Traditional recipes of Mexico and how they have

Mexican food in Mexico is often very little resemblance to Mexican recipes can be found in the United States. Mexico is so great that there are many regional differences, what could a Mexican family for dinner at Vera Cruz might be completely different to eat traditional Mexican dishes served in the Yucatan.

In the zone of Puebla, the recipes are traditional Mexican mole sauce, a spicy thick sauce with herbs and chocolate that is poured on Turkeyor chicken. Oaxacan leaders such as bananas, their mole sauce Add the cinnamon and use a typical Oaxacan coffee. Oaxacan cuisine is similar to the traditional Mexican cuisine is located in Puebla.

fruit sauces are always popular to do in the Yucatan region, with juices of oranges popular for fish and meat. Food in this area is often served in a banana leaf, place on a plate.

Vera Cruz is located near the sea, so fish and seafood are often served for lunch andDinner is served in soups or salads, or grilled and served with a sauce. The fish is used as a taco filling and in this region, and served with olives, peppers and tomatoes.

Make authentic Mexican recipes, such as the contrast of style Tex-Mex food may be that you used to eat in Mexican restaurants north of the border, which means that you try to eat traditional Mexican cuisine like Mexican. If you prefer fish, meat, poultry, vegetarian food, or a combinationthe huge variety of Mexican and Mexican cooking styles means that there is something for everyone.

Recipe for Chiles en nogada

This delicious recipe is often served in Mexican Independence Day and consists of stuffed green peppers in walnut sauce. The green chili sauce, red pomegranate seeds and white are the colors used to decorate the Mexican flag. Peppers or red peppers if you really do not usespicy food.

What you need:

4.1 onion
Six large, fresh green chillies
3 cloves garlic
2.1 tsp sugar
04:03 cup sour cream
1 tablespoon vegetable oil or lard
2 tablespoons unsalted almonds
02:01 cup finely chopped walnuts
4.1 tsp cinnamon
The seeds of the pomegranate
chopped fresh parsley
3 eggs
2 tablespoons raisins soaked in warm water 20 minutes
4.1 V. tsp cumin
1.8 teaspoon nutmeg
02:01 pound ground beefGround pork
1 chopped, peeled, seeded Apple
Cup evaporated milk 04:01
Salt and black pepper to taste
How-to:

Roast the green chilies and remove the seeds and skin. lard or oil in a skillet over medium heat, then brown the meat. Add Add apples, cinnamon, onion, almonds, garlic, nutmeg, cinnamon, salt, pepper and cumin, and five minutes.

Beat the egg whites until they form stiff, then fold the egg yolk and a pinch of salt. Soak chiles in thisegg mixture, then fry until soft and golden. Stuff each pepper with the mixture filling. Mix sugar, nuts and cream and pour on the chili. Sprinkle with pomegranate seeds served on a sauce of walnuts and warm.

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