The Mexican food is very rich and diverse one. Authentic Mexican food has its origin in the Mayan Indians, who ruled Mexico more than 5000 years back. They were traditionally nomadic hunters and gatherers. Corn tortillas with bean paste were a common food item; but they also ate wild game, tropic fruits, and fish.
In the mid 1300's, The Aztec Empire was thriving, and though the Mayan food staples were still in use, chili peppers, honey, salt and chocolate found its way into their cooking. Some of the wild game, such as turkey and duck, had now become domesticated.
In 1521 Spain invaded Mexico. Spanish foods had the most influence on the Mexican cuisine. They introduced new livestock, such as sheep, pigs and cows. They brought with them dairy products, and garlic as well as many different herbs, wheat and spices. It was at this time that the Mexican people saw the assimilation of many other cuisines including Caribbean, South American, French, West African and Portuguese. Because of this Mexican foods today are diverse, yet dishes to vary from region to region.
Cooking methods, past and present
The early natives of Mexico did not have ovens, instead they heated food over and open fire, using cast iron skillets and ceramic ware. Another method was steaming. They would suspend meat wrapped in cactus or banana leaves, over boiling water in a deep pit. Frying was also a popular method.
They used a metate y mano, which is a large tool made of lava rock or stone that they would use as a grinding stone or the molcaiete, which was smaller, to grind and smash ingredients. The molcaiete, or mortar and pestle, is a small bowl shaped container that can be made of stone, pottery, hard wood or marble, and the pestle is baseball bat shaped.
Favorite Mexican Recipes
Salsa was sold in the Aztec market places. Salsa, the Spanish word for sauce, is uncooked and sometimes pureed until chunky, smooth, or chopped. Large red tomatoes, tomatillo, chipotle {a staple in the Aztec diet} and the avocado are found in the modern salsa, and are the same core ingredients used in the past. We should thank the Aztecs for Chocolate. It was through them that the Spaniards brought the product to Europe in 1657.
The term enchilada is first referenced in the US in 1885. Yet the concept of tortillas being used as a wrap can be clearly linked to the Aztecs. The word enchilada means "in chile."
The tomatillo is a fruit that dates back to at least 800 BC, the word meaning round and plump. The Aztecs domesticated it, and when the Europeans came to Mexico, they documented the local foods and often confused the names by shortening the words. Though never popular with Europeans, it thrived in Italy. Today a relative of the fruit is common in the US. Tomatillo, a member of the night shade family, provides tart flavor in many different green sauces.
The Portuguese aided the spread of the chili pepper plants. Thought the earliest mention was in 1542 when a German herbalist, Leonhart Fuchs, described and illustrated several types of peppers. Though for people of Europe, the history of the pepper began in the late 15th century, when Colombus brought the peppers home. There is archaeological evidence that peppers were in use since 5000 BC.
Pre-Columbus is how far back the Tamale can be traced. The Friar Bernardino de Sahagun documented that the Spaniards were served tamales by the Aztecs in the 1550's.
Other foods that we associate with Mexican cuisine, are not traditionally so. The Flan was discovered in Medieval Europe. And ceviche was an Inca discovery, eating their catch of the day raw with only a few seasonings. It wasn't until the late 15th century when Native American chefs of Ecuador and Peru began to add the citrus fruits with the South American fish, and creating the dish that we know today.
Flavors from around the world have influenced Mexican dishes. The same can be said about Mexican traditional favorites affecting other countries menus. In just about every culture you look at, you can find a hint of Mexico.
Mexican Invasion in India
While Mexican food has also entered in Indian homes, you may find number of Mexican Restaurants in all big towns. Taco Bell has also opened its shop in Mumbai. But most of Indians know only burrito, pita, tortilla, salsa, tacos as Mexican food,but it is much beyond these popular delicacies.There is a common threads in ours' and Mexican food. Mexicans also cooks on slow wood fire, have lot of stuff for our vegetarian friends, they use corn, kidney beans, bengal gram, and lot of vegetable in their preparations.
While Mexican food has also entered in Indian homes, you may find number of Mexican Restaurants in all big towns. Taco Bell has also opened its shop in Mumbai. But most of Indians know only burrito, pita, tortilla, salsa, tacos as Mexican food,but it is much beyond these popular delicacies.There is a common threads in ours' and Mexican food. Mexicans also cooks on slow wood fire, have lot of stuff for our vegetarian friends, they use corn, kidney beans, bengal gram, and lot of vegetable in their preparations.
Enjoy some of the origin Mexican recipes :
Ceviche
Ceviche (also spelt cebiche or seviche) is a seafood dish popular in the coastal regions of the American Continent, especially Central and South parts. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado. As the dish is not cooked with heat, it must be prepared fresh to avoid potentially detrimental effects on the health of the consumer.
Ceviche (also spelt cebiche or seviche) is a seafood dish popular in the coastal regions of the American Continent, especially Central and South parts. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado. As the dish is not cooked with heat, it must be prepared fresh to avoid potentially detrimental effects on the health of the consumer.
Elote
Elote, which is the Mexican name for what would be called corn on the cob in English, boiled they are a popular street food in Mexico, although they can be and are frequently served as meal at home prepared in the same way. In Mexico, Chicago, and in the south of the United States, it is customary to consume elotes like a popsicle on a stick or by grasping the husk of the cob that has been pulled down to form a "handle". Condiments such as salt, chili powder, butter, cheese, lemon juice, mayonnaise, and sour cream are usually put in the elote. Powdered lemon pepper seasoning is used on the elotes in Texas.
Another way of serving elotes is serving the grains/kernels cut off the cob, in the southern and central areas Mexico people call this serving esquite instead of elote. Any of the toppings above are added to the corn and it is then eaten with a spoon.
