Mexican Food history

To read about the cuisine of a country it is not more to go in search of "good things", but also to know better through the recipes - customs and wealth or poverty of a place, and the spirit of those who inhabit it. It is, above all, to participate in the symbolic celebration of the shared meal. ~ Ginette Olivesi-Lorenzias

 

Mexican food is one of the most popular cuisines in the world, with its famous tacos, nachos and enchiladas de communication. Mexican gastronomic delights have energised the palates of gourmets around the world. Popular Mexican dishes are already available in the restaurants of different cuisines from around the world. However, Mexican cuisine is much more than the very popular hot sauce and the refreshing guacamole. Here is an attempt to understand the diverse culinary influences that have given rise to the emergence of this rich and colorful cuisine.

Influences on Mexican cuisine

Mexican cuisine has a great variety of influences due to colonization in the previous period, and later the commercial functions between people from different countries and colonies. Mexican cuisine is, therefore, a result of several diverse culinary influences. It's a mix of different styles of cuisine and ingredients of diverse cultures.

The Mayan influence in Mexican cuisine: Prehispanic food

One of the early influences on Mexican food was the culinary influence of the Mayan Indians who were traditionally hunters and gatherers nomads. Mayan Indians lived in the area in the southeast of Mexico, Yucatan. Due to the fact that the Maya Indians were hunters, their food, basically, includes animals such as raccoons, deer, rabbits, armadillos, snakes, rattlesnakes, iguanas, spider monkeys, pigeons, turtles, frogs, turkeys, even several insects. Other accompaniments include tropical fruits, beans, and corn. Although some of these influences are still preserved, this type of food that is now known as pre-Hispanic cuisine food or Prehispanic, that it is considered a rather exotic cuisine in Mexico.

Mexican cuisine in the pre-Columbian era

I'm like the Chile Verde, spicy but tasty. ~ La Llorona (I am as green, spicy but tasty Chili).

These are the lines taken from a famous folk song of Mexico. These lines describe with great precision of pre-Columbian Mexican cuisine. Before Europe's influence, the Mexican diet was pretty simple and is limited to agricultural products grown locally, especially from corn, chilies and beans. Corn is the most popular and most widely used in pre-Columbian times ingredient. Some of the most popular cooking methods for maize consumption were corn tortillas and tamales, which entailed the inclusion of maize in different preparations of flour. In addition, corn products is often complemented with ingredients like tomatoes and chilies. Early Mexican cuisine also includes a variety of herbs and mushrooms.

The Spanish influence

With the Spanish invasion in 1521, was an important Spanish influence in Mexican food, either in terms of the ingredients or cooking methods. When the Spanish soldiers arrived in the Aztec capital of Tenochtitlan, they found that the diet of people consisted of much of dishes from corn with chiles and herbs, which was accompanied by usually beans and tomatoes. The soldiers eventually combined their diet of imported rice, beef, pork, chicken, wine, garlic and onion with foods native to the pre-Columbian Mexico, which includes tomatoes, beans, corn, chocolate, vanilla, avocado, papaya, pineapple, chile peppers, pumpkin, sweet potato, peanuts, fish and Turkey. Spanish influences led to the appearance of dishes such as loin en adobo (pork loin in spicy sauce), Chile stuffed (large, smooth flavor chiles rellenos of cheese, beef or pork) and quesadillas or the very popular guacamole, which have since been part of the traditional Mexican food.

 

French influence: The food Afrancescada

When the French occupied Mexico, they introduced a variety of baked goods in the region. Mexican sweet bread and rolls are some of the examples of French influence in its food. It is believed that an excellent gastronomic combination made the techniques of French cuisine with Mexican ingredients. Native Mexican ingredients such as flower pumpkin and avocado are perfect for French style mousse, crepes and soups. The Empire of Maximilian and the Presidency of Porfirio Díaz were influential in the promotion of the French style of cooking in Mexican cuisine. An interesting finding about the French influence on Mexican cuisine is a menu of date on March 29, 1865, which is written in French. Is

Quick Dinner Ideas

There will be many of you looking for some easy yet fast recipes that will satisfy your taste buds and make you feel full. Am I right? And to take time out of our busy schedules and make complicated recipes are a serious problem for all of us. The most challenging for any mother to make the recipe, tasty yet healthy neatly to his sons, coz ' that's what they like to eat. However, if it's a dinner for two and then below are some ideas. The ideas given below will surely be useful to you all.

