La Comida Mexicana
By: Jaclyn Sharrard Nicholas Vachon
The popularity of the Mexican la cocina around the world comes from the wide variety and variations created across the world. E l amor of Mexican food shows an appreciation not only for the constant process of search and discovery of the right combination of the ingredients, but for the great Mexican imagination. The richness of the la cocina flows from the concern for the great experience of comer. The Mexican culture sabe that the sabor, olor, y aspecto of comida can enrich and inspire the spirit. It is often said that "cuisine is culture", and to understand the development of Mexican cuisine, it is important to conocer something of the la historia of Mexico. In the pre-Colombian period, the diet of Mexican ancestors was purely native, with nutrition based on the great product of Mexican agriculture, corn. When thrashed and boiled into a "pozole", the el maiz could be made into flavorful tortillas and tamales, or rendered into flour for other variations. The diet of el maiz was supplemented with verduras y carne. A great variety of spices, known as "chile," could be combined with sweet potato, beans, squash, "chayote", and "jicama". Early Mexicans also relied on herbs such as "los quelites", "quintoniles", "huazontles", and a wide range of mushrooms. Indigenous wildlife such as deer, rabbits, armadillos, raccoons, "tepezcuintles", and birds such as turkeys, pigeons, and quails could also be served. Even turtles, snakes, and frogs could be made to complement the Native American plato. After the Conquest and during the colonial period, the country's cuisine changed dramatically with the culinary influences brought along by the Spanish. With the conquistadores and their descendents came a taste for "cebada�, for rice, olives, wines, spices from India, beef, and different kinds of fruit. Today's Mexican cuisine is a blend of the original Indian fare with the Spanish. Some of the greatest innovations in Mexican cuisine came from the inspiration of nuns, among whose activities were to cook for the monks and priests. In great feasts held in the honor of the Viceroy, the nuns of the famous convents in Puebla, Michoacan and Oaxaca attained brilliance in traditional bakery. The nuns developed many new pastries and covered sweets, including "natillas", "jamoncillos", "cajetas", and "buòuelos". The most famous of the nuns creations is the spicy "mole poblano" sauce born from the "mulli" a typical sauce of the "nahuas" which combines a variety of "chiles". For a dinner to receive a new archbishop, one of the nuns of the Convento de Santa Rosa de Puebla decided to alter the "mulli" by adding other seasonings such as chocolate, peanuts, sesame and cinnamon just to reduce its overwhelming spicyness. During the 19th century, Mexican woman played a profound role in domestic life. To be a bien women in Mexico means to have a profound knowledge and muy bien skill in preparing the cuisine. The imagination, talent and gift for improvisation of the women of that period contributed much to the recipes which have been handed down to us. The demand for their delicious dishes around the world is a great challenge yet honor to them. Mexicans are very proud of our cuisine; to us, it gives a sense of unity and identity everywhere in the world where we meet. http://www.mexconnect.com/articles/2817-mexican-cuisine-and-its-origin
Breakfast Sauteed apples and eggs: Huevos zacatlantecos
Š Daniel Wheeler, 2009
After the Virgen de la Asuncion has been raised up from her bed of apples, a little bit every hour throughout the night, the faithful make their way home in the wee hours with bags of apples from her bed. This apple and egg dish is a traditional breakfast at this time of year. IngredientsI 6 eggs 2 tablespoons finely chopped parsley salt and pepper to taste 4 tablespoons butter 1 large, ripe apple, unpeeled, cored, sliced into thin crescents
Beat the eggs with the parsley, salt and pepper to taste. In a skillet, melt the butter and sautee the apples until crisp tender. Pour in the eggs, turning the pan as they set around the edges. When the bottom is set, turn the eggs carefully to cook the other side. They should stay in one piece, like a large pancake or frittata. When cooked through, cut it into wedges and serve immediately. Serves 4. Pollo con Manzanas: Braised Chicken with Apples (April 2005) Roast pork loin stuffed with apples: Lomo de puerco con manzanas This is a beautiful fall entrĂŠe, and goes well with a simple side dish like puree de papas or white rice. http://www.mexconnect.com/articles/3518-sauteed-apples-and-eggs-huevos-zacatlantecos
LUNCH
Chicken Quesadillas
As a tasty appetizer or a delicious dinner, these quesadillas are simply delicious. The fajita chicken and colorful peppers blend beautifully with bacon bits and melted cheeses, and they still taste wonderful once reheated. More Mexican Recipes Ingredients 1 pound skinless, boneless chicken breast halves 1 (1.27 ounce) packet fajita seasoning 1 tablespoon vegetable oil 2 green bell peppers, chopped 2 red bell peppers, chopped 1 onion, chopped 10 (10 inch) flour tortillas 1 (8 ounce) package shredded Cheddar cheese 1 tablespoon bacon bits 1 (8 ounce) package shredded Monterey Jack cheese Cooking Instructions 1. Preheat the broiler. 2. Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside 3. Preheat oven to 350 degrees F (175 degrees C). 4. Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender. 5. Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas. 6. Bake in the preheated oven 10 minutes, or until the cheese has melted. http://recipes.kaboose.com/chicken-quesadillas.html DINNER
Chile Relleno Time Required: 15 to 20 minutes Here's How: 1.
Roast the chiles (see list below for types) Roast the chiles on a hot grill, or in a broiler on high heat. Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove from the heat and let them cool to room temperature so you don't burn yourself. Peel the skin from the cooled chile, rinsing your fingers if they become sticky. Be careful to not tear the chile while peeling it. *If fresh green chiles are unavailable, use canned whole green chiles.
2.
Remove the seeds Here is the tricky part. Roasted chiles are very soft, and tear easily. You are going to make a small slice into the side of the chile, just big enough to get a spoon into, about 2-3 inches. (Or use an existing tear if there is one.) Insert the spoon into the chile and scrape the seeds and the white membrane out, try to not tear the chiles flesh any more than possible.
3.
Stuff the chiles Place a slice of cheese into the chile, or spoon the filling in, but don't force it. If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chile still come together.
4.
Prepare the chiles This step is optional for those that have difficulty with the egg batter sticking to the chile. Try to make them without this step at first. Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside. If you rinsed your chiles in water, or if you are using canned chiles you may need to do this to help the batter to stick.
5.
Prepare batter For a simple batter, whip 3-6 cold egg whites in a chilled bowl until they are stiff. Stir up the remaining yolks and slowly fold them in with a pinch of salt. Use approximately 2 large eggs for each pound of chiles, or 1 egg per extra-large chile.
6.
Cook chiles One at a time, hold the chiles by the stem and support the bottom with your fingers or a spoon, and dip the stuffed chiles into the batter. Carefully place them into a pan with 1 1/2 inches of hot oil. Cook each side until batter is a crisp golden brown.
7.
Drain excess oil Remove chiles from the oil and drain on paper towels. Serve immediately with your favorite salsa.
http://mexicanfood.about.com/od/techniques/ht/chilerelleno.htm