Mexican flavors, spicy and variety
The flavors of Mexico are described as an “explosion” because of the variety of sensations they produce on the palate thanks to the various ingredients that are used for its elaboration, all these flavors make up the unique Mexican cuisine, which is recognized and praised on an international level. Their distinctive plates originated in the kitchens of the natives and took shape with Spanish influence, adapted to the ingredients grown in the country such as corn, avocados, tomatoes, chili peppers, and beans.
There are typical and traditional foods such as tacos, enchiladas, pozole, mole and many others, which have kept their traditional recipe for more than three thousand years. This diversity includes desserts and drinks, all made with ingredients from their regions. Gastronomy is one of the most popular aspects of the Aztec country, so it is not surprising that there are Mexican restaurants around the world.
The preparation of Mexican cuisine recipes despite having maintained the essence and tradition almost entirely has been so commercialized that franchises dedicated to selling it have simplified their recipes, contributing to popularize it. Maintaining the original ingredients of traditional meals is one of the main characteristics of the attraction that people feel to dare to taste a bite of Mexico.
The chile is the main protagonist in the elaboration of the Mexican plates, for millennia the Mexicans learned to cultivate it, cook it, even recognize its different degrees of itching and combine it with other ingredients to give it that characteristic flavor so requested.
Although the spicy flavor is essential in Mexican cuisine there are also other ingredients that complement these particular flavors, some of them are: Corn, beans, tomatoes, squash, and avocado; spices and seasonings are also used for additional flavors, such as cilantro and cumin, forming plates with complex and distinctive flavors.
The best-known recipes in the world today are tacos, corn tortillas also called fajitas and quesadillas, among the dessert we can mention the use of vanilla, honey, and chocolate, to create sweets like custards, also chocolate and vanilla are used for stuffing with churros, flutes, and sweetbreads. As for drinks are craft beers, refreshing waters such as jamaica and tequila as an emblematic alcoholic beverage.
Among the less known meals we find:
The pozole: A soup made with a type of cacahuazintle corn, in addition to pork and chicken
The banderilla: It consists of fried breaded sausages.
Aztec Cake: They are tortillas that are placed in layers, and filled with various ingredients, it can be pork or beef, and it is accompanied with avocados, cheeses, or corn kernels, depending on the Mexican region.
Stuffed cheese: It is a cheese ball that is filled with pork hash and tomato sauce in addition to another white sauce that is made with capers, olives, wheat flour, and epazote.
Each of the plates from the most popular to the least known or regionalist represents a different experience of Mexican flavors and undoubtedly an unexplored wealth waiting to be found.
Mexican cuisine will continue to evolve maintaining its essence and antiquity as part of the identity of the Mexican people, their culture. Its gastronomy gathers history, native ingredients, collective elaboration, and creativity.
Mexican flavors are full of variety, colors, and textures that are the delight of their guests, and from generation to generation they pass, transmitting recipes rich in spicy, sweet and acidic techniques and ingredients to everyone who has the privilege of eating them.