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An Aztec woman blowing on maize before putting it in the cooking pot, so that it will not "fear the fire" since it is considered a god. Florentine Codex, late 16th century. Maize was the single most important staple of the Aztecs. It was consumed at every meal by all social classes and played a central role in Aztec culture.
The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica ...
MLA (47A: Citation style (Abbr.)) The MLA Handbook is a style guide published by the Modern Language Association. It provides guidelines for writing and research documentation in the humanities.
The preferred cooking methods for meats and vegetables are still boiling and roasting, although modernization has popularized frying (see milanesas and chivitos). Meanwhile, wheat and fruit are generally served fried (torta frita and pasteles), comfited (rapadura and ticholos de banana), and sometimes baked (rosca de chicharrones), a new modern ...
No need to go over-the-top. Make guacamole the simple way: avocado, chile, garlic, lime juice, salt and cilantro. That's it. (Myung J. Chun / Los Angeles Times)
Fish and other seafood are also popular, especially along the coasts, and the cooking method commonly has a Spanish origin such as with Huachinango a la vizcaina. [19] Cheesemaking in Mexico has evolved its specialties, although Spanish-style cheese such as Manchego is also produced in Mexico. It is an important economic activity, especially in ...
A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific region, country [2] or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3]
While these hybrid-style restaurants are popular in the United States, the same is not necessarily true in Mexico. Across the border from San Diego is the Mexican city of Tijuana where a healthy desire to preserve traditional Mexican cuisine styles and recipes reigns. Many chefs in Tijuana stick to classic Mexican foods, and intentionally avoid ...