How to Read a Mexican Menu, Mexican and Spanish Food List - restaurant style vegetarian dishes

You can learn a lot in typical American restaurants.
Most of our restaurants actually offer food that should be called Tex Mexican cuisine, which can be very tasty, but in Mexico it's not the way they eat!
At least that's not all they eat in Mexico.
When I arrived in Mexico in 1519, the Spanish lived here in 300, so most of the Mexican culture and food came from the influence of Spain.
In addition to the influence of Spain, Mexican food comes from the people of Central America.
Long before the first Conqueror brought European food, the Ancient Society of the Maya, Aztec and others began to grow and eat corn, tomatoes and peppers.
In fact, there is a long list of foods that we take for granted, which were unknown in Europe during the Cortes era.
Corn (corn) began growing pumpkins and peppers in 500.
Soon, other crops, beans, jicama, tomatoes and pumpkins were planted.
Local fruits and vegetables include tomatoes, avocados, sweet potatoes, jicama, guava, papaya and many other fruits and vegetables.
Can you imagine cooking without these Native American foods?
All of this gives Mexico a unique cuisine that can compete with food from any other region.
In fact, Mexico was one of the most popular foods when diners were investigated.
Corn (which we call field corn) and beans are the traditional staple of the Mexican diet, but most of the corn is ground into flour to make dough for tortillas, etc.
Sweet corn is also a natural hybrid from Latin America.
The Spaniards brought in wheat and barley.
Corn is probably Central America's most important contribution to world agriculture.
Corn is the most widely planted crop in America, with 0. 332 billion metric tons per year in the United States alone.
It has always played an important role, and the record can be traced back to Olmecs and before conquering the world.
Corn may be more important, but don't ask which crop is more important;
Corn or chocolate, which one would you rather give up?
The meat of Central Americans was mainly turkey and fish until the Spaniards brought traditional farm animals from Europe.
Since then, Mexicans have eaten less beef, pork, goats, and even mutton.
These early Americans did not have animals that could be domesticated, which made their level of civilization more significant.
The Spaniard introduced all the vegetables in Europe, which were soon included in the repertoire.
The original Central Americans didn't have an oven, so they cooked on the hot plane, which is why they invented the tortillas.
The difference between Spanish food and Mexican food is mainly the use of peppers.
It is difficult to make such a broad summary that all food depends on the location and climate.
Mexican food is mostly influenced by Spain, but mixed with local food.
Spain is less affected by American food and more affected by the Mediterranean region.
Mexico or Cuba?
But there are also major differences.
As the food around the country changes, it becomes bigger.
In Mexico, peppers are definitely peppers, but not so many in Cuba.
Mexican chefs use more cheese and sauces.
World famous, but only one of many Mexican sauces.
European influence on Cuban cuisine. China.
Overall presentation from our restaurant here.
Looking in Taco Bell. Chili or Chile?
Chile with "e" at the end is the correct spelling in Spanish.
The chili with "I" at the end is the American version.
I used American spelling in this vocabulary.
Round melon. ----
A chili sauce used to marinate meat, poultry and fish, and also to store chicken slices.
A sweet material that is commercially produced in Mexico and South Africa from several agave including blue Agave--
Spain: water snacks are drinks made of fruit, grains or seeds mixed with sugar and water.
(Usually made of rice and cinnamon ). --
Juice of Maguey plants.
When the plants were still alive, maguey's heart was dug out. --
Cheese rolled with chili, aged, firm, firm, sharp, simple.
Used to make Parmesan cheese. . -Star anise -
Star spices from Southeast Asia, smoked and licorice.
), Drinks from atole and champurrado. -Sugar apple -
An oval fruit covered with light green crust. --
Wire in Spanish, but this dish does not have to fall off the skewers.
A typical alambre made of green peppers, onions, meat, and sometimes bacon, described as a fajitas of steroids. -----------------
Made of corn porridge, seasoned with raw sugar, seasoned with fruit, berries, chocolate, and even pepper.
They can be made with water or milk or seasoned with cinnamon, vanilla or almond extract. -
Scarlet red run beans, can use fresh seeds, can also use the seeds of dried beans. --Bacalao ---Batata --------
Cooked with beer or other alcohol---
In Mexico, bu thanuelos is made of yeast dough with a bit of deep octagonal flavor
Then soak in syrup of brown sugar, cinnamon and guava and use ice cream for dessert. -Al Carbón --Coffee. -
A hard and round melon.
