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Essay about mexican recipes
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Enchiladas are a very popular Mexican dish, but they're not only one way to do them, even though they are many variations of how to make them it also depends on what segment of Mexico the person is. For example, my grandmas' favorite our greens with chicken in the middle she taught me how to prepare them and gave me her secret ingredients to cook the sauce. Of course, everyone has a different opinion of how to make an enchilada. Some people would add meat others vegetables. Enchiladas are an excellent choice to make because it can please abundant types of groups like people that eat meat or it can easily be made into a vegan dish. I believe the enchiladas are easy to cook up, but it also a dish anyone can eat because it can simply satisfy
Once you've mastered "My" Sour Cream Enchilada recipe, you can vary the ingredients to suit your taste. For example, my sister has added many things like olives, onions, mushrooms, or salsa to the inside of the enchilada. She's even added more seasoning to the cream sauce. She is more daring than I am. I stick to the basics. You can add anything you like to develop your own sour cream enchilada recipe. I can see now how come there are so many different recipes for sour cream enchiladas. Everyone likes to make them a particular way. But the great thing about "My" Sour Cream Enchiladas is that just about everyone loves them.
Coming from a mexican culture, I am blessed to have a rich variety of traditional delicious home made recipes. Most people my age always salivate to the idea of their grandmothers making that amazing dinner. Mostly all americans can agree on the superb taste of the mexican food, and one of my favorites and most traditional of them all is the famous “Mole sauce”. It is made on special occasions such as birthdays, christmas, new years, and teenagers first communion at the church. This complex dark red spicy/sweet sauce has a legend behind its creation. It is believed in the mexican culture that it was made for the first time at the Convent of Santa Rosa in Puebla early in the colonial period. The convent nuns went into panic one day as they found out the archbishop was paying them a visit and they had nothing to prepare for him due to lack of wealth. The nuns prayed and put together the scraps of ingredients that they had left including chilli peppers, day old bread, nuts, some chocolate and spices. After they killed a turkey, cooked it and served it with the sauce on top, the archbishop fell in love with the dish. They asked the nuns about the dish and they responded truthfully with “I made a Mole” which is the anctient word for mix in spanish. There is also a few variations of this sauce within the mexican community, but the one I will be instructing you how to make is the traditional recipe that my grandmother learned from her grandmother; Mole poblano.
The typical Cuban cuisine and common food rituals have their origins mainly in Spanish dishes, like arroz con pollo (chicken and rice) and paella; pork is served in diverse forms, chicken, and rice, and seasoned with sofrito (a mix of spices).
You 're at school, in class, not being able to focus the entire time because you can’t get your mind off the tamales your mother had promised to have ready by the time you go out. Just thinking about them makes your mouth water, and you cant wait to take the first bite to satisfy your craving. Although a lot of people know how to make tamales, no one will ever compare to the tamales my mom makes for me and my family. As soon as you take a bite out of them you feel delighted, and will make you feel the need to keep eating them without keeping track of how many you ate. I’m sure after having a taste of them you will not want to have any other tamales other than my moms’s.
I am an unofficial member of the "Krewe Of Will Travel For Food". I should have a card that I keep in my wallet and a magnet that I'm able to attach to my car. I've traveled to New Orleans for lunch, Ruston for a sandwich, and now Toledo Bend as an excuse to stop in Zwolle for some tamales.
Firstly, one aspect that is both Mexican and American is the cuisine. The original food for Mexico is very spicy and most of the time very colorful as well. Mexicans use spices, peppers, tomatoes, and cheese in many of the native dishes. They use an assortment of meat: pork, beef, lamb, and chicken. When Mexican restaurants spring up in the United States the food is toned down to appeal to Americans. The Mexican Americans use less spices to make the dishes milder rather than the hot, spicy native food. The food, still Mexican, takes on the likeness of American food. This is shown in the United States by all of the Mexican American restaurants such as Taco Bell. Therefore Mexicans have Americanized their food. “For Hispanics live on this side of the border, where Kraft manufactures Mexican-style Velveeta, and where Jack in the Box serves Fajita Pita.” (Rodriguez 131). Americans complement the Mexican style and the inverse.
