Corn and Mexican Soups In The Kitchen

According to Mayan legend, man was created from an ear of corn. Maybe, because in this country there is indeed a close relationship between the corn and man.

The corn tortillas more traditional stars and is essential in tamales, an area in the kitchen of Chiapas has a lot to say. Here are usually prepared with chicken, cinnamon and saffron, given you a long, round or if they are made with pork and vegetables.

The corn provides one of the largest Mexican delicacies of the pantry: the thrasher, also known as corn smut, a black-colored fungus that develops in the ears.

The tortilla, corn or wheat, is everything in Mexican cooking: pan, dish and spoon. And, last but not least, is the basis of the average Mexican's diet. It supports all covered with whatever you like, is wound on itself, roasted, fried ... They can be called tortillas, pancakes, tacos, tostadas, gorditas, panuchos, enchiladas, flautas ...

Soups made an appearance with the arrival of the French, but solid cast roots. As shown, worth the chicken broth, the soup often blunt (beef tripe breakfast for days of "raw"), the hugely popular tortilla soup or soup sophisticated thrasher. The soup of bread (stale bread, vegetables and banana) is the heritage of the cuisine of Chiapas, such as lima (chicken, vegetables and lime juice) it is that of the Yucatan.

And, of course, Jalisco white pozole (corn concarnes pork), or green pozole Guerrero (takes the color of fresh chiles, tomatoes and green pumpkin seeds).

And the sauce: soup, stew and sauce, as if the term was able to encompass everything. Similar to a pozole is the mole poblano. In Oaxaca, mole sauce becomes. We are in the land of seven moles: the coloradito (with peppers, tomatoes, walnuts, pumpkin seeds, sesame ...), green (green tomatoes), yellow ... and so to reach the black mole prepared with chocolate.

The crops are abundant in states like Sinaloa (tomato, rice, sugar cane, tropical fruits ...), Aguascalientes (pears, avocados, corn ...), Veracruz, Tabasco and Morelos, where the subtropical climate favors all kinds of fruits and vegetables.

The most fertile areas provide the tomato, the small green tomatoes, squash, of which meat is used, seeds (crushed a popular condiment offer) and the flower is considered a delicacy, or nopales (fig pear), which provide nopalitos (fleshy branches of the plant) and tuna (the prickly pear). And especially the chile or, rather, the immense variety of chiles that people of Mexican cuisine.

The aromas of cilantro, epazote, the holy herb Chiot or float on the stove Mexicans. Not forgetting the oregano, inexcusable in the kitchen of Guerrero, or marjoram.

Beans are another point of union between all the cuisines of the country.

Mexican food recipes

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