The cuisine of Mexico is distinguished by its originality and originality, which is due to the confusion of the culinary traditions of various Indian tribes and the strong influence of French and Spanish recipes. Most of the traditional components of local cuisine appeared in these parts, and only after years they spread in different ways around the world, gaining popularity in other countries. The basis of Mexican cuisine is corn, or maize, beans, avocado, potatoes( sweet and common), zucchini, tomatoes, chili, cacti, pumpkin, many kinds of fish, poultry, peanuts, including its butter, vanillin, cocoa.
Among the listed products the main role is given to corn, which can be fried and boiled, in the form of a drink and flour, with grated cheese and mayonnaise, with ground pepper and meat. .. The list of dishes from corn in Mexican cuisine is truly huge: "taco" - cake fromcorn, baked on charcoal, with filling;"Amulet" - meat in flour( the same name is a drink from corn), "tortilla" - a flat cake of flour;"Pinoles" - a mixture of toasted cocoa flour;"Tamales" - pieces of corn dough with sauce( cooked for a couple);"Nachos" - flat cakes with a wide variety of fillings;"Anthocytos";"Repostarias";"Toastados";"Quesadillas";"Chimichangs" and others. Naturally, the flour is used corn.
Hot chilli is the hallmark of Mexican cuisine. In Mexico, there are more than 80 varieties of this peppers. It is stuffed, prepared from it a variety of sauces, it serves as an ingredient in a variety of vegetable salads, meat dishes, it is added to fish and corn.
Meat dishes are also very diverse. The Indians, before the arrival of the Europeans, had no idea of large cattle and chickens, their cooking included original recipes from local game: ghouls, iguanas, snakes and other representatives of the animal world. The local population quickly adopted the hitherto unknown products to them, as a result of which Mexican cuisine was replenished with goulash "olia podrida", boiled pork with vegetables "chipile", roast beef ribbons with bean garnish called "karne asados", minced meat with tomatoes "picadillo ", hot stuffed scones" empanada ", dozens of types of stew or roast turkey, peculiar rolls of" enchilada "with various fillings, lamb in Mexican, roasted on a spit with slices of porks "takos al pastor", beef with beans, ranch eggs, valyejo, carnitos, Mexican chicken and many other original dishes.
Vegetables in Mexican cuisine are presented in a wide range. The leading position is, of course, beans used in fresh and dried form. They can be consumed in fresh and fried form, they are added to tortillas and soups, served as a garnish. List of dishes from beans could be listed indefinitely. There are dozens of dishes from the leaves, flowers, fruits and seeds of the cactus "nopal", from the agave, avocado-guacamole( included in snacks and second courses), beans, onions, mushrooms, tomatoes and others. Very popular is the local fruit "teaot", which is used in boiled, stewed, baked form. It is a part of salads, casseroles, side dishes and other dishes.
Fish recipes are also based on national traditions: they include corn, spices, sauces and condiments. Here are just a few interesting dishes: cod "yucatan", tortilla with fish, lutianus "veracruz", lobsters with avocado, fish-ball with garlic sauce or with lemon, seafood soup "sopa de marisco" and others.
As a dessert, local fruits are served most often. Especially popular are the following desserts: fried sugar cane "kanas asadas", sweet taste of royal bread called "roska de reyes", delicious pastries in the style of France, buns, muffins, sweet dishes of fruits and vegetables( soufflé from corn, cherry"Chimichanga", mango with cream, pumpkin in syrup, "quesadilla", nuts, various puddings, "shady-leidi").