two splits on the upper surface. In Puebla, the preferred bread is called a cemita, as is the sandwich. In both areas, the bread is stuffed with various fillings, especially if it is a hot sandwich, with beans, cream (mayonnaise is rare) and some kind of hot chile pepper. One example of this is the craving of the hot dog, but prepared Mexican style. They are usually boiled then wrapped in bacon and fried together. They are served in the usual bun, but the condiments are typically a combination of diced tomatoes, onions and jalape. Most tamale stands will sell atole as a standard accompaniment. History. Corn was not yet cultivated, so one main source of calories was roasted agave hearts. By 1. 20. 0 BCE, corn was domesticated and a process called nixtamalization, or treatment with lye, was developed to soften corn for grinding and improve its nutritional value. This allowed the creation of tortillas and other kinds of flat breads. Despite this, studies of bones have shown problems with the lack of protein in the indigenous diet, as meat was difficult to obtain. Other protein sources included amaranth, domesticated turkey, insects such as grasshoppers and ant larvae, iguanas, and turtle eggs on the coastlines. The chile pepper was used as food, ritual and as medicine. It allowed them to expand an empire, bringing in tribute which consisted mostly of foods the Aztecs could not grow themselves. Spanish cooking at that time was already a mixture of ingredients because of eight centuries of Arab influence. Cheese became the most important dairy product. One of the main avenues for the mixing of the two cuisines was in convents. New World tomatoes eventually replaced the use of expensive Spanish saffron, as well as other local ingredients. A sugar- based candy craft called alfe. Many of Mexico's sweet breads were influenced by French immigrants. During the 1. 9th century, Mexico experienced an influx of various immigrants, including French, Lebanese, German, Chinese and Italian, which have had some effect on the food. An influence on these new trends came from chef Tudor, who was brought to Mexico by the Emperor Maximilian of Habsburg. Mexican cooking was of course still practiced in what is now the Southwest United States after the Mexican. It still continues to develop with flour tortillas becoming popular north of the border only in the latter 2. One other very visible sign of influence from the United States is the appearance of fast foods, such as hamburgers, hot dogs and pizza. In Mexico, many professional chefs are trained in French or international cuisine, but the use of Mexican staples and flavors is still favored, including the simple foods of traditional markets. It is not unusual to see some quesadillas or small tacos among the other hors d'oeuvres at fancy dinner parties in Mexico. In the cities, there is interest in publishing and preserving what is authentic Mexican food. This movement is traceable to 1. Mexican Culinary Circle of Mexico City. It was created by a group of women chefs and other culinary experts as a reaction to the fear of traditions being lost with the increasing introduction of foreign techniques and foods. On the left is a jar of Jamaica and on the right is a jar of horchata. Pulque mixed with tomato and pineapple. Michelada is a popular mix of lemon, spices and beer. From left to right, examples of plata, reposado and a.
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