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MEXICO Recipes
Mexican cuisine is known for its varied flavors, colorful decoration, and variety
of spices.
When conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City),
they found that the people's diet consisted largely of corn-based dishes with
chilies and herbs, usually complemented with beans and tomatoes. The conquistadores
eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic
and onions with the native indigenous foods of pre-Columbian Mexico,
including chocolate, maize, tomato, vanilla, avocado, guava, papaya, pineapple,
jicama, chile pepper, beans, squash, sweet potato, peanut, fish and turkey.
Corn is its traditional staple grain, but today, rice is equally important.
According to food writer Karen Hursh Graber, the initial introduction of rice to
Spain from North Africa in the 4th Century led to the Spanish introduction of rice
into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of
the earliest instances of the world's greatest fusion cuisines.
In Pueblitos or villages, there are also more exotic dishes, cooked in the Aztec or
Mayan style (known as comida prehispánica) with ingredients ranging from iguana to
rattlesnake, deer, spider monkey, grasshoppers, ant eggs, and other kinds of insects.
Here you'll find some traditional mexican recipes popular among Manzanillo's people, hope you enjoy them.
Buen Provecho !
-> Capirotada
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One of the most traditional—and delicious—Lenten dishes in Mexico is this Capirotada recipe for a type of bread pudding with cheese that is both sweet and savory at the same time. Legend says that Capirotada was invented as a way to use up leftovers before beginning the Lenten fast. Now it shows up on the table throughout the season, and especially during Holy Week itself.
Learn more...
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