Culinary arts are a big part of everyone's life and impacts everyone's life style in a unique way. For example, Mexican gastronomy is very authentic and full of very colorful and tasty flavors. A favorite Mexican dish many people enjoy are enchiladas rojas. Enchiladas rojas are a very traditional Mexican dish that is very delicious and flavorful. Mexican enchiladas rojas are made by simple ingredients mostly anyone can find in any hispanic supermarket. There are a great deal of different recipes and variety of ways people cook enchiladas rojas, but today the Michoacán recipe will guide the way for some delicious enchiladas rojas.
Mexican culinary norms vary widely based on income level and social class. The diet of working class Mexicans includes staples such as corn or wheat tortillas, along with beans, rice, tomatoes, chili peppers and chorizo, a type of pork sausage. Empanadas, which are handheld pasty pockets that can contain savory or sweet fillings.
The History Of the Fajitas The first fajita was actually made in Texas? I thought it was mexican? According to What’s Cooking America, the first fajita was made in West Texas around the 1930’s to 1940’s.
Tex-Mex vs Authentic Mexican FoodBy: Quentin Gray Mexican food dates way back. People believe that authentic Mexican food might have been from the Mayan indians, in Mexico or around that region. Corn tortillas with a bean layer was a common food item and is today. The Mayans started to use salt, chili peppers, and honey in their food once the Aztec empire started to thrive. Then even more food started to be introduced when Spain invaded Mexico, in 1521. The new ingredients from the Spanish food influenced most Mexican dishes to this very day. The Spanish introduced them to pigs, sheep, cows and some other livestocks. Also the Spanish gave them garlic, dairy products, such as cheese, wheat, and many different
The agricultural, regional, and cultural significance of the enchilada dates back thousands of years to the time of the Mayans. The enchilada consists of a filling of meat and cheese rolled in a corn tortilla and covered in chili sauce. The Mayans, who inhabited central Mexico and the Yucatan Peninsula, used what was readily available to them in order to make this unique dish that has since become a cultural phenomenon. Because wheat was not introduced to the Americas prior to European colonization, the indigenous people relied on corn, or maize, as their staple. The Mayan people utilized slash and burn techniques as a way of cultivating the land necessary to grow their crops like corn. There is also evidence to show that people in Mexico were milling corn into corn flour as far back as 9000 years ago. Since corn was so heavily ingrained in the lifestyle of those inhabiting this region, it makes sense why the corn tortilla became the cornerstone of the enchilada. In addition to corn tortillas, European conquerors documented that peppers stood out as a staple in the Mayan diet. Chili peppers which grew in the Yucatan region were incorporated into the enchilada as its flavorful sauce. The Yucatan Peninsula, bordered by The Caribbean Sea and the Gulf of Mexico, influenced the contents of the enchilada as well. Because of its proximity to the ocean, fish were the first fillings of the enchilada. Later, chicken and beef were
It was a bright and sunny day, the skies clear, and everything was right in the world. Just an ordinary day nothing special, but if only that were true. The day may have been clear, but the hearts of a few hand full of people were not. Instead they were shrouded in darkness and despair, for the one we all had loved has left this world and us behind. People came from far and wide to see her one last time, to see my grandmother’s face one last time. When I heard the news of what had happened, at first, I was not able to process what was actually being said, or what had just happened. After all it was just a couple of weeks ago that we were eating enchiladas and smiling. So now whenever I think of enchiladas it reminds me of not only the sadness
Darkness, in the theatre, usually becomes an idea that transcends the audience into the story and providing a comfort by bridging them from reality to the world on stage. But on Aaron Mark’s “Empanada Loca”, darkness created an uncomfortable vibe as the house went underground to meet Dolores.
Most people will agree that tacos are an amazing food and there are multiple variations of the taco depending on regional flavor preferences, local produce, and cultural leanings. However, without going into regional variations the most common variants are hard tacos, which consist of a taco build using a hard corn shell, and soft tacos, which consists of a soft flour tortilla shell, with both being very tasty. Hard tacos and soft tacos differ in areas like varying texture, content differences, and contrasting flavors.
Did you try any Colombia plate? Well there is one of the most popular plates that the Colombia gastronomy has. It is really popular plate in my country, and one of the most recognize for its taste, ingredients, and story.