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Mexican cuisine.pptx
1.
2.
3.
4. Where is Mexico
• Mexico is a country between the U.S. and Central America that's
known for its Pacific and Gulf of Mexico beaches and its diverse
landscape of mountains, deserts and jungles. Ancient ruins such as
Teotihuacán and the Mayan city of Chichén Itzá are scattered
throughout the country, as are Spanish colonial-era towns. In capital
Mexico City, upscale shops, renowned museums and gourmet
restaurants cater to modern life.
• Capital:
• Mexico City Currency:
• Mexican peso
• President:
• Enrique Peña Nieto
5. GEOGRAPHY/CLIMATE:
Mexico is a large country containing almost 2
million square kilometers. The topography is very
diverse, and the climate reflects this fact. At any
time of the year you can find an area of Mexico
with a perfect climate. Many parts of the central
highlands and some coastal locations, have
"perfect" weather all year round.
About Mexico
Economy:
Mexico's economy is driven by tourism, industrial production, oil
and gas production, textiles and clothing, and agriculture.
Mexico has 1/5 of the worlds oil reserves.
Mexico produces and exports a wide selection of agricultural
goods. Just about every kind of fruit and vegetable is grown on
giant modern irrigated farms and small family plots
PEOPLE:
The population is approximately 100 million, and it is very
diverse. Most Mexicans would describe themselves as
mestizos. A mestizo is someone who is a descendant of both
native Mexicans (called Indians) and Europeans. The
Indians peoples were the first to live in what is now Mexico.
6. What is Mexican cuisine
• Mexican cuisine is primarily a fusion of indigenous
Mesoamerican cooking with European, especially
Spanish, elements added after the Spanish conquest
of the Aztec Empire in the 16th century. The staples
are native foods, such as corn, beans, avocados,
tomatoes, and chili peppers, along with rice, which
was brought by the Spanish. Europeans introduced
a large number of other foods, the most important of
which were meats from domesticated animals (beef,
pork, chicken, goat, and sheep), dairy products
(especially cheese), and various herbs and spices.
7. Introduction
The indigenous foods also included chocolate,
maize, peanut and sweet potato. Heaves a La
Mexicana The Spanish, who are known for their
tasty food, added ingredients such as burrito ,
bagel , rice, beef, chicken, wine, garlic, pork
enchiladas and onions from Spain to the local foods
typical Mexican food. The French occupation in
Mexico also influenced the Mexican cuisine
The Mexican cuisine Traditional Mexican Dishes , is well known for its daring,
hot food , tangy flavor, decoration and the variety of spices that are added to
each meal. New Mexican food Mexican gastronomy is one of the richest in the
world, rich with proteins, vitamins and minerals. When the Spanish army
arrived and conquered Mexico, they found that most of the populations' diet
consists of dishes with corn, chili peppers , chili and herbs, usually beans and
squash.
8. A Mayan noble tasting a common
farmer’s chili peppers and chocolate.
History
The Ancient Aztecs used to have many
foods, maize being their main food source.
The Aztecs also had tomatoes, avocados,
maize tortillas, and tamales, which are
steamed maize pockets filled with meat and
vegetables. They also hunted native game.
Corn and beans are the two main foods of
Mexicans people
Priest Mayan
In 1521, Spanish explorer
Cortez conquered Mexico.
The Spanish brought with
them fruits including
citrus fruits, garlic,
cheese, milk, wheat, vine
and vinegar and also meat
such as pork, beef and
lamb.
9. INFLUENCE ON MEXICANCUISINE
MEXICAN CUISINE
INFLUENCE OFSPAIN
INFLUENCE OFARABS
PIG REARING
CULTIVATION OF RICE
NEW COOKING METHODS
CULTIVATON OF MAIZE
RED BEANS
10. MEXICAN FOOD HISTORY
• The history of Mexican food is a long and diverse one. It is believed that
authentic Mexican food might have been derived from the Mayan Indians. They
were traditionally nomadic hunters and gatherers. Corn tortillas with bean
paste were a common food item; but they also ate wild game, tropic fruits, and
fish.
• In the mid 1300's, The Aztec Empire was thriving, and though the Mayan
food staples were still in use, chili peppers, honey, salt and chocolate found its
wayinto their cooking. Some of the wild game, such as turkey and duck, had
now become domesticated.
• In 1521 Spain invaded Mexico. Spanish foods had the most influence on the
Mexican cuisine. They introduced new livestock, such as sheep, pigs and cows.
