MEXICAN GASTRONOMY

The set of typical dishes of Mexico has been declared Intangible Heritage of
Humanity, thanks to many of its recipes that have remained since centuries
before the conquest and others as the result of a mixture of traditions and
cultures. During a tour of this country of color, music and good humor, you
cannot stop trying these five recommended dishes:
POZOLE
This forceful soup, whose basic ingredient is
corn and depending on the region is added the
type of meat and complementary ingredients,
can be enjoyed throughout the territory.
The pozole consists of the cooking of the
cacahuacintle, a type of large grain corn that for
this dish must be cooked in two different phases
for several hours. Once this process is ready
(when the grains explode as a flower), the meat
is added and, according to the tastes, other condiments to give it flavor and
color.
Once served, the pozole is accompanied by complements that are added to the
taste like avocado, lettuce, radish, cheese, pork rind and, of course, chili in
sauce or powder to give it its spicy touch. And as is customary throughout
Mexico, among the companions there will also be tortillas with guacamole.
MASS
It is one of the most exotic preparations in Mexico and is
characterized by always having different types of chili,
strong aromatic species and seeds among its
ingredients, which are ground into stone mortars or
mortars.
Actually, this preparation is a complement for dishes that
carry some type of meat, mainly turkey or chicken, since
the mole is the sauce that accompanies them. Although
it is also consumed in almost all the country, the mole
poblano (Puebla) is one of the most recognized locally
and internationally since, in addition to the basic ingredients, has traditionally
been prepared with another very particular: bitter cocoa.
Another state that stands out for its diversity in the preparation of moles is
Oaxaca, which according to rumored has a different recipe for city or region.
Prepare then your palate to enjoy an explosion of flavors that can mix the
spiciness of chili with ginger, the aroma of chocolate with that of almonds, the
sweetness of raisins with clove.
ENCHILADAS
In any country in the world where there is a Mexican
restaurant, enchiladas are prepared, so we are all familiar
with its presentation and ingredients, but its exquisite
original flavor will only be found throughout Mexico.
This dish consists of soft corn tortillas stuffed with beef,
chicken, turkey or pork, and cheese, which are baked to
be slightly crispy. They are complemented with some
sauce, which can be beans, chiles, more cheese, cream
or some type of mole, and are accompanied with some fresh vegetables such
as tomatoes, lettuce in thin strips, chopped onions or guacamole.
As in most dishes, each region or state has its own way of preparing them and
in the city of Colima, an important tourist destination in the country, a type of
sweet enchilada with brown sugar is prepared (panela) and raisins that you will
hardly find in another Place of the world.
COCHINITA PIBIL
And since one of the main destinations in Mexico is the
Yucatan Peninsula, we could not miss this delicious
and simple dish whose cooking style originated during
the Mayan era.
According to tradition, the cochinita pibil consists of
wrapping in banana leaves pork marinated with achiote,
that fruit used centuries ago in Central and South
America whose reddish hue makes it ideal for various
uses, including gastronomic.
MEXICAN TAMALES
Tamales is one of the best-known Mexican recipes,
although it is true that they are eaten in many other
countries in the Americas. Mexican tamales are usually
filled with vegetables such as spinach, beans, peas,
corn or even tofu and soy. The tamales originate in the
Aztec, Mayan and Inca tribes that needed nutritious
food during the wars.
The dough for the tamale, which is really laborious, requires corn flour, yeast,
lard, vegetable stock or chicken, tomato peels, anise, salt and corn husks.
Mexican tamales are usually accompanied with cilantro, egg, corn, cheese,
onion, etc. One of the traditional Mexican dishes that should always be
considered.
TOASTS
Toasts are a simple dish to make, as well as delicious that
involves corn tortillas fried in boiling oil until they are crispy and
golden brown. They are served alone or stacked with any
number of side dishes. They can be served with beans,
cheese, cooked meat, seafood and ceviche.
TACOS AL PASTOR
This dish is one of the most popular
varieties of tacos, whose origins go back to the 1920s and
the arrival of Lebanese and Syrian immigrants to Mexico.
To create tacos al pastor, thin strips of pork are used to cut
off a spit, placed in a corn tortilla and served with onion,
coriander leaves and pineapple.
CEVICHE MEXICANO
We continue with our 21 recommendations of Mexican
food dishes with a very special recipe. Ceviche is another
dish typical of South America (especially in Peru), but in
Mexico they also know how to make it very tasty. Mexican
ceviche is a very pleasant dish that, as we already know,
includes fish, onions, tomatoes, chilies, coriander and
lemon.
These are marinated with citrus fruits that are responsible for "cooking" the
products. The red snapper or the robalo are some alternatives of fish very used
by the Mexicans, being this an ideal dish for a midday in summer.
ENFRIJOLADAS
Similar to the typical Mexican enchiladas, enfrijolada
are pancakes made or dipped in bean purée that are
usually filled with chicken, cheese or scrambled eggs,
primarily. They are rolled into a flute and can be served
with all kinds of condiments, be it lettuce, cheese,
avocado, coriander and all kinds of sauces.
The preparation of the pancakes is the most laborious
of this recipe, since you will need a good amount of
beans, onions, chili, oil and garlic. To the mass of meat
you can also add sausage, which gives a great flavor,
as well as onion and garlic.
HUITLACOCHE
The huitlacoche is a variety of fungus of a blackish color,
which grows in corn crops, with some very rich nutritive
properties, among which the licina and fiber stand out.
Despite its unappetizing appearance, it is usually eaten
in quesadillas, being added to the dough with which the
pancakes are made.
CORUNDAS DE MICHOACAN
Another of the Mexican dishes that we want to present
to you is the Corunda de Michoacán. It is a kind of
tamale, using the leaves of the stem of the corn plant,
and usually stuffed with matenca, steamed. Its shape is
triangular and it is usually accompanied with pork,
cheese or beans.

CECINA DE YECAPIXTLA
Typical of the state of Morelos, the cecina of Yecapitxtla is a cut in the back and
the legs of the beef, later covered with salt so that this is absorbed. These cuts
are then refrigerated until they give a very characteristic flavor and texture,
which can be accompanied in a thousand and one ways, for example with
pancakes and vegetables.
Student: Karla B. Valencia Alvarado

Teacher: Romano Arriaga Jesus David

Work: History of the food

different dishes
Group: 611