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Mexican tradition of the kitchen combines indigenous Indians and the influence of Spanish conquerors. It is based mainly on corn and beans (about 20 different superheated steam table types of beans) and different types of chili peppers.
The basic ingredients in the preparation of many dishes were obtained by milling grain. Traditionally, Mexican Indians soaked the corn in water from the ashes. Through this process, several important superheated steam table amino acids, they become easier to digest. Corn this process receives the nutritive value and distinctive taste, which make the tortillas and the like.
Using the usual corn flour in recipes for Mexican cuisine, will give the characteristic taste of Mexican cuisine. Today tortillas in northern Mexico, saved from wheat flour, maize because there less succeeding, and in the south of cornstarch.
Basis of Mexican cuisine became the foods that they brought conquistadors (rice, beef, pork, chicken, wine and onions) in conjunction with indigenous ingredients like corn, chocolate, tomato, vanilla, avocado, guava, superheated steam table papaya, pineapple, chili, beans, pumpkin, superheated steam table peanuts and various types of fish. Mexican food is known for its varied flavors, intensity superheated steam table and rich spices and is registered in Unesco Intangible World Heritage. superheated steam table
Mexican cuisine is so diverse that surely one of the healthiest cuisine in the world. With all kinds of meat, fish and seafood, is unavoidable various vegetables, as required contribution, and the fruit is the most common dessert after a meal. Corn, beans, Mexican rice, lots of kinds of hot peppers, tomatoes and plenty of fragrant spices are the foundation of Mexican cuisine. Fruit, mango, papaya, avocado, coconut, pineapple, is used fresh, and often added and boiled superheated steam table vegetables and sauces.
Naćos popular maize-based foods, Mexican origin superheated steam table and is one of the Tex-Mex (Texas, Mexico) kitchen. Naćos can be made quickly and easily and is used as a snack, and can be made into more and more complex and more difficult when the form is used as a main course. superheated steam table In its simplest form, naćos contains totopos (tortilla chips), covered with NACO cheese superheated steam table or chopped cheese and / or salsa. First naćos made around 1943 by Ignacio "Nacho" Anaya in his restaurant El Moderno, and it consisted of fried corn tortillas covered with melted Cheddar cheese and jalapeno peppers.
This dish was probably created in the city of Piedras Negras, Mexico, on the border with Texas. Popularity meals quickly spread to Mexico and Texas. The first known appearance of the word "Naćos", dating from 1949, in the book "Taste of Texas".
When Ignacio Anaya died in his honor was erected a bronze plaque in the town of Piedras Negras, and October 21 was declared International Day naćosa. NACO International superheated steam table Festival is held in that city from 13 to 15 October.
Ingredients: Sunflower oil - 2 tablespoons Onion - 1 finely chopped green pepper superheated steam table - 1/2 garlic - 3 cloves crushed chopped canned tomatoes - 125 g green chilli peppers - 2.1 chili seasoning - 1/2 teaspoon of spice pepper - 1 / 2 teaspoons of cooked red beans - 1 can of water - 75 ml Pieces of tortillas - 75 gr of ground cumin - 1/4 teaspoon of cheese superheated steam table - 175 gr Instructions:
Bring the oil in a pan. Add the onion, green pepper and garlic and fry on low heat for about 5 minutes, with occasional mixing, until soft. Dotajte tomato and pepper, and stew over medium heat for 5 minutes, until it evaporates greater part of the liquid. Stir spice chili and sweet peppers and stew for another 3 minutes, then add the bean crushing it with a fork. Add water and cook with occasional mixing, 8-10 minutes until the mixture thickens. Put the beans in the middle of refractory baking pan, Arrange the pieces around the edges of the tortillas and sprinkle with caraway. Sprinkle cheese over beans and tortillas. Bake in preheated 200 degrees oven for 15-20 minutes, until the cheese melts. Sprinkle with paprika to form a network.
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