Novi recepti

Meksička hrana

Meksička hrana

Možda topli obrok nije prikladan s toplinom vani, ali činjenica da ne morate kuhati previše je savršena.

  • 200 g salame ili začinjenih kobasica
  • 2 konzervirana bijela pasulja (imao sam sos od ljute paprike)
  • 1 konzervirano zrno kukuruza
  • 1 konzerva paradajza iseckanog na kockice
  • 2 glavice luka
  • 2 režnja belog luka
  • 2 crvene paprike
  • malo ulja
  • 1 lovorov list
  • malo supe od povrća
  • sol biber

Porcije: -

Vreme pripreme: manje od 30 minuta

PRIPREMA RECEPTA Meksička hrana:

Kobasice se iseku na kriške. Ocijedite kukuruz i isperite hladnom vodom. Luk i češnjak nasjeckajte i dinstajte zajedno sa kobasicama, pa dodajte papriku narezanu na kockice i kuhajte još malo. Dodajte pasulj, kukuruz, paradajz, lovorov list i supu, pa kuvajte dok paprika ne omekša (oko 20 minuta). Posolite i pobiberite po ukusu.

Savjeti web stranice

1

idite na jednostavan pasulj ili sa sosom


Priprema recepta za hranu od poriluka

Operite i pripremite svo povrće, zatim luk narežite na kockice, a praziluk na kolutove, ali ne previše tanko. Ako se koristi, nasjeckajte crvenu papriku i zeleni luk.

U šerpu stavite tri kašike ulja, praziluk i luk. Posolite ih i ostavite na laganoj do umjerenoj vatri s poklopcem 5 minuta, a za to vrijeme malo promiješajte.

Nakon 5 minuta možete dodati crvenu papriku i zeleni luk. Po potrebi dodajte crni papar i lovorov list. Pirjajte povrće još 2-3 minute.

Treba dodati sok od paradajza i šolju tople vode. Sada možete dodati masline, nakon čega se ostavi kuhati još 5-6 minuta. Na kraju dodajte češnjak i poriluk je gotov.


Torta od crvenog baršuna: rafiniran, sladak i osvježavajući desert

Tortu od crvenog baršuna prepoznajete po izgledu: sa crvenim vrhom i snježno bijelom glazurom. Kao što ime govori, riječ je o kolaču koji podsjeća na crveni baršun. Slatko je, ali i osvježavajuće zahvaljujući krem ​​siru.

Ova torta vodi porijeklo iz 20. stoljeća, u Marylandu, Sjedinjene Američke Države. Kada su zalihe hrane pojednostavljene tokom Drugog svjetskog rata, slastičari su tijestu za kolače dodavali sok od kuhane repe kako bi mu dali crvenu boju. Priča se da su to porijeklo slavne torte od crvenog baršuna.

Danas crvenu boju radnoj površini daju ili sok od repe ili boja za hranu, ili kombinacija kakaa, umućenog mlijeka i octa. Nijedna od opcija nije pogrešna, sve ovisi o preferencijama kuhara. Evo kako napraviti tortu od crvenog baršuna kod kuće:


Kuvana hrana

Kuvana hrana recepti: kako kuhati kuvana hrana i najukusnije recepte za kuhanu hranu, naručite kuhanu hranu, brzu hranu, recepte kuhane hrane, libansku hranu, meksičku hranu, hranu za ribu, hranu od špinata, tursku hranu, hranu za piletinu.

Jelo od špinata sa bešamel sosom

Spanać, kuhana hrana, Jela od povrća 1 kg svježeg špinata ili 500 g smrznutog špinata 1 kocka maslaca 2 žličice brašna 200 ml mlijeka 2 češnja bijelog luka sol biber sok od muškatnog oraščića od pola limuna

Jelo od celera s maslinama

Povrće, Posna hrana, Obrok 1 celer 1 luk 2 češnja belog luka 100 g maslina sol biber lovorov list 3-4 kašike čorbe kriške limuna ulje

Jelo od graška s mrkvom - posno

Kuvana hrana, Biljna hrana, Posna hrana 500 g graška grašak 2 šargarepe odgovara 1 glavica luka 2-3 kašike paradajz paste 2 kašike brašna 3 kašike ulja sol biber kopar

Pui Cacciatore, jednostavna hrana puna aroma

Jela od mesa, Odresci, Kuvana hrana 1 kašičica maslinovog ulja 4 pileća kraka 1 luk, iseckana 2 češnja belog luka, zdrobljene 2 kašičice listova ruzmarina 1 crvena paprika, isečena na trake 120 g zelenih maslina bez koštica 250 ml crnog vina 400 g paradajza u čorbi, iseckana 1 kašičica.

Prokulice sa parmezanom

Kuvana hrana, Ukrasi 1/2 šolje ulja 1 šolja prezle 1/3 šolje parmezana, naribana 1 kašika začina 1/2 šolje brašna 2 jaja, umućena

Lavova jetra

Kuvana hrana, Jetra, Pileće meso 400 g jetre biber sol 3 kašike maslinovog ulja 300 ml belog vina 3 luka

Pui Parmigiana

Kuvana hrana, odresci 2 šolje mrvica 1 kašičica iseckane majčine dušice 2 kašike origana 75 g brašna 2 jaja 4 x 180 g pilećih prsa suncokretovo ulje 80 g sir provolone 500 g čeri paradajz maslinovo ulje

Začinjen goveđi tiganj

Odresci, kuhana hrana 430g goveđih ćufti 150ml crnog vina 1 žlica sjeckane majčine dušice 250g cherry rajčice, prepolovljene 3 žlice chutneyja 100ml juha od povrća 400g krumpira, 50g cheddar sira narezanog na kockice, naribanog

Pečurke sa ruzmarinom i belim lukom

Ukrasi, Jela od povrća, Kuvana hrana 30 g slanine, isečene 700 g šampinjona, isečene na komade 2 češnja belog luka, iseckana 1 1/2 kašičice ruzmarina 1/4 kašičice mlevene paprike soli 1/4 šolje suvog belog vina

Patka začinjena umakom od crnog ribiza

Odresci, kuhana hrana 2 kom pačja prsa 2 žlice zrna papra 3 žlice slatkog crnog vina 2 žlice octa 4 žlice džema od ribizle 200 g brokule

Gulaš od graha (posni)

Povrće, Posna hrana, Hrana 350 g sušenog pasulja 2 glavice luka timijan lovorov list sol biber 3-4 kašike ulja 4 kašike čorbe paprike

Paprike punjene sa 4 vrste sira

Kuvana hrana, Jela od povrća, Obroci 4-6 ljuski bibera 150 g mocarele 100 g kozjeg sira 150 g ricotte 70 g začina parmezana

Jetra u umaku od ružmarina

Hrana, kuhana hrana - 500 grama pileće jetre - 50 grama maslaca (oko četvrtine pakovanja) - 1 luk - 1 kašičica ruzmarina - 1 kašika vegete - 1 kašika paprike - 1/2 kašičice bibera - 1/2 kašičice timijana - ulje

Ćufte od bundeve - posne

Kuvana hrana, Posna hrana, Biljna hrana 2 bundeve 1 krompir 1 luk 100 g brašna 2 češnja belog luka 1 vezica kopra soli biber 1/2 kašičice ulja paprike za prženje

Tikvice s parmezanom u aluminijskoj foliji

Ukrasi, kuhana hrana 1/4 šolje putera 1/4 šolje naribanog parmezana 1 kašičica suvog bosiljka 1 kašika sušenog origana i soli mljevenog crnog bibera, po ukusu 4 tikvice, isečene na 1 kriške 1/4 kašičice pahuljica crvene paprike 2 kašike iseckanog peršuna

Jagnjeći gulaš s krumpirom i ružmarinom

Jela od mesa, kuhana hrana 4 komada janjećih mišića 500 g krumpir maslinovo ulje 3 klinčića svijetla 2 crvena luka 3 niti ružmarina 200 g kelja 1 1/2 žlice balzamiko sirće kriške limuna

