Indroducing the Mexican Cuisine<br />The typical Mexican food is characterized by the intensity of its flavors.<br />The most common flavor in the spicy.<br />Mexican dishes are very seasoned and they tend to be colorful dishes and to be served with a lots of food.<br />We eat only seasonal fruits and almost everything is consumed locally and expect in Mexico City.<br />
Mainingredients<br />The cereals, with the corn are the most important and common ingredients in the Mexican food. We also consume rice and wheat. The corn is used mainly for making tortillas which are then used in traditional dishes.<br />The vegetables, we use most of the vegetables in our dishes. The jalapeño, very spicy peppers, tomatoes, and avocado are also essential for the preparation of dishes such as “guacamole” a characteristic type of sauce.<br />Grains and legumes, like beans, also essential for the preparation of many Mexican recipes. <br />
Mainingredients<br />Dairy products, particularly cheese, are widely used in Mexican cuisine. For example, “quesadillas” that are made out of tortillas with cheese.<br />Meats are also widely used in Mexican cuisine. We used from beef to chicken and pork to fish. We usually eat them daily as the main meal of the day.<br />The chocolate or cocoa, which is used for sweet dishes but also to add flavor to some of the recipes such as mole. <br />
Traditional Meals<br />Mexico´s best known traditional foods include:<br />Tacos:folded tortilla stuffedwithdifferentingredientslikemeator vegetables. Usuallyaccompaniedwith red orgreen sauce.<br />Quesadillas: grilled or fried tortillas stuffed with meat, cheese, potatoes,squash blossoms, or chilies.<br />
Traditional Meals<br /> Tamales: cornmeal dough filled with meat and chili sauce and wrapped in cornhusks and steamed.<br />Chiles relleno: tangy, delicious, long green peppers are stuffed with either cheese or ground meat, dipped in egg batter, fried, and then simmered in a bland tomato sauce.”<br />
References<br />David H.Urmann,(2008,December,4th), Mexican Hispanic Cuisine: A Regional Background,from http://www.articlesbase.com/food-and-beverage-articles/mexican-hispanic-cuisine-a-regional-background-671137.html<br />RaillyJeremyn,(1990,2002) by Times Media Private Limited All rights reserved. First Edition 1990.Second 2002. Originated and Designed by Times Books International, an imprint of Times Media Private Limited, a memeber if the Times Publishing Group.MarshallCavedish Corporation 99 White Plains Road Tarrytown,NY 10591.<br />
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