In the southern and central urban zones of Mexico (ready to eat) boiled elotes are usually sold on the streets by ambulant sellers and or in stands, but in the rest of Mexico elotes are more frequently sold in fixed stores\establishments\restaurants rather than by ambulant sellers on the street. Customers choose what toppings to put on their elotes. Elotes are boiled in hot water and the condiments are put on when the cob or grains/kernels are sold to the customer.
Elote, which is the Mexican name for what would be called corn on the cob in English, boiled they are a popular street food in Mexico, although they can be and are frequently served as meal at home prepared in the same way. In Mexico, Chicago, and in the south of the United States, it is customary to consume elotes like a popsicle on a stick or by grasping the husk of the cob that has been pulled down to form a "handle". Condiments such as salt, chili powder, butter, cheese, lemon juice, mayonnaise, and sour cream are usually put in the elote. Powdered lemon pepper seasoning is used on the elotes in Texas.
Another way of serving elotes is serving the grains/kernels cut off the cob, in the southern and central areas Mexico people call this serving esquite instead of elote. Any of the toppings above are added to the corn and it is then eaten with a spoon.
In the southern and central urban zones of Mexico (ready to eat) boiled elotes are usually sold on the streets by ambulant sellers and or in stands, but in the rest of Mexico elotes are more frequently sold in fixed stores\establishments\restaurants rather than by ambulant sellers on the street. Customers choose what toppings to put on their elotes. Elotes are boiled in hot water and the condiments are put on when the cob or grains/kernels are sold to the customer.
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Fideo
In Mexican cuisine it is commonly used in soups. There are a wide variety of recipes, but the basic recipe calls for lightly browning the fideo in oil, then adding a base of chicken or beef broth, with pureed tomato, chile peppers, garlic, and onion. Cilantro, beef, chicken, corn, or other ingredients may also be included. The mixture is then boiled until the fideo and other ingredients are cooked. When served it can be garnished with lime or lemon juice, chile or hot sauce, sour cream, and/or white Mexican cheese.
In Mexican cuisine it is commonly used in soups. There are a wide variety of recipes, but the basic recipe calls for lightly browning the fideo in oil, then adding a base of chicken or beef broth, with pureed tomato, chile peppers, garlic, and onion. Cilantro, beef, chicken, corn, or other ingredients may also be included. The mixture is then boiled until the fideo and other ingredients are cooked. When served it can be garnished with lime or lemon juice, chile or hot sauce, sour cream, and/or white Mexican cheese.
Refried Beans
Refried beans (frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a somewhat different approach when making the dish.
In Northern Mexico and in American Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black or red beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher, or pressed through a fine mesh sieve (to remove the skins), or simply with a fork (or the back of a large flat spoon). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked with lard or vegetable oil and seasoned to taste with salt and spices. For vegetarians, or in cases when lard is unavailable, it can be replaced with oil.
In a home meal, refried beans typically serve as the main food accompanied by smaller, more strongly flavored dishes, but they may also be served as a side dish accompanying a larger meal, or rolled in a tortilla to form a bean burrito.
In the US, refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. In addition, they are a typical ingredient in layered dips, such as seven layer dip, in nachos, and are especially implied when a dish is referred to as nachos grande or burrito grande.
Refried beans (frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a somewhat different approach when making the dish.
In Northern Mexico and in American Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black or red beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a potato masher, or pressed through a fine mesh sieve (to remove the skins), or simply with a fork (or the back of a large flat spoon). Some of the drained liquid, or chicken or vegetable stock, is added if the consistency is too dry. The paste is then baked with lard or vegetable oil and seasoned to taste with salt and spices. For vegetarians, or in cases when lard is unavailable, it can be replaced with oil.
In a home meal, refried beans typically serve as the main food accompanied by smaller, more strongly flavored dishes, but they may also be served as a side dish accompanying a larger meal, or rolled in a tortilla to form a bean burrito.
In the US, refried beans are most commonly made from pinto beans. They are served as a side dish with most Tex-Mex restaurant meals. They also have become very popular as a dip for corn tortilla chips. Refried beans are also a primary ingredient in many tostada, chimichanga, and pupusa recipes. In addition, they are a typical ingredient in layered dips, such as seven layer dip, in nachos, and are especially implied when a dish is referred to as nachos grande or burrito grande.
Guacamole
Guacamole is an avocado-based dip which originated in Mexico, now it is also used by many foodies with non Mexican food also. It is traditionally made by mashing ripe avocados with a molcajete (pestle and mortar) with salt. Some recipes call for tomatoes, lime juice, onion, coriander, garlic for seasoning.
Guacamole is an avocado-based dip which originated in Mexico, now it is also used by many foodies with non Mexican food also. It is traditionally made by mashing ripe avocados with a molcajete (pestle and mortar) with salt. Some recipes call for tomatoes, lime juice, onion, coriander, garlic for seasoning.
Jícama
Jícama (pronounced /ˈhɪkəmə/, Spanish pronunciation: [ˈxikama], from Nahuatl xicamatl, [ʃiˈkamatɬ]), also Yam and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is one species in the genus Pachyrhizus. Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.
Jícama (pronounced /ˈhɪkəmə/, Spanish pronunciation: [ˈxikama], from Nahuatl xicamatl, [ʃiˈkamatɬ]), also Yam and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícama is one species in the genus Pachyrhizus. Plants in this genus are commonly referred to as yam bean, although the term "yam bean" can be another name for jícama. The other major species of yam beans are also indigenous within the Americas.
Nopalitos
Nopalitos is a dish made with diced nopales. They are sold fresh, bottled, or canned and less often dried. They have a light, slightly tart flavor, and a crisp, mucilaginous texture. Nopalitos are often eaten with eggs as a breakfast and in salads and soups as lunch and dinner meals. Nopalitos are low carbohydrate and helpful in the treatment of diabetes.
