Mexican Food: Antojitos
is an extract from the Lonely Planet Mexican section of Food and Drink drive.
Specialties vary greatly from region to region, but there is no doubt that the pier and antojitos are in the center of Mexican cuisine. The problem with the word antojitos is that it can cover everything because the word translates as "whim, sudden wit". So antojito is a bit of a whim, but since any Mexican is quick to remind, it's not just a snack. You can have a whole antoiit meal, or have a couple of snacks or yes, eat it as tentempíe (quick bite) before jumping in the subway or standing outside the bar.
American award-winning chef and author Rick Bayless is a great way to define antoiitos, grouping them according to one ingredient all over: corn mass (dough). Using this criterion, we can say that there are eight types of antoiitos: tacos, quesadillas, enchiladas, toastas, sopes, gorditas, chilaquiles and tamales.
1. Tacos
In Mexico, the main culinary price can be any cooked meat, fish or vegetables wrapped in a tortilla with salsa stripe and adorned onion and cilantro. The dough corn cakes are used to wrap grilled meat tacos al carbón, massive stew in tacos de guisado or wine-made meat and vegetables tacos a la plancha. When tacos are filled with chicken, barbados, potatoes or cheese and stewed, they are called tacos dorados. If you are in the north of Mexico, you may find tacos with flour tortilla (tortilla de harina) and fillings will be more meat than vegetarian.
2. Quesadillas
Collapse the tortilla with cheese, heat it on the grill and you have quesadilla. (Queso means cheese, so name). But the real quesadillas are much more than that. In restaurants and street exhibitions, quesadillas are filled with pockets of untreated corn that are easily baked or ripened to crisp. They can be filled with chorizo and cheese, squash flowers, mushrooms with garlic, chicharrón, beans, stew chicken or meat.
3. Enhiladas
Enchilar in Spanish means putting chili over something, so enchiladas is a group of three or four lightly baked tuna filled with chicken, cheese or eggs and covered with boiled salsa such as tomatillo (enchiladas verdes), tomato (enchiladas roja) ) or enchiladas with moles. Enchiladas are usually the main dish and can be baked as well as the famous enchiladas suizas (Swiss style enchiladas).
4. Tostad
Enchilar in Spanish means putting chili over something, so enchiladas is a group of three or four lightly baked tuna filled with chicken, cheese or eggs and covered with boiled salsa such as tomatillo (enchiladas verdes), tomato (enchiladas roja) ) or enchiladas with moles. Enchiladas are usually the main dish and can be baked as well as the famous enchiladas suizas (Swiss style enchiladas).
4. Tostad
Cakes baked or fried until they get crisp and then cool. The idea is that in this position they can hold different fillings. Tostadas de pollo is a beautiful bean, chicken, cream, chopped salad, onion, avocado and queso fresco (fresh cheese).
5. Sopes
Small mass shells, 2 or 3 inches in diameter, made by hand and prepared on a grid with a thin layer of beans, salsa and cheese. Chorizo is also a common sophisticated addition.
6. Gorditas
Round cake cakes that are baked until they dissolve. Sometimes gorditas are filled with a thin layer of dried fried black or pinto beans or even fava beans. In some regions, gorditas are oval and are known as tlacoyos.
7. Chilaquiles
Started as a way to use leftover tortillas, and usually served as breakfast. The corn cakes are cut into a triangle and baked until crisp. At this point they are really Tortilla chips or totas, because they are known in Mexico. When preparing tomatillo (chilaquiles) or tomato salsa (chilaquiles), they become soft and then topped with chopped cheese, sliced onions and sour cream. If you want a hearty breakfast served with chilaquiles con pollo or chilaquiles con huevo.
8. Tamales
It is made with a mass mixed with greasy fat, stuffed with stewed meat, fish or vegetables, wrapped and steamed. The word comes from the Nahatl word tamalli and refers to everything that is wrapped. Each country region has its own special tamaline, the most famous of which is Oaksaka style tamales with mole and wrapped in banana leaves, Mexican Tamales with chicken and green Tomatillo sauce wrapped in corn shells, and Yucatecan style made from Avian pickled chicken meat (anat paste) ) and wrapped in banana leaves.
is an extract from the Lonely Planet Mexican section of Food and Drink drive.