Pileći Stroganoff

Jela od mesa, Odresci, Kuvana hrana 1 kašičica paprike 1 kašika maslinovog ulja 8 pilećih nogu, 200 g šampinjona bez kostiju 4 grančice origana 2 češnja belog luka, kriške 125 ml belog vina 125 ml kisele pavlake 1 kašika senfa 2 veze brokolija

Pečeni krompiri

Hrana, Jela od krompira, Povrće 1 kg krompira 2 glavice luka 2 kašičice maslinovog ulja sol biber majčina dušica ruzmarin 350 ml pileća ili povrtna supa

Pileći salamura sa palentom

Kuvana hrana, Jela od mesa, Piletina 1 piletina srednje veličine 4 paradajza 4 paprike 2 glavice luka 1 ljuta paprika 1 glavica belog luka ulje so biber peršun svež

Irski med Tocana

Odresci, Jela od mesa, Kuvana hrana 900 g jagnjećeg mesa, bez kostiju i isečenog na komade 700 g krompira, isečenog na komade 3 komada praziluka, isečenog na 3 šargarepe 3 celera 400 ml pileće supe 2 kašičice timijana 1 kašika soli 1 kašika mlevene paprike 1/4 šolje seckani peršun

Pilaf od smeđe riže sa škampima

Ukrasi, glavno jelo, plodovi mora 2 x 250 g basmati smeđeg pirinča 30 g maslaca 2 češnja bijelog luka 1 kašičica korijandera 1 kašika kurkume 150 g škampa 100 g graška 2 zelenog luka, sitno sjeckani 50 g svježeg indijskog indijskog korijandera

Pui Panzanella

Kuvana hrana, Odresci, Mesna jela 8 pilećih nogica 55 g maslina 1 crveni luk, iseckan na kolutiće 200 g paprike, male 2 kašičice origana 3 češnja belog luka, sitno iseckane 2 kašike sirćeta 100 ml maslinovog ulja 4 velike kriške hleba 4 paradajza, prepolovljene 1/2 vezice bosiljka

Gulaš od gljiva - posni

Jela od gljiva, kuvana hrana, posna hrana 500 g šampinjona 2 glavice luka 2 češnja belog luka 1 crvena kapia paprika 3-4 kašike ulja 150 ml paradajz sosa so biber zeleni peršun (opciono)

Svinjetina sa estragonom

Jela od mesa, odresci, kuhana hrana 1 žlica maslinovog ulja maslac 1 luk, sitno narezano 500 g svinjetine, kockice 250 ml svježe sjeckane pileće juhe od estragona 1 limunova - naribana kora limunov sok 3 žlice kreme od senfa dijon

Nicoise gulaš od pilećih buta

Obroci, jela od mesa, piletina 1 kg gornjih pilećih nožica 8 češnja bijelog luka šaka maslina bez koštica 2 šolje pileće supe 700 g paradajza ruzmarin timijan bosiljak peršun puter sol biber

Juha od kupusa - idealna za pojaseve za mršavljenje

Posna hrana, obroci, supe od povrća 1 kg belog kupusa 2 šargarepe 1 pastrnjak 2 glavice luka 2-3 paradajza timijan 2-3 kašike ulja svež kopar sol biber lovorov list

Spanakopita - grčka pita sa špinatom i feta sirom

Jela od povrća, spanać, pita 500 g smrznutog špinata 200 g feta sira 1 pakovanje lisnatog tijesta maslinovo ulje 1 veza zelenog luka paprika 1 kašika zelenog peršuna 2 češnja bijelog luka 1 jaje

Pečena piletina sa čipsom od celera

Odresci, Jela od mesa, Kuvana hrana 1 veliki celer (približno 750 g) 3 kašike meda 4 kašike maslinovog ulja 2 kašike griz 2 kašike piletine svežeg estragona 1 kašika sirćeta 1 limun - kora i sok nož vrh šećer u prahu zelena salata, za posluživanje

Svinjski medaljon sa čilijem, limunom i kremom

Jela od mesa, odresci, kuhana hrana 500 g svinjskih fileta 2 žlice maslinovog ulja 1 crvena ljuta paprika, bez sjemenki i sitno narezano 150 ml suhog bijelog vina 1/2 limuna - sok 200 ml tekućeg vrhnja zeleni luk

Piletina sa pesto sosom, mozzarelom i sirom

Odresci, kuhana hrana, jela od mesa 1-2 komada pilećih prsa 4 žličice pesto umaka od bosiljka 1 kriška rajčice 4 kriške mozzarelle 100 grama sira 30 ml maslinovog ulja sol i papar po ukusu

Irski svinjski gulaš

Kuvana hrana, svinjetina, obroci 800 g svinjetine 2 glavice luka 2 štenca usutroi 1 kašika brašna sol biber maslinovo ulje kockica putera 2 lovorova lista 1 kašičica kima 350 ml crnog piva 400 ml pileće supe 2-3 šargarepe 2 stabljike celera (celer) zeleni peršun

Pui Hunter

Jela od mesa, Odresci, Kuvana hrana 1 kašičica maslinovog ulja 4 pileća kraka 1 luk, seckani 2 češnja belog luka, zdrobljeni 2 kašičice seckanog ruzmarina 1 crvena paprika, iseckana na trake 120 g zelenih maslina, 250 ml crnog vina bez koštica 400 g iseckanog paradajza u čorbi 1 .

Parmezan

Jela od povrća, obroci, kuhana hrana 2 patlidžana maslinovo ulje sol papar 400 ml paradajz sosa 400 g mocarele svježi bosiljak 120 g naribanog parmezana 2-3 žlice mrvica za umak: maslinovo ulje 1 luk 3 češnja češnjaka timijan 1 šargarepa 2 soli rajčice

Pileća paprika po mađarskom receptu

Piletina, obroci, kuvana piletina (2 noge i prsa) 2 glavice luka 1 kašika paprike 2 češnja belog luka 2 kašike brašna 4 kašike pavlake 2 kašike ulja soli biber za knedle: 2 jaja 2 kašike ulja 200 g brašna

Mushroom Life

Jela od mesa, kuvana hrana 2 kašike ulja 1 kašika putera 4 šolje luka, sitno iseckana 2 češnja belog luka, iseckane 2 kašike paradajz paste 2 kašike paprike 1 kašika mažurana 1,5 kg govedine, isečene na komade 1 kašičica soli biber 900 g gljiva pečurke, narezana 1.

Manastirska piletina sa dimljenom pavlakom

Pileće meso, Jela od mesa, Jela sa pečurkama 1 piletina 400 g šampinjona 2 glavice luka 2 jaja 150 g dimljene 400 g pavlake 3-4 kašike ulja 2 češnja belog luka timijan svež peršun sol biber 1 kašičica paprike

Posna sarmale sa gljivama i sjemenkama bundeve

Kuvana hrana, Posna hrana, Obrok sa povrćem 500 g šampinjona 250 g semenki bundeve 2 glavice luka 1 šargarepa 150 g pirinča 1 ulje kiselog kupusa sol biber timijan lovorov list 200 ml soka od paradajza

Goveđi gulaš - originalni mađarski recept

Kuvana hrana, Jela od krompira, Jela od mesa 750 g govedine 40 g ulja 2 crvena luka 4-5 krompira 3 šargarepe 1/2 celera 2 paradajza 1 crvena paprika 4 češnja belog luka peršun sol biber paprika za knedle: 2 jaja 2 kašike vode 150 g slano brašno

Piletina sa pečurkama i estragonom

Odresci, jela od mesa, kuhana hrana maslinovo ulje 6 kom pilećih prsa sa kožom 40 g maslaca 3 glavice luka, kriške 3 češnja bijelog luka, kriške 500 ml pileće supe 200 ml suvog bijelog vina 150 ml kisele pavlake 250 g gljiva, isječene na pola nekoliko svježih grančica estragona 1 kašičica senfa dijon sok od limuna

Tocata De Vita, La Foc Mic

Kuvana hrana, Jela od mesa 900g govedine, 1/4 šolje brašna 1/2 kašičice soli 1/2 kašičice crnog bibera 1 češanj belog luka, iseckan 1 lovorov list 1 kašika paprike 1 kašičica worcestershire sosa 1 luk, iseckana 1 1/2 šolje govedine supa 3 krompira.