Nopalitos is a dish made with diced nopales. They are sold fresh, bottled, or canned and less often dried. They have a light, slightly tart flavor, and a crisp, mucilaginous texture. Nopalitos are often eaten with eggs as a breakfast and in salads and soups as lunch and dinner meals. Nopalitos are low carbohydrate and helpful in the treatment of diabetes.
Pambazo
Pambazo is the name of a Mexican white bread. It is also the name of the dish or antojito (very similar to the torta) made with this bread dipped in a red guajillo pepper sauce and filled with papas con chorizo (potatoes with chorizo).
The bread used for pambazos is white and lacks a crispy crust. This particular bread is made of flour, lard, eggs, and its tougher and dried than the similar bolillo (also used for sandwiches), which allows it to retain its shape while being soaked in sauce. Pambazos are usually found in Mexican bakeries where they are sold just as any other white bread. However, since its exterior surface is a bit dry and fragile, is usually reserved for other uses than a meals companion.
Pambazo is the name of a Mexican white bread. It is also the name of the dish or antojito (very similar to the torta) made with this bread dipped in a red guajillo pepper sauce and filled with papas con chorizo (potatoes with chorizo).
The bread used for pambazos is white and lacks a crispy crust. This particular bread is made of flour, lard, eggs, and its tougher and dried than the similar bolillo (also used for sandwiches), which allows it to retain its shape while being soaked in sauce. Pambazos are usually found in Mexican bakeries where they are sold just as any other white bread. However, since its exterior surface is a bit dry and fragile, is usually reserved for other uses than a meals companion.
Pico de Gallo
In Mexican cuisine, pico de gallo (Spanish for "rooster's beak"), also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, onion, and sometimes chilis (typically jalapeños or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (coriander leaf), cucumber, radish or other fresh firm pulpy fruit such as mango.
Pico de gallo can be used in much the same way as other Mexican salsas, or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
In Mexican cuisine, pico de gallo (Spanish for "rooster's beak"), also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, onion, and sometimes chilis (typically jalapeños or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (coriander leaf), cucumber, radish or other fresh firm pulpy fruit such as mango.
Pico de gallo can be used in much the same way as other Mexican salsas, or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
Salsa
Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Mexican and Central American cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican, Spanish and Italian cuisine.
Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Mayans made salsa also, using a mortar and pestle. They made what we now call guacamole.
Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Mexican and Central American cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican, Spanish and Italian cuisine.
Mexican salsas were traditionally produced using the mortar and pestle-like molcajete, although blenders are now more commonly used. The Mayans made salsa also, using a mortar and pestle. They made what we now call guacamole.
Well-known salsas include
• Salsa roja, "red sauce": used as a condiment in Mexican and Southwestern cuisine, and usually made with cooked tomatoes, chili peppers, onion, garlic, and fresh cilantro.
• Salsa cruda ("raw sauce"), also known as pico de gallo ("rooster's beak"), salsa picada ("chopped sauce"), salsa mexicana ("Mexican sauce"), or salsa fresca ("fresh sauce"),
*"salsa bandera" ("flag sauce", in allusion to the Mexican flag): made with raw tomatoes, lime juice, chilli peppers, onions, cilantro leaves, and other coarsely chopped raw ingredients.
• Salsa verde, "green sauce": Mexican version made with tomatillos. Sauces made with tomatillos are usually cooked. Italian version made with herbs.
• Salsa negra, "black sauce": a Mexican sauce made from dried chilis, oil, and garlic.
• Salsa taquera, "Taco sauce": Made with tomatillos and morita chili.
• Salsa ranchera, "ranch-style sauce": made with tomatoes, various chilies, and spices. Typically served warm, it possesses a thick, soupy quality. Though it contains none, it imparts a characteristic flavor reminiscent of black pepper.
• Salsa cube ("raw sauce"), also known as pico de gallo, cheese, and cube.
• Salsa brava, "wild sauce": a mildly spicy sauce, often flavored with paprika. On top of potato wedges, it makes the dish patatas bravas, typical of tapas bars in Spain.
• Guacamole: thicker than a sauce and generally used as a dip, it refers to any sauce where the main ingredient is avocado.
• Mole (Spanish pronunciation: [ˈmole]): a Mexican sauce made from chili peppers mixed with spices, unsweetened chocolate, almonds, and other ingredients.
• Mango Salsa: a spicy-sweet sauce made from mangoes and used as a topping for nachos. It is often also used as a garnish on grilled chicken or grilled fish due to the sauce's gamut of complementary flavors.
• "Chipotle Salsa": a smoky, spicy sauce made from smoked jalapeño chili peppers, tomatoes, garlic and spices.
Tortilla
Tortilla Mexican Spanish: [torˈtiʝa]; English: /tɔrˈtiː.ə/) means "little cake" in Spanish, and refers to several different foods eaten in various Spanish speaking countries and parts of the United States. In Mexico, Central America, as well as in English, "tortilla" refers to a flatbread made from corn or wheat originally made by Mesoamerican peoples. In Spain, South America, Cuba, and Puerto Rico, "tortilla" refers to an omelette, with variations that can include vegetables such as onions and potatoes.
Tortillas have been used for many centuries in Mexico, where they are consumed year round. More recently other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia. Mexican tortillas are most commonly prepared with meat to make dishes such as tacos, burritos, and enchiladas, however, there are many alternate versions without meat.
Tortilla Mexican Spanish: [torˈtiʝa]; English: /tɔrˈtiː.ə/) means "little cake" in Spanish, and refers to several different foods eaten in various Spanish speaking countries and parts of the United States. In Mexico, Central America, as well as in English, "tortilla" refers to a flatbread made from corn or wheat originally made by Mesoamerican peoples. In Spain, South America, Cuba, and Puerto Rico, "tortilla" refers to an omelette, with variations that can include vegetables such as onions and potatoes.