Recipes

Almond-Crusted Chicken Fingers

Materials

½ cup sliced almonds

¼ Cup whole wheat flour

1 ½ teaspoons paprika

½ teaspoon dry mustard and garlic powder

¼ teaspoon salt

⅛ TSP freshly ground pepper

4 egg whites

Pound chicken tenders 1

1 ½ tsp extra virgin olive oil

Method

Preheat the oven to 475 degrees F and line a baking sheet with a few sprays of cooking. Now in a food processor, add the almonds, flour, paprika, garlic powder, mustard, salt, and pepper and grind to fine powder mixture is obtained. Put the dough in a baking dish. In the meantime, take the egg white and dip chicken pieces in it and then transfer to the baking sheet to coat with mixture. Now, bake chicken fingers on a baking sheet until they are crispy and golden brown, for about 25 minutes. Chicken fingers you're ready to eat, of course, the idea of a quick meal for the kids!

Sweet and Sour Chicken with Brown Rice

Materials

2 cups brown rice

¼ Cup rice vinegar

2 tbsp soy sauce

2 tablespoons cornstarch

2 tablespoons of apricot

2 tablespoons canola oil

Pound chicken tenders 1

4 cloves minced garlic

2 teaspoons finely grated ginger

1 cup chicken broth

6 cups vegetable chunks of broccoli

1 cup bell peppers and snow peas

Sliced water chestnuts

Method

Mix vinegar, soy sauce, cornstarch and preserved apricots in a bowl. Meanwhile, in a saucepan, cooking the chicken in oil until it's dark brown. Add a tablespoon of the remaining oil with the garlic, the ginger and the chicken broth and bring the mixture to a boil while stirring constantly. Add the remaining vegetables and cook them well. Now add the earlier prepared sauce mixture and simmer until the sauce thickens and chicken is cooked properly.

Chicken and Spaghetti Parmesan

Materials

1 bowl of cooked spaghetti or pasta

1 cup of the pasta sauce

1 cup cooked chicken breast

Grated Mozzarella cheese

Parmesan Cheese

Method

Spread pasta sauce over the cooked pasta and toss well. Spread this mixture onto the baking sheet. Sprinkle cheese on top of the mixture and top with the chicken pieces. Pour the sauce and grated cheese and bake the mixture for 20-30 minutes at 350 degrees f. Serve each piece of chicken with some spaghetti.

Green Pizza

Materials

1 lb pizza dough; prepared

2 cups broccoli, chopped

6 cups arugula; chopped

Pinch of salt and ground pepper

½ Cup of pesto

¼ Cup of water

1 cup shredded Mozzarella cheese

Method

Spread the dough on a baking sheet and bake for 8 to 10 minutes at 450 degrees f. Meanwhile, cook broccoli and Arugula in a pan to cook until it becomes crisp. Remove the base Grill pizza, pesto and top with broccoli and Arugula mixture and sprinkle grated cheese. Again bake for 10 minutes until cheese is melted.

Roasted Pecan Salmon

Materials

Salmon fillet

pinch of salt and pepper

1 tablespoon of honey and mustard

Bread crumbs

2 tablespoons chopped Pecans

1 tablespoon parsley

Lemon wedges

Method

Wash salmon fillet. Coat them with salt and pepper. Meanwhile, mix the honey and mustard together and coat the fillets in the mixture. Next, roll up bread crumbs and bake at 400 degrees F for 10 to 15 minutes. Serve them with parsley and lemon slices.

Healthy dinner ideas for Kids

Their idea of dinner usually means hot dogs, pizza, popcorn, potato chips and other junk food because they attract children with their taste. And in turn, it is a concern to every mother. Sometimes, cooking dishes that have cheese and more fattening flavors, fine. But when it comes to dinner, a healthy plan should be followed. The concerns and dangers of obesity is no secret for all children and to fight this condition at home, a mother comes up with a healthy dinner for the children. So keeping this in mind, we have a few recipes that you can do to give your kids the nutrients they need. Also, this recipe will make your kids enjoying the food thoroughly.

