 |
|
| |
Mexican Cuisine
Contrary to popular belief outside of Mexico, the cuisine of
this sunny country is rich in history, flavour, contrast,
texture and colour. Mexicans, particularly the well-to-do
ones eat a varied diet of fresh meats, fish, shellfish,
fowl, vegetables and fruits.
Most foods are field fresh due to necessity, and never
older than two days. They taste as nature intended. Pesticide
and
herbicide use is minimal due to cost considerations, and both
fruits and vegetables are picked ripe or very close to ripeness.
|
| |
|
| |
Common Servings
- Nachos were created in Piedras
Negras, Coahuila, Mexico by Ignacio "Nacho" Anaya
in 1943. The story goes that the wives of American airmen
came to his restaurant after the kitchen had closed.
Anaya quickly prepared the dish and later added it to
his menu. The term "Nachos" came from what
the dish was originally called, "Nacho's Especiales," or "Nacho's
Special Dish." In its traditional form, it is a
creation consisting of a quartered tostada topped with
a layer refried beans and/or various meats and a layer
of shredded cheese. In their simplest form are usually
tortilla chips covered in melted cheese.
- Jalapeno is a small green chile pepper
that is mildly hot. They are named after Jalapa, the capital
of Veracruz. Serrano peppers are a good substitute when
there are no jalapenos on hand.
- Fajitas are
very similar to burritos or enchiladas, as they consist
of soft flour tortillas wrapped around their contents.
The difference lies in exactly what makes up the fajita.
The Spanish word fajita means "beef strips," describing
the thin, tough cut of beef. Because it is not the tenderest
meat, it is marinated in a highly spiced sauce, then barbecued,
and served with more hot sauce. A fajita describes the
meat, not the wrap.
|
|
|
|
|