Svinjski gulaš sa dimljenim kobasicama

Kuvana hrana, svinjetina, obroci 500 g nemasnog svinjskog mesa 300 g dimljenih kobasica 2 češnja belog luka 1 kašika suvog timijana 2 lovorova lista 2 kašike ulja 1 čaša crnog vina 200 g soka od paradajza 1/2 kašičice paprike soli biber za serviranje: palenta 1 jaje oko telemea sir

Curry od bundeve i kikirikija

Ukrasi, kuhana hrana 2 žlice maslaca od kikirikija 1 žličica paste rajčice 1 limeta - kora i sok 1 žlica sojinog umaka 1 žličica svježeg šećera od korijandera 2 ljute paprike 4 češnja bijelog luka 1 cm svježeg đumbira 2 žlice biljnog ulja 2 crvena luka, nasjeckanog na kriške.

Piletina kajsija

Odresci, jela od mesa, kuhana hrana 25 g maslaca 20 ml maslinovog ulja 2 glavice luka, oguljene, narezane na tanke kriške 500 g pilećih prsa, narezanih na komade 2 cm 1 žličica kurkume 1 žličica mljevenog kima 1 štapić cimeta 1/2 žličice đumbira 300 ml pileće supe 125 ml suho bijelo vino 12.

Kruh od tikvica sa šunkom i mocarelom

Kuvana hrana 4 bundeve, naribane, isceđene za uklanjanje viška tečnosti 1/4 šolje iseckanog peršuna 1 jaje, blago umućeno 75 g brašna 40 g naribanog parmezana 150 g ricotta vrh muškatnog oraščića 80 ml maslinovog ulja 8 tankih kriški pršuta, 2 x 125 g.

Rep Vita Inabusita

Jela od mesa, kuvana hrana 2 kg goveđeg repa 4 kašike brašna, začinjeno solju i biberom 4 kašike maslinovog ulja 2 crvena luka, sitno narezano 2 lista celera, sitno iseckana 1 šargarepa, sitno iseckane 2 kašike testenine paradajza 375 ml crnog vina 300 ml govedine supa.

Piletina sa maslacem - pileća prsa u indijskom stilu

Piletina, jela od mesa, kuvana hrana 500 g pilećih prsa 1 luk 6 kašika putera 3 češnja belog luka 1 kašika garam masala 1 kašika naribanog đumbira 1 kašika čilija 1 kašika kima 1/2 kašičice bibera soli 300 ml paradajz sosa 150 ml tečne pavlake peršun i limun .

Govedina sa brokolijem i pečenim krompirom

Odresci, kuhana hrana 800g brokolija 2 žlice ulja 800g mljevenog goveđeg mesa 1 luk 2 žlice worcestershire umaka 1 žličica češnjaka u prahu 1 1/4 žličice soli 4 šolje obranog mlijeka 1/3 šolje kukuruznog škroba 2 šolje cheddar sira, naribana 1/4 žličice kurkume 4 psa .

Svinjski kotleti s jabukama i komoračem

Odresci, Jela od mesa, Kuvana hrana 1 lukovica komorača, isečena na debele kriške dužine 1 jabuka, narezan 1 crveni luk, narezan 1 limun, narezana 4 režnja belog luka 60 ml maslinovog ulja 4 x 200 g svinjskih kotleta 125 ml jabuke jabukovača 1 kašika peršunovog senfa

Orecchiette sa škampima i paradajzom

Tjestenina, tjestenina i pizza, kuhana hrana 400 g orecchiette 2 žlice maslinovog ulja 1 glavica luka, sitno sjeckani 800 g škampa 2 češnja bijelog luka, zdrobljeni umak od rajčice: 1 žličica sjemenki korijandera 4 paradajza 1 limun - kora i sok 80 ml ulja maslina 1/2 karike bosiljak 1/2 karika.

Paprike punjene gljivama - posni recept

Kuvana hrana, Posna hrana, Obrok sa povrćem 400 g šampinjona 150 g pirinča 2 glavice luka 1 šargarepa 2-3 kašike ulja 3 paradajza 1 kašika majčine dušice 1 veza kopra 1 karika peršun soli biber 2 lovorova lista 500 ml soka od paradajza 2 kašike brašna 6-8 kašičice paprike


11 meksičkih čokoladnih deserta koje želimo praviti iznova i iznova

Za razliku od tipičnih čokoladica, meksička čokolada je malo tvrda i pomalo krvava i ne jede se često cijela. Obično se topi u vodi (ili mlijeku) za pripremu toplih meksičkih napitaka ili se koristi za unošenje autentičnog okusa u umak od krtica.

Začinjena cimetom, bademima, vanilijom, a ponekad i čilijem, ova slatka čokolada dostupna je na latinskim tržnicama ili na latinskom jelu. Evo 11 Meksički čokoladni deserti i recepti za autentična meksička jela, poput meksičke tople čokolade, meksičke Guinnessove čokoladne torte, churrosa i meksičkog čokoladnog umaka, meksičke kreme od vruće čokolade i drugih.

1. Atol čokolade: Gusti, vrući napitak na bazi čokolade iz Meksika koji ne liči na vruću čokoladu koju ste ikada probali.

Dva. Meksički čokoladni kolač Bundt s likerom od badema Tequila Ganache: Ova dekadentna i bogata čokoladna torta ima arome slične kolaču od kave prekrivenom svilenkastim i glatkim ganacheom.


3. Kahlua Cheesecake s meksičkom čokoladom: Samo naslov govori sve - ukusno, bogato i dekadentno.

Četiri. Kineska Guinnessova torta s čokoladom: mala fuzija između irskog i meksičkog. Arome guste torte od kave, sa suptilnostima cimeta iz meksičke čokolade i pune, daju mu bogatu aromu kave.

5. Meksički muffini s čokoladnom lavom: Laki za napraviti i savršene veličine. Pustinja više ne postaje nebeska.

6. Churros i meksički čokoladni umak: Churros, slatko tijesto sa prženim tijestom, čini lagan i zabavan desert. Ovaj jednostavan recept za churros s ukusnim meksičkim čokoladnim umakom bit će pravi hit za vašu porodicu!

7. Meksičke slane čokoladno-čile karamele: slatke, slane i začinjene? My cam combo!

8. Meksička topla čokolada: Ova vruća šolja tople čokolade je poput velikog zagrljajaBako(baka).

9. Meksički puding od čokoladnog kruha: Veliki sam ljubitelj pudinga od kruha i imam osjećaj da bi, uz dodatak čokolade, bio tako sladak i ukusan.

10. Jednostavno neodoljiva meksička topla čokolada: Zvuči kao rajski desert savršen za praznike.

jedanaest. Savršeni krtica Aarona Sancheza: Krtica, legendarni meksički kompleksni umak s mnogo sastojaka, savršeno se slaže s piletinom.


Kako napuniti tofu ribljom pastom | Blog o hongkonškoj kuhinji s receptima, savjetima za kuhanje, uglavnom u kineskom i azijskom stilu

Prženi punjeni tofu 煎 釀 豆腐 nekada je bio popularno dim sum jelo ovdje, još iz vremena kada su se tradicionalna dim sum kolica još uvijek koristila u mnogim restoranima. U to su vrijeme bile dame spremne za pokretanje kolica (s ugrađenom pločom za kuhanje) s kojima su pržili tofu i razne dim sume,
Čitaj više

16. oktobra 2020

Spanakopita, grčka pita

Spanakopita je, kao što ime govori, jelo od špinata. Ukusna je grčka pita, s hrskavim listovima i punjenjem od špinata i feta sira, koja se može poslužiti i kao predjelo i kao međuobrok između glavnih obroka.

