Mexican Hispanic Cuisine: A Regional Background

Mexican foods are based mostly in ancient traditions while Hispanic foods differ depending on the region or town. Hispanic cuisines are introduced by Spanish colonists but are greatly influenced by Europeans. Although each region has its own cuisine variations, some people tend to add a mixture of Hispanic Mexican food so as to provide a great tasting recipe.

Mexican cuisine is known for its varied and intense flavor, color and variety of spices. Authentic Hispanic food is indescribable because food is prepared in many ways, having certain preferences. Hispanics in each region utilizes food techniques and prepares the food in terms of sweetness, spiciness and bitterness.

Historically, when Spaniards first arrived in Mexico City, they found out that corn-based dishes, along with spices and herbs, are the main diet of the people there. The conquistadores incorporate their diet with pork, chicken, wine, fruits and spices, as well as other native foods in Mexico.

The result was simple but delicious in the north region. Specialties of seafood in the coastal region, sauces for central region and in Mexico City and lastly, in the south were all Maya-influenced creations.

Most of the Mexican foods today are based on the ancient traditions of the Aztecs and Maya. Foods became colorful because of the vegetable and meat varieties. Aside from this, exotic dishes known as "comida prehi" are made via the Aztec and Mayan style of cooking.

Below are some of the favorite cuisines of each region:
Northern Region (Nuevo Leon, Chihuahua, Tampico, Sonora, Baja California, Coahuila, Baja California Sur)

Cabrito al pastor - A baby goat is cooked over glowing coals in order to obtain crispiness. It is served with guacamole, salsa, roasted onions and tortilla chips.

Carne machaca - This type of food was developed by Tlazcaltecas which is a specialty of Nuevo Leon. It is a sun-dried beef prepared with garlic, tomato and chili. Another variation is the machaca con huevo, having tomatoes, onions and diced egg. Machaca can be shredded with lime juice as an appetizer.

El Bajío Region (Aguascalientes, Querétaro, Michoacán, Guanajuato, San Luis Potosí, and Zacatecas)

Blanco de Pátzcuar - This is a tender white fish from Lake Patzcuaro. It is marinated, flour coated with egg and fried. It is often served with olive oil, also having minced garlic and a side salad.

Enchiladas de plaza - A Morella specialty of cheese enchiladas having chicken (poached and fried), potatoes, onions, chilies and carrots.
Mexico City and central region (Hidalgo, Toluca, Tlaxcala, Morelos)

Chiles en nogada - This is a largely mild poblano chilies recipe having ground meat, nuts, fruits and spices. It is covered with silky cream sauces, walnuts and cheese garnished with pomegranate seeds. The nation's flag is being represented through its white, red and green colors.

Mole poblano - This is Mexico's most famous dish having 35 ingredients being used in making its sauce. Ingredients include the following:
• Herbs
• Spices
• Chile
• Sesame seeds
• Chocolates
• And nuts

It is fried, toasted and combined into paste. Later on, it is cooked again in lard. Lastly, it is thinned with broth and made into a multilayered sauce.

Pacific Coast Region (Guerrero, Sinaloa, Jalisco, Nayarit, Colima, Oaxaca, Chiapas)

Birria - This is a regional barbacoa lamb made in Guadalajara. It is wrapped in aloe leaves, smoked, steamed and cooked in a fire pit. Then, it is simmered in broth with coriander and onion.

Camarones rellenos - This is Sinaloa's stuffed shrimp and is wrapped in bacon strips. It is fried and covered with garlic, chili and sour cream.
Mole negro - Oaxaca's black mole with chilhuacle negro chili.
Gulf Coast Region ( Tabasco, Veracruz)

Huachinango a la Veracruzana - This is a fresh red snapper that is marinated, boiled and bathed in tomato sauce, capers, onion, olives and spices.

Yucatán Peninsula Region (Campeche, Yucatán and Quintana Roo)
Cochinita pibíl - This is a baby pig that is marinated overnight and cooked for long hours inside a pit. It is wrapped in banana leaves having onions prior to having it baked or grilled.

Sopa de lima - This is a type of lime soup that is made with shredded chicken, turkey broth, chili, tomatoes, coriander and limes. Sizzling tortilla chips are also being added to complete the meal.

The regional background of Hispanic food has its own preferences of menu items. It was indeed turned as the most liked food by Americans and other countries nowadays. Mexican Hispanic foods is not just as simple as it is, food techniques and ingredients play a crucial role in making it known for its aromatic taste throughout the world.



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The All Time favorite recipes traditional Hispanic

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Hispanic foods, culinary traditions of Puerto Rico, Mexico, Cuba, Africa and Central and South America. These countries have Spanish culture or origin. Hispanic food differs from each city, the family and the region.

Hispanic groups in the rule, food to eat with rice. Other Hispanics that its products are mixed with beans, potatoes, quinoa and wheat, or cassava. These foods are not comparable to your basic nachos, tacos, enchiladas and tamales. They have a traditional menuObjects of dishes, desserts and snacks, drinks.

Here are the different kinds of traditional Hispanic recipes:
Before Picadillo Tacos
Ingredients
1 large onion
or 1 teaspoon vegetable oil
or 2 cloves minced garlic
O 2 pounds lean pork
O ¾ cup raisins Sun-Maid Natural
Or, tomato sauce or 1 15 oz
or ½ cup of sliced red pepper stuffed green olives, sliced
No salt and pepper
or 1 tablespoon ground coffeeCinnamon
12 taco shells or purchased or Tostada
or 3 cups of lettuce
or Monterey Jack cheese 1 ½ cup
or 1 ½ cups coarsely grated radishes
Or lime wedges

Directions:

Oil in a large frying pan over medium heat.

Add the onion, garlic and fry for 3 minutes.

Cook until tender.

Add a little 'pig.

Increase the heat and stir, breaking up large pieces (up to cook the pork is no longer pinkColor).

Add the tomato sauce, raisins, cinnamon, olive oil, salt and pepper to taste.

Boil, stirring occasionally for about 10 minutes or until sauce has thickened.

Divide between warm picadillos shell.

Serve covered with radishes, cheese, lettuce and a hint of lime.

Sweet Raisin Tamales second
Ingredients
or 35 pieces of cork bowls
or 1 ½ c butter
O 3 pounds mashed corn (prepared for tamales)
or 1 cup granulated sugar
or 2 teaspoonsYeast
or 1 ½ cup Sun-Maid Natural

Directions:

Soak wheat in warm water for about 30 minutes or until husks are soft.

Mix prepared Masa, yeast, sugar and butter with a large deep bowl.

Stir until smooth with a heavy spoon or electric mixer.

Spoon about two tablespoons of raisins Masa mixture in a mound about 1 x 3 cm, particularly in length and half the corn straw.

Rollon one side to fill a few shells.

Fold the narrowest part of the shell to bind with a strip of corn husk, so that the open top and turn the two ends and tie.

Steam the tamales for about 45 minutes.

The straw of corn, should take away from MASA, when it is finished.

Serve hot.

Third Grape Sauce
Ingredients
OR 1 medium tomato
or 1 medium red onion
½ bunch of coriander
03:01 Cup or sweet pickles
O cup ketchup 03:01
or 2Garlic
Or Remove the stems and seeds 2 jalapeno
Orange juice of 1 lime
O ¾ cup raisins Sun-Maid Natural
salt

Directions:

Mix all ingredients except the grapes is in the food processor for about 10 minutes or until coarsely chopped.

Transfer the mixture to a large bowl.

Stir in raisins.

Salt to taste.

This position for about 15 minutes to blend flavors.

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