They brought with them dairy products, and garlic as well as many different
herbs, wheat and spices. It was at this time that the Mexican people saw the
assimilation of many other cuisines including Caribbean, South American,
French, West African and Portuguese. Because of this Mexican foods today are
diverse, yet dishes to vary from region to region.
11. Key ingredients
used in mexican
cuisine
Chillii
es
Cor
n
Tomatill
o
Epazot
e
Platano
s
Avocad
o
12. Mexican Diet
Mexican cuisine is a style of
food that originated in Mexico
with a considerable Spanish
influence. Mexican cuisine is
known for its varied flavors,
colorful decoration, and variety
of spices.
The Mexican table is filled with an
assortment of foodstuffs. Sauces,
soups and stews are common and
expected, while preparations range
from a quick-fry to slow roasting. The
following is a list of key elements in the
Mexican diet.
Corn Chilies
Beans Tomatoes
Fruits Maize
Vanilla Cheese
Chocolate Cilantro
Vegetables Sugar
Avocado Corainder
14. Famous Mexican Dishes
Appetizer
Chicken and rice
version with
cheese, onions,
tomatoes, chicken
breasts.
Chimichangas
Flautas
Corn tortillas with a
small amount of
filling (chicken) and
rolled up tightly to
make a "flute"
shaped taco.
Salsa ranchera (ranch
sauce) use for huevos
rancheros as well a
sauce for shredded
meats to use in tacos
Salsa Ranchera
Nacho
A Mexican appetizer
comprised of crisp-
fried tortilla chips
topped with refried or
black beans,
cheese and a variety of other optional
ingredients.
15. Famous Mexican Dishes
Turkey Burritos
Recipe from Foster
Farms includes ground
turkey, hot tomato
sauce, corn, refried
beans and sour
cream.
Mexican Crema
with chipotles in
adobo sauce
Chipotle Crema
Chicken Fajitas
A poultry version of
an otherwise well
known meat
dish. The name
"fajitas" refers to the
type of meat used in
the traditional
version.
Fish Tacos
Uses white fish, anchovy powder,
jalapenos, cilantro and tortillas by
chef Bobby Flay
Main Course
16. Famous Mexican Dishes
From Mexico City,
Marilyn Tausend
"Cocina de la
Family". The ancho
chilies add a little
heat and depth to
spice up the
dessert.
Ancho Chile Flan
This is an award
winning chipotle
brownie recipe. Uses
chipotle powder and
other spices.
Chipotle Brownies
Mexican Lime Mousse Pie
Recipe for
Mexican (Key)
Lime Mousse pie
uses yogurt,
Mexican Key Lime
juice, lime zest,
heavy cream
Mousse de Tequila
Mexican
influence brought
to this French
classic.
It resembles a "fluffy" Margarita.
DESSERT
17. staple
foo
d
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.
Tacos
18. 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.
Tortillas
19. 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
sals
a
20. Frijoles are a Mexican bean
that can be eaten for every
meal. In most countries it is
eaten for breakfast.
Frijole
s
21. 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
22. REGIONAL CUISINES 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
23. NORTENO Carne asada
• Carne asada is the thinly sliced, grilled
beef served so often in tacos and
burritos. You can also serve it straight
up, with rice and beans on the side.
24. OAXAQUEÑ0
Mexican Fava Bean Soup (Sopa de
Habas)
• The secret to this soup is a flavourful
aromatic base of tomatoes, garlic, and
onions—called a recado—that is pureed
and fried before the beans go into the pot.
25. VERACRUZANO
Pescado a la
Veracruzana
• Pescado à la veracruzana is one of
the most famous seafood dishes of
Veracruz on the Caribbean coast of
eastern Mexico.
26. Yucateco
sopa de lima
• sopa de lima, the Mayan poultry
• and lime soup that's popular up and
down the Yucatán
27. Pobland
mole pobland
• Mole poblano is a traditional deep-
coloured, richly textured sauce from
pobland region of mexico
30. FEW SPECIAL DISHES OF
MEXICO
DISH
BURRITO
FAJITA
SALSA
TACO
PICO DE GALLO
TOSTADAS
31. BURRIT
O
•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
32. FAJI
TA
• 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
33. SAL
SA
• 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)
34. TAC
OS
• 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
35. 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
36. TOSTAD
AS
• (16 ounce) can nonfat
refried beans
• 1/3 cup low-fat milk
• 2 (5 ounce) cans
tuna in water,
drained
• 1 tomato, diced
• 1 fresh jalapeno
pepper,
seeded and chopped
• 1 fresh lime
• 1/2 cup shredded
lettuce
• 4 tostada shells
• 1 cup salsa
TUNA
TOSTADA
S
