Guacamole is a fantastic side for Mexican food! Its creamy texture and rich flavor complement many traditional Mexican dishes. It pairs especially well with dishes like tacos, burritos, nachos, and fajitas, adding a delicious and fresh element to the meal. Guacamole is also a great accompaniment to grilled meats, seafood, and vegetables, making it a versatile and tasty side dish for a wide range of Mexican dishes.
Month: February 2024
-
Appetizers?
Appetizers, or “antojitos,” play a crucial role in Mexican cuisine, offering a tantalizing preview of the bold flavors to come in the main course. Here are some popular appetizers you might find in Mexican restaurants:
Guacamole: A classic Mexican dip made from mashed avocados mixed with lime juice, onions, tomatoes, cilantro, and seasonings. It’s typically served with tortilla chips.
Queso Fundido: A melted cheese dish often mixed with chorizo (Mexican sausage), mushrooms, or poblano peppers. It’s usually served with tortillas for dipping.
Nachos: Tortilla chips topped with melted cheese and often accompanied by beans, jalapeños, sour cream, guacamole, and salsa.
- Papas campechanas: are a popular Mexican dish featuring diced potatoes cooked with onions, bell peppers, and often chorizo (Mexican sausage). The dish is typically seasoned with spices such as cumin, paprika, and garlic powder, then fried or sautéed until the potatoes are tender and the flavors are well blended. Papas campechanas can be served as an appetizer adding a hearty and flavorful element to the meal.
Flautas: are a delicious and popular dish in Mexican cuisine. The name “flauta” means “flute” in Spanish, which refers to the long, thin shape of the dish. Flautas are made by rolling a tortilla tightly around a filling, typically shredded chicken, beef, or pork, and then frying it until crispy.
Once cooked, flautas are often topped with shredded lettuce, cheese, sour cream, guacamole, and salsa, adding layers of flavor and texture. They are sometimes served with rice and beans or as part of a larger meal.
Flautas are similar to taquitos, another Mexican dish made by rolling a tortilla around a filling and frying it. The main difference is that flautas are typically made with larger tortillas and a heartier filling, giving them a more substantial and satisfying texture.
These are just a few examples of the many delicious appetizers you might find in a Mexican restaurant. Each dish offers a unique combination of flavors and textures that are sure to whet your appetite for the main course.
-
Some words about Chiles
Chiles, or chili peppers, are a fundamental ingredient in Mexican cuisine, adding flavor, heat, and depth to many dishes. They come in a wide range of varieties, each with its own unique flavor profile and level of spiciness. Some common types of chiles used in Mexican cooking include:
Jalapeño: Probably the most well-known Mexican chili, jalapeños are medium-sized, green or red when ripe, and have a moderate level of heat. They are often used in salsas, relishes, and as a topping for nachos and tacos.
Serrano: Similar in appearance to jalapeños but smaller and spicier, serrano chiles pack a punch. They are commonly used in spicy salsas and sauces.
Poblano: Large, dark green chiles with a mild, earthy flavor, poblano peppers are often roasted and used in dishes like chiles rellenos, where they are stuffed with cheese or meat.
Habanero: One of the hottest chiles, habaneros are small, lantern-shaped peppers that range in color from green to orange. They are used sparingly to add intense heat to dishes.
Chipotle: Chipotles are smoked and dried jalapeños, giving them a unique smoky flavor. They are often used in adobo sauce and can add depth to marinades, salsas, and stews.
Chiles are used in Mexican cuisine not only for their heat but also for their complex flavors, which can vary widely depending on the variety and ripeness of the chili. They are a key component of many traditional Mexican dishes, adding both spiciness and depth of flavor.
-
Chimichangas history
The chimichanga is a deep-fried burrito popular in mexican and Tex-Mex cuisine. Its exact origin is a subject of debate, with multiple claims to its invention. One story attributes its creation to an mexican american cook, who, in the 1920s, accidentally dropped a burrito into a deep fryer at her restaurant in Tucson, Arizona, and then exclaimed a Spanish curse word that sounded like “chimichanga,” meaning “thingamajig” or “whatchamacallit.”
Another claim comes from a known Mexican Restaurant chain, which states that its founder, invented the chimichanga in 1946 by deep-frying a burrito to reheat it.
Regardless of its precise origin, the chimichanga has become a beloved dish in Mexican-American cuisine, known for its crispy exterior and flavorful interior. It is often served with a variety of toppings, such as cheese, salsa, guacamole, and sour cream, making it a hearty and satisfying meal.