Mexican cuisine today is strongly based on the history of Mexico Natives, dating back to the Mayans’ diet and lifestyle. Predominantly based on corn, Mexico’s primary agriculture, this grain is used to make tortillas and flat breads or can be eaten on it’s own. After Spaniard settlers came to Mexico, livestock was heavily introduced to the Mexican cuisine as well as spices and herbs.
Contrary to popular belief, not all Mexican food is spicy and not all Mexican foods available in North America are as popular in their country. The wheat based Burrito which is famous to us, is actually unknown in the corn based South.
The most important meal of the day is “el almuerzo” which is served later afternoon, usually between the hours of 2pm-4pm and consists of up to 4 courses. Dinner, referred to as “cena”, and starts much later than our dinner schedule, as late as 8pm, is a lighter based meal, which could be as simple as hot beverages and bread.
Mexican kitchens are just as spicy as their meals! Traditional kitchens were large spaced areas to accommodate larger sized families or entertaining guests. Incorporated into the room was a bread oven and full wall length grand fireplace for cooking meat. for Bright colours and patterns were introduced into the trend in the 1950′s and are what make these kitchens culturally appealing. Consisting of terracotta or vibrant floor tiles, wood or bamboo blinds; when if paired with curtains are of vibrant patterns and designs, and clay or earthenware pottery displayed atop black counter tops.
If you are planning on watching this week’s game, try serving guests some cerveza with a popular choice amongst North Americans being Corona. Pair this with some tasty Mexican appetizers like nachos, quesidillas or impress your guests with home made enchiladas with this recipe from Mexicanfood.org and get ready to cheer on!
+ 12 corn tortillas
+ 3 cooked chicken breast halves, no bones or skin, shredded
+ ½ cup chopped green onions
+ ½ cup chopped fresh cilantro
+ 2 cups chicken broth
+ 1 cup sour cream
+ ¾ cup minced onion
+ 12 oz shredded cheddar cheese
+ 4 oz chopped green chilies
+ ¼ cup butter
+ ¼ cup all purpose flour
+ Vegetable oil for frying
Preheat the oven to 375ºF. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.
Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.
Add the chilies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.
AyA World Cup Culinary Tour
South Africa – Let the games begin!
Mexico – Mi Casa es su Casa!
Portugal – Viva Portugal!
France – Bon Appetite!
Japan – Itadakimasu
Greece – Stinygiasou, Opa!
Italy – Everybody Mange!
Netherlands – Smakelijk eten!!
Brazil – Beleza Brasileira