The magical world of Mexican cuisine

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Due to its large territorial and continental extension, the presence of indigenous cultures and the influence of Spanish and French traditions, Mexican cuisine (in spanish: cocina mexicana) has become an endless number of flavors that have permeated the world. 

The evolution of "nouvelle cuisine", where healthy eating is the watchword, has brought together all the culinary traditions of this nation to such an extent that Mexican recipes (in spanish: recetas mexicanas) have gone around the globe. 

The basis of this gastronomic magic

Without a doubt the main thing is its people: its cultural variety. The contributions of the different regions of the country give a unique touch to each dish. Even in the 21st century, the ingredients of its first inhabitants carry the baton so that diners can enjoy the best of each recipe.

In the Mexican recipes (recetas mexicanas) are the corn, the bean, the chile, tomatillo, tomato, pumpkin, avocado; vanilla, peanut, amaranth, nopal... herbs and condiments like epazote, holy leaf, pápalo and quelites. Birds, mammals and even insects, pass through the different pots and pans found in Mexican picnic areas and homes. 

From other latitudes they arrived to the Central American country in wheat, rice and coffee. Vegetables of various flavors and aromas... Each ingredient brings its extraordinary touch to Aztec food.  

Some typical dishes 

Depending on each area, there are offers to eat in a traditional and healthy way. In the variety of each dish there is a historical charge that goes back to the pre-Hispanic era; it goes through the presence of Spanish and French in that soil to renew itself in the present of the new Mexican recipes.

The chicarrón de queso is an exquisite dish. Larousse's encyclopedic dictionary of Mexican cuisine defines it as "a kind of large tortilla or crispy roll made only of cheese, whose texture and color are reminiscent of pork rinds".

Its preparation is simple: scratch the Manchego cheese on a very hot plate and let it dry on the part in contact with the hot surface: it must be browned. Then it must be removed with a kitchen spatula from the hot plant and the "cheese tortilla" must be rolled up. It can be eaten alone or combined with other dishes. 

Traditional Mexican recipes (recetas mexicanas tradicionales) also include "fajitas or chicken burritos". The popular Mexican tacos, which are made with a corn tortilla. The enchiladas, that depending on the place or region of preparation can vary. These have a corn tortilla, cheese and chile. There are places where they put beans. 

Pozole is another dish in Mexican recipes. It is a kind of soup that is prepared either with pork, chicken or beef. It has vegetables like onion, avocado and chile. Each Mexican state gives it its regional touch. 

For cheese lovers, these culinary experts created the quesadilla. You fill a corn tortilla with cheese and fold it in half and put it on the fire until the cheese melts.

UNESCO of good taste

The United Nations Educational, Scientific and Cultural Organization recognized in 2011 the great interest in Mexican gastronomy and recipes. This park, this daily practice, is constituted by a world loaded with symbols and rites that make it unique. 

In each Mexican state, you can find ethnic groups that pass on the different Mexican recipes from generation to generation so that the new generations can cultivate a love for their country, its people and its gastronomy.  

Each dish makes the Aztecs a nation deeply linked to the land and the products that are cultivated to feed its people. 





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