Mexican cuisine
•Download as PPTX, PDF•
0 likes•500 views
History, Influence, Key ingredients, Staple food, Regional cuisine, few special dishes, Mexican beverages, special equipment.
Recommended
More Related Content
What's hot
What's hot (20)
Similar to Mexican cuisine
Similar to Mexican cuisine (20)
Recently uploaded
Recently uploaded (20)
Mexican cuisine
- 1. Subject : Topic : ADVANCED FOOD PRODUCTION MAXICAN CUISINE Lecturer: MR. VINOD PANDEY INSTITUTE OF HOTELMANAGEMENT, LUCKNOW Group members : SHIKHA KUMRI SHUBHAM KUMAR SUDHIR SINGH UPENDRA YADAV VIVEK KUMAR
- 3. Mexican cuisine Introduction:- The mexican cuisine traditional Mexican dishes, Is well known for its daring, hot Food , tangy flavour, decoration & the variety of the spices that are added to each meal. Mexican cuisine is one of the richest cuisine in the world, richest with the protein, richest with vitamins & minerals. Mexicam cuisine is influenced by Spanish. When spanich arrived in maxico they found most of the population diet’s consists of dishes with corn , chilli peppers , chilli and herbs usually beans and squash.
- 4. HISTORY:- The ancient aztecs used to have many foods , maize being their main food source . The aztec also had tomatoes, Avacados, maize tortilas and tamales, which are steamed maize pocket filled with meat and vegetables. Corn and beans are the two main foods of mexican people. In 1521 Spanish arrived in mexico and they brought with them fruits including citrus fruits, garlic, cheese, milk , wine, wheat and also meat such as pork , beef and lamb.
- 5. INFLUENCE ON MEXICAN CUISINE CENTRALAMERICA MEXICAN CUISINE SPAIN ARABS INFLUENCE OFSPAIN PIG REARING CULTIVATION OF RICE NEW COOKING METHODS INFLUENCE OFARABS CULTIVATON OF MAIZE RED BEANS
- 6. Key ingredients used in Mexican cuisine Chillii es Cor n Tomatill o Epazot e Platano s Avocad o
- 7. Some ingredients used in mexican cuisine Nopal Calabaza Flor de calabaza tomatillos Achiote Epazote jicama Jitomate
- 8. STAPLEFOOD A taco is a tortilla that is wrapped around usually meat and cheese. Tacos are a traditional Spanish food. The first known taco was made in 1520. Taco s
- 9. Tortillas are a VERY popular Spanish food that is literally eaten for breakfast, lunch, and dinner. A tortilla is a bread made of corn fried on a stove and/or grill. The tortilla can have many toppings, like meat or vegetables. Tortilla s
- 10. Salsa is a special type of sauce that is a very popular Spanish food. It’s a condimentthat canbeusedfor tacos,chips,tortillas, etc. Soit’s usedlikeAmericansuseketchup. It’s alsoapopularSpanishdance/music Salsa
- 11. Chile peppers are a kind of vegetable used in food. Chile peppers can be used in sauce or eaten whole. It has a very spicy taste that can clear your sinuses, and is a very healthy food. Chilli pepper
- 12. REGIONALCUISINES OF MEXICO REGIONS KEY DISHES NORTEÑO carne asada OAXAQUEÑO Sopa de Habas VERACRUZANO Pescado a la veracruzana YUCATECO Sopa de lima POBLANO mole poblano JALISCENSE Birria Bajacaliforniano grilled lobster
- 13. FEW SPECIAL DISHES OF MEXICO DISH BURRITO FAJITA SALSA TACO PICO DE GALLO TOSTADAS
- 14. BURRITO •2 teaspoons chili powder •1 teaspoon ground cumin •1 clove garlic, minced •salt and pepper to taste •8 (6 inch) flour tortillas •1/2 cup red enchilada sauce CHILI POTATO BURRITO
- 15. FAJITA • 1 pound beef round steak, cut into thin strips • 1 red bell pepper, cut into thin strips • 1 yellow bell pepper, cut into thin strips • 1 red onion , thinly sliced • 2 anaheim chile peppers, thinly sliced • 1 (1.27 ounce) packet spicy fajita seasoning • 6 tablespoons olive oil • 4 large cloves garlic, crushed BEEF FAJITA
- 16. SALSA • 4 large tomatoes, chopped • 1 onion, chopped • 1/2 cup chopped fresh cilantro • 3 cloves garlic, minced • 1 tablespoon lime juice • 1 tomatillo, diced (optional)
- 17. TACOS • 1/4 cup reduced-fat sour cream • 2 tablespoons lime juice • salt and ground black pepper to taste • 1 jalapeno pepper, halved lengthwise • 2 1/2 cups shredded red cabbage • 4 green onions, thinly sliced • 2 tablespoons olive oil • 1 pound tilapia fillets, cut into strips • 8 (6 inch) flour tortillas QUICK FISH TACOS
- 18. PICO DE GALLO • 6 roma (plum) tomatoes, diced • 1/2 red onion, minced • 3 tablespoons chopped fresh cilantro • 1/2 jalapeno pepper, seeded and minced • 1/2 lime, juiced • 1 clove garlic, minced • 1 pinch garlic powder • 1 pinch ground cumin, or to taste • salt and ground
- 20. SPECIAL EQUIPMENT USED IN MEXICAN COOKING • COMALC OC COMA L TORTILLA WARMER MOLCAJE TE Tortilero cazue l olla