Mexican food (comida mexicana)

Mexican Food

Introduction
The cuisine of Mexico is characterized by its variety of dishes and recipes as well as by the complexity of processing. It is known for its distinctive flavors and sophisticated with great flavoring. Gather food traditions both Mesoamerican and European, among others. Mexican cuisine has influenced different cuisines of the world and has also influenced cuisines suchas: Spanish, Cuban, African, Middle Eastern, Asian, etc.

Mexico is one of the richest countries in food, whether by suit symbols or exotic flavors. Among his most renowned dishes are:

Pozole
Pozole is a ritually significant, traditional pre-Columbian soup or stew from Mexico. It is made from nixtamalized cacahuazintle corn, with meat, usually pork, chicken, turkey, pork rinds, chilipeppers, and other seasonings and garnish. Vegetarian and vegan versions also exist. After colonization by the Spaniards, the ingredients of pozole changed, but the staple corn remained. It is a typical dish in various states such as Sinaloa, Michoacán, Guerrero, Jalisco, Morelos, México and Distrito Federal. Pozole is often served in Mexican restaurants in the American Southwest.

Mole (sauce)
Mole:In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to one another, including black, red, yellow, colorado, green, almendrado, and pipián. The sauce is most popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but 60% of the mole eaten in the country comes from San Pedro Atocpan near Mexico City.Preparation and consumption
All mole preparations begin with one or more types of chili pepper. The classic moles of central Mexico and Oaxaca, such as mole poblano and mole negro, include two or more of the following types: ancho, pasilla, mulato and chipotle. Other ingredients can include black pepper, achiote, guaje (Leucaena leucocephala), cumin, cloves, anise, tomatoes, tomatillos, garlic, sesameseeds, dried fruit, hoja santa and many others. Mole poblano has an average of 20 ingredients; mole almendrado has an average of 26, and Oaxacan moles can have over 30. Chocolate, if used, is added at the end of cooking. According to Rick Bayless, the ingredients of mole can be grouped into five distinct classes: chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners(nuts and tortillas).

The ingredients are all roasted and ground into a fine powder or paste depending on the ingredients used. This roasting and grinding process is extremely laborious and if done by hand, takes at least a day. Traditionally, this work was shared by several generations of women in the family, but after the arrival of electric mills, it became more common to take the ingredients tobe ground. Moles made in families are all different, as each has had its own varieties passed down for generations, with the making of it reserved for special events in large batches. Piñon mole
The resulting powder or paste is mixed with water, or more often broth, and simmered until it is pungent and very thick. It is most often prepared in a cazuela or a thick heavy clay caldron and stirredalmost constantly to keep it from burning. This thickness of the sauce has prompted some, such as Mexican-food authority Patricia Quintana, to claim it is too substantial to be called a sauce. However, like a sauce, it is always served over something and never eaten alone. For mole poblano, the most traditional meat to serve it with is turkey, but it and many others are served with chicken and somewith pork.
The labor-intensive part of mole is the toasting and grinding, with few people having time to do this anymore. A number of mole powders and pastes can be prepared ahead and sold, such as mole poblano, mole negro and mole colorado. Many markets in Mexico sell mole pastes and powders in packaged or by the kilo. These mole mixes are heavy with a strong odor, so much so that security...