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![JALISCENSE
Birria
• Birria (Spanish: [ˈbirja] is a Mexican dish from the
state of Jaliscense.](https://image.slidesharecdn.com/mexican-170403104317/75/Mexican-cuisine-or-food-18-2048.jpg)
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Mexican cuisine or food
This document provides an overview of Mexican cuisine. It begins by describing the geographic location and history of Mexico. It then discusses how Mexican cuisine originated as a fusion of indigenous Mesoamerican cooking and European influences, with staple foods like corn and chilies and the addition of foods brought by the Spanish like beef, dairy, and herbs. The document outlines the influence of cultures like the Spanish, Arabs, and Central America. It provides details on key ingredients and staple foods like tacos, tortillas, salsa, and chili peppers. It also summarizes some regional cuisines and iconic dishes from areas like Norteño, Oaxaqueño, Veracruzano, and Jaliscense. Finally, it
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- 1. MEXICAN CUISINE MEXICAN CUISINE Presentedby Bunu rai And group 3rd yr ihm gangtok
- 2. Mexico is acountry 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 GEOGRAPHICAL LOCATION
- 3. Mexican cuisine isprimarily 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. What Is mexican cuisine
- 4. Mexican food history Thehistory 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 way into 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.
- 5. INFLUENCE ON MEXICANCUISINE CENTRAL AMERICA MEXICAN CUISINE SPAIN ARABS INFLUENCE OF SPAIN PIG REARING CULTIVATION OF RICE NEW COOKING METHODS INFLUENCE OF ARABS CULTIVATON OF MAIZE RED BEANS
- 6. Key ingredients usedin mexican cuisine Chilliies Corn Tomatillo Epazote Platanos Avocado
- 7. staple food A tacois 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
- 8. Tortillas are aVERY 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
- 9. Salsa is aspecial type of sauce that is a very popular Spanish food. It’s a condiment that can be used for tacos, chips, tortillas, etc. So it’s used like Americans use ketchup. It’s also a popular Spanish dance/music salsa
- 10. Chile peppers area 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
- 11. Frijoles are aMexican bean that can be eaten for every meal. In most countries it is eaten for breakfast. Frijoles
- 12. REGIONAL CUISINES OFMEXICO 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. 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.
- 14. OAXAQUEÑ0 Mexican Fava BeanSoup (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.
- 15. VERACRUZANO Pescado a laVeracruzana • Pescado à la veracruzana is one of the most famous seafood dishes of Veracruz on the Caribbean coast of eastern Mexico.
- 16. Yucateco sopa de lima •sopa de lima, the Mayan poultry • and lime soup that's popular up and down the Yucatán
- 17. Pobland mole pobland • Molepoblano is a traditional deep- coloured, richly textured sauce from pobland region of mexico
- 18. JALISCENSE Birria • Birria (Spanish:[ˈbirja] is a Mexican dish from the state of Jaliscense.
- 19. Bajacalicorniano caesar salad • ACaesar salad is a salad of romaine lettuce and croutons
- 20. FEW SPECIAL DISHESOF MEXICO DISH BURRITO FAJITA SALSA TACO PICO DE GALLO TOSTADAS
- 21. BURRITO •2 teaspoons chili powder •1teaspoon 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
- 22. FAJITA • 1 poundbeef 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
- 23. SALSA • 4 largetomatoes, chopped • 1 onion, chopped • 1/2 cup chopped fresh cilantro • 3 cloves garlic, minced • 1 tablespoon lime juice • 1 tomatillo, diced (optional) • salt to taste • 1 jalapeno pepper, minced
- 24. TACOS • 1/4 cupreduced-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 • 1/2 cup chopped fresh cilantro QUICK FISH TACOS
- 25. 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 black pepper to taste
- 26. TOSTADAS • (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 • 1 avocado - peeled, pitted and sliced TUNA TOSTADAS
- 27. Mexican beverages Mexican Marshmallow Cocoa MockSangria Kalani Coconut Tequila Jarritos Café Passmar
- 28. SPECIAL EQUIPMENT USEDIN MEXICAN COOKING • COMALCOC COMAL TORTILLA WARMER MOLCAJETE Tortilero cazuel olla
- 29.