Although Mexicans varies a little, the particular region of the country, there are many constants used for the preparation of this wonderful type of cuisine to definitive influences of country as the Spain and Europe and even within the confines of the India and China.
Mexican food is an assortment of different types of cuisine, but in the days before the arrival of the Spaniards in the native countries relied heavily on beans and corn that the meat was still rare. The most common types of used beans include black and pinto, which can be fried and used to flavor soups and Bean Salad.
Corn is one of the most frequently used staples in Mexican cuisine and it has long been used as a main source of nutrition. In its form of Earth, but can be used for the manufacture of corn chips, tortillas, Mercier and many more delights.
The ancient Mexican people used some aromatic spices and peppers to season their dishes. Then, after the introduction of Spanish chicken, cheese, garlic, onions and wheat all these became Staples for the creation of a number of interesting meals. Breads and tortillas could now be made of wheat and cheese as fresco of panela and queso blanco or queso would be used to add flavor to all kinds of recipes.
Butter has been used in traditional Mexican cuisine, like lard was greater fat of choice. Today for a healthier option, vegetable oil often replaces the lard for the preparation and cooking of food.
Many types of Peppers are used to flavor everything from salsa to soups, savory sauces used to complete an array of food. Jalapeños are a little spicy kind of red pepper, while the serrano pepper offers a fiery flavor and both can be used fresh or dry, powder and even smoked and integer.
Mexican cuisine is without doubt rich in flavor and garlic and onions are among the most common that you will find in recipes for spicy region foods. Other spices popular, often present in traditional Mexican foods include Chile powder, cumin, oregano and epazote, one of the lesser-known spices, also known as The Mexican.
Style Tijuana Torta recipe
What you need
1 ounce 15 rinsed black beans
3 tablespoons salsa
1 marine tablespoon jalapeno pepper, chopped
1/2 teaspoon ground cumin
1 avocado, pitted
2 tablespoons finely chopped onion
1 tablespoon lime juice
1 long baguette (about 16 to 20 inches)
1 1/3 cups of Kale, grated
How to Make It
Crush all rinsed black beans, salsa, marine jalapenos and cumin in a small bowl. To reduce some of the sodium in the beans, rinse them well under cold water and drain before using.
In another small bowl, mash together pitted avocado, onion and lime juice.
Cut the baguette into 4 pieces of the same length, then cut each piece again in two of horizontally. Remove most of the bread from the center of the pieces mainly leaving the rest of the crust.
Spread bean paste, the lawyer pulp, then cabbage shredded evenly between all the pieces of baguette and serve immediately.