Few things in this life are quite as boring as bland food. Luckily some national cuisines are based on flavor, flavor and more flavor. This is probably why Latin-American food is so popular. It's tasty, filling and based on fresh and usually very affordable ingredients. If you really want to get a taste for the culture and celebrate Latin fire, you'll need some authentic Mexican food recipes.
Its location on either side of the Tropic of Cancer means that Mexico has many different climate regions. For example, in the south the climate is tropical while in the north it is temperate and large parts are desert. Add to this the fact that there are huge differences in elevation which also affects local climates and you'll find incredible biodiversity in the country. Some of the most popular foods around the world, including corn, tomatoes, chocolate and avocados, originally came from Mexico.
In a huge country such as Mexico, there is bound to be regional differences and this is evident in the local cuisine too. However, throughout the country people use corn and beans, chili peppers and squashes in their cooking. For flavor, herbs and spices like cinnamon are added, sometimes in ways you'd never have thought of.
Corn is grown in most of the country and is the most important form of starch for Mexicans. It's most often used for making tortillas, which are served with almost every meal. Tortillas are very versatile and can be eaten plain, fried, with fillings or toppings and even in soups. Corn tortillas require some practice to make unless you have a tortilla press. In the northern parts of the country, tortillas are often made with wheat flour instead of ground corn.
Your arsenal of recipes should include at least one for a typical 'mole'. A 'mole' is a chili-based sauce and is usually served on special occasions. There are many different varieties but the most impressive is the 'mole poblano', which contains a blend of herbs and spices with chocolate. It's a great accompaniment to turkey.
For an informal meal, you might want to opt for dishes that are usually served as street food. Tacos are tasty and easy to make and in Mexico are most often served with soft tortillas. If you can find corn leaves, tamales are a good option too. Fill some bread rolls with pork and refried beans to make 'tortas'. Otherwise, use beans and cheese as filling and pop the rolls under the grill for 'molletes'.
Drinks play an important role in Mexican cuisine. This is after all the country that gave the world tequila, mezcal and hot chocolate. Mexicans often prepare their hot chocolate with hot water instead of milk and it tends to be less sweet. A refreshing drink on hot days is 'horchata', made with rice milk and cinnamon.
The chili con carne, nachos, fajitas and burritos that you often find in Mexican restaurants are not authentic at all. These dishes were created in the USA. It's more correct to call them Tex-Mex cuisine.
The best way to learn how to cook like they do in Mexico is to visit the country. In many towns you'll find cooking classes geared towards visitors and it's a great way to spend some of your holiday time. If you have to stay at home instead, though, you'll find authentic Mexican food recipes online and in specialist cookery books.
Its location on either side of the Tropic of Cancer means that Mexico has many different climate regions. For example, in the south the climate is tropical while in the north it is temperate and large parts are desert. Add to this the fact that there are huge differences in elevation which also affects local climates and you'll find incredible biodiversity in the country. Some of the most popular foods around the world, including corn, tomatoes, chocolate and avocados, originally came from Mexico.
In a huge country such as Mexico, there is bound to be regional differences and this is evident in the local cuisine too. However, throughout the country people use corn and beans, chili peppers and squashes in their cooking. For flavor, herbs and spices like cinnamon are added, sometimes in ways you'd never have thought of.
Corn is grown in most of the country and is the most important form of starch for Mexicans. It's most often used for making tortillas, which are served with almost every meal. Tortillas are very versatile and can be eaten plain, fried, with fillings or toppings and even in soups. Corn tortillas require some practice to make unless you have a tortilla press. In the northern parts of the country, tortillas are often made with wheat flour instead of ground corn.
Your arsenal of recipes should include at least one for a typical 'mole'. A 'mole' is a chili-based sauce and is usually served on special occasions. There are many different varieties but the most impressive is the 'mole poblano', which contains a blend of herbs and spices with chocolate. It's a great accompaniment to turkey.
For an informal meal, you might want to opt for dishes that are usually served as street food. Tacos are tasty and easy to make and in Mexico are most often served with soft tortillas. If you can find corn leaves, tamales are a good option too. Fill some bread rolls with pork and refried beans to make 'tortas'. Otherwise, use beans and cheese as filling and pop the rolls under the grill for 'molletes'.
Drinks play an important role in Mexican cuisine. This is after all the country that gave the world tequila, mezcal and hot chocolate. Mexicans often prepare their hot chocolate with hot water instead of milk and it tends to be less sweet. A refreshing drink on hot days is 'horchata', made with rice milk and cinnamon.
The chili con carne, nachos, fajitas and burritos that you often find in Mexican restaurants are not authentic at all. These dishes were created in the USA. It's more correct to call them Tex-Mex cuisine.
The best way to learn how to cook like they do in Mexico is to visit the country. In many towns you'll find cooking classes geared towards visitors and it's a great way to spend some of your holiday time. If you have to stay at home instead, though, you'll find authentic Mexican food recipes online and in specialist cookery books.
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