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Tacos (Mexican Cuisine). Author David Berkowitz. Licensed under the Creative Commons Attribution
Tacos (Mexican Cuisine). Author David Berkowitz

Mexican Cuisine

Mexican cuisine is characterized by a great variety of spices, foods with strong and intense flavors, and the color of his dishes, this set is the combination of the pre-Columbian cuisine (Aztecs and Maya) and the Spanish and European cuisine imported with the arrival of the first conquistadores.

Among the ingredients of today typical Mexican cuisine but unknown in America before the arrival of Europeans were: pork, cows, sheep, chickens, rice, wheat, citrus fruits, watermelon, onions, garlic, spices, bread. While among the foods unknown in Europe before the discovery of America are: corn, beans, chili, pepper, tomato, cocoa, pineapple, avocado, pumpkin, indian fig, turkey, vanilla.

Mexican cuisine is one of the richest of the world for tastes, ingredients, protein, vitamins and minerals, while also having dishes spread across the Mexico, also has many varieties of dishes typical of each region of the country. The northern part of Mexico is known for meat beef and cheese foods. The southern region is known for spicy dishes with vegetables and chicken.

Tamale or Corundas (Mexican Cuisine). Author Gabriel Flores Romero. Licensed under the Creative Commons Attribution

Tamale or Corundas (Mexican Cuisine). Author Gabriel Flores Romero

The national Mexican dish is the Mole Poblano (turkey with aromatic chili sauce and chocolate), other dishes are Tortillas (thin, unleavened flat bread, made from finely ground maize), Tacos (rolled, folded, pliable maize tortilla filled with meat, and served with a variety of sauces), Burritos (tortillas stuffed with beans, meat, chicken seasoned with hot pepper sauce), Quesadillas (tortillas stuffed with cheese and grilled or fried past), Enchiladas (tortilas stuffed with chicken and/or cheese and then fried, dipped in sauce enchillada), Enfrijoladas (lightly fried tortillas, folded, covered with bean sauce), Fajitas (tortillas stuffed with chicken strips popped in a pan), Frijoles (beans cooked cream with spices, then fried in oil and served with pieces of tortillas).

Among the best known sauces, usually very spicy, we find the guacamole sauce (pulp crushed avocado with onion, hot pepper, lemon and tomato), salsa de jitomate (cooked tomato sauce), salsa cruda (raw vegetables to pieces), salsa de chilpotle (smoked peppers in tomato sauce). Good is fruit, such as bananas, pineapple, mango, papaya, coconut, watermelon, melon, grapes, indian figs.

Among the typical sweet: arroz de leche (rice with milk, sugar and cinnamon), cajeta (milk caramel), pastel de queso (sweet cheese), capirotada (bread toasted, raisins, peanuts, walnuts, cheese, in syrup made of sugar cane, cinnamon and other spices), churros (fried pastella sticks served with hot chocolate), empanadas (stuffed pasta), flan (creme caramel baked), dulce de leche (sweet syrup made of milk), ice cream and paletas (ice lollies).

Among the non-alcoholic drinks are the jugos de fruta (fruit juices), the aguas frescas (fruit juice diluted with water), liquados (milk shakes to taste fruit sometimes with the addition of eggs), caffè de olla (coffee with cinnamon), chocolate (chocolate with cinnamon or vanilla, hot or cold). In addition to cerveza (beer), the typical alcoholic beverages of Mexico include: Tequila, Mezcal and Pulque all derived from the Agave plant.

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