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Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.
An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, or cheese-based sauces, such as chile con queso.
Nachos are a Mexican regional dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese, often served as a snack or appetizer. More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish. Ignacio "El Nacho" Anaya created the dish in 1940. The original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.
Salsa is a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature.
A chipotle, or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes. It comes in different forms, such as chipotles en adobo.
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
Huevos rancheros is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.
Chile con queso, sometimes called simply queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dip for tortilla chips.
Old El Paso is a brand of Tex-Mex-style foods from American food producer General Mills. These include dinner kits, tacos and tortillas, taco seasoning, sauces, condiments, rice, and refried beans.
Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day.
A burrito is a dish in Mexican and Tex-Mex cuisine that took form in California cuisine, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or steamed to soften it, make it more pliable, and allow it to adhere to itself. Burritos are often eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can also be served "wet", i.e., covered in a savory and spicy sauce, when they would be eaten with a fork and knife.
Pace Foods is a producer of a variety of canned salsas located in Paris, Texas. The company was founded in 1947 by David Pace when he developed a recipe for a salsa he called "Picante sauce", which was "made with the freshest ingredients, harvested and hand-selected in peak season to achieve the best flavor and quality". It is now sold as "the Original Picante Sauce".
Renfro Foods, Inc. is a privately owned, award-winning food producer of salsa, sauces and relishes, including 30 Mrs. Renfro’s products, located in Fort Worth, Texas. Founded in 1940 as the George Renfro Food Company, Renfro Foods is now owned and managed by the second and third generations of the Renfro family. Its products are sold in the United States, the Caribbean, Canada and the U.K.
Salsa verde is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers.
Salsa roja is a type of spicy red sauce in Mexican cuisine. It is made of jitomate, ground with onion, garlic, chile, salt and pepper to taste.
Taco Bill is an Australian restaurant chain serving traditional Mexican cuisine. It is the longest founded Mexican franchise in Australia.
References
- ↑ "Who's a Pepper? Pace Picante, the company that made salsa a household name". Austin Chronicle. Retrieved 15 November 2014.
- ↑ "La Victoria Mexican Food Salsa, Enchilada Sauce, Taco Sauce & Chile Peppers". mexgrocer.com. Retrieved 15 November 2014.
