Mexican cuisine, a style of food originated in Mexico, is known for its varied flavors, colorful decoration, and variety of spices and ingredients, many of which are native to the country. The basic constituents of the Mexican cuisine are typically corn and beans. Corn, traditionally Mexico's staple grain, is eaten fresh, on the cob, and as a component of a number of dishes. At most times the corn, is used to make masa, dough for tamales, tortillas, goridtas and many other corn-based foods. Squash and peppers also play important roles in Mexican cuisine.
The most important and frequently used spices in Mexican cuisine are chili powder, cumin, oregano, cilantro, epazote, cinnamon and cocoa. Chiptole, a smoke-dried jalapeño chili, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.
Some of the important menu items in a typical Mexican dinner:
- Tortillas, the staple food of countless generations of Mexicans is made of flour or maize. Mostly served alongside a meal as bread would be and are also used in many usual dishes, rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.
- Frijoles (beans), a major component in a meal or served as a garnish and is a good source of protein. These different varieties of beans are most commonly boiled and fried.
- Chilies, the bigger the chili is, the milder is its flavor. While large Poblano chilies are stuffed and served as a main course, the small habañero is ferociously hot.
- Guacamole is an avocado mashed with onions, chilies and cilantro (coriander) and served as a dip or as a garnish.
- Salsa, essentially simply a sauce, is commonly related with the red or green mix of tomatoes, chili, onion and cilantro served as a relish or a dip.
- Ceviche, a raw fish marinated in lime juice, mostly in a chopped salad.
- Enchiladas, tortillas covered in a tomato and chili sauce and stuffed with vegetables, chicken or pork and then folded and baked. Even with the chili content, enchiladas are fairly mild. Enchiladas suizas are topped with sour cream.
- Quesadillas, tortillas stuffed with cheese which are folded and grilled. It's a basic dish mainly served with beans or a small salad and suits those who want to avoid anything spicy.
- Mole sauce, rich sauce made with an uncommon combination of chocolate, chilies and several spices. Can be either red or green depending on the ingredients. Mainly served over chicken, even though turkey is more traditional.
- Pipían sauce, another of Oaxaca's specialties and is green in color and made from pumpkin seeds. It is mainly served over chicken.
- Poc Chuc, a Yucatecan specialty in which pork fillet is cooked with tomatoes, spices and onions.
- Pollo Pibil, traditionally comprises of chicken marinated in orange and spices and then barbecued in banana leaves.
- Tacos, tortillas fried till these are crispy. These are served with various fillings.
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