
Birria Tacos with Consommé
Slow-braised beef birria tacos with crispy cheese-fried tortillas, dipping broth and all the toppings.
타코, 엔칠라다, 두더지 및 생동감 넘치는 칠리 양념 요리.
멕시코 요리는 9,000년 이상 된 메소아메리카의 기초를 바탕으로 만들어졌습니다. 옥수수는 옥수수를 알칼리성 석회수에 담가 영양분을 풀어내는 닉타말화(nixtamalization)를 통해 토르티야, 타말레, 아톨을 위한 마사로 변형됩니다. 콩, 고추, 스쿼시, 토마토, 아보카도, 카카오, 바닐라는 모두 토착 작물입니다. 스페인 정복으로 인해 돼지고기, 쇠고기, 유제품, 밀, 튀김이 추가되어 오늘날의 메스티조 요리가 탄생했습니다. 유네스코는 밀파(milpa) 농업 시스템과 공동 요리 관행을 인용해 2010년 멕시코 전통 요리를 무형문화유산으로 인정했습니다.
각 지역마다 거의 고유한 요리가 있습니다. '일곱 두더지의 땅'인 오악사카는 고추, 견과류, 씨앗, 때로는 초콜릿으로 복잡한 소스를 갈고, 틀라유다와 스트링 치즈 케실로의 본고장입니다. 유카탄은 코치니타 피빌을 위해 아치오테와 신 오렌지에 재워 바나나 잎에 넣어 구웠습니다. 푸에블라는 두더지 포블라노(mole poblano)와 칠레 엔 노가다(chiles en nogada)를 주장합니다. 북쪽에서는 쇠고기를 키우고 밀가루 토르티야를 만든다. 베라크루스는 올리브와 케이퍼를 곁들인 라 베라크루자나 생선 요리를 요리하는데, 멕시코만 연안에서 가장 강한 스페인어 억양이 있습니다.
가정용 주방은 고추를 굽고, 야채를 숯불에 굽고, 토르티야를 데우는 데 사용되는 평평한 철판인 코말을 중심으로 회전합니다. 요리사는 안초, 과히요, 파실라, 치포틀레 등 수십 가지의 말린 고추를 구별하며, 각각은 고유한 역할을 하며 원시 열로 사용하기보다는 재수화하고 혼합합니다. 살사는 매일 몰카제테나 블렌더에서 신선하게 만들고, 콩은 항아리에 넣고 끓이며, 케사디야, 소페, 타코 같은 안토히토는 마사와 남은 음식을 식사로 만듭니다.
옥수수와 닉스타말화
알칼리 처리된 옥수수는 전체 요리의 9,000년 된 기초인 토르티야, 타말레, 소프, 아톨의 마사가 됩니다.
칠레, 신선하고 건조한 것
안초, 과히요, 파실라, 치폴레, 할라피뇨, 세라노는 각각 살사, 몰레, 아도보에서 뚜렷한 역할을 하며 생열보다 풍미가 더 좋습니다.
살사와 몰카제테
신선하고 익힌 살사(베르데, 로하, 피코 데 가요)는 매일 갈아서 거의 모든 요리에 곁들입니다.
두더지와 복잡한 소스
오악사카의 일곱 두더지와 푸에블라의 두더지 포블라노는 고추, 견과류, 씨앗, 향신료, 때로는 초콜릿을 섞어 소스를 겹겹이 쌓습니다.
콩과 밀파
밀파 시스템에서 옥수수 및 스쿼시와 함께 재배된 검정콩과 핀토콩은 매일의 단백질로 점토 냄비에 끓입니다.
안토히토스와 길거리 음식
타코, 케사디야, 틀라코요, 타말레는 히스패닉 이전의 뿌리가 깊은 마사 기반 길거리 음식 계열을 형성합니다.
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Tomato Lamb Ragout Mexican with toast, chile, corn sweetness and layered savor.

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Mexican Mountain Green Herb Salad brings mexican flavor to a practical salad built with grilled chicken, toasted chiles, corn, lime and cilantro, and a fresh cilantro finish.
Mexican Festival Lemon Herb Flatbread brings mexican flavor to a practical flatbread built with flatbread dough, toasted chiles, corn, lime and cilantro, and a fresh cilantro finish.
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Mexican Street Sesame Lime Fritters brings mexican flavor to a practical fritters built with salted fish, toasted chiles, corn, lime and cilantro, and a fresh cilantro finish.
Mexican Golden Charred Pepper Breakfast Plate brings mexican flavor to a practical breakfast plate built with beans, toasted chiles, corn, lime and cilantro, and a fresh cilantro finish.
Mexican Weeknight Green Herb Dessert brings mexican flavor to a practical dessert built with coconut, toasted chiles, corn, lime and cilantro, and a fresh cilantro finish.
Grilled chicken glazed with a sweet-tart tamarind and lime sauce, served over cilantro-lime rice.
A golden, achiote-tinted chicken soup deepened with slow-caramelized onions and fresh lime.
Shrimp seared fast in a garlicky chile de árbol sauce, finished with scallion and fresh lime for a quick coastal dinner.
Crisp jicama and orange tossed with lime, chili powder, and fresh cilantro for a refreshing Mexican salad.
Chicken thighs roasted in a smoky chipotle-tomato sauce with onions, ready to shred into tacos or serve over rice.
Golden fried corn fritters (tortitas de elote) served with a tangy lime crema and toasted sesame seeds.
Charred poblano strips simmered in cream with scrambled eggs, served with warm tortillas for breakfast.
Creamy frozen lime pops sweetened with condensed milk and brightened with a touch of fresh mint.
A hearty, garlicky shrimp and vegetable stew in a smoky guajillo-tomato broth, a coastal Mexican classic.
