Mexican food, presentation for education in unversity
- 1. Mexican food Heritage of culture
- 2. Mexican food is a cultural heritage and established by the Unesco, one of the reasons is because, it is a mix of culture of the original towns and the European towns, that made the Mexican food one of the most variety and exquisite food.
- 3. If you come to Mexico you have to eat the typical dishes because you can taste the flavor of so many different parts of the country for example: “El mole” which is a mix of chilies, chocolate and spices and it's a very antique food made by nouns in Puebla to delight a important bishop in the “Colonial time”
- 4. Besides we have an other typical dish made by pig meat, “Cochinita pibil” which is a plate from Yucatan and it is made with a regional plant called: “Achiote” which is use to give a flavor and color, also they use spices, orange juice, and it is wrapped in a leave of banana, you can join this food with a glass of “horchata juice”, which is an other typical beverage, made by rise.
- 5. Also one the favorite dishes we have is: “barbacoa” which is made by sheep meat, the curiosity of this food is that we use an ancestry method of the prehispanic culture to cook the meat and implies to cave a hole in the ground with firewood and close them with leaves of Maguey plant. You have to let the meat cook slowly, all night and then enjoy the unique taste of the meat.
- 6. Pozole can be prepared in many ways, but all variations include a base of cooked hominy in broth. The broth is most commonly made with chicken or pork, but vegetarian preparations exist.
- 7. Tlayuda is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.
- 8. Carnitas, literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos).
- 9. Tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. Tamal comes from the Nahuatl tamalli.
- 10. Tacos de canasta ('basket tacos') are a popular Mexican food preparation consisting of tortilla filled with various stews.Typical fillings are papa ('potato'), chicharrón ('rinds'), frijoles ('beans') or adobo ('marinade’). In all cases, the tacos are bathed in oil or melted butter. They are originally from San Vicente Xiloxochitla, Tlaxcala, although they are consumed throughout central Mexico, especially in the large cities of the country. It is usually sold on bicycles that circulate on the streets or also in street stalls. The name comes from the basket in which they are kept to keep them warm. Traditionally, they are served with spicy (green or red) sauce, pickled chilies or guacamole.
- 11. Mole de olla is a Mexican traditional soup. It is made of xoconostle (a kind of edible cactus), squash, zucchini, green beans, corn, potato, chambarete and aguja meat, submerged into a broth of chile guajillo and chile pasilla, seasoned with garlic, onion, and epazote. It is served with pieces of chopped serrano pepper and limes. The term mole means a mix of ingredients or sauce.
- 12. Huachinango a la Veracruzana is a classic fish dish from Veracruz, Mexico. It combines ingredients and cooking methods from Spain and from pre- colonial Mexico. The use of olives and capers give something of a Mediterranean flavor to the dish, and shows the Spanish influence. Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapeños, olives and herbs, and the fish is baked with the sauce until tender. Capers and raisins may also be used. If red snapper is not available, another type of rockfish may be substituted. The dish is traditionally served with small roasted potatoes and Mexican-style white rice.
- 13. Quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.
- 14. Tlayuda is a handmade dish in traditional Oaxacan cuisine,
- 15. Carnitas, literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán.
- 16. Tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves.
- 17. Tacos de canasta ('basket tacos') are a popular Mexican food preparation consisting of tortilla filled with various stews.
- 18. Quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese