Mexican Cuisine

Mexican cuisine is colorful and is known for its intense and varied flavors. This cuisine is one of the richest in the world of proteins, vitamins and minerals. Spanish conquistadors arrived in the Aztec capital Tenochtitlan (on the ruins of which Mexico City is built) and found that the common people's diet consisted mostly of corn-based dishes spiced with chili and herbs. They were usually accompanied by beans and squash. Later the conquistadors whose original diet consisted of rice, beef, pork, chicken, wine, garlic and onions which they had brought from Spain added to it the indigenous foods of pre-Columbian Mexico. These foods included chocolate, maize, tomato, vanilla, avocado, papaya, pineapple, chili pepper, beans, squash, sweet potato, peanuts and turkey.

Today Mexican cuisine is based on pre-Hispanic traditions including the Aztecs and Maya, combined with the trends in cooking introduced by Spanish colonists. An indigenous part of this cuisine is the chili pepper. The dishes themselves are very colorful due to the use of vegetables such as chili peppers, green peppers, broccoli, cauliflower and radishes. There is also some Caribbean influence in Mexican cuisine particularly in some regional dishes from the states of Veracruz and Yucatan.

The food of Mexico varies by region because of local climate, geography and ethnic differences among the inhabitants. Northern Mexico is known for its beef production and meat dishes, southeastern Mexico for its spicy vegetable and chicken-based dishes. Veracruz-style is a common method of preparing seafood. More exotic dishes are cooked in the Aztec or Maya style where ingredients range from iguana to rattlesnake, deer, spider, monkey and even some kinds of insects.

Mexican cuisine combines with the cuisine of the southwestern U.S. and there we find Cal-Mex (Californian-Mexican) and Tex-Mex (Texan-Mexican) foods but they are not authentic Mexican. Another such cuisine if the food of New Mexico.

Appetizers (botanas) and side dishes:
Arroz Espanol - Spanish rice also known as Mexican rice is a side dish that consists of white rice, tomatoes, garlic, onions, parsley, cilantro and other ingredients. The rice is first sautéed in a skillet until golden then simmered in chicken broth. Peas, carrots or corn may also be used.
Ceviche - a seafood dish which is popular in the coastal regions of the Americas, especially Central and South America. This dish is made from fresh raw fish marinated in citrus juices such as lemon or lime and spice with chili peppers.
Guacamole - an avocado-based dip which originated in Mexico. It is traditionally made by mashing ripe avocados with a mocajete (pestle and mortar) with salt. Some recipes call for limited tomato, onion, garlic, lime or lemon juice and/or seasonings.

Main dishes -
Chili con carne - a spicy stew. The name comes from the Spanish and means peppers with meat. Traditional versions are made from chili peppers, garlic, onion, and cumin along with chopped or ground beef. Frequently beans and tomatoes are added.
Chimichanga - a deep-fried burrito. Prepared by filling a flour tortilla with ingredients such as beans, rice, cheese, shredded beef or shredded chicken then folded into a rectangular package and deep-fried. May be accompanied with salsa, guacamole, sour cream and/or cheese.
Enchilada - a corn or flour tortilla rolled around a filling of meat, cheese, beans, potatoes, vegetables, seafood or combinations then covered with a chili pepper sauce and baked.
Taco - a traditional Mexican dish which is made of a corn or wheat tortilla folded or rolled around a filling. Fillings may include beef, chicken, seafood, vegetables and cheese. These are eaten by hand and accompanied by garnishes such as salsa, guacamole, cilantro, tomatoes, onions, lettuce and cheese.
Quesadilla - in most regions of Mexico is a flat circle of cooked corn masa called a tortilla and is warmed to soften it enough to be folded in half and filled with Oaxaca cheese then cooked until the cheese has melted.
Huevos rancheros - a classic Mexican breakfast dish which consists of fried eggs served on lightly fried corn tortillas topped with a tomato-chili sauce. It may be accompanied by refried beans, slices of avocado or guacamole.

Beef Enchiladas

Ingredients
• 1 pound lean ground beef
• 1 small onion, chopped
• 1 (1.5 ounce) package dry enchilada sauce mix
• 10 (10 inch) flour tortillas
• 2 cups shredded Cheddar cheese
• 1 (2.25 ounce) can sliced olives
Directions
1. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender.
2. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish.
3. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish.
4. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives.
5. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
Oaxacan Tacos

Ingredients
• 2 pounds top sirloin steak, cut into thin strips
• salt and pepper to taste
• 1/4 cup vegetable oil
• 18 (6 inch) corn tortillas
• 1 medium onion, diced
• 4 fresh jalapeno peppers, seeded and chopped
• 4 limes, cut into wedges
• 1 bunch fresh cilantro, chopped
Directions
1. Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
2. Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
3. Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.
Authentic Mexican Tortillas

Ingredients
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 3/4 cup shortening
• 3/4 cup hot water
Directions
1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
2. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.
3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.