Gastronomía en méxico

Introduction
Mexican cuisine possesses a lot of ingredients. Mexico is a country rich in traditional dishes, some issued from old pre-Hispanic recipes. The Indian influence stays preponderant in this field. The products are numerous, abundant, rich and tasty. We owe Mexico numerous foods from Pre-Hispanic time like corn, cacao, beans, pineapples, avocado, pumpkins, vanilla, tomatoes andturkeys. Mexican cuisine is a mixture of various ingredients, spiced and sometimes hot, but spiced doesn’t mean hot. You have to venture to the countryside, especially in the States of Jalisco, Oaxaca and Puebla, if you want to discover the culinary art.

Pepper, or chile   - all sizes, shapes and colors


The Chile is presented in sauces on every table like ketchup in the USA. Mexico has a bigvariety of chile. The most famous are : The guero : it looks like a banana because of its appearance and color. You can eat it crystallized as an appetizer with eggs. The chile de arbol and the chile piquín (small round and very hot red pepper) for hot sauces ; you can even use it as a cure for constipation and sore throat There are also the poblano, green and sweet, served stuffed with meat, thexalapeio, usually served with vinaigrette and the serrano, green, thinner than the previous one. The peppers, stuffed with meat or cheese are called chiles rellenos. 
You can find also the green peppers from Puebla, stuffed with pork meat, dried fruits and apples, fried and covered with a walnut-pomegranate sauce. The chiles jalapenos are big peppers, quite hot, green, and marinated with onions andcarrots. You can find them in sandwiches called tortas. There is also the chile xcatic (Maya name) that makes the dishes tasty and the chile habanero, red-orange, which is the hottest at first sight but the taste is a little bit sweeter after all. There are more than 150 varieties of peppers.

Corn - an ancestral cereal
Corn is to Mexican cuisine what bread is to French cuisine, sincePre-Hispanic times. As a symbol of life, it is eaten in numerous and various forms.
With a grinding stone (metate) and a cylindrical mill (metlapili), the corn is crushed, and then cooked, in the old days on a clay griddle, and now over gas. One of the ancestral forms of presentation of this food is the “pancake” (tortilla) obtained by hand-patting a bowl of dough with this typical slap slap sound that youcan sometimes hear. Made with slaked lime and water, it is, still today, the equivalent of bread on our tables, with the slight difference that you eat it rather warm.
Today, the most offered varieties are : the enchiladas stuffed with tomatoes, salads, chile, cream and cooked in oil or baked, the sopes, which look like small tarts spread with frijoles (purée of beans, tomato and cilantro), thetamales, tender small breads, sometimes filled with meat, wrapped in corn husks or banana leaves and then steamed, the pozole, one of the national dish made from grinded corn, vegetable and meat. The chilaquiles, kind of tortillas stuffed with chorizo, beans, onions, avocado, and cheese and rolled and fried in a hot sauce. The antojitos are snacks made from tortillas, like the tacos, which arerolled tortillas stuffed with meat, chicken or vegetables, or the quesadrillas, tortillas dough turnovers filled with cheese, flower of gourd, pepper or potatoes. You could find also corn in a puree, the atole.
USA is the biggest corn producer, followed by China, Brazil, Russia, Mexico and India.

The beans, or frijoles
A lot of varieties are proposed on the markets and they vary depending on theStates : black, beige-pink or red and small. They are served at every meal, either in a soup or as a side dish in a puree or refritos, meaning squashed and fried with oil.

The sauces
The mole is a sauce prepared with different dry and ground chiles, chocolate and various seasonings. The most famous is the mole poblano, but there is also the mole verde (made with green tomatoes), rojo and...