Tortillas have been used for many centuries in Mexico, where they are consumed year round. More recently other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia. Mexican tortillas are most commonly prepared with meat to make dishes such as tacos, burritos, and enchiladas, however, there are many alternate versions without meat.
Totopos
Totopos, in Mexican cuisine, are a flat, round, or triangular corn product similar to a tortilla best known as originating from Zapotec peoples of the isthmus of Tehuantepec region of the Mexican state of Oaxaca. There, the Zapotec women bake totopos in a clay oven known as a comixcal. Totopos resemble a round, baked tortilla chip or certain types of Scandinavian flat bread, however, unlike tortillas, salt is added to the masa and holes are made in the disk prior to baking.
An important feature of the baking and salting process is preservation, to prevent the decomposition of the corn and growth of mold, regular tortillas generally need to be eaten the same day as they are made (or stored cold) due to the moisture content, whereas totopos may be stored for future consumption, in the same manner as dry crackers.
In some cases, fried tortilla chips commercially made in the United States are labelled as or referred to as totopos although they are not made in the manner of the Oaxacan totopo.
Totopos, in Mexican cuisine, are a flat, round, or triangular corn product similar to a tortilla best known as originating from Zapotec peoples of the isthmus of Tehuantepec region of the Mexican state of Oaxaca. There, the Zapotec women bake totopos in a clay oven known as a comixcal. Totopos resemble a round, baked tortilla chip or certain types of Scandinavian flat bread, however, unlike tortillas, salt is added to the masa and holes are made in the disk prior to baking.
An important feature of the baking and salting process is preservation, to prevent the decomposition of the corn and growth of mold, regular tortillas generally need to be eaten the same day as they are made (or stored cold) due to the moisture content, whereas totopos may be stored for future consumption, in the same manner as dry crackers.
In some cases, fried tortilla chips commercially made in the United States are labelled as or referred to as totopos although they are not made in the manner of the Oaxacan totopo.
Albóndigas
In Spain and Latin America, meatballs are called "albóndigas", derived from the Arabic 'al-bunduq' (meaning 'hazelnut,' or, by extension, a small round object). Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule.
Spanish albóndigas can be served as an appetizer or main course, often in a tomato sauce, while Mexican albóndigas are commonly served in a soup with a light broth and vegetables.
In Spain and Latin America, meatballs are called "albóndigas", derived from the Arabic 'al-bunduq' (meaning 'hazelnut,' or, by extension, a small round object). Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule.
Spanish albóndigas can be served as an appetizer or main course, often in a tomato sauce, while Mexican albóndigas are commonly served in a soup with a light broth and vegetables.
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Barbacoa de Cabeza
Barbacoa de cabeza is a specialty of slow cooked cow head that arose in the ranching lands of northern Mexico after the Spanish conquest. Except for cochinita pibil, one of the common characteristics of Mexican barbacoa is that marinades are not used and sauces are not applied until the meat is fully cooked (for examples of Mexican marinades, see carne de chango and carne al pastor). Pork cooked in this manner is generally referred to as carnitas rather than barbacoa.
Throughout Mexico, from pre-Mexican times to the present, barbacoa (the name derives from the Caribbean indigenous Taino barabicu) was the original Mexican barbecue, utilizing the many and varied moles (pronounced "MO'-less", from Nahuatl molli) and salsa de molcajete, which were the first barbecue sauces. Game, turkey, and fish along with beans and other side dishes were slow cooked together in a pit for many hours. Following the introduction of cattle, pigs, goats, sheep, and chickens by the Spanish, the meat of these animals was cooked utilizing the traditional indigenous barbacoa style of cooking.
Barbacoa de cabeza is a specialty of slow cooked cow head that arose in the ranching lands of northern Mexico after the Spanish conquest. Except for cochinita pibil, one of the common characteristics of Mexican barbacoa is that marinades are not used and sauces are not applied until the meat is fully cooked (for examples of Mexican marinades, see carne de chango and carne al pastor). Pork cooked in this manner is generally referred to as carnitas rather than barbacoa.
Throughout Mexico, from pre-Mexican times to the present, barbacoa (the name derives from the Caribbean indigenous Taino barabicu) was the original Mexican barbecue, utilizing the many and varied moles (pronounced "MO'-less", from Nahuatl molli) and salsa de molcajete, which were the first barbecue sauces. Game, turkey, and fish along with beans and other side dishes were slow cooked together in a pit for many hours. Following the introduction of cattle, pigs, goats, sheep, and chickens by the Spanish, the meat of these animals was cooked utilizing the traditional indigenous barbacoa style of cooking.
Birria
Birria (pronounced bírria, accented on the first syllable) is a spicy Mexican meat stew usually made with goat, lamb, or mutton, often served during festive periods, such as Christmas, New Year's Eve, Mother's Day, and weddings. Originally from Jalisco, it is a common dish in some Mexican food establishments. It is served with corn tortillas, onion, cilantro, and lime.
Birria is made using a base of dried roasted peppers. This gives birria both its characteristic savoriness as well as its remarkable variety, as different cooks will choose different peppers to use for the broth base. Birria is served by combining a bowl of broth with freshly chopped roasted meat of the customer's choice. One eats it by filling a corn tortilla with meat, onions and cilantro, seasoning with fresh squeezed lime juice, and then dipping it into the broth before eating it. The broth itself is also eaten with a spoon or by drinking from the bowl.
Birria (pronounced bírria, accented on the first syllable) is a spicy Mexican meat stew usually made with goat, lamb, or mutton, often served during festive periods, such as Christmas, New Year's Eve, Mother's Day, and weddings. Originally from Jalisco, it is a common dish in some Mexican food establishments. It is served with corn tortillas, onion, cilantro, and lime.
