Mexico
The Mexican cuisine has large varieties of traditional foods, such as Chilli peppers, burritos, tacos, dips spices and meats.
Traditional Food
examples:
burritos: A burrito consists of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling, the tortilla wraps be steamed or grilled. The first documented burrito was made in 1922. Burritos are a traditional food of Ciudad Juárez, a city in the northern Mexican state of Chihuahua.
Tacos: A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. The Taco shells can either be steamed over heat and become soft or grilled/deep fired and become hard. There are 8 Traditional Mexican tacos and with all different toppings and meats.
Salsa: Salsas are often tomato-based, although many are not, and they are typically piquant, ranging from extremely hot to not hot at all. there are 17 traditional Mexican salsas, flavours from a variety of fruit, vegetables, chillies and spices.
Mexico has many traditional and modern cooking techniques, for example:
Pone a sudar: In this method, the chilies are kept directly on the flame and charred completely. The skins are removed once the chilies dry out. The traditional method was to remove the skins of the poblanos.
Desflemar: The chilies and onions drawn out of heat are directly dipped in water and vinegar or salt. This process helps the spices to retain their flavour.
Mexican natives did not have ovens so everything was heated over an open fire. They used cast iron pots and pans and also ceramic ware.
Another method used was steaming. Barbacoa was made by steaming meat suspended over boiling water in a deep pit. The meat was often wrapped in cactus or banana leaves.
Mexico has many traditional and modern cookery, for example:
Metate y Mano: This is a large tool usually made of stone or lava rock. It consists of a large stone surface, slightly concave, sitting on 3 short legs. It is usually about the size of a large, rectangular platter. There is a large cylinder of stone that is rolled on the surface to grind or mix the items placed on it
Cazuelas: These large clay dishes are ideal for simmering mole and other sauces because the clay heats very evenly eliminating burnt spots. Cazuelas are shallow, usually 5-7 inches deep and rounded like a bowl.
Comal: This is a large round griddle usually made of clay, aluminum or cast iron but the more modern ones usually have a non-stick finish. They are used to warm tortillas, and roast chiles and vegetables.
Tortillero: Originally made from wood, they are also made of cast iron. It consists of two large round plates or blocks of wood that you place a ball of masa and press together to form a tortilla
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The Mexican cuisine has had a large influence on the Australian cuisine as well as any other country/culture. The techniques of using herbs, spices, chillies, meats, salads, in recipes have been introduced to us by the Mexicans, and we used them in our everyday meals. we use their techniques and cookery making Mexican recipes as well as our own.
We celebrate Mexico and its culture by advertising restaurants, Mexican food stores, companies, cook books and food brands and we make events (festivals) celebrating the Mexican food culture.
Here is a recipe of Mexican cuisine that has influenced Australia.
Mexican Beef Tacos
ingredients:
12 taco shells
2 teaspoons olive oil
500g lean beef mince
1 1/2 cups (375g jar) thick 'n' chunky tomato salsa
1 OXO beef stock cube
4 iceberg lettuce leaves, shredded
1/2 cup grated tasty cheese
Method:
1. Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 5 minutes or until hot, but not browned.
2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
3. Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.
4. Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.
The Mexican cuisine has large varieties of traditional foods, such as Chilli peppers, burritos, tacos, dips spices and meats.
Traditional Food
examples:
burritos: A burrito consists of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling, the tortilla wraps be steamed or grilled. The first documented burrito was made in 1922. Burritos are a traditional food of Ciudad Juárez, a city in the northern Mexican state of Chihuahua.
Tacos: A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. The Taco shells can either be steamed over heat and become soft or grilled/deep fired and become hard. There are 8 Traditional Mexican tacos and with all different toppings and meats.
Salsa: Salsas are often tomato-based, although many are not, and they are typically piquant, ranging from extremely hot to not hot at all. there are 17 traditional Mexican salsas, flavours from a variety of fruit, vegetables, chillies and spices.
Mexico has many traditional and modern cooking techniques, for example:
Pone a sudar: In this method, the chilies are kept directly on the flame and charred completely. The skins are removed once the chilies dry out. The traditional method was to remove the skins of the poblanos.
Desflemar: The chilies and onions drawn out of heat are directly dipped in water and vinegar or salt. This process helps the spices to retain their flavour.
Mexican natives did not have ovens so everything was heated over an open fire. They used cast iron pots and pans and also ceramic ware.
Another method used was steaming. Barbacoa was made by steaming meat suspended over boiling water in a deep pit. The meat was often wrapped in cactus or banana leaves.
Mexico has many traditional and modern cookery, for example:
Metate y Mano: This is a large tool usually made of stone or lava rock. It consists of a large stone surface, slightly concave, sitting on 3 short legs. It is usually about the size of a large, rectangular platter. There is a large cylinder of stone that is rolled on the surface to grind or mix the items placed on it
Cazuelas: These large clay dishes are ideal for simmering mole and other sauces because the clay heats very evenly eliminating burnt spots. Cazuelas are shallow, usually 5-7 inches deep and rounded like a bowl.
Comal: This is a large round griddle usually made of clay, aluminum or cast iron but the more modern ones usually have a non-stick finish. They are used to warm tortillas, and roast chiles and vegetables.
Tortillero: Originally made from wood, they are also made of cast iron. It consists of two large round plates or blocks of wood that you place a ball of masa and press together to form a tortilla
_________________________________________________________________________________________________________________________________________________________________
The Mexican cuisine has had a large influence on the Australian cuisine as well as any other country/culture. The techniques of using herbs, spices, chillies, meats, salads, in recipes have been introduced to us by the Mexicans, and we used them in our everyday meals. we use their techniques and cookery making Mexican recipes as well as our own.
We celebrate Mexico and its culture by advertising restaurants, Mexican food stores, companies, cook books and food brands and we make events (festivals) celebrating the Mexican food culture.
Here is a recipe of Mexican cuisine that has influenced Australia.
Mexican Beef Tacos
ingredients:
12 taco shells
2 teaspoons olive oil
500g lean beef mince
1 1/2 cups (375g jar) thick 'n' chunky tomato salsa
1 OXO beef stock cube
4 iceberg lettuce leaves, shredded
1/2 cup grated tasty cheese
Method:
1. Preheat oven to 180°C. Line a large baking tray with baking paper. Place taco shells slightly apart on tray, leaving the provided 'wedge' in the centre of the shells (see note). Heat for 5 minutes or until hot, but not browned.
2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned.
3. Add salsa and stir to combine. Crumble stock over mince mixture. Add 1/4 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 10 to 12 minutes or until sauce reduces and thickens slightly.
4. Spoon 2 1/2 tablespoons of mince mixture into each taco shell. Top with lettuce and cheese. Serve.