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Mexican Cuisine

Mexico · North America · 9 recipes

Mexican cooking is chilli understood as a flavour, not a temperature. Corn is treated with lime before it becomes tortillas, and the sauces are toasted before they are blended.

Signature dishes

  • التاكو
  • الجواكامولي
  • الإنشيلادا
  • الكيساديا
  • السالسا
  • التاماليس

Key spices and ingredients

  • الشيبوتلي
  • الأنشو
  • الكمّون
  • الكزبرة الطازة
  • الأوريجانو المكسيكي
  • الليمون الأخضر

Mexican cooking is on the UNESCO list of intangible cultural heritage, and not by chance: it's a cuisine thousands of years old built on three native ingredients — corn, beans and chilli.

Corn and nixtamalization

Mexican corn is soaked and boiled in an alkaline solution (lime) before grinding. The process is three thousand years old, releases the vitamin B3 in the corn and lets the dough hold together. Without it there is no real tortilla.

Chillies

There are more than 60 Mexican chilli varieties, each with a flavour rather than just heat: ancho sweet and smoky, chipotle smoky and strong, jalapeño fresh and sharp, guajillo lightly sour.

Tacos

A real Mexican taco is very simple: a small corn tortilla, meat, onion and coriander, a little salsa and lime. No cheddar, no lettuce, no sour cream — that's the American version.

Mole

Mole is a complex sauce sometimes running to more than 30 ingredients, including dried chillies, chocolate, nuts and spices. It cooks for hours and is considered the summit of Mexican cooking.

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دليل Mexican Cuisine