Mexican food is very popular in every household because it's great for your typical appetizer, quick breakfast, lunch or dinner, or even if serving to large groups of people. It's perfect for family gatherings! You know that when Mexican food is on the menu, it's likely to see big smiles of joy from that hungry appetite that loves to crave it.
When looking at the history of traditional Mexican food and food culture, it is interesting to know that traditional Mexican meals were cooked over an open fire on ceramic pots or cast iron skillets. Food was also steamed or fried. Salsa was sold in Aztec market places. In the modern salsa, you will find avocado and tomato, which were also used throughout Mexican food history. The Aztec race was also responsible for the tomatillo, which is a fruit. It is a member of the nightshade family and is used in various green sauces to add a tart taste.
One well-known Mexican delight is quesadillas. These are actually part Mexican and part Spanish. The corn tortilla is Native American. The pork or beef and cheese are Spanish, as is the shredded lettuce. The chili pepper sauce, which accompanies quesadillas, is Mexican. Tacos are equally popular and these are made of a folded, rolled maize tortilla filled with beef or chicken, chili powder, onion and spices. Guacamole is an avocado based dip with an Aztec origin. Other guacamole ingredients usually include tomatoes, limejuice, and salt.
A fajita is grilled meat served on a corn or flour tortilla. Condiments, such as guacamole, sour cream, and cheese are often used too. Onions and bell peppers are usually added in restaurants but did not feature in the original, traditional Mexican recipe. An enchilada is a traditional Mexican recipe but there are various methods of preparation. Usually, a corn tortilla is dipped in oil to soften it then dipped in an enchilada sauce. Next, the tortillas are stuffed and rolled, layered with sauce and cooked. The Aztecs used tortillas as wraps but the term ""enchilada"" was not used in America until 1885. Read more on http://www.calorieking.com/calories-in-mexican.html
Coconut cream with pimientos del piquillo Start with cooking the darlings with a little grease of duck, the small lardons, the onion, the carrots and the garlic, that one is going to make melt without coloration, all smoothly....More...