FC: TraditionalMexican Cuisine | By Ashli Olivera
1: Traditional Mexican Cuisine by Ashli Olivera
2: Traditional Mexican food varies from region to region in Mexico. This book will explore some of the most common dishes all across Mexico
3: Tortillas are the single most important food item in Mexico. The two types are corn and flour. Flour tortillas are most common in northern regions of Mexico whereas corn are more common in the southern regions. Tortillas are served as the "bread" of the meal. Tortillas serve as the basis for many dishes such as enchiladas and tacos.
4: Traditionally, tacos in Mexico are not the hard fried tacos we think of, but are soft tortillas filled with various different meats and topped with onion, cilantro, | salsa and a squeeze of lime juice. Carne asada is the most common meat used. It is a thinly sliced steak that usually has been marinated and then is | cooked. Other common fillings are lengua or tongue, cabeza or the head meat of cows, and al pastor which is pork that has been marinated in a red chile sauce.
5: Enchiladas are another very traditional dish of Mexico. They can be made of either corn or flour tortillas. Tortillas are usually filled with meat and cheese and then rolled and placed in a pan. They are covered in sauce which can either be a red chile sauce or a verde tomatillo sauce. They are then baked in the oven. The fillings can range from cheese to chicken, beef and pork
6: Chile Rellenos are made from large, mild poblano peppers. They are traditionally stuffed with cheese, although they can also be filled with a potato and cheese mixture. They are dipped in an egg and flour batter and then fried. They are usually topped with a red chile salsa.
7: Tamales are made from corn masa or dough and have many different fillings. The most traditional are beef and pork. They can also be made with | chicken, cheese, beans, and different vegetables. They are traditionally rolled in corn husks and then steamed until the masa is cooked. | Along with the other fillings, they are also filled with sauce. Most traditional is a red sauce that is similar to enchilada sauce. Verde sauce is also used.
8: Mole Poblano is considered the national dish of Mexico. Traditional mole is a dark, thick, red sauce that has any ingredients, including chiles and chocolate. There are 6 different main types of mole. Mole Verde is a mole made out of tomatillos. It is the tomatillos that give the sauce its green color. Black mole is the one that contains chocolate. There is also red mole, yellow mole, and coloradito, which is a dark red mole. Since mole takes so much work and time to prepare, it is usually made for special occasions, include weddings, birthdays, and at Christmas. Different regions make different moles, and most people have their own version that has been passed down through their family.
10: Horchata is a drink that was originally made with the seeds of melons or squash but is more commonly made now with rice. It is a sweet drink that has a hint of cinnamon.
11: Atole de Arroz is a traditional thick, sweet, cinnamon tinged drink. The rice is boiled with cinnamon sticks, and then condensed milk and sugar is added. It is usually made as a breakfast treat.
13: These are only a few of the traditional dishes of Mexico. There are so many that could have been included, but there just isn't enough room. So the next time you are hungry, why not try something a little different, a little more traditional?
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