Ako se mučite da uvjerite mališane da jedu spanać, morate isprobati ovaj recept & # 8211 u ovoj piti, spanać će cijeniti čak i najkapricičniji u porodici.

Vreme pripreme: 2 sata

Broj obroka: 18 porcija

sastojci:

Za testo:

  • 2 šolje brašna 000 bakinih polica + još malo za gnječenje
  • 5 kašika maslinovog ulja
  • 1/2 kašičice fine kuhinjske soli
  • 2 kašičice sirćeta
  • 3/4 šolje mlake vode
  • 2 kašike kukuruznog škroba
  • 1/4 šolje rastopljenog putera
  • 2 kašike maslinovog ulja.

Za punjenje:

  • 2 kašike maslinovog ulja
  • 312 g spanaća
  • 1 praziluk iseckan na tanke kriške
  • 3 seckana zelena luka
  • 1 šolja iseckanog feta sira
  • 3 jaja
  • 3 kašike ricotte
  • 1/4 šolje sitno iseckanog svežeg kopra.

Način pripreme:

Zasučite rukave, utišajte grčku muziku i uzmite veliku činiju u koju ćete staviti 2 šolje brašna. Prstima u sredinu napravite mali sloj brašna i stavite maslinovo ulje, sol, zatim ocat, a zatim mlaku vodu. Miješajte dok se ne formira tijesto koje ćete izvaditi na radni stol, prethodno prekriveno obilnim slojem brašna.

Mijesite tijesto i dalje 10-15 minuta, dok ne postane jako elastično i više se ne lijepi za ruke. Zatim oblikujte kuglu tijesta koju ćete pokriti plastičnom folijom i ostaviti na sobnoj temperaturi najmanje pola sata, idealno čak 3 sata.

Dok tijesto miruje, možete pripremiti nadjev. U šerpi koja se ne lijepi zagrijte maslinovo ulje na umjerenoj vatri, pa dinstajte poriluk i zeleni luk 3-5 minuta. Nakon što poriluk i luk omekšaju, dodajte spanać i dobro promiješajte, a zatim ostavite da se kuha oko 7 minuta & # 8211 ako je potrebno, možete dodati malo maslinovog ulja. Ostavite ovu kompoziciju sa strane.

Nakon što se tijesto dovoljno odmorilo, izvadite ga na radni stol, a zatim ga oblikujte rukama u cilindričnom obliku i trebali biste dobiti valjak dug oko 25 centimetara. Prerežite ga na pola, pa prepolovite, pa ponovite operaciju i dobit ćete 8 komada koje ćete oblikovati u kuglu. Stavite kuglice tijesta na tanjur i prekrijte ih plastičnom folijom kako se ne bi osušile.

Posipajte kukuruzni škrob po brašnu na radnom stolu, a zatim uzmite kuglu tijesta koju ćete uvaljati u ovu mješavinu škroba i brašna prije nego što je razmažete oklagijom. Dobit ćete okrugli list tijesta promjera 12 centimetara. Učinite isto sa svim kuglicama od tijesta.

Zatim otopite maslac u posudi u mikrovalnoj pećnici. Nakon što se malo ohladi, pomiješajte je s 2 žlice maslinovog ulja. Zatim uzmite ravan, okrugli tanjur na koji ćete staviti list tijesta i premazati ga mješavinom maslaca i maslinovog ulja. Nastavite sa još 4 lista tijesta, ali zadnji, gornji, nećete ga podmazati. Vrhovima prstiju pritisnite rubove listova tijesta. Stavite tanjir u frižider. Učinite isto s preostala 3 lista tijesta i stavite ih u hladnjak.

U međuvremenu pripremite fil miješanjem, u velikoj zdjeli, feta sira, ricotte, kopra, ali i sastava špinata u tavi. Dobro promešajte, začinite solju i biberom, pa ubacite umućena jaja.

Rernu zagrejte na 180 stepeni Celzijusa. Pripremite okrugli pleh za pite, prekrivajući ga papirom za pečenje i obilnim slojem maslaca i ulja. Izvadite hrpu 5 listova tijesta iz hladnjaka, stavite je na površinu prekrivenu brašnom i kukuruznim škrobom, a zatim oklagijom razrijedite listove. Uvjerite se da je promjer lista 5 cm veći od promjera ladice. Zatim prebacite tako dobijeni list u ladicu, ostavljajući rubove da vise pored ladice. Namažite lim maslacem i maslinovim uljem.

Izvadite hrpu 3 lista tijesta iz frižidera i učinite isto. Nakon toga u pleh stavite već pripremljeni fil, preko prvog lista tijesta koji je već raspoređen. Ravnomjerno rasporedite fil i pokrijte ga drugim listom tijesta koji je već razvučen (napravljen od 3 lista). Uhvatite viseće rubove prvog lista tijesta preko drugog. Namažite površinu grčke pite maslacem i maslinovim uljem. Oštrim nožem narežite pitu, a zatim je stavite u pećnicu. Ostavite da se spanakopita zapeče u zagrijanoj pećnici 60 minuta. Zatim je izvadite iz pećnice i ostavite da se pita 10 minuta ohladi prije posluživanja.

Spanakopita se može poslužiti topla, ali i hladna, jednostavna, kao i sa grčkim jogurtom sa & # 8211, ali postoji uslov da njen ukus bude savršen: da se poslužuje u društvu najmilijih. Dobar apetit!


Čokoladni kolač ili brza domaća čokolada: saznajte kako!

Chocolate Fudge, u Rumuniji poznata kao domaća čokolada, desert je specifičan za Sjedinjene Američke Države, koji se temelji na čokoladi, maslacu i kondenziranom mlijeku. Recept se razlikuje od recepta rumunske domaće čokolade koja sadrži kakao, maslac i mlijeko u prahu.

Sa teksturom koja podsjeća na karamele, ova čokoladna poslastica često se poslužuje za praznike, a njene zamamne arome savršeno nadopunjuju njihov svečani zrak. Može se pripremiti sa najmlađima, zabavna je aktivnost za cijelu porodicu.

Poreklo fudbala datira iz kasnog devetnaestog veka u Sjedinjenim Državama. U tadašnjim novinama štampani su različiti recepti za slatkiše. Budući da je jednostavan desert za pripremu, koji ne zahtijeva mnogo truda, postao je vrlo popularan.

Ako želite napraviti čokoladni kolač kod kuće, slijedite donje korake i nećete pogriješiti:


Gastronomija

kuhinja proučava odnos kulture i hrane. Često je pogrešno smatrati da se izraz gastronomija odnosi isključivo na umijeće kuhanja (vidi Kulinarska umjetnost), ali to je samo mali dio ove znanosti. Ne može se uvijek reći da je kuhar i gurman.

Etimološki, riječ "gastronomija" izvedena je iz starogrčkog jezika, γαστήρ (potrošiti) što znači "želudac" i νόμος (imena) - "znanje" ili "pravo".

Gastronomija proučava različite kulturne komponente koje imaju hranu i hranu općenito kao osnovni element. Dakle, povezana je s likovnim i društvenim naukama u smislu kulture, te s prirodnim naukama u vezi sa probavnim sistemom ljudskog tijela.

Glavne aktivnosti gurmana uključuju otkrivanje, kušanje, eksperimentiranje, istraživanje, razumijevanje i dokumentiranje hrane i hrane u pisanom obliku. Gastronomija je stoga prilično složena djelatnost. Pažljivo gledajući, svi će otkriti da se oko hrane nalaze ples, pozorište, slikarstvo, skulptura, književnost, arhitektura i muzika - drugim riječima, likovna umjetnost. Štaviše, tu su i fizika, matematika, hemija, biologija, geologija, agronomija, kao i antropologija, istorija, filozofija, psihologija i sociologija.

