cuisine of mexico

1. MEXICAN CUISINE
AN INSIGHT

2. NATIONAL NAME : ESTADAS UNIDAS MEXICANAS
GEOGRAPHICAL FACTS
AREA : 1967183
CAPITAL : MEXICO CITY
IMPORTANT CITIES : GUADALARARA , MONTERREY ,
LEON
LANGUAGE : SPANISH
PRINCIPAL AGRICULTURAL PRODUCTS : RICE, WHEAT
CORN , COTTON , COFFEE

3. INFLUNCE ON MEXICAM CUISINE
CENTRAL AMERICA
MEXICAN CUISINE SPAIN
ARABS
INFLUNCE OF SPAIN PIG REARING
CULTIVATION OF RICE
NEW COOKING METHODS
INFLUNCE OF ARABS CULTIVATON OF MAIZE
RED BEANS

4. CHARACTERISTIS FEATURES
NO HAY REGLAS FIJAS
(No Fixed Rules )
INVENTIVENESS SHEER SIZE&
DIVERSITY
COOKING STYLE : LONGER PERIOD
DIFFERENT MEAT
SAME SAUCE

5. MEXICAN INGREDIENTS
CHILLIES : Rich in Vitamin C also low caloric value (22
per 100 gm)
Dried Red Chilies Green Chilies
• Ancho Sarrano
• Mulato Jalapeno
• Pasilla Pobalano
• Chipotle
• Sweet Green Chilies
• Guero
• Valenciano

6. MEXICAN INGREDIENTS
• Beans : Black beans (frijol negero), Specked beans (frijol
pinto , Red Kidney Beans (frijol rojo )
• Cooking Fat : Lard & Olive Oil
• Nuts as Thickening : Ground nuts , Pecannuts , Walnuts
almonds ,Hazelnuts , Pine nuts
• Herbs & Spices : Anise, Allspice, By leaf, Cinnamon ,
Coriander seeds , Cumin ,Oregano , Sesame seeds , Parsley
• Chorizo : Mexican Sausage
• Annato : Flavoring and clouring agent

7. MEXICAN TERMS
• Masa : Corn dough used for tortillas
• Mole : Highly flavored salsa
• Cilantro : Fresh coriander
• Tortillas: Flat bread made from Masa or wheat flour
• Antojitos : Corn dishes
• Salsa : Commonly refereed to all the sauces
• Salsa Fresca : All salsas made form fresh vegetables
• Refritos : Re fried Beans
• Frijoles : Beans
• Arroz : Rice
• Huevo : Eggs

8. MEXICAN TERMS
• Fajitas : Cut of meat also the style of cooking
• Pan : Bread
• Ensalads: salads
• Posters : Desserts
• Pescados : Fish
• Aves : Poultry
• Verduras : Vegetables
• Bebidas : Drink

9. TORTILLAS TYPES
• Tacos : Sandwich
• Enchiladas : Rolled
• Tostadas : Small Crispy Tart
• Chiliaqiles : Small Thin Strips
• Quesadillas : Filled
• Flautas : Stuffed , Rolled , Deep fried
• Chimichangas : Stuffed , Folded From Four Sides
• Nachos: Crispy fried Tortillas
• Empanads : Tortillas Turnover , sweet or Savory
• Burritos : 12 inch flour tortillas , little donkey

10. MEXICAN CHEESE
• Manchego : Ewes
Milk , soft ,57% fat
• Quesco Fresco : Soft
white crumby ,cows
milk
MEXICAN BEVERAGE
• Tequila
• Pulque
• Mescal
• Sangria
• Rompope