Comida Mexicana

Tamale

A tamale which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

Tortilla

A tortilla a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.

Tacos

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro,tomatoes, minced meat, onions and lettuce.

Enfrijoladas

Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times.[4] The people living in the lake region of the Valley of Mexico traditionally ate corn tortillas folded or rolled around small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented a feast enjoyed by Europeans hosted by Hernán Cortés in Coyoacán, which included foods served in corn tortillas. An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.

Chiles en nogada

Chiles en nogada is a dish from Mexican cuisine. The name comes from the Spanish word for the walnut tree, nogal.[1] It consists of poblano chiles filled with picadillo The traditional chile en nogada is from Puebla; it is tied to the independence of this country since it is said they were prepared for the first time to entertain the emperor Agustín de Iturbide when he came to the city after his naming as Agustín I. This dish is a source of pride for the inhabitants of the state of Puebla.[2]

Some Mexican historians believe the inventors of this dish were the Monjas Clarisas, although others think they were the Madres Contemplativas Agustinas of the convent of Santa Monica, Puebla

Basic ingredients

Chiles

Clamato

Tortillas

Nachos

Totopos

Chamoy

Pico de Gallo

Tajin

Nopales

Mole

Achiote

Tomatillo

Utensils

Anafre

Bateas

Comal

Wooden spoons and shovels

Jicara

Metate

molcajete

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