Specialties vary greatly from region to region, but there is no doubt that the pier and antojitos are in the center of Mexican cuisine. The problem with the word antojitos is that it can cover everything because the word translates as "whim, sudden wit". So antojito is a bit of a whim, but since any Mexican is quick to remind, it's not just a snack. You can have a whole antoiit meal, or have a couple of snacks or yes, eat it as tentempíe (quick bite) before jumping in the subway or standing outside the bar.
American award-winning chef and author Rick Bayless is a great way to define antoiitos, grouping them according to one ingredient all over: corn mass (dough). Using this criterion, we can say that there are eight types of antoiitos: tacos, quesadillas, enchiladas, toastas, sopes, gorditas, chilaquiles and tamales.
1. Tacos
In Mexico, the main culinary price can be any cooked meat, fish or vegetables wrapped in a tortilla with salsa stripe and adorned onion and cilantro. The dough corn cakes are used to wrap grilled meat tacos al carbón, massive stew in tacos de guisado or wine-made meat and vegetables tacos a la plancha. When tacos are filled with chicken, barbados, potatoes or cheese and stewed, they are called tacos dorados. If you are in the north of Mexico, you may find tacos with flour tortilla (tortilla de harina) and fillings will be more meat than vegetarian.
2. Quesadillas
Collapse the tortilla with cheese, heat it on the grill and you have quesadilla. (Queso means cheese, so name). But the real quesadillas are much more than that. In restaurants and street exhibitions, quesadillas are filled with pockets of untreated corn that are easily baked or ripened to crisp. They can be filled with chorizo and cheese, squash flowers, mushrooms with garlic, chicharrón, beans, stew chicken or meat.
3. Enhiladas
Enchilar in Spanish means putting chili over something, so enchiladas is a group of three or four lightly baked tuna filled with chicken, cheese or eggs and covered with boiled salsa such as tomatillo (enchiladas verdes), tomato (enchiladas roja) ) or enchiladas with moles. Enchiladas are usually the main dish and can be baked as well as the famous enchiladas suizas (Swiss style enchiladas).
4. Tostad
Enchilar in Spanish means putting chili over something, so enchiladas is a group of three or four lightly baked tuna filled with chicken, cheese or eggs and covered with boiled salsa such as tomatillo (enchiladas verdes), tomato (enchiladas roja) ) or enchiladas with moles. Enchiladas are usually the main dish and can be baked as well as the famous enchiladas suizas (Swiss style enchiladas).
4. Tostad
Cakes baked or fried until they get crisp and then cool. The idea is that in this position they can hold different fillings. Tostadas de pollo is a beautiful bean, chicken, cream, chopped salad, onion, avocado and queso fresco (fresh cheese).
5. Sopes
Small mass shells, 2 or 3 inches in diameter, made by hand and prepared on a grid with a thin layer of beans, salsa and cheese. Chorizo is also a common sophisticated addition.
6. Gorditas
Round cake cakes that are baked until they dissolve. Sometimes gorditas are filled with a thin layer of dried fried black or pinto beans or even fava beans. In some regions, gorditas are oval and are known as tlacoyos.
7. Chilaquiles
Started as a way to use leftover tortillas, and usually served as breakfast. The corn cakes are cut into a triangle and baked until crisp. At this point they are really Tortilla chips or totas, because they are known in Mexico. When preparing tomatillo (chilaquiles) or tomato salsa (chilaquiles), they become soft and then topped with chopped cheese, sliced onions and sour cream. If you want a hearty breakfast served with chilaquiles con pollo or chilaquiles con huevo.
8. Tamales
It is made with a mass mixed with greasy fat, stuffed with stewed meat, fish or vegetables, wrapped and steamed. The word comes from the Nahatl word tamalli and refers to everything that is wrapped. Each country region has its own special tamaline, the most famous of which is Oaksaka style tamales with mole and wrapped in banana leaves, Mexican Tamales with chicken and green Tomatillo sauce wrapped in corn shells, and Yucatecan style made from Avian pickled chicken meat (anat paste) ) and wrapped in banana leaves.
Mexican Food: Antojitos
Reviewed by Health Tips
on
June 12, 2019
Rating:
Reviewed by Health Tips
on
June 12, 2019
Rating:
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