Prva osnovna studija gastronomije vjerojatno je takozvani esej Fiziologija ukusa (Fiziologija ukusa) koju je objavio Jean Anthelme Brillat-Savarin 1825. Za razliku od tradicionalnih kuharica, ovaj se rad bavi odnosom čula i hrane, tretirajući posuđe kao znanost.

Godine 2004., prvi svjetski univerzitet posvećen principima gastronomije, nazvan Univerzitet gastronomskih nauka (Università degli Studi di Scienze Gastronomiche), osnovan je u Brau (Italija). Njegova misija je stvoriti međunarodni istraživački i obrazovni centar za one koji rade na poboljšanju metoda uzgoja, zaštiti biološke raznolikosti i postizanju organskog odnosa između gastronomije i poljoprivrednih znanosti.


Sadržaj

Meksička kuhinja je složena i drevna kuhinja, sa tehnikama i vještinama razvijenim kroz hiljadugodišnju istoriju. [5] Kreiran je uglavnom od sastojaka porijeklom iz Meksika, kao i onih koje su donijeli španjolski osvajači, s nekim novim utjecajima od tada. [6] Na meksičku kuhinju utjecala je blizina američko-meksičke granice. Na primjer, smatralo se da su burito izumljeni radi lakšeg transporta graha umotavanjem u tortilje za terenske radove. Ovakve izmjene donijele su meksičku kuhinju u Sjedinjene Države, gdje su države poput Arizone dodatno prilagodile burrito prženjem, stvarajući modernu chimichangu. [7]

Osim osnovnih namirnica, poput kukuruzne i čili paprike, domaći sastojci uključuju rajčicu, tikvice, avokado, kakao i vaniliju [4], kao i sastojke koji se općenito ne koriste u drugim kuhinjama, poput jestivog cvijeća, povrća poput huauzontlea i papaloquelita, ili mali kreolski avokado čija je koža jestiva. [8] Čokolada je porijeklom iz Meksika, a cijenili su je Azteci. Ostaje važan sastojak u meksičkom kuhanju.

Povrće igra važnu ulogu u meksičkoj kuhinji. Uobičajeno povrće uključuje tikvice, karfiol, kukuruz, krompir, spanać, blitvu, pečurke, paradajz (crveni paradajz), zeleni paradajz itd. Ostali tradicionalni biljni sastojci uključuju čili papričicu, huitlacoche (gljiva kukuruza), huauzontle i nopal (jastučići kaktusa) da nabrojimo samo neke.

Evropski doprinosi uključuju svinjetinu, piletinu, govedinu, sir, začinsko bilje i začine, kao i nešto voća.

Tropsko voće, od kojih su mnogi autohtoni u Meksiku i Americi, poput guave, bodljikava kruška, sapote, mango, banane, ananas i čerimoja (kremasta jabuka) popularno je, posebno u centru i jugu zemlje. [9]

U Meksiku se milenijumima uživaju jestivi insekti. Entemofagija ili jedenje insekata postaje sve popularniji izvan siromašnih i ruralnih područja zbog svojih jedinstvenih okusa, održivosti i povezanosti s pred-hispanskim naslijeđem. Popularne vrste uključuju chapulines (skakavci ili cvrčci), escamole (larve mrava), kumiles (smrdljive bube) i ahuatle (jaja vodenih buba). [10]

Corn Edit

Unatoč uvođenju pšenice i riže u Meksiko, kukuruz se najčešće konzumira skrob u gotovo svim područjima zemlje i služi kao glavni sastojak u mnogim lokalnim receptima (npr. Kukuruzne tortilje, kukuruzno brašno, pozole, menudo, tamal). Dok se jede svježe, većina kukuruza se suši, nikstamalizuje i melje u tijesto tzv sto. [11] [12] Ovo tijesto se koristi i svježe i fermentirano za izradu raznih jela od pića (atole, pozole itd.) Do tamalesa, juha i još mnogo toga. Međutim, u Meksiku se najčešće jede kukuruz u obliku tortilje koja prati gotovo svako jelo. Tortillas are made of corn in most of the country, but other versions exist, such as wheat in the north or plantain, yuca and wild greens in Oaxaca. [4] [11]

Chili peppers Edit

The other basic ingredient in all parts of Mexico is the chile pepper. [13] Mexican food has a reputation for being very spicy, but it has a wide range of flavors and while many spices are used for cooking, not all are spicy. Many dishes also have subtle flavors. [5] [8] Chiles are indigenous to Mexico and their use dates back thousands of years. They are used for their flavors and not just their heat, with Mexico using the widest variety. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, and chile pepper is often added to fresh fruit and sweets. [13]

The importance of the chile goes back to the Mesoamerican period, where it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chiles, the indigenous people did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without chiles and the many varieties of sauces and salsas created using chiles as their base. [14]

Many dishes in Mexico are defined by their sauces and the chiles those sauces contain (which are usually very spicy), rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chile sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red or green chile pepper strips or mole). Dishes without a sauce are rarely eaten without a salsa or without fresh or pickled chiles. This includes street foods, such as tacos, tortas, soup, sopes, tlacoyos, tlayudas, gorditas and sincronizadas. [15] For most dishes, it is the type of chile used that gives it its main flavor. [14] Chipotle, smoked-dried jalapeño pepper, is very common in Mexican cuisine.

Mexico contributed to the world products. Without this, it would not be possible to understand world gastronomy. Among them are corn, beans, chili, avocado, vanilla, cocoa, tomato, pumpkin, chayote, sapote, mamey, papaya, guava, nopal, tobacco (sharing the origin with other countries in America) and turkey.

Spanish contributions Edit

Together with Mesoamerica, Spain is the second basis of Mexican cuisine, contributing in two fundamental ways: Firstly, they brought with them old world staples and ingredients which did not exist in the Americas such as sugar, wheat, rice, onions, garlic, limes, oil, dairy products, pork, beef and many others.

Secondly they brought various culinary traditions from the Iberian peninsula which have become prevalent in Mexico. Equally, the discovery of the incorporation of New World ingredients to Spanish cuisine has led to many shared foods such as chorizo which uses paprika.

Spanish cuisine was in turn heavily influenced by its Moorish heritage and this created one of the earliest instances of the world's greatest Fusion cuisines. The Spanish also introduced the technique of frying in pork fat. Today, the main meats found in Mexico are pork, chicken, beef, goat, and sheep. Seafood and fish are also popular, especially along the coasts, and the way of cooking it commonly has Spanish origin such as Huachinango a la vizcaina. [16]

Cheesemaking in Mexico has evolved its own specialties, although uniquely Spanish cheese such as Manchego is also typical of Mexico. It is an important economic activity, especially in the north, and is frequently done at home. The main cheese-making areas are Chihuahua, Oaxaca, Querétaro, and Chiapas. Goat cheese is still made, but it is not as popular and is harder to find in stores. [17]

Churros are a common snack originating in Spain and because sugar cane was brought to the Americas through Spanish colonization, all of Mexico's sweets have a Hispanic origin, often with a Muslim heritage such as Alfeñiques.