Birria is made using a base of dried roasted peppers. This gives birria both its characteristic savoriness as well as its remarkable variety, as different cooks will choose different peppers to use for the broth base. Birria is served by combining a bowl of broth with freshly chopped roasted meat of the customer's choice. One eats it by filling a corn tortilla with meat, onions and cilantro, seasoning with fresh squeezed lime juice, and then dipping it into the broth before eating it. The broth itself is also eaten with a spoon or by drinking from the bowl.
Burrito
A burrito (pronounced /bəˈriːtoʊ/ in US English, [buˈrito] in Spanish), or taco de harina, is a type of Mexican food. It consists of a flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans, Mexican rice, or meat are usually the only fillings and the tortilla is smaller in size. In the United States, however, fillings generally include a combination of ingredients such as Mexican rice, beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts.
A burrito (pronounced /bəˈriːtoʊ/ in US English, [buˈrito] in Spanish), or taco de harina, is a type of Mexican food. It consists of a flour tortilla wrapped or folded around a filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable. In Mexico, refried beans, Mexican rice, or meat are usually the only fillings and the tortilla is smaller in size. In the United States, however, fillings generally include a combination of ingredients such as Mexican rice, beans, lettuce, salsa, meat, avocado, cheese, and sour cream, and the size varies, with some burritos considerably larger than their Mexican counterparts.
Carne Asada
Carne asada is a roasted beef dish, literally meaning "roasted meat." The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.
The dish is commonly prepared in the northern parts of Mexico (in the states of Sonora, Baja California, Baja California Sur, Coahuila, Sinaloa, Chihuahua, Nuevo León, Durango, and Tamaulipas) as well as in the American Southwest (especially Southern California). It can be found as the main ingredient in tacos and burritos, or is simply served as a stand-alone. It is sold at Mexican meat markets called "carnicerías" in the American Southwest; especially those states with Mexican/Mexican-American enclaves.
When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: prepared ("preparada"), marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparation ("no preparada"), unprepared meat, allowing for a home cook to create one's own marinade.
Carne asada is a roasted beef dish, literally meaning "roasted meat." The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices, and then grilled. It can be eaten alone, with side dishes, chopped and eaten as tacos, or chopped and used as filler for tortas, burritos, etc. It is commonly accompanied with guacamole, salsa, beans, and grilled scallions and tortillas.
The dish is commonly prepared in the northern parts of Mexico (in the states of Sonora, Baja California, Baja California Sur, Coahuila, Sinaloa, Chihuahua, Nuevo León, Durango, and Tamaulipas) as well as in the American Southwest (especially Southern California). It can be found as the main ingredient in tacos and burritos, or is simply served as a stand-alone. It is sold at Mexican meat markets called "carnicerías" in the American Southwest; especially those states with Mexican/Mexican-American enclaves.
When purchasing carne asada from meat markets, consumers have two options available to them regarding the amount of preparation the steak has undergone pre-purchase: prepared ("preparada"), marinated meat as described above, serving as a time-saver for the home cook but typically at higher cost; and no preparation ("no preparada"), unprepared meat, allowing for a home cook to create one's own marinade.
Carnitas
Carnitas, literally "little meats", is a type of braised or roasted (often after first being simmered) pork in Mexican cuisine.
The carnitas of Sahuayo, Michoacán, are internationally well-known; they are served accompanied with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, refried beans (frijoles refritos), lime and radishes. Specific cuts of the carnitas (for example, ribs, skin, or various organ meats) can be requested. It can be a dish by itself, or as an ingredient in tamales, tacos, tortas, and burritos.
Carnitas, literally "little meats", is a type of braised or roasted (often after first being simmered) pork in Mexican cuisine.
The carnitas of Sahuayo, Michoacán, are internationally well-known; they are served accompanied with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, refried beans (frijoles refritos), lime and radishes. Specific cuts of the carnitas (for example, ribs, skin, or various organ meats) can be requested. It can be a dish by itself, or as an ingredient in tamales, tacos, tortas, and burritos.
Cecina
In Spanish, cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus (dry) or from the celtic ciercina related to modern Spanish "cierzo" or Northern wind. The word cecina is also used to name other kinds of dried or cured meat in Latin America. In Mexico, most cecina is of two kinds: sheets of beef that are marinated and a pork kind that is pounded thin and coated with chili pepper (this type is called cecina enchilada, or carne enchilada). The beef version is salted and marinated and laid to dry somewhat in the sun. The town of Yecapixtla is well known for its version of the dish which varies from region to region.
In Spanish, cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus (dry) or from the celtic ciercina related to modern Spanish "cierzo" or Northern wind. The word cecina is also used to name other kinds of dried or cured meat in Latin America. In Mexico, most cecina is of two kinds: sheets of beef that are marinated and a pork kind that is pounded thin and coated with chili pepper (this type is called cecina enchilada, or carne enchilada). The beef version is salted and marinated and laid to dry somewhat in the sun. The town of Yecapixtla is well known for its version of the dish which varies from region to region.
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Chalupa
A chalupa is a tostada platter in Mexican cuisine. It is a specialty of south-central Mexico, such as the states of Puebla, Guerrero and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, and deep frying to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and green salsa.
Chalupas are very similar food to sopes and garnachas. Their preparation methods are similar, but they are considered completely different dishes, due to several differences, sopes are thick and soft, while the chalupa is thin, and crunchy, for example.
A chalupa is usually longer than a sope, resembling the canoe-like boat that is its namesake, although there are also small versions (named chalupitas) available in other regions as appetizers or snacks. Chalupitas are usually topped with a tablespoon of beans, sour cream and chipotle pepper to add flavor in a similar fashion to nachos.
