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Mexican food recipies and food glossary,Cinco de Mayo holiday

Mexican food a culinary glossary
Mexican recipies
Cinco de Mayo Holiday and more recipies
PL zobacz mój stary post
Mexico was “independent” indepedent after 1821 and none of the relevant dates associated with this independence fell in May. So unbeknownst to many tequila addled revelers, they are not drinking to Mexican independence. No, Cinco de Mayo is the celebration of a man, the Mexican Abraham Lincoln, Benny Juarez, and his success in dealing with the 18th century credit card countries.
Post 1821, Mexican government was volatile and fiscally imprudent. They didn’t have the tax collection revenue to support all the spending they were doing, so by 1861 their credit score was crap and they were way late on their payments to France, England and Spain. They wanted to handle it the right way, so they called up those countries and let them know “Hey, we can’t make the payments now, but we will work out a payment plan starting in two years so we can get our house in order. We’re good for it, our new president is Benito Juarez and he is basically the shit.” France, England and Spain sent armed representations to Mexico, and England and Spain walked way appeased after some negotiations.
France however planned to repossess all of Mexico to pay off their debt because that was just how Emperor Napoleon III did things. They came en force and this was back before they were soft. The Mexicans needed to demonstrate to their collection agents that they weren’t gonna go down without a scuffle, and that collecting on their debt was bad business for any credit card country. General Zaragoza, led a collection of Indians and Mexican soldiers to fight back and crush a French force that was 15-25x as large.. It was like the Alamo, but if we won and were also Mexican. It was a rough and tumble few years, but this victory, Benito Juarez and later the support of the United States, brought Mexico into good times.

If your idea of Mexican food is a cheese crisp, it's time to change your gringo ways. Mexican food - from Oaxacan mole chicken to red snapper seasoned with cinnamon, cloves, capers and white wine - offers a wide variety of flavors and foods.Here are simple definitions to help navigate ordering from menus and, for the ambitious, cooking their own:

Achiote: Annatto seeds with slightly bitter, earthy flavor that is used for seasoning and coloring.
Adobo: A sauce made with vinegar, chiles and garlic and typically served over chicken or stew.
Bolillo: French-style, crusty bread rolls served with entrees and used for sandwiches.
Borracho: Literally means "drunk" and refers to sauces made with tequila or pulque, a thick beer made from the agave plant.
Cajeta: A confection made by simmering goat's milk and sugar to a thick paste.
Caldo: A broth fortified with poached chicken, a little rice, cilantro, Serrano chile and white onion, all finely chopped.
Carnitas: Pork, usually simmered in enough lard to cover it, often adding garlic and sometimes fruit juices, until tender and crisp, then used as a filling for tacos.
Chipotle peppers in adobo sauce: A spicy condiment of chiles, herbs and vinegar. The sauce is medium hot, with a smoky, slightly sweet flavor. It's good in chili, soups and barbecue sauces.
Chorizo: A spicy Mexican sausage made from coarsely ground fresh pork mixed with garlic, chiles and spices.
Cilantro: The bright green leaves and stems of the coriander plant have a lively, pungent flavor.
Empanada: A pastry turnover filled with meat, fruits or other sweets.
Enfrijolada: A corn tortilla dipped into pureed beans.
Epazote: A pungent herb that adds zest to beans, fish, beef and chicken.
Escabeche: A mixture of vinegar, oil, herbs and seasonings used to preserve or "pickle" foods such as poultry, fish, chiles and other vegetables.
Flan: Custard of dessert made with milk or cream, and eggs.
Masa: This is simply the Spanish word for "dough." It refers to the corn dough used to make tortillas and tamales as well as other traditional Mexican dishes.
Menudo: Soup or stew made with tripe and flavored with chiles. A specialty of northern Mexico, it's considered a cure for hangovers.
Mole: Complex dark sauce with chiles, nuts, spices, fruits, vegetables and seasonings.
Flor de calabaza: Squash blossoms used in everything from soups to sauces.
Nopales: Prickly pear cactus pads eaten as a vegetable.
Pepitas: Pumpkin seeds with a delicate flavor that intensifies when roasted and salted. Often ground and used in sauces.
Piloncillo: This unrefined sugar, called panela or panocha, is hard, dark brown and chemical free. It's sold in cones about 3 inches tall.
Queso fresco: Cheese made from cow and goat milk. It tastes like a mild feta, crumbles easily and is good in salads or with beans.
Tacos al carbon: This specialty of northern Mexico refers to tacos filled with charbroiled meats.
Tamarind: The fruit of a shade tree, these pods contain seeds and a sour-sweet pulp. This fruit is used to flavor drinks such as aguas frescas and meat dishesd meat dishes.

1 komentarz:

Linda Symonds pisze...

I love this post! It's full of wonderful information for people new to trying Mexican food recipes!

Thanks for the great info.

Linda Symonds
Cook Mexican Food Recipes Website