Home cooking Edit

In most of Mexico, especially in rural areas, much of the food is consumed in the home. [18] Cooking for the family is usually considered to be women's work, and this includes cooking for celebrations as well. [19] Traditionally girls have been considered ready to marry when they can cook, and cooking is considered a main talent for housewives. [20]

The main meal of the day in Mexico is the "comida", meaning 'meal' in Spanish. This refers to dinner or supper. It sometimes begins with soup, often chicken broth with pasta or a "dry soup", which is pasta or rice flavored with onions, garlic or vegetables. The main course is meat served in a cooked sauce with salsa on the side, accompanied with beans and tortillas and often with a fruit drink. [21]

In the evening, it is common to eat leftovers from the comida or sweet bread accompanied by coffee or chocolate. Breakfast can consist of meat in broth (such as pancita), tacos, enchiladas or meat with eggs. This is usually served with beans, tortillas, and coffee or juice. [21]

Food and festivals Edit

Mexican cuisine is elaborate and often tied to symbolism and festivals, which is one reason it was named as an example of the Intangible Cultural Heritage of Humanity by UNESCO. [4] Many of the foods of Mexico are complicated because of their relation to the social structure of the country. Food preparation, especially for family and social events, is considered to be an investment in order to maintain social relationships. [25] Even the idea of flavor is considered to be social, with meals prepared for certain dinners and certain occasions when they are considered the most tasty. [26]

The ability to cook well, called "sazón" (lit. seasoning) is considered to be a gift generally gained from experience and a sense of commitment to the diners. [27] For the Day of the Dead festival, foods such as tamales and mole are set out on altars and it is believed that the visiting dead relatives eat the essence of the food. If eaten afterwards by the living it is considered to be tasteless. [26] In central Mexico, the main festival foods are mole, barbacoa, carnitas and mixiotes. They are often prepared to feed hundreds of guests, requiring groups of cooks. The cooking is part of the social custom meant to bind families and communities. [28]

Mexican regional home cooking is completely different from the food served in most Mexican restaurants outside Mexico, which is usually some variety of Tex-Mex. [8] The original versions of Mexican dishes are vastly different from their Tex-Mex variation.

Some of Mexico's traditional foods involved complex or long cooking processes, including cooking underground (such as cochinita pibil). Before industrialization, traditional women spent several hours a day boiling dried corn then grinding it on a metate to make the dough for tortillas, cooking them one-by-one on a comal griddle. In some areas, tortillas are still made this way. Sauces and salsas were also ground in a mortar called a molcajete. Today, blenders are more often used, though the texture is a bit different. Most people in Mexico would say that those made with a molcajete taste better, but few do this now. [29]

The most important food for festivals and other special occasions is mole, especially mole poblano in the center of the country. [28] [30] Mole is served at Christmas, Easter, Day of the Dead and at birthdays, baptisms, weddings and funerals, and tends to be eaten only for special occasions because it is such a complex and time-consuming dish. [28] [31] While still dominant in this way, other foods have become acceptable for these occasions, such as barbacoa, carnitas and mixiotes, especially since the 1980s. This may have been because of economic crises at that time, allowing for the substitution of these cheaper foods, or the fact that they can be bought ready-made or may already be made as part of the family business. [32] [33]

Another important festive food is the tamale, also known as tamal in Spanish. This is a filled cornmeal dumpling, steamed in a wrapping (usually a corn husk or banana leaf) and one of the basic staples in most regions of Mexico. It has its origins in the pre-Hispanic era and today is found in many varieties in all of Mexico. Like mole, it is complicated to prepare and best done in large amounts. [34] Tamales are associated with certain celebrations such as Candlemas. [32] They are wrapped in corn husks in the highlands and desert areas of Mexico and in banana leaves in the tropics. [35]

Street food Edit

Mexican street food can include tacos, quesadillas, pambazos, tamales, huaraches, alambres, al pastor, and food not suitable to cook at home, including barbacoa, carnitas, and since many homes in Mexico do not have or make use of ovens, roasted chicken. [36] One attraction of street food in Mexico is the satisfaction of hunger or craving without all the social and emotional connotation of eating at home, although longtime customers can have something of a friendship/familial relationship with a chosen vendor. [37]

Tacos are the top-rated and most well-known street Mexican food. It is made up of meat or other fillings wrapped in a tortilla often served with cheese added. Vegetarian fillings include mushrooms, potatoes, rice, or beans. [38]

The best known of Mexico's street foods is the taco, whose origin is based on the pre-Hispanic custom of picking up other foods with tortillas as utensils were not used. [11] The origin of the word is in dispute, with some saying it is derived from Nahuatl and others from various Spanish phrases. [39] Tacos are not eaten as the main meal they are generally eaten before midday or late in the evening. Just about any other foodstuff can be wrapped in a tortilla, and in Mexico, it varies from rice, to meat (plain or in sauce), to cream, to vegetables, to cheese, or simply to plain chile peppers or fresh salsa. Preferred fillings vary from region to region with pork generally found more often in the center and south, beef in the north, seafood along the coasts, and chicken and lamb in most of the country. [40]

Another popular street food, especially in Mexico City and the surrounding area is the torta. It consists of a roll of some type, stuffed with several ingredients. This has its origins in the 19th century, when the French introduced a number of new kinds of bread. The torta began by splitting the roll and adding beans. Today, refried beans can still be found on many kinds of tortas. In Mexico City, the most common roll used for tortas is called telera, a relatively flat roll with two splits on the upper surface. In Puebla, the preferred bread is called a cemita, as is the sandwich. In both areas, the bread is stuffed with various fillings, especially if it is a hot sandwich, with beans, cream (mayonnaise is rare) and some kind of hot chile pepper. [41]

The influence of American fast food on Mexican street food grew during the late 20th century. One example of this is the invention of the Sonoran hot dog in the late 1980s. The frankfurters are usually boiled then wrapped in bacon and fried. They are served in a bolillo-style bun, typically topped by a combination of pinto beans, diced tomatoes, onions and jalapeño peppers, and other condiments. [41]

Along the US-Mexican border, specifically dense areas like Tijuana, Mexican vendors sell food such as fruit melanged with Tajin spice to people crossing the border via carts. In recent years, these food carts have been threatened by tightened border security at the port of entry. Both the US and the Mexican governments have proposed a project that would widen the streets at the border, allowing for more people to pass through the border, although widening them would decimate neighboring mercados that rely on the business of travelers. [42]

Besides food, street vendors also sell various kinds of drinks (including aguas frescas , tejuino , and tepache ) and treats (such as bionicos , tostilocos , and raspados ). Most tamale stands sell atole as a standard accompaniment.

Mexican-style torta with typical accompaniments

Mini bean gordita flavored with avocado leaf Veracruz style.

Pre-Hispanic period Edit

Around 7000 BCE, the indigenous peoples of Mexico and Central America hunted game and gathered plants, including wild chili peppers. Corn was not yet cultivated, so one main source of calories was roasted agave hearts. By 1200 BCE, corn was domesticated and a process called nixtamalization, or treatment with lye, was developed to soften corn for grinding and improve its nutritional value. This allowed the creation of tortillas and other kinds of flat breads. [43] The indigenous peoples of Mesoamerica had numerous stories about the origin of corn, usually related to being a gift of one or more gods, such as Quetzalcoatl. [44]

The other staple was beans, eaten with corn and some other plants as a complementary protein. Other protein sources included amaranth, domesticated turkey, insects such as grasshoppers, beetles and ant larvae, iguanas, and turtle eggs on the coastlines. [45] Vegetables included squash and their seeds chilacayote jicama, a kind of sweet potato and edible flowers, especially those of squash. The chile pepper was used as food, ritual and as medicine. [45]

When the Spanish arrived, the Aztecs had sophisticated agricultural techniques and an abundance of food, which was the base of their economy. It allowed them to expand an empire, bringing in tribute which consisted mostly of foods the Aztecs could not grow themselves. [14] According to Bernardino de Sahagún, the Nahua peoples of central Mexico ate corn, beans, turkey, fish, small game, insects and a wide variety of fruits, vegetables, pulses, seeds, tubers, wild mushrooms, plants and herbs that they collected or cultivated. [46]

Modern Period Edit

After the Conquest, the Spanish introduced a variety of foodstuffs and cooking techniques, like frying, to the New World. [47] Regional cuisines remained varied, with native staples more prevalent in the rural southern areas and Spanish foods taking root in the more sparsely populated northern region. [48] European style wheat bread was initially met unfavorably with Moctezuma's emissaries who reportedly described it as tasting of "dried maize stalks". On the Spanish side, Bernal Díaz del Castillo complained about the "maize cake" rations on campaign. [48]