A chalupa is a tostada platter in Mexican cuisine. It is a specialty of south-central Mexico, such as the states of Puebla, Guerrero and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, and deep frying to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and green salsa.
Chalupas are very similar food to sopes and garnachas. Their preparation methods are similar, but they are considered completely different dishes, due to several differences, sopes are thick and soft, while the chalupa is thin, and crunchy, for example.
A chalupa is usually longer than a sope, resembling the canoe-like boat that is its namesake, although there are also small versions (named chalupitas) available in other regions as appetizers or snacks. Chalupitas are usually topped with a tablespoon of beans, sour cream and chipotle pepper to add flavor in a similar fashion to nachos.
Chicharrón
Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef. The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or pupusas, or as the meat portion of various stews and soups.
Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef. The pork rind type is the skin of the pork after it has been seasoned and deep fried. In Mexico they are eaten in a taco or gordita with salsa verde. In Latin America they are eaten alone as a snack, with cachapas, as a stuffing in arepas or pupusas, or as the meat portion of various stews and soups.
Chilaquiles
Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called "totopos." The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.
Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called "totopos." The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans. Like many dishes, regional and familiar variation are quite common.
Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
Chiles en Nogada
The name comes from the Spanish word for the walnut tree, nogal. It consists of poblano chiles filled with "picadillo" (a mixture usually containing chopped or ground meat, aromatics, fruits, and spices) topped with a walnut-based cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate.
The traditional "Chile en Nogada" is from Puebla. Chiles en nogada is tied to the independence of this country since it is said that they were prepared for the first time to entertain the emperor Agustín de Iturbide on the occasion of his onomastic one. This dish is a motive of pride for the inhabitants of the state of Puebla
Some Mexican historians believe that the inventors of this dish were the Monjas Clarisas, although others think they were the "Madres Contemplativas Agustinas" of the convent of Santa Monica, Puebla. The "Chiles en nogada" arise from the purest patriotic and national spirit.
The picadillo usually contains panochera apple (manzana panochera), sweet-butter pear (pera de mantequilla) and criollo peach (durazno criollo). The cream usually has milk, butter and washed nuts. The traditional season for making and eating this dish is August and first half of September.
The name comes from the Spanish word for the walnut tree, nogal. It consists of poblano chiles filled with "picadillo" (a mixture usually containing chopped or ground meat, aromatics, fruits, and spices) topped with a walnut-based cream sauce and pomegranate seeds, giving it the three colors of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate.
The traditional "Chile en Nogada" is from Puebla. Chiles en nogada is tied to the independence of this country since it is said that they were prepared for the first time to entertain the emperor Agustín de Iturbide on the occasion of his onomastic one. This dish is a motive of pride for the inhabitants of the state of Puebla
Some Mexican historians believe that the inventors of this dish were the Monjas Clarisas, although others think they were the "Madres Contemplativas Agustinas" of the convent of Santa Monica, Puebla. The "Chiles en nogada" arise from the purest patriotic and national spirit.
The picadillo usually contains panochera apple (manzana panochera), sweet-butter pear (pera de mantequilla) and criollo peach (durazno criollo). The cream usually has milk, butter and washed nuts. The traditional season for making and eating this dish is August and first half of September.
Chimichanga
Chimichanga (pronounced /tʃɪmiˈtʃæŋɡə/; Spanish: [tʃimiˈtʃaŋɡa]), or chivichanga, is a deep-fried burrito that is popular in Southwestern cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly beans, rice, cheese, shredded beef, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese.
Chimichanga (pronounced /tʃɪmiˈtʃæŋɡə/; Spanish: [tʃimiˈtʃaŋɡa]), or chivichanga, is a deep-fried burrito that is popular in Southwestern cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly beans, rice, cheese, shredded beef, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese.
Empanada
An empanada is a Spanish and Portuguese stuffed bread or pastry. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of many things such as meat or vegetables. In Spain, empanadas are usually large and circular in shape and are cut into smaller portions for consumption, whereas in Portugal and South America empanadas are normally small and semi-circular (this type of empanada is commonly known as empanadilla in Spain). Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below).
An empanada is a Spanish and Portuguese stuffed bread or pastry. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of many things such as meat or vegetables. In Spain, empanadas are usually large and circular in shape and are cut into smaller portions for consumption, whereas in Portugal and South America empanadas are normally small and semi-circular (this type of empanada is commonly known as empanadilla in Spain). Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below).
Enchilada
An enchilada (pronounced /ˌɛntʃɨˈlɑːdə/) is a corn or flour tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
An enchilada (pronounced /ˌɛntʃɨˈlɑːdə/) is a corn or flour tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
Escamoles
Escamoles are the larvae of ants of the genus Liometopum, harvested from the roots of the agave (tequila) or maguey (mezcal) plant in Mexico. In some forms of Mexican cuisine, escamoles are considered a delicacy and are sometimes referred to as "insect caviar". They have a cottage cheese like consistency and taste buttery, yet slightly nutty.
Escamoles are the larvae of ants of the genus Liometopum, harvested from the roots of the agave (tequila) or maguey (mezcal) plant in Mexico. In some forms of Mexican cuisine, escamoles are considered a delicacy and are sometimes referred to as "insect caviar". They have a cottage cheese like consistency and taste buttery, yet slightly nutty.
Gordita
A gordita in Mexican cuisine is a food which is characterized by a small, thick corn cake made with masa harina (corn flour) similar to a pasty. Gordita means "fatty" in Spanish. The gordita is typically baked on a comal, a small pan similar to a skillet, but there are also prepared in deep fry. After being cooked, the gordita is allowed to dry a little to eliminate the excess of grease and is then slit cut into one side to leave an opening which allows the heat inside to escape, and allows the gordita to be stuffed with additional raw ingredients, usually vegetables and salsa, to add taste to the main ingredient which fills the gordita. Local variations of the gordita also uses casseroles, like chicken, nopalitos, carne al pastor, frijol con queso, huevo con chorizo, picadillo, etc. These are made mostly for lunch and are accompanied by many different types of salsas.