Crispy fish tacos with a coconut-chile crust, wrapped in warm tortillas with cabbage slaw and chipotle crema.
Citrus-marinated skirt steak grilled hot and fast, served with charred sweet onions and warm tortillas.
Charred poblanos stuffed with melty cheese, battered in a light egg coating, and fried until golden.
Quinoa tossed with orange, black beans, avocado, and a chili-lime dressing for a bright, filling salad.
Beef chuck slow-braised in a deeply spiced guajillo and garlic sauce until tender enough to shred.
Charred seasonal vegetables roasted with cumin and chili, finished with a lime-herb crema drizzle.
Grilled corn brushed with nutty browned butter, mayo, and chili, finished with cotija and lime for classic elote.
Rice simmered with a blended poblano, cilantro, and mint base for a fragrant, bright green one-pot side.
Shredded beef simmered in a smoky chipotle-tomato sauce, piled onto warm corn tortillas with onion and cilantro.
A crusty roll stuffed with pork carnitas and drowned in a tangy, spicy tomato-arbol chile sauce, Guadalajara street food style.
Tender shrimp meatballs simmered in a light garlic-lime broth, a coastal Mexican twist on classic albondigas soup.
Smoky pinto beans simmered with bacon, tomato, and jalapeño, finished with a squeeze of charred lime for extra depth.
Fried eggs on crisp tortillas topped with a tangy tamarind-spiked ranchero sauce and crumbled cheese.
A warm, thickened corn masa drink spiked with cinnamon and a touch of chile -- Mexico's cold-weather comfort beverage.
White fish baked in a bright tomato, olive, and caper sauce, finished with toasted sesame seeds for extra crunch.
A cornbread-topped skillet chili made with smoky ground beef and beans, baked until the crust turns golden.
A crunchy chopped salad of romaine, corn, and black beans tossed in a smoky roasted poblano dressing.
A whole chicken marinated in garlic, lime, orange juice, and achiote, roasted until the skin turns deep golden and citrusy.
Charred vegetables rolled in corn tortillas, smothered in red chile sauce, and finished with a bright charred lime crema.
Chewy tamarind candy pieces rolled in chile-lime salt -- a classic sweet-sour-spicy Mexican treat.
Fluffy Mexican-style hotcakes brightened with orange zest and fresh ginger, griddled until golden.
A hearty bowl of charred corn esquites over rice, brightened with fresh mint, lime, and cotija cheese.
A brothy, one-pot Veracruz-style seafood rice simmered with tomato, chiles, and warm spice until the rice drinks up all the flavor.
Smoky chipotle-spiced lentils simmered with orange and ginger, served over rice for a bright, hearty bowl.
Roasted poblano peppers stuffed with cheese, rice, and fresh mint, baked until the filling is molten.
A baked spin on arroz con pollo, with warm spices, tomatoes, and bone-in chicken roasting right into the rice.
A juicy pork burger seasoned with al pastor spices, orange, and ginger, topped with grilled pineapple.
Creamy cinnamon-spiced rice pudding simmered slowly in milk, a classic Mexican home dessert.
A festive bowl of green pozole with hominy and shredded chicken, topped with all the classic fresh garnishes.
멕시코 요리는 옥수수 토르티야와 마사 기반 요리(타코, 타말레, 케사디야), 두더지와 같은 복잡한 칠레 소스, 신선한 살사, 콩, 토마토, 아보카도, 바닐라, 초콜릿 등 세계에 도움이 된 재료로 유명합니다. 유네스코는 고대 옥수수 기반 식품 시스템과 지역적 다양성으로 인해 멕시코 전통 요리를 무형문화유산으로 지정했습니다.
Tex-Mex는 텍사스의 Tejano 커뮤니티에서 개발한 독특한 국경 요리입니다. 노란색 치즈, 커민이 많이 들어간 칠리 콘 카르네, 밀가루 토르티야, 딱딱한 껍질 타코, 콤비네이션 플레이트 등 멕시코 내륙에서는 보기 드문 메뉴를 사용합니다. 전통적인 멕시코 요리 센터에는 옥수수 마사, 건조 칠리 소스, 퀘소 프레스코 같은 신선한 치즈, 몰레와 코치니타 피빌 같은 지역 요리가 있습니다.
아니요. 칠리는 주로 풍미를 위해 사용됩니다. 건포도와 커피의 앵초 맛, 과히요는 밝고 톡 쏘는 맛입니다. 그리고 타말레, 포졸 블랑코, 케사디야와 같은 많은 고전적인 음식은 열을 거의 전달하지 않습니다. 향신료는 일반적으로 테이블 살사를 통해 도착하므로 각 식당이 조정됩니다. 하바네로나 칠리 데 아르볼을 곁들인 일부 살사와 요리는 정말 매콤하지만 기본이 아닌 선택입니다.
치킨 팅가(치폴레-토마토 조림)와 같은 간단한 귀사도를 곁들인 타코는 핵심 기술을 빠르게 가르칩니다. 토마틸로의 살사 베르데, frijoles de la olla(냄비 콩), 퀘사디야를 comal 빌드 기본으로 사용합니다. 과히요 소스를 섞은 엔칠라다에는 말린 고추 작업이 도입됩니다. 나중을 위해 두더지를 아껴두세요. 20개 이상의 재료가 포함될 수 있습니다.
말린 고추(안초, 과히요, 치폴레), 토르티야용 마사 하리나, 건조 또는 통조림 검은콩과 강낭콩, 멕시칸 오레가노, 커민, 통조림 토마토 또는 신선한 토마틸로. 신선한 상수로 흰 양파, 마늘, 라임, 고수를 추가합니다. 케소 프레스코, 크레마, 아보카도 마무리 요리; 라드 또는 중성 오일은 튀김 및 튀긴 콩을 처리합니다.