The cuisine of Spain is a Mediterranean cuisine influenced by its Arab period composed of a number of staples such as Olive oil and rice. [47] [49] Spanish settlers introduced these staples to the region, although some continued to be imported such as wine, brandy, nuts, olives, spices and capers. [48] They introduced domesticated animals, such as pigs, cows, chickens, goats and sheep for meat and milk, raising the consumption of protein. Cheese became the most important dairy product. [17] [47]

The Spanish brought rice to Mexico, [12] along with sugar cane, used extensively creation of many kinds of sweets, especially local fruits in syrup. A sugar-based candy craft called alfeñique was imported and is now used for the Day of the Dead. [50] Over time ingredients like olive oil, rice, onions, garlic, oregano, coriander, cinnamon, cloves became incorporated with native ingredients and cooking techniques. [47] One of the main avenues for the mixing of the two cuisines was in convents. [47]

Despite the influence of Spanish culture, Mexican cuisine has maintained its base of corn, beans and chili peppers. [47] Natives continued to be reliant on maize it was less expensive than the wheat favored by European settlers, it was easier to cultivate and produced higher yields. European control over the land grew stronger with the founding of wheat farms. In 18th century Mexico City, wheat was baked into leaved rolls called pan frances or pan espanol, but only two bakers were allowed to bake this style of bread and they worked on consignment to the viceroy and the archbishop. Large ring loaves of choice flour known as pan floreado were available for wealthy "Creoles". Other styles of bread used lower-quality wheat and maize to produce pan comun, pambazo and cemita. [48]

In the eighteenth century, an Italian Capuchin friar, Ilarione da Bergamo, included descriptions of food in his travelogue. He noted that tortillas were eaten not only by the poor, by the upper class as well. He described lunch fare as pork products like chorizo and ham being eaten between tortillas, with a piquant red chili sauce. For drink pulque, as well as corn-based atole, and for those who could afford it chocolate-based drinks were consumed twice a day. According to de Bergamo's account neither coffee nor wine are consumed, and evening meals ended with a small portion of beans in a thick soup instead, "served to set the stage for drinking water". [52]

During the 19th century, Mexico experienced an influx of various immigrants, including French, Lebanese, German, Chinese and Italian, which have had some effect on the food. [47] During the French intervention in Mexico, French food became popular with the upper classes. An influence on these new trends came from chef Tudor, who was brought to Mexico by the Emperor Maximilian of Habsburg. [53] One lasting evidence of this is the variety of breads and sweet breads, such as bolillos, conchas and much more, which can be found in Mexican bakeries. [54] The Germans brought beer brewing techniques and the Chinese added their cuisine to certain areas of the country. [55] This led to Mexico characterizing its cuisine more by its relation to popular traditions rather than on particular cooking techniques. [56]

Since the 20th century, there has been an interchange of food influences between Mexico and the United States. Mexican cooking was of course still practiced in what is now the Southwest United States after the Mexican–American War, but Diana Kennedy, in her book The Cuisines of Mexico (published in 1972), drew a sharp distinction between Mexican food and Tex-Mex. [43]

Tex-Mex food was developed from Mexican and Anglo influences, and was traced to the late 19th century in Texas. It still continues to develop with flour tortillas becoming popular north of the border only in the latter 20th century. [43] From north to south, much of the influence has been related to food industrialization, as well as the greater availability overall of food, especially after the Mexican Revolution. One other very visible sign of influence from the United States is the appearance of fast foods, such as hamburgers, hot dogs and pizza. [57]

In the latter 20th century, international influence in Mexico has led to interest and development of haute cuisine. In Mexico, many professional chefs are trained in French or international cuisine, but the use of Mexican staples and flavors is still favored, including the simple foods of traditional markets. It is not unusual to see some quesadillas or small tacos among the other hors d'oeuvres at fancy dinner parties in Mexico. [8]

Professional cookery in Mexico is growing and includes an emphasis on traditional methods and ingredients. In the cities, there is interest in publishing and preserving what is authentic Mexican food. This movement is traceable to 1982 with the Mexican Culinary Circle of Mexico City. It was created by a group of women chefs and other culinary experts as a reaction to the fear of traditions being lost with the increasing introduction of foreign techniques and foods. [8] In 2010, Mexico's cuisine was recognized by UNESCO as an Intangible Cultural Heritage of Humanity. [4]

In contemporary times, various world cuisines have become popular in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made by using a variety of sauces based on mango and tamarind, and very often served with serrano-chili blended soy sauce, or complemented with vinegar, habanero peppers, and chipotle peppers.

Corn in Mexico is not only eaten, but also drunk as a beverage. Corn is the base of a hot drink called atole, which is then flavored with fruit, chocolate, rice or other flavors. Fermented corn is the base of a cold drink, which goes by different names and varieties, such as tejuino, pozol and others. Aguas frescas are flavored drinks usually made from fruit, water and sugar. Beverages also include hibiscus iced tea, one made from tamarind and one from rice called "horchata". One variant of coffee is café de olla, which is coffee brewed with cinnamon and raw sugar. [59] Many of the most popular beverages can be found sold by street vendors and juice bars in Mexico.

Chocolate played an important part in the history of Mexican cuisine. The word "chocolate" originated from Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl. Chocolate was first drunk rather than eaten. It was also used for religious rituals. The Maya civilization grew cacao trees [60] and used the cacao seeds it produced to make a frothy, bitter drink. [61] The drink, called xocoatl, was often flavored with vanilla, chile pepper, and achiote. [62]

Alcoholic beverages from Mexico include tequila, pulque, aguardiente, mezcal and charanda. Wine, rum and beer are also produced. [63] The most common alcoholic beverage consumed with food in Mexico is beer, followed by tequila. [5] A classic margarita, a popular cocktail, is composed of tequila, cointreau and lime juice.

Rompope is believed to have been originally made in the convents of the city of Puebla, Mexico. The word rompope is a derivation of the word rompon, which is used to describe the Spanish version of eggnog that came to Mexico.

A popular Soft drink from Mexico is Sangria Señorial a sangria-flavored, non-alcoholic beverage. Sangria is a Spanish drink that was introduced by Spaniards, as was Horchata and Agua de Jamaica.

Chiapas Edit

Similar to other regions in Mexico, corn is a dietary staple and other indigenous foods remain strong in the cuisine as well. Along with a chile called simojovel, used nowhere else in the country, the cuisine is also distinguished by the use of herbs, such as chipilín and hierba santa. [64] [65] Like in Oaxaca, tamales are usually wrapped in banana leaves (or sometimes with the leaves of hoja santa), but often chipilín is incorporated into the dough. As in the Yucatán Peninsula, boiled corn is drunk as a beverage called pozol, but here it is usually flavored with all-natural cacao. [66] Another beverage (which can be served hot or cold) typical from this region is Tascalate, which is made of powdered maize, cocoa beans, achiote (annatto), chilies, pine nuts and cinnamon. [66]

The favored meats are beef, pork and chicken (introduced by the Spanish), especially in the highlands, which favors the raising of livestock. The livestock industry has also prompted the making of cheese, mostly done on ranches and in small cooperatives, with the best known from Ocosingo, Rayón and Pijijiapan. Meat and cheese dishes are frequently accompanied by vegetables, such as squash, chayote, and carrots. [65]

Mexico City Edit

The main feature of Mexico City cooking is that it has been influenced by those of the other regions of Mexico, as well as a number of foreign influences. [67] [68] This is because Mexico City has been a center for migration of people from all over Mexico since pre-Hispanic times. Most of the ingredients of this area's cooking are not grown in situ, but imported from all of the country (such as tropical fruits).

Street cuisine is very popular, with taco stands, and lunch counters on every street. Popular foods in the city include barbacoa (a specialty of the central highlands), birria (from western Mexico), cabrito (from the north), carnitas (originally from Michoacán), mole sauces (from Puebla and central Mexico), tacos with many different fillings, and large sub-like sandwiches called tortas, usually served at specialized shops called 'Torterías'. [69] This is also the area where most of Mexico's haute cuisine can be found. [68] There are eateries that specialize in pre-Hispanic food, including dishes with insects.

