Mexican Cuisine

            Mexican culinary heritage is a four-century evolution, influenced through old Spanish fare, an element of french and north America.

            Mexican cooking has been a tapestry color, texture, and lots of flavors. The diversity springs from the culinary distinctions of its various regions.

            Corn is an extensively used ingredient across Mexico. It is used in syrups, desserts, flour, beer, etc. Mexican cuisine is also fond of chilies, tomatoes, beans, and chocolates. Cheese, herbs, and spices are also basic components of Mexican cookery. Cheese is used for toppings and stuffings. Cilantro (Fresh Coriander) enhancing the flavor of Mexican food. There are more than a hundred varieties grown in Mexico. 

            Tortillas made of cornmeal(maize) are a staple of Mexican cuisine. This unleavened bread is filled with a variety of stuffings, with having various shapes of those stuffed tortillas, which are cooked in different ways such as seared, fried, baked, etc. Also having it plain or fried with various dips or on side soups. This makes it a versatile element in Mexican Cuisine. The well-known delicacies are derived from it such as Nachos, Quesadillas, Tacos, Burritos, Fajitas, Enchiladas, etc. A great delicacy Tamales made from stuffed tortilla dough steamed in corn husks or banana leaves.

Fajjitas

            Various dips from Mexican cuisine such as salsa(Pico de Gallo), Guacamole, Sour cream are worldwide famous. Tomatoes(red/yellow/green), Avocado, lemon, Jalapeno, cilantro are commonly used for such accompaniments.  

Nachos

            Chocolate is another element widely used in Mexican cooking, especially in the national dish mole poblano de Guajolote (Turkey in chili sauce with chocolate in the style of Puebla). 

            The Authentic Mexican restaurant outside Mexico is very hard to find. Almost all restaurants are Tex-Mex based. Tex-Mex is hotter and more strongly flavored than Mexican cooking.


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