Inglis

Ingredients.

Corn: It is unquestionable the importance of corn as the basis for most Mexican kitchens. It is well known that the company has always sought to consume corn grown in Mexico, so isthe cereal most widely planted throughout the Republic. Grown in the country over forty-two different species of maíz.4 In turn, each of these types of maize has several varieties, of which there areapproximately three thousand, according to the International Center for Maize Improvement and Wheat (CIMMYT). The characteristics of each race are variable in accordance with soil conditions, therelative humidity of the environment, altitude, and even the way it is cultivated. Although some of the earliest evidence of maize domestication suggest that several outbreaks occurred at the same time, itis likely that this process was linked to otomangueana speaking peoples. Either way, corn is still the basis of most Mexican kitchens, being exempted some culinary traditions of northern Mexico, wheremaize wheat dispute to the place as staple cereal. The main way the corn consumed in Mexico is the tortilla, but it is equally necessary input for the preparation of almost all kinds of tamales,atole and snacks. We should add that the corn used for tortillas is corn ripe and dry, but also consumed ripe and fresh (corn), or soft and fresh (xilote).Cereals: Cereals come from overseas, two standout for their importance in the daily diet of Mexicans: the wheat and rice. The first maize share and dispute the status of the principal grain. Is associated mainly with the making of bread, but thereis also the flour tortilla, whether white or sweet. White bread (bun, apron, virote) is the essential element of the Mexican tortas. Meanwhile, the sweet bread that can be found in countless forms, isan ideal companion for hot beverages are usually served as a snack or breakfast.However, it should be noted that in many parts of Mexico bread is a luxury food, since its cost is much higher than...