Thursday, 1 August 2013

Event Announcement - Flavours of Mexico

Made n Enjoyed
Hello readers,

We are now on our culinary journey to Mexico in the “Flavors of Series 4 around Europe” by “” and event guest host by "Jagruti's Cooking Odyssey".

Mexican cuisine is as complex as any of the great cuisines in the world, such as those of China, France and Turkey.[1] It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then.[2] In addition to staples such as corn and chili peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla,[3] as well as ingredients not generally used in other cuisines such as edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible.[4] European contributions include pork, chicken, beef, cheese, herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.[5] It has been debated how much Mexican food is still indigenous and how much is European.[6] However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complementary foods.[7]
Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough.[8][9] This dough is used both fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, to sopes and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish. Tortillas are made of corn in most of the country, but other versions exist, such as wheat in the north or plantain, yuca and wild greens in Oaxaca.[3][8]

The other basic ingredient in all parts of Mexico is the chili pepper.[10] Mexican food has a reputation for being spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors as well.[1][4] Chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added, and chili pepper is often added to fresh fruit and sweets.[10] The importance of the chili pepper goes back to the Mesoamerican period, where it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chili peppers, the indigenous people did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it.[7]
Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chili pepper sauce used or omitted. Tamales are differentiated by the filling which is again defined by the sauce (red, green, chili pepper strips or mole). Dishes without a sauce are rarely eaten without a salsa or without fresh or pickled chili peppers. This includes street foods such as tacos, soups, sopes, tlacoyos, gorditas and sincronizadas.[11] For most dishes, it is the variety of chili used that gives it its main flavor.[7]
The main contributions of the Spanish were meat and cheese, as the Mesoamerican diet contained very little meat, and dairy products were completely unknown. The main meats found in Mexico are pork, chicken, beef, goat and sheep. Native seafood remains popular especially along the coasts.[12] Cheesemaking in Mexico has evolved its own specialties. It is an important economic activity, especially in the north, and frequently done at home. The main cheese making areas are Chihuahua, Oaxaca, Querétaro and Chiapas. Goat cheese is still made but it is not as popular and harder to find in stores.[13]
(Source - wikipedia )

Get inspired to cook and share mexican dishes from these websites.

Guidelines to follow :-
  • Cook and post any vegetarian mexican dishes.
  • Eggs allowed in baking.
  • No limit to the number of entries.
  • Link this event announcement on your post and pageIt's Compulsory.
  • Use of logo compulsory is not compulsory but using it helps to spread the word.

  • Archived entries allowed ONLY if linked with BOTH announcement page and reposted.
  • Events starts on 1st August till 31st  August 2013.
  • You can send entries to our email if link doesn't work with the following details.

    1.Your Name

    2.Your Blog name
    3.Recipe Name
    4.Recipe URL
    5.Picture of your recipe
    Also non bloggers can send their entries to my email ID and the subject line with your name, Recipe, and the picture of your recipe.

  • Happy Cooking :)


    1. Thanks for hosting this event.Looking forward to all the entries.

    2. Are eggs allowed in any dishes, not just baking? i.e. could I make huevos rancheros?

      1. Hi Caroline, Eggs ONLY allowed in baking. Sorry not in any other dishes.

    3. Jagruti, this looks exciting.Thank you.It's raining heavily in Mumbai fiery mexican food is welcome.

    4. Nice event: we all love Mexican food! Have just submitted a post I wrote specially- will also link some archived ones when I get time :)

    5. Thanks a lot for sharing this with all of us you really know what you are talking about! Bookmarked. Please also visit my website =). We could have a link exchange arrangement between us!


    The greatest good you can do for another is not just share your riches, but reveal to them their own.

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