Throughout the history, the creation of Mexican cuisine saw the contribution from both the Mayan and Aztec traditions as well as the contribution by the Spanish conquistadores, who in 1519 introduced into the "New World" swine, cattle, garlic, lemon, cheese, vinegar, wine, and so forth, the Indians in the 17th century and more than 200 years later also cowboys who settled the south-western part of America and adapted the Mexican cuisine to their liking (today, the combination of south-western and Mexican ingredients as well as the style of cooking is known as Tex-Mex). Thus after several centuries, the mixing of different cultures and the diversity of Mexican nature created the colourful bounty of Mexican cuisine. Most of the Europeans believe that Mexican food is spicy and greasy, but this is far from being true.

 

 

The Alphabet of Mexican food starts in T for Tortilla

 

It could also be called the Mexican version of omelette. At first, the Mexicans made only corn tortillas. However, with the arrival of the Europeans and wheat, they also started making wheat tortillas. Today, tortilla is one of the most important, recognised and popular specialties of Mexican cuisine. Due to a great variety of fillings (minced meat, chicken, sea fruits, vegetables, cheese), salsas and ways of their folding, tortillas have gained many different names, such as: burrito - letter-shaped tortilla, quesadilla - triangle-shaped tortilla filled with cheese, taco - folded tortilla, enchilada - tortilla wrapped into a roll and dipped in chilli sauce. Mexican cuisine knows plenty of sauces that are divided into salsas and other kinds of sauces. Salsa usually refers to sauces that may be cooked of various kinds of vegetables and selected chilli varieties (giving salsas their name) and are best served refrigerated. The Mexicans offer salsas to practically every dish. They may be spicy or mild. Among the most intriguing and, to our taste, most exotic meat dishes belongs the traditional "Mole Poblano de guajolote" - turkey fillet in Mole Poblano (chocolate-based spicy sauce). The legend about its origins goes that it had been first prepared long ago by nuns at the Santa Rosa monastery in the city of Poblano, the then capital city of Mexico. Upon a visit by a member of the Spanish church authorities, the nuns prepared turkey and covered it with a sweet and spicy sauce they had made from the ingredients that could be found in Mexico (chocolate, cinnamon, cloves, almonds, chilli). There are not many deserts to be found in Mexican cuisine. The Mexicans much more enjoy fresh fruit, home-made cookies, biscuits and puddings. The diversity of Mexican cuisine can please even the most exquisite tastes and ensures that very one can find a tortilla to their personal choice.

Enjoy your meal!

GLOSSARY

FAJITAS - meat and vegetables served with hot tortillas, sauces and fried beans.

GUACAMOLE - avocado paste served with corn chips.

NACHOS - corn chips covered with beans, jalapeno peppers, cheese and Cheddar sauce.

TACOS - corn tortilla stuffed with minced meat, cheese, lettuce and salsa.

TORTILLA - Mexican-style "bread" or "omelette" made of flour and water (no eggs).

CHIMICHANGAS - baked tortilla stuffed with vegetables and minced meat, chicken breasts sliced into cubes or beef.

ESPANADAS - pockets made of puff pastry, stuffed with mushrooms, cheese, minced meat or slices of chicken.