Types mexican food
- 2. The Mexican gastronomy has a great variety of products that allow you to season your dishes with intense flavors and different qualities. Its regional dishes are surprising for the palate of the millions tourists who visit the country.
- 3. Some of the main dishes are: Enchiladas: The enchiladas are similar to the tacos, but with a lot of spice, without cereals inside and with abundant cheese. There are those who bake them in the oven not only for cheese that covers them, but also for the one inside. As often happens with this type of food, there are different recipes depending on the region.
- 4. Tacos: The popular Mexican tacos are corn tortillas stuffed with chicken or other variety of meat, red, green and yellow chilies, tomatoes and onions. It can be said that they are a classic in any Mexican food and probably one of their most internationally known dishes. The simple fact of rolling an omelet on itself can already be considered as "taco". The consumption of rolled corn tortillas in this way is very common in Mexico when eating soup or some other dish of liquid consistency.
- 5. Fajitas: Fajitas are one of the most popular and consumed dishes in Tex-Mex gastronomy, which means it is popular in both Mexico and the Southwest United States. This dish consists of grilled meat strips along with a variety of vegetables, often found: onions, chilies, carrots, sweet corn, etc.
- 6. White pozole In fact, of the east white pozole also exist red versions (like the one that is made in Jalisco) and the green version (habitual in the Coast of Michoacán). It is a soup made from a specific type of corn known as cacahuazintle, to which is added pork or chicken as a supplementary ingredient.
- 7. The empanadas, really, are taken in all Latin America. Thus, for example, it is one of the typical dishes of Argentine cuisine par excellence. However today, it has crossed barriers and is cooked almost anywhere in the world. In Mexico, where they are popularly known as "Mexican antojitos", the recipe varies by region. In the north, empanadas are stuffed with sweet ingredients; In areas of the coast, fish and shellfish are added.
- 8. Tortilla chips Nowadays, totopos, better known internationally like nachos, are famous in the world. These are small tortillas of corn or of wheat flour fritas and to which it is given triangular form to him. Normally, they are served covered with abundant cheese, but other ingredients are also added, such as jalapeno peppers or any other variety of chili (usually some spicy).
- 9. Quesadillas also include corn or wheat tortillas and its main ingredient is cheese, hence its name. Grilled or grilled and added cheese until it is melted. If only one tortilla is used, then folded are served.
- 10. Shrimp in Aguachile The shrimp in aguachile, also denominated simply aguachile, is an original Mexican dish of the region of Sinaloa. Its base ingredient is shrimp, although other complementary ingredients are added to its flavor.
- 11. Huarache This dish is called huarache because the shape it has reminiscent of the sandals of the same name that the Indians of Mexico tend to wear. It is made with corn dough, thicker than that of tortillas, and usually its shape is oval.
- 12. Banderillas are nothing more than a sausage empanadas with dough fried in oil, so that they are crisp. They are served on a skewer and are added some spicy sauce, such as tabasco. They are a very popular snack in Mexico.
- 13. Mexican cakes The Mexican cake is a kind of sandwich made from bread, which can pan loaf, birote or bolillo. This is split in half and filled with various foods, which vary according to the region served. They can served cold or hot and can be found in denominated torterías or in street positions.
- 14. Chicken with pipián sauce The chicken in pipián sauce is chicken seasoned with the famous Mexican pipián sauce, which is prepared with pumpkin seeds and green chile, which gives it its characteristic green color. The chicken is cooked with garlic and onion and then covered with the sauce.
- 15. Tamal is a dish of Indo-American origin prepared generally based on corn dough stuffed with meats, vegetables, chilies, fruits, sauces and other ingredients, wrapped in vegetable leaves such as corn or cob, bijao, maguey, avocado, Canak, among others, and even or plastic paper, and cooked in water or steam. They may taste sweet salty
- 16. The pozole is a soup that is served as a main dish and whenever there are large gatherings, festivities or national holidays - always eat pozole. The best way to describe the pozole is as a "soup- salad." That's exactly what pozole is a salad since it carries many fresh ingredients, which are added to a corn soup with pork.
- 17. The golden taco is a dish from Mexico, native to Sinaloa also very popular in other countries like Honduras and Puerto Rico, which consists of a small tortilla, either folded or rolled with some kind of filling, usually based on beef or chicken . In northern Mexico, these tacos are called "Flutes".
- 18. The fried fish or fried fish (according to the Andalusian dialectal form) is a traditional dish of the Mediterranean coast, for example in Provence (France), Roussillon (France), coastal regions of Italy, Greece, Balearic Islands, Catalonia, Community Valenciana, Malaga, Cadiz, Almería, provinces of interior like Cordoba and Seville, also of the Canary Islands, that can be served in specialized fryers, but not necessarily, being typical of chiringuitos, bars and terraces.
- 19. For this calorón that arrived to stay, it is estimated to eat fresh and light dishes; So we prepare this fish ceviche that will transport you to the beach even if you are in the middle of the city.
- 20. The reality is that the state of Oaxaca has a great variety of tamales like the traditional mole with chicken, the chile- garlic with pork rib, pumpkin flower with Oaxaca cheese, chepil with cheese Oaxaca, or the costeños Made with mole colorado, shrimp and vegetables. But the most outstanding are those of chicatana (ant) and the "manjar", sweet tamale made with jam of different fruits.