Similar pumpkins, but the name may apply to any number of pumpkins, gourd and melon grown around the world. -------
Dessert Pudding for Easter.
It is made of baked French bread soaked in syrup, sugar, cheese, raisins and walnuts.
Syrup is made of water, brown sugar, cinnamon and nutmeg. -----
Fine beef strips, grilled. ---Onion . --------
A melted cheese sauce with green pepper. Deep--
Roasted Jalapeno is dark brown to black and dry.
Mexican and Mexican dishes are very popular. --
Spicy pork sausage, the Mexican version is different from the Iberian Peninsula, and the Mexican sausage is a fresh sausage that can be prepared and cooked at home.
Season with peppers, garlic, Komino and other herbs and spices.
In Europe, sausage is usually a fermented, pickled sausage that can be eaten without further cooking. -
Coriander is a popular herb that tastes strong, earthy and spicy when fresh and loses a lot of effectiveness after drying. ---
The Spanish name of Cumin;
The seeds of cumin plants are earthy, warm, with unique flavors and aromas, and are the second most popular spice in the world after Pepper. -
Seeds of coriander.
Coriander is used alone or ground, unlike coriander, which is often more spicy and has a citrus flavor. -
A hard cheese, also known as queso A jo ejo.
Spanish version of sour cream. Crema Hotel Mexico
The cream is slightly thick and slightly sour. --------Corn. ------
Leafy plants used as vegetables and herbs for their spicy taste.
Raw, it has a resin, spicy medicinal, similar to fennel, but more intense.
In addition to the Hispanic shops, it is difficult to find epazote, which is worth looking for and can provide authentic taste for certain Mexican dishes. -
Refers to a pickled mixture of whole fish used for boiling or frying fish (or poultry, etc. ) or marinated with olive oil, herbs and spices.
Escabeche was refrigerated after overnight refrigeration.
Sometimes served as a vegetable without fish.
Escabeche made a delicious dish for warm summer nights. --
A dish from Texas.
Mexican, not really Mexican.
A barbecue eaten separately from flour or tortillas.
The term originally refers to the steak cut used in the dish.
Now, it may have any type of meat that the restaurant owner wants to sell.
The meat is usually cooked with onions and bell peppers with typical Mexican condiments. -
Pasta, usually angelhair, with soup.
There are a lot of recipes, but the basic recipe requires a slightly Brown fidio in the oil, adding broth and other ingredients until the pasta is ready. ---Fresadilla -
Spanish words for Tomatillo.
This fruit is wrapped around an edible paper. like husk.
As the fruit matures, it fills the peel and splits it through harvest.
The shell turns brown, and the fruit can be any of several colors when ripe, including yellow, red, green, or even purple.
Tomatillos is a key ingredient in fresh and cooked Latin American green sauces. ---A friend of Negros.
Black beans are usually seasoned with salt, ham, onions and garlic, tomatoes, cumin, oregano, peppers, vinegar and other ingredients.
Mexican vegetarian black bean stew is a delicious and cheap dish. --
Several varieties of passion fruit, also known as parcha and aracuya.
The incredible flowers remind us of the Passion of Christ and give the plant an English name.
The pulp surrounding the seed is sometimes eaten as well as the seed itself.
Weeds are widely grown in subtropical climate. ----
Taste of peaches
Worms living in agave plants are considered delicious when frying. -
There is the hottest pepper. Ice cream. --
It is the name of several traditional drinks made of ground almonds, sesame seeds, rice, barley or tigernuts (chufas. --Huicoy -
A round melon. --
Crisp, brown skin, white meat, root. -Coffee-----
This fudge is made from a mixture of condensed milk, corn syrup, vanilla, butter and pecans. ---
Two plants are called Malanga.
1) plants used as starch in Mexico and Latin America are yellow tumors.
These are tropical and subtropical.
Tropical American plants.
2) Eddoe is mainly in Asia and is a tropical vegetable of various Italian dishes closely related to Taro (big mountain head) and requires careful cooking to remove the spicy taste. --.
Tropical root crops, grown for their starch roots, must be carefully prepared to remove cyanide compounds present in some plants. -
Pepper, medium to hot during peak hours. ---Masa Harina -
It is a very fine corn flour, made of already dried corn, cooked with lime water, dried again after grinding.
