Thu, Oct 25th 2007, 00:00
Mexican Food is spicy and lively. Some favourite dishes:
Tamales: seasoned, chopped meats or vegetables enclosed in corn masa (dough) and wrapped in a softened cornhusk. These packages are steamed and the cornhusks are peeled away before eating. In Mexico, tamales are often served for special occasions, and the tradition of cooking tamales is passed from generation to generation. Everyone in the family has a role; the oldest child will probably prepare the cornmeal dough, while the youngest will cut the rope to wrap them.
Carnitas (from the Spanish for little meats): consists of braised pork eaten by itself (with tortillas and chilli sauce) or as the filling in tamales, tacos and burritos. The pork is first simmered for a long time to make it really soft and then braised in the oven to make it crispy
Mole: (from the Aztec for concoction, or mixture) is a unique part of Mexico’s culinary heritage. The Axtecs simmered sauces in pots with water which formed the basis for most dishes.
Each region of Mexico is known for its own specialized mole – Puebla is known for the mole that contains chocolate, Oaxaco produces a yellow mole that contains yellow chillies, while the Gulf States are known for their green mole that contains greens such as Swiss chard and tomatillos.
Mexican families gather to make their special recipe, handed down from generation to generation for weddings, festivals and national holidays.
Menudo: a robust, spicy tripe stew that has its roots in poverty. Traditionally the best cuts of meat would go to the hacienda owners while the offal went to the peasants. Inventive cooks created a soup that made good use of the leftovers. Menudo is believed to cure a hangover.
Taco: A taco is simply a tortilla wrapped around a filling. Like a sandwich, the filling can be made with almost anything and prepared in many different ways according to the geographical region in which you are eating them.
The taco can be eaten as an entree or snack. Taqueria or taco trucks are street vendors who sell tacos, either in travelling trucks that cruise around neighbourhoods and business areas, or trucks parked permanently in lots.
Taco al Pastor, meaning shepherds-style taco is made from spiced pork cut into slivers from a loaf of meat standing on a vertical spit in front of an open flame (a Mexican adaptation of the spit-grilled meat brought by immigrants from Lebanon). The people of Ensenada say their port town is the true home of the Fish Taco.
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