Чили, сальса и тортильяс, или знакомство с мексиканской кухней


04/07/2013 comment

Tired of the daily routine and no more joys in life? Are you sure you tried really everything? Because hot Mexican kitchen is a separate branch of culinary art that deserves special attention and really capable to return the taste of life.

When dumplings already’t irritate throat and the soup and pasta nautically even look not want to come to the aid of exotic, with all its chips, raisins and “перчинками”. Mens’life offers you to plunge into the “hot” world of Mexican cuisine, which is rightly considered the birthplace of tequila, salsa sauce, and chili. Forward, Amigos!

Peppered army and “побритый” cactus

Though the age of Mexican cuisine and consists of about 3000 years, she перещеголяет anyone. Its the highlight of Mexicans believe chilli, which, by the way, there are at least 80 species. Adds the pepper in every Mexican dish, and even desserts.

In ancient times Mexicans made a feast of meat hairless dogs were fed only fruits and vegetables, washed down with this delicacy, a favorite with all the chocolate. And those who could not afford to breed dogs, used cacti. By the way, since prickly plants become firmly established in the national cuisine. Favorite cactus Mexicans is нопаль included in many dishes. Local women buy it leaves twisted in the bread, in the markets, and then fried in breadcrumbs, feeding this treat guests.

If marinate leaves нопаля, taste, they will be like our marinated mushrooms. And cactus yields fruit – “tuna”, resembling in appearance of a large walnut. Them clean and eaten as dessert. Purified from the cactus thorns also add to a salad – all who dared to taste побритое refreshments, equate it to taste our cucumber.

Culinary arts Mexico joined in itself the dishes of the Spanish conquistadors, the Maya and the Aztecs. First, incidentally, a very diversified cuisine Mexicans. Thanks to them, there appeared peas, beans and wheat, onions and parsley, beet and sugar cane, sheep, pigs, cows, chickens, and much more.

Tortillas, Chile and salsa headed cuisine of Mexico

Kings Mexican cuisine are pellet tortillas from unleavened dough used as a basis for different dishes, as well as chilli and salsa sauces, which necessarily includes the acute Spezia.

Among chaste missionaries from Spain was widely believed that an indispensable in Mexico chilli pushes macho indecent acts. In this regard, the “infernal” spice ban was imposed, which the local residents successfully ignored. Mexican cooks add in their dishes are the most different varieties of pepper of Chile. Among them incredibly hot Habanera and dark mulatto with a sweet taste, and a small but sharp as hell Serrano, and jalapeno dark green color, and black and brown meaty pasilla with the smell of fruit – their myriad.

The main seasoning for salsa, favorite dishes Mexicans, also serves as the chili. Salsa is incredibly hot thick sauce, thanks to which the difference between the taste of vegetables and meat simply erased. In this dish are milled in puree, onion, tomatoes, chili pepper, and parsley and garlic, but in each house salsa is cooked in different ways. Believe me, its taste is qualitatively different from the known ketchup.

Tortillas – this bread of corn flour. By the way, Mexicans grow corn for well over 5000 years – even the Indians seasoned their soups pollen of the plants. Tortillas replaces the local residents and fork and a plate. Tortillas зачерпывается piquant sauce, it is soaked with spices and goes straight into the mouth. 

Snacks with tortillas tasty and easy, regardless of whether that is wrapped in these cakes. Here are just a few types of them:

Burritos – tortilla stuffed with meat, tomatoes, beans, salsa and sour cream sauce.

Чилакилес – finely chopped tortillas, topped with either green or red chili sauce.

Пикадильо – tortillas stuffed with tomatoes and minced meat.

Чалупас – tortilla with beans and spicy meat.

Tacos – thin tortillas, which put the stuffing and fold in half. Filling the most different, but mostly hot, of minced beef with chili, beans and greens.

Enchilada – tortilla covered mole sauce, grated cheese with onions and sour cream. 

In General, as a filling Mexicans often use tomatoes, meat, beans, fish, mushrooms and avocado, is a recognized favorite fruit of the local residents. Avocado is part of the soup Sopa de агуакате and snacks guacamole, consisting of tomato puree and onion.


Fire meat

Mexican people can’t imagine their life without meat, combining dishes in any of its forms. The most famous is recognized Chile con carne in its preparation of the fight in the competitions. Also Mexicans love гуляши олья подрида and carne asado – fried ribbons of beef with a side dish of beans. And for those who want to explore the history, cook steamed fragrant tamales consisting of pieces of corn dough, wrapped in a sheet ears of corn and covered by sauce steamed corn dough pieces, wrapped a sheet of corn same cob and topped with sauce.

Also kitchen Mexico is rich in garnishes fried bananas, potatoes, cauliflower and rice that are the most harmless for the digestive tract. In the menu of local residents and includes fish dishes with seafood – shrimps, octopuses and squids. The sea creatures of the type and in the hot delicacies and salads, and snacks. Prawn is a favorite delicacy of the Mexicans. Anyone who will try cocktail de camaron consisting of shrimp, never be able to forget about this incredible dish.

And the kitchen includes Mexico soups – meat, chicken or seafood, vegetarian for example, spicy black bean soup. And what price exotic soups of the colors or the eggs of ants!

Mexican tricolor

Of course, the national cuisine of Mexico has its own legend. For over 150 years, locals cook the dish, which is a symbol of the country’s flag. It is considered, that it has appeared in 1821 in the state of Puebla, Mexico declared its independence from Spain, and approved its flag. Happy monks of the monastery of Santa Monica amounted simple, but the original recipe, which includes stuffed green pepper of Chile, poured with white sauce with walnuts and sprinkled with red with pomegranate seeds. Every color of all components of the dish was endowed with a symbolic value: scarlet meant unity, green – the long-awaited independence, and white is the unshakable faith.

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