Cooked water always contains cooked lime, making the taste of Massa harina different. --
Also known as Spanish rice, it is a side dish made of white rice, tomatoes, garlic, onions, parsley and coriander.
What we can see here is probably Texas Mexican, but there are similar dishes throughout Latin America. --.
For people who are not familiar with mole, the addition of chocolate can be surprising, but in the hands of skilled chefs, chocolate disappears in a mix of various flavors, leave only a little chocolate in the last sauce.
Mole has endless versions depending on the region variety and individual cooking preferences. -
Also known as Mexico's "national cuisine", it contains about 20 ingredients, including chili and chocolate, which are most commonly eaten in Turkey during weddings and Christmas. ----
Edible cacti, prickly, and norpas are rich in soluble and soluble dietary fiber.
They are rich in vitamins;
Vitamin A, vitamin C, vitamin K, and vitamin b2, vitamin B6, and minerals;
Magnesium, potassium, manganese, iron, copper and antioxidant compounds.
The cactus of the prickly pear may be a taste of the day after tomorrow, because they are a bit like okra and taste similar. --
Spanish dishes include rice, meat and seafood, depending on the chef. --
The Yucatan dish of the corn cake has various ingredients and is topped with pumpkin seeds and tomato sauce. --Cast-Duck. Turkey. ---
A salsa sauce of fresh tomatoes and onions, sometimes with peppers or peppers, coriander and other ingredients. --
Unrefined brown sugar. ----
It looks like a fruit of a hard banana, more starch and less sweetness than banana plantains, although very mature plantains can be eaten raw, but almost always cooked. -
Popular chili for chili rellenos, not too spicy.
Mature radishes are more spicy than immature green peppers.
Dried polblanos is called Anchos pepper.
An important part of pepper. -----
It's a thick white one.
3-color drinks). -
Baked or fried tortillas made of various ingredients, folded in half. ------white, semi-
Hard cheese similar to the United Nations-
The nutritious grains originated in Mts, the Andes mountains. -
Rajas is a strip in Spanish, but in the kitchen it refers to grilled peeled Burano peppers cut into strips and often fried©Onions, herbs and seasonings.
Used as a condiment or vegetable side dish for meat. ---
It's a little pepper that looks like a mini pie pan pumpkin.
They originated in Peru and typically have between 1,500 and 2,500 Scoville units, meaning they are at moderate temperatures. -
It's sauce in Spanish.
Although there are many varieties of salsa, we usually think that salsa in the United States is a fresh sauce as a condiment.
These uncooked sauces can rot until smooth, semi-cooked
Short and fat, or even chopped like pico de gallo.
Salsa replaces ketchup as the most popular condiment in the United States. ---
A round fruit with thin skin and brown color.
The tender white flesh tastes like a sugar pear with a rough texture and a sweet malt flavor.
Many people think the taste is similar to caramel.
Immature fruits are difficult to touch and contain a large amount of soap, which has an astringent characteristic similar to Danic acid, which will dry the mouth. --
Pepper is a kind of pepper native to the mountains of Puebla and idargo, Mexico.
These peppers are rated from 10,000 to 25,000 Scoville units. -
Mileboi, Mexico, sofrito is made up of garlic, onions and tomatoes, cooked in olive oil and used as the basis for many dishes.
It is essential for Mexican cooking. --
This is dry and can be used as a mound.
) Added to the thin broth in the last few minutes of cooking.
When noodles are cooked, they absorb a lot of liquid and give the texture and shape of the soup.
Fried corn mini-
Real tortillas are soft, heated or fried tortillas that can contain a variety of traditional Mexican meats or fish. -Tamal --
It can be any meat or cheese stuffing surrounded by dough made from masa harina, then wrapped and steamed with corn crust.
Open the packaging and eat with condiments such as salsa and Pico de Garo. --Hot Tea. --Tex-
It is a regional American cuisine that combines Mexican food in the United States.
Fortunately, some of us may only have access to Mexican food.
Real Mexican food is part of a variety of delicious dishes, which can only be implied by restaurants selling tortillas and burritos. --
This fruit is wrapped around an edible paper. like husk.
As the fruit matures, it fills the peel and splits it through harvest.
The shell turns brown, and the fruit can be any of several colors when ripe, including yellow, red, green, or even purple.
Tomatillos is a key ingredient in fresh and cooked Latin American green sauces. --
Flat Mexican bread made of corn flour or flour. --------
The Mayan word for this mixture means "dog's nose" and it will clear your sinus. ---