Healthy and Easy Dinner ideas for Kids

Children have certain options when it comes to food. So why not cook something they will enjoy but you don't have to give up on nutrients. Here are some delicious recipes that will make the kids rush to the dining table.

Healthy twice-Baked Potatoes

Materials

8 oz. lean ground beef

4 russet potatoes

3 scallions, sliced

1 cup Broccoli Florets, chopped

1 cup low fat cheddar cheese, shredded

1 cup water

½ Cup low-fat sour cream

Salt and freshly ground black pepper, to taste

Directions

Toss the potatoes with a fork and microwave for cooking. Turn the potatoes from time to time to cook evenly. Until then, take a non-stick pan until brown the beef. This will take about 3-4 minutes. Transfer the meat to a bowl and add the broccoli with water in the same pot. Cover the Pan and cook the broccoli for about 4-5 minutes. When the broccoli is ready, drain and mix with beef. For the potatoes, cut them 1/3 from the top and scoop the potato is cooked, reserve oysters in a bowl of potatoes. In a Bowl where you have the inside of the potato, add sour cream, salt, black pepper, and ½ cup of cheddar cheese. Mix and mash. Then add the scallions together with beef-broccoli mixture. Stir thoroughly again and filling of clams potatoes that we have in reserve. Keep the shell on a microwave-safe dish and spread another ½ Cup of cheddar cheese on top. Place the dish in the microwave and heat the potatoes until the cheese melts. Serve when ready.

Healthy Pepperoni Pizza

Materials

2 cups Turkey pepperoni

1 cup part-skim mozzarella, shredded

1 cup canned pumpkin puree, seasoned

1 pound prepared pizza dough, whole wheat

½ Cup Parmesan cheese

½ cup canned tomato sauce, unsalted

½ TSP garlic powder

Directions

Children love pepperoni pizza. Here is a quick and healthy pizza recipe. Preheat the oven at 450 ° F cooking spray and spread out on a baking sheet. Roll out the dough on a floured workstation and then onto a baking sheet. Bake the dough for about 8-10 minutes or until you see the batter puffed and crisp. In the meantime, we will prepare the sauce. In a bowl, mix the pumpkin puree, tomato sauce, and garlic powder together. When the crust of the pizza is ready, spread sauce on top and spread mozzarella, Parmesan cheese, and pepperoni (in that order) at the top. Place the pizza back in oven for 10-12 minutes. When the cheese melts and the pepperoni is cooked, remove the pizza, cut slices, and serve.

If you have any remaining sauce, keep it in an airtight container and in the fridge for about 5 days. You can also store the container in the freezer and keep it for about 3 months.

Healthy Chicken drumsticks and Rice

Materials

8 chicken drumsticks

2 tablespoons olive oil

2 tomatoes, sliced

2 red peppers, sliced

2 cloves garlic, minced

1 red onion, sliced

Salt and freshly ground black pepper, to taste

Rice

Directions

Preheat the oven at 375 ° f. with a knife, cut off the drumsticks a couple of times so they can cook it properly. Keep the drumsticks in a bowl and season to taste with salt and black pepper and coat with olive oil. Transfer to a baking sheet and drumsticks in the oven. Bake drumsticks until they are golden brown and crisp from the outside. There may be some chicken fat in baking pan, dry it. In a non-stick, add a few drops of olive oil and saute the garlic, onion, peppers, and tomatoes together. Season with salt and black pepper. Transfer the drumsticks in pan and cook for about 10 minutes. To serve, spread first rice on a plate and place the drumsticks on top with vegetables. Serve.

Healthy Graham Cracker and Peanut Butter Cookies

Materials

8 whole grain graham cracker squares

4 tablespoons coconut flakes, unsweetened

2 ½ tablespoons honey

¼ Cup raisins

Directions

How can we forget the dessert! And the best part is, you don't need to burn them. Take plastic bags to lan.