Northern Mexico Edit

The foods eaten in what is now the north of Mexico have differed from those in the south since the pre-Hispanic era. Here, the indigenous people were hunter-gatherers with limited agriculture and settlements because of the arid land. [70] [71]

When the Europeans arrived, they found much of the land in this area suitable for raising cattle, goats and sheep. This led to the dominance of meat, especially beef, in the region, and some of the most popular dishes include machaca, arrachera and cabrito. [70] [71] The region's distinctive cooking technique is grilling, as ranch culture has promoted outdoor cooking done by men. [71]

The ranch culture has also prompted cheese production and the north produces the widest varieties of cheese in Mexico. These include queso fresco (fresh farmer's cheese), ranchero (similar to Monterey Jack), cuajada (a mildly sweet, creamy curd of fresh milk), requesón (similar to cottage cheese or ricotta), Chihuahua's creamy semi-soft queso menonita, and fifty-six varieties of asadero (smoked cheese). [70]

Another important aspect of northern cuisine is the presence of wheat, especially in the use of flour tortillas. The area has at least forty different types of flour tortillas. [70] The main reason for this is that much of the land supports wheat production, introduced by the Spanish. These large tortillas allowed for the creation of burritos, usually filled with machaca in Sonora, which eventually gained popularity in the Southwest United States. [71]

The variety of foodstuffs in the north is not as varied as in the south of Mexico, because of the mostly desert climate. Much of the cuisine of this area is dependent on food preservation techniques, namely dehydration and canning. Dried foods include meat, chiles, squash, peas, corn, lentils, beans and dried fruit. A number of these are also canned. Preservation techniques change the flavor of foods for example, many chiles are less hot after drying. [70]

In Northeastern Mexico, during the Spanish colonial period, Nuevo León was founded and settled by Spanish families of Jewish origin (Crypto-Jews). They contributed to the regional cuisine with dishes, such as Pan de Semita or "Semitic Bread" (a type of bread made without leavening), and cabrito or "baby goat", which is the typical food of Monterrey and the state of Nuevo León, as well as some regions of Coahuila. [72] [73]

The north has seen waves of immigration by the Chinese, Mormons, and Mennonites, who have influenced the cuisines in areas, such as Chihuahua and Baja California. [71] Most recently, Baja Med cuisine has emerged in Ensenada and elsewhere in Baja California, combining Mexican and Mediterranean flavors.

Oaxaca Edit

The cooking of Oaxaca remained more intact after the conquest, as the Spanish took the area with less fighting and less disruption of the economy and food production systems. However, it was the first area to experience the mixing of foods and cooking styles, while central Mexico was still recuperating. Despite its size, the state has a wide variety of ecosystems and a wide variety of native foods. Vegetables are grown in the central valley, seafood is abundant on the coast and the area bordering Veracruz grows tropical fruits.

Much of the state's cooking is influenced by that of the Mixtec and, to a lesser extent, the Zapotec. Later in the colonial period, Oaxaca lost its position as a major food supplier and the area's cooking returned to a more indigenous style, keeping only a small number of foodstuffs, such as chicken and pork. It also adapted mozzarella, brought by the Spanish, and modified it to what is now known as Oaxaca cheese. [74] [75]

One major feature of Oaxacan cuisine is its seven mole varieties, second only to mole poblano in popularity. The seven are Negro (black), Amarillo (yellow), Coloradito (little red), Mancha Manteles (table cloth stainer), Chichilo (smoky stew), Rojo (red), and Verde (green). [75]

Corn is the staple food in the region. Tortillas are called blandas and are a part of every meal. Corn is also used to make empanadas, tamales and more. Black beans are favored, often served in soup or as a sauce for enfrijoladas. Oaxaca's regional chile peppers include pasilla oaxaqueña (red, hot and smoky), along with amarillos (yellow), chilhuacles, chilcostles and costeños. These, along with herbs, such as hoja santa, give the food its unique taste. [75]

Another important aspect of Oaxacan cuisine is chocolate, generally consumed as a beverage. It is frequently hand ground and combined with almonds, cinnamon and other ingredients. [75]

Veracruz Edit

The cuisine of Veracruz is a mix of indigenous, Afro-Mexican and Spanish. The indigenous contribution is in the use of corn as a staple, as well as vanilla (native to the state) and herbs called acuyo and hoja santa. It is also supplemented by a wide variety of tropical fruits, such as papaya, mamey and zapote, along with the introduction of citrus fruit and pineapple by the Spanish. The Spanish also introduced European herbs, such as parsley, thyme, marjoram, bay laurel, cilantro and others, which characterize much of the state's cooking. They are found in the best known dish of the region Huachinango a la veracruzana, a red snapper dish.

The African influence is from the importation of slaves through the Caribbean, who brought foods with them, which had been introduced earlier to Africa by the Portuguese. As it borders the Gulf coast, seafood figures prominently in most of the state. The state's role as a gateway to Mexico has meant that the dietary staple of corn is less evident than in other parts of Mexico, with rice as a heavy favorite. Corn dishes include garnachas (a kind of corn cake), which are readily available especially in the mountain areas, where indigenous influence is strongest. [76]

Western Mexico Edit

West of Mexico City is the Pacific coast and the states of Michoacán, Jalisco and Colima. The cuisine of Michoacan is based on the Purepecha culture which still dominates most of the state. The area has a large network of rivers and lakes providing fish. Its use of corn is perhaps the most varied. While atole is drunk in most parts of Mexico, it is made with more different flavors in Michoacán, including blackberry, cascabel chili and more. Tamales come in different shapes, wrapped in corn husks. These include those folded into polyhedrons called corundas and can vary in name if the filling is different. In the Bajío area, tamales are often served with a meat stew called churipo , which is flavored with cactus fruit. [77] [78]

The main Spanish contributions to Michoacán cuisine are rice, pork and spices. One of the best-known dishes from the state is morisquesta, which is a sausage and rice dish, closely followed by carnitas, which is deep-fried (confit technique) pork. The latter can be found in many parts of Mexico, often claimed to be authentically Michoacán. Other important ingredients in the cuisine include wheat (where bread symbolizes fertility) found in breads and pastries. Another is sugar, giving rise to a wide variety of desserts and sweets, such as fruit jellies and ice cream, mostly associated with the town of Tocumbo. The town of Cotija has a cheese named after it. The local alcoholic beverage is charanda, which is made with fermented sugar cane. [77]

The cuisine of the states of Jalisco and Colima is noted for dishes, such as birria, chilayo, menudo and pork dishes. [79] Jalisco's cuisine is known for tequila with the liquor produced only in certain areas allowed to use the name. The cultural and gastronomic center of the area is Guadalajara, an area where both agriculture and cattle raising have thrived. The best-known dish from the area is birria, a stew of goat, beef, mutton or pork with chiles and spices. [80]

An important street food is tortas ahogadas, where the torta (sandwich) is drowned in a chile sauce. Near Guadalajara is the town of Tonalá, known for its pozole, a hominy stew, reportedly said in the 16th century, to have been originally created with human flesh for ritual use. [81] [82] The area which makes tequila surrounds the city. A popular local drink is tejuino, made from fermented corn. Bionico is also a popular dessert in the Guadalajara area. [80]

On the Pacific coast, seafood is common, generally cooked with European spices along with chile, and is often served with a spicy salsa. Favored fish varieties include marlin, swordfish, snapper, tuna, shrimp and octopus. Tropical fruits are also important. [67] [80] The cuisine of the Baja California Peninsula is especially heavy on seafood, with the widest variety. It also features a mild green chile pepper, as well as dates, especially in sweets. [83]


Video: Meksički miks povrća tjestenina i mljeveno meso - Sašina kuhinja (Oktobar 2021).