The most traditional gordita in Mexico is filled with chicharrón prensado (a type of stew made with pork rind and spices) and is called gordita de chicharrón, which has become an icon of the Gordita. It can be found almost everywhere in Mexico, despite the fact each region may have some variations of it, but all uses the same main ingredient.
A gordita in Mexican cuisine is a food which is characterized by a small, thick corn cake made with masa harina (corn flour) similar to a pasty. Gordita means "fatty" in Spanish. The gordita is typically baked on a comal, a small pan similar to a skillet, but there are also prepared in deep fry. After being cooked, the gordita is allowed to dry a little to eliminate the excess of grease and is then slit cut into one side to leave an opening which allows the heat inside to escape, and allows the gordita to be stuffed with additional raw ingredients, usually vegetables and salsa, to add taste to the main ingredient which fills the gordita. Local variations of the gordita also uses casseroles, like chicken, nopalitos, carne al pastor, frijol con queso, huevo con chorizo, picadillo, etc. These are made mostly for lunch and are accompanied by many different types of salsas.
The most traditional gordita in Mexico is filled with chicharrón prensado (a type of stew made with pork rind and spices) and is called gordita de chicharrón, which has become an icon of the Gordita. It can be found almost everywhere in Mexico, despite the fact each region may have some variations of it, but all uses the same main ingredient.
Gringas
Gringas are a variety of quesadilla, consisting of a flour tortilla filled with cheese(quesadilla) and "Al Pastor" meat, topped with cheese . This is then grilled in the same manner as a quesadilla. Some say the name appears to come from the dark spots that appear on the white surface of flour tortillas when heated, that resemble of freckles in a white skin, a "gringa" skin. In general the name established from the idea that (wheat) flour tortillas are preferred north of the border, deriving also in the name given to another variation of tacos, las pochas, made out the same way, but replacing the wheat flour tortillas with corn tortillas and the "Al Pastor" meat with grilled meat, pork or less frequently beef.
Gringas are a variety of quesadilla, consisting of a flour tortilla filled with cheese(quesadilla) and "Al Pastor" meat, topped with cheese . This is then grilled in the same manner as a quesadilla. Some say the name appears to come from the dark spots that appear on the white surface of flour tortillas when heated, that resemble of freckles in a white skin, a "gringa" skin. In general the name established from the idea that (wheat) flour tortillas are preferred north of the border, deriving also in the name given to another variation of tacos, las pochas, made out the same way, but replacing the wheat flour tortillas with corn tortillas and the "Al Pastor" meat with grilled meat, pork or less frequently beef.
Huarache
Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings. The name "Huarache" is derived from the shape of the masa, similar to the popular sandals of the same name. The word Huarache is originally form Purepecha or Tarascan and the Nahuatl word for huarache is kwarachi. Huaraches are similar to sopes but differ in shape.
Huarache is a popular Mexican dish consisting of an oblong, fried masa base, with a variety of toppings. The name "Huarache" is derived from the shape of the masa, similar to the popular sandals of the same name. The word Huarache is originally form Purepecha or Tarascan and the Nahuatl word for huarache is kwarachi. Huaraches are similar to sopes but differ in shape.
Huevos Rancheros
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish popular throughout much of the Americas consisting of eggs served in the style of the traditional large mid-morning fare on rural farms.
The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, slices of avocado, or guacamole accompany the dish.
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish popular throughout much of the Americas consisting of eggs served in the style of the traditional large mid-morning fare on rural farms.
The basic dish consists of fried eggs served upon lightly fried corn tortillas topped with a tomato-chili sauce. Refried beans, slices of avocado, or guacamole accompany the dish.
Milanesa
A milanesa consists of a thin slice of beef, or sometimes chicken or veal. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in breadcrumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.
A milanesa consists of a thin slice of beef, or sometimes chicken or veal. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in breadcrumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.
Mole
Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce, which is known in Spanish by the more specific name mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but 60% of the mole eaten in the country comes from San Pedro Atocpan near Mexico City. The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it.
Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers to a specific sauce, which is known in Spanish by the more specific name mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but 60% of the mole eaten in the country comes from San Pedro Atocpan near Mexico City. The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it.
Pozole
Pozole (Nahuatl: potzolli, which means "foamy"; variant spellings: pozsole, pozolé, pozolli, posole) is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 C.E.. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, sardine, chili pepper, and other seasonings and garnish. Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple corn remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is often served in Mexican restaurants in the American Southwest.
Pozole (Nahuatl: potzolli, which means "foamy"; variant spellings: pozsole, pozolé, pozolli, posole) is a ritually significant, traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain" circa 1500 C.E.. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, sardine, chili pepper, and other seasonings and garnish. Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple corn remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is often served in Mexican restaurants in the American Southwest.
Quesadilla
In most regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a "tortilla", warmed (to soften it enough to be) folded in half and filled with oaxaca cheese, then cooked until the cheese has melted. Often the quesadilas are served with green or red sauce and chopped onion and acified cream on top, to add taste to cheese. While oaxacan or string cheese is the most common filling, other ingredients are also used instead of cheese in traditional Mexican quesadillas, including cooked vegetables, such as potatoes with chorizo, pumpkin flowers, mushrooms, huitlacoche, and different types of cooked meat such as chicharron, tinga made of chicken or beef, or cooked pork. In most places quesadillas are also topped with other ingredients, additional to the fillings they already have: sour cream, avocado or guacamole, chopped onion and parsley are the most common. Salsas may also be added as a topping.
