Is Pineapple A Product Of The New Or Old World Hot Tamale – Mexican Food

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Hot Tamale – Mexican Food

Mexico is a country with extensive history and traditions and this is reflected in the intense and varied flavors of their cuisine. The influence of the Spanish who arrived in Mexico in 1521 is reflected in Mexican cuisine to varying degrees. When the Spanish landed in Mexico, they found that the people’s diet consisted mostly of corn-based dishes, a staple for more than 4,000 years, mixed with chili peppers and herbs, and served with beans and squash. The Spanish added domestic animals, such as beef, chicken, and pork, as well as rice, sugar, cheese, wine, garlic, and onions to expand what they already found in Mexican cuisine.

The Aztecs, Mayans, Zapotecs, and other natives who inhabited the Mexican land mass before the Spanish arrived have also influenced the Mexican style of cooking. Pre-Columbian Mexican food included chocolate, corn, tomatoes, vanilla, avocados, papayas, pineapples, coconuts, prickly pear cactus, chili peppers, beans, squash, sweet potatoes, peanuts, and turkey. Spices in Mexican cooking may include cinnamon, cloves, anise, and cumin, as well as in the herb category, cilantro, thyme, basil, and spicy epazote.

As with many countries, each region in Mexico offers its own unique regional cuisine, due to local climate and geography, as well as ethnic differences. Northern Mexico is best known for its meat dishes, while spicy vegetable and chicken-based dishes are common in southeastern Mexico. Almost all Southwestern dishes use four main ingredients, namely tortilla (a thin round bread made of coarsely ground dough), pinto beans, cheese and chili.

In the state of Puebla (two hours south of Mexico City) the first mole sauce was prepared. It is said that a group of nuns were asked to prepare a special dish for a visiting dignitary. The nuns, not knowing exactly what to prepare, combined the contents of their pantry into a pot of herbs, spices and chocolate—over 30 ingredients in all—and let it simmer for several days. The resulting mole sauce, which was served over the turkey, was a definite hit. Today, the thick and sweet mole sauce is mostly served over chicken. The Puebla area is also known for its coffee and many unique desserts, especially camote, a sweet potato dessert.

In the Yucatan Peninsula, now known as Riviera Maya, sauces are fruit-based, a popular sauce is achiote, a sauce made from annatto seeds, Seville oranges, pepper, garlic and cumin that is spread over chicken or pork . The meat is then baked in a banana leaf for a truly delicious meal.

In the coastal area of ​​Veracruz, fish is the dish of choice. The fish served a la Veracruzana is topped with a tomato, olive, caper and chili sauce. Here the tacos, tamales and enchiladas are sure to be filled with fish. Coffee and exotic fruits such as guanabana, mamey and cherimoya are also popular in this region.

Oaxaco is popular as a more “juicy” region, offering coffee a la olla, which is coffee with sugar (or pieces of sugar cane candy) and cinnamon boiled in a pot for hours. Mescal, a more discreet cousin of tequila, is also popular. Oaxaco’s mole sauce tends to be sweeter than Puebla’s version due to the addition of bananas.

Did you know that watermelons are native to Mexico? The story goes that watermelons are responsible for the colors on the Mexican flag. It is said that in the 1820s, during a particularly hot and bloody battle in Chilpancingo (capital of the state of Guerrero), the troops took a break to refresh themselves with some watermelon. When they saw the green, white and bright red colors of the watermelon, they decided that those would be the colors for the new flag.

Mexican food consists of a variety of foods, including sauces, soups, and stews, and is cooked in styles ranging from stir-frying to slow-roasting. The most common items in a Mexican diet include:

o Corn – which is most often used for tortillas, tacos or tamales

o Chillies – the most popular varieties are jalapeno, poblano, serrano, guajillo, chipotle, pasilla, habanero, ancho, mulato and cascabel, all of which are used both fresh and dried.

o Beans – with varieties ranging from lentils, beans and kidney beans. Refried beans are popular and are called refritos (fried in lard).

o Tomatoes – used as a popular ingredient in salsas and sauces. Domatillos, small green tomatoes with a hard skin and a tart flavor) are also popular.

o Fruit – a wide variety including mango, papaya, coconut and pineapple, which are eaten fresh or in sauces and desserts. Prickly pear cactus, or Nopales, can be roasted and eaten as a vegetable, or used to sweeten desserts.

More exotic dishes from the Aztec or Mayan style can include iguanas, rattlesnakes, deer, spiders, monkeys and even some types of insects. These are relatively popular dishes known as comida prehispanica, or pre-Hispanic food.

There is a difference between traditional Mexican food and what is known as Tex-Mex cooking. Tex-Mex cuisine, according to historians, originated hundreds of years ago when Spanish/Mexican recipes were combined with typical Texan cooking, and the term Tex-Mex first appeared in print in the 1940s. It’s hard to be accurate in defining exactly what constitutes Tex-Mex cuisine, as it is more of a combination of a variety of Mexican cuisine from different regions with typical Texan cuisine consisting of heavy use of beef. Enchiladas, tacos, chimichangas, tortillas, fajitas and nachos are all part of what is now known as Tex-Mex cuisine, which is now designed to appeal to the American palate.

In general, Mexican cuisine is varied and delicious. All Mexican cooking is filled with spicy flavors that echo the hot Mexican climate. Mexican cuisine is known all over the world and can be enjoyed all over the world.

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