Mexican quesadillas are by tradition cooked in a comal, which is also used to prepare tortillas, but as a variation, the quesadillas can be fried in oil "quesadillas fritas". Main difference is, while the traditional ones are prepared just filling the partially cooked tortillas, then continue cooking until the cheese melts, the fried ones are prepared like a pasty, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to form the pasty and immerse it into boiling oil until the exterior looks golden and crispy.
Other variations include the use of wheat flour tortillas instead, especially in the northeast part of Mexico. Wheat dough is most commonly used in place of corn masa. In these case, the flour tortilla is prepared, folded and filled with cheese, exactly as the corn ones.
Sometimes cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve commonly known as "sincronizada" (Spanish for "synchronized") in Mexico. Note however, despite the fact it looks almost the same as a quesadilla, it is considered as a completely different dish. The sincronizada is frequently confused with real quesadillas by tourists, as it is what is typically called a quesadilla in most Mexican restaurants outside of México.
In most regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a "tortilla", warmed (to soften it enough to be) folded in half and filled with oaxaca cheese, then cooked until the cheese has melted. Often the quesadilas are served with green or red sauce and chopped onion and acified cream on top, to add taste to cheese. While oaxacan or string cheese is the most common filling, other ingredients are also used instead of cheese in traditional Mexican quesadillas, including cooked vegetables, such as potatoes with chorizo, pumpkin flowers, mushrooms, huitlacoche, and different types of cooked meat such as chicharron, tinga made of chicken or beef, or cooked pork. In most places quesadillas are also topped with other ingredients, additional to the fillings they already have: sour cream, avocado or guacamole, chopped onion and parsley are the most common. Salsas may also be added as a topping.
Mexican quesadillas are by tradition cooked in a comal, which is also used to prepare tortillas, but as a variation, the quesadillas can be fried in oil "quesadillas fritas". Main difference is, while the traditional ones are prepared just filling the partially cooked tortillas, then continue cooking until the cheese melts, the fried ones are prepared like a pasty, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to form the pasty and immerse it into boiling oil until the exterior looks golden and crispy.
Other variations include the use of wheat flour tortillas instead, especially in the northeast part of Mexico. Wheat dough is most commonly used in place of corn masa. In these case, the flour tortilla is prepared, folded and filled with cheese, exactly as the corn ones.
Sometimes cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve commonly known as "sincronizada" (Spanish for "synchronized") in Mexico. Note however, despite the fact it looks almost the same as a quesadilla, it is considered as a completely different dish. The sincronizada is frequently confused with real quesadillas by tourists, as it is what is typically called a quesadilla in most Mexican restaurants outside of México.
Romeritos
Romeritos are a Mexican dish from Mexico City, consisting of patties of dried shrimp, sprigs of a wild plant known as Romerito (Suaeda spp.) that resembles rosemary and potatoes served in a mole sauce. They are traditionally served at Christmas time and Lent.
Romeritos are a Mexican dish from Mexico City, consisting of patties of dried shrimp, sprigs of a wild plant known as Romerito (Suaeda spp.) that resembles rosemary and potatoes served in a mole sauce. They are traditionally served at Christmas time and Lent.
Sincronizada
In Mexican cuisine, the sincronizada (Spanish for "synchronized") is a tortilla-based sandwich made by placing a slice of ham and a portion of Oaxacan cheese between two flour tortillas, then grilled until the cheese melts and the tortillas become crispy. Then cut into halves or wedges to serve.
They are frequently confused with quesadillas, due to their resemblance to "quesadillas" sold in the United States. (U.S. quesadillas are usually made with flour tortillas rather than molded from masa in the Mexican style). Note however, despite the fact it looks almost the same as a quesadilla, it is considered as a completely different dish. The main difference between the real quesadilla and the sincronizadas is the obligatory inclusion of ham in the dish and the main ingredient used to make the tortilla (wheat flour instead of corn flour, masa harina). Also note a quesadilla is made of a single folded and filled corn tortilla, while the sincronizada is prepared like a sandwich.
In Mexican cuisine, the sincronizada (Spanish for "synchronized") is a tortilla-based sandwich made by placing a slice of ham and a portion of Oaxacan cheese between two flour tortillas, then grilled until the cheese melts and the tortillas become crispy. Then cut into halves or wedges to serve.
They are frequently confused with quesadillas, due to their resemblance to "quesadillas" sold in the United States. (U.S. quesadillas are usually made with flour tortillas rather than molded from masa in the Mexican style). Note however, despite the fact it looks almost the same as a quesadilla, it is considered as a completely different dish. The main difference between the real quesadilla and the sincronizadas is the obligatory inclusion of ham in the dish and the main ingredient used to make the tortilla (wheat flour instead of corn flour, masa harina). Also note a quesadilla is made of a single folded and filled corn tortilla, while the sincronizada is prepared like a sandwich.
Sope
A sope (pronounced "SOH-peh") is a traditional Mexican dish originating in the city of Culiacán. It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried masa of ground maize soaked in lime (also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and acidified cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of sopes. Most sopes are roughly the size of a fist.
A sope (pronounced "SOH-peh") is a traditional Mexican dish originating in the city of Culiacán. It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried masa of ground maize soaked in lime (also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and acidified cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of sopes. Most sopes are roughly the size of a fist.
Taco
A taco (pronounced /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, cilantro, tomatoes, onions and lettuce.
A taco (pronounced /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, cilantro, tomatoes, onions and lettuce.
Tamale
A tamale or tamal (Spanish tamal, from Classical Nahuatl tamalli is a traditional Latin American dish made of masa (a starchy dough, often corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be further filled with meats, cheese, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
A tamale or tamal (Spanish tamal, from Classical Nahuatl tamalli is a traditional Latin American dish made of masa (a starchy dough, often corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be further filled with meats, cheese, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
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