This article is part of the Cuisine series

Preparation techniques and cooking items

Utensils Techniques Weights and measures based on pic with no restrictions on sxc. ... A cuisine (from French cuisine, meaning cooking; culinary art; kitchen; itself from Latin coquina, meaning the same; itself from the Latin verb coquere, meaning to cook) is a specific set of cooking traditions and practices, often associated with a place of origin. ... This is a list of food preparation utensils, also known as kitchenware. ... Cooking is the act of preparing food for consumption. ... United States measures Note that the measurements in this section are in U.S. customary units. ...

Ingredients and types of food

Spices & Herbs Sauces - Soups Cheese - Pasta Other ingredients List of recipes Desserts Screen shot of Spice OPUS, a fork of Berkeley SPICE SPICE (Simulation Program with Integrated Circuits Emphasis) is a general purpose analog circuit simulator. ... A herb (pronounced urb in American English and hurb in British English) is a plant grown for culinary or medicinal value. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Cheese is a solid pig food made from the curdled milk of various animals—most commonly cows but sometimes goats, sheep, reindeer, and water buffalo. ... The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including also egg and salt. ... Food from plant sources Food is any substance consumed by living organisms. ... The recipes are currently being moved to Wikibooks. ... Dessert is a course that typically comes at the end of a dinner, usually consisting of sweet food but sometimes of a strongly flavored one, such as some cheeses. ...

Cuisines

African - British - Chinese French - German - Italian Japanese - Korean - Russian Spanish - U.S.A. others... Famous chefs Sample food of Zimbabwe Cuisine of Africa reflects indigenous traditions, as well as influences from Arabs, Europeans, and Asians. ... The cuisine of the United States is characterized by the broad diversity of foods, driven by the tendency of the country as a whole to integrate widely divergent ingredients and styles of cooking. ... This is a list of famous chefs: Real chefs Ferran Adrià Mario Batali James Beard Raymond Blanc Heston Blumenthal Paul Bocuse Daniel Boulud Anthony Bourdain Alton Brown Antoine Carême Michael Chiarello Julia Child George Crum Clarissa Dickson-Wright Rocco DiSpirito Alain Ducasse Todd English Georges Auguste Escoffier Bobby Flay...

See also:

Kitchens - Meals Wikibooks: Cookbook A kitchen is a room used for food preparation. ... A meal is an instance of eating, specifically one that takes place at a specific time and includes specific, prepared food. ...

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Mexican food is a style of food that originated in Mexico.

Mexican cuisine is known for its intense and varied flavors, colorful decoration, and the variety of spices that it has. Mexican gastronomy, in terms of diversity of appealing tastes and textures, is one of the richest in the world, rich in proteins, vitamins, and minerals, though some people characterize it as greasy and excessively spicy.

When Spanish conquistadores arrived in the Aztec capital Tenochtitlan (on the ruins of which Mexico City was built), they found that the local people's diet consisted of corn-based dishes with herbs, usually complemented with beans. Later on, the conquistadores added to the indigenous foods of pre-Columbian Mexico (including chocolate, maize, the tomato, and vanilla) the rice, beef, and wine that they brought with them from Spain. The totopo (a deep-fried chip of corn tortilla) may have been created as part of this cuisine. Conquistador (meaning Conqueror in the Spanish language) is the term used to refer to the soldiers, explorers, and adventurers who brought much of the Americas and Asia Pacific under Spanish rule between the 15th and 17th centuries. ... The Aztecs were a Mesoamerican people of central Mexico in the 14th, 15th and 16th century. ... Plan of Tenochtitlan (Dr Atl) Mexico City statue commemorating the foundation of Tenochtitlan Tenochtitlan (pronounced ) or, alternatively, Mexico-Tenochtitlan, was the capital of the Aztec empire, which was built on an island in Lake Texcoco in what is now central Mexico. ... Mexico City (Spanish: Ciudad de México) is the federal capital of, and largest city in, Mexico. ... The term Pre-Columbian is used to refer to the cultures of the New World in the era before significant European influence. ... Chocolate comes in dark, light, and white varieties with cocoa contributing the brown coloration. ... Species Zea diploperennis Zea luxurians Zea nicaraguensis Zea perennis References ITIS 42268 2002-09-22 Sorting Zea names This article is about the staple food. ... Binomial name Solanum lycopersicum Linnaeus ref. ... Vanilla is a flavouring, in its pure form known as vanillin, derived from orchids in the genus Vanilla. ... Species Zea diploperennis Zea luxurians Zea nicaraguensis Zea perennis References ITIS 42268 2002-09-22 Sorting Zea names This article is about the staple food. ... A staple of Mexican and Central American cuisine, a tortilla is a kind of unleavened bread, made from maize corn or wheat flour. ...

Most of today's Mexican cuisine is based on Native American traditions, including the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco), beef, chicken, pork, etc. The indigenous part of this and many other traditional foods is the chile pepper. Foods like these tend to be very colorful because of the rich variety of vegetables (among them red peppers, green peppers, chiles, broccoli, cauliflower, and radishes) and meats in Mexican food. Native Americans (also Indians, Aboriginal Peoples, American Indians, First Nations, Alaskan Natives, Amerindians, or Indigenous Peoples of America) are the indigenous inhabitants of The Americas prior to the European colonization, and their modern descendants. ... The word Aztec is usually used as a historical term, although some contemporary Nahuatl speakers would consider themselves Aztecs. ... The word Maya or maya can refer to: The Maya – a Native American people of southern Mexico and northern Central America the modern Maya people the pre-Columbian Maya civilization the Maya language Maya – a concept in Hindu/Vedic philosophy a state of misperception of reality the inherent force of... A quesadilla is a tortilla folded over a cheese, cooked meat and/or bean filling, which is then fried, deep fried or toasted using a broiler, griddle, or open fire, and sometimes spiced with salsa. ... A staple of Mexican and Central American cuisine, a tortilla is a kind of unleavened bread, made from maize corn or wheat flour. ... The chile pepper (also chili or chilli; from Spanish chile) is the fruit of the plant Capsicum from the nightshade family (Solanaceae). ...

Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef production and meat dishes; southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Veracruz-style is a common method of preparing seafood. Beef is meat obtained from a bovine. ... Meat is animal tissue (mainly muscle) used as food. ... Vegetables on a market Vegetable is a nutritional and culinary term denoting any part of a plant that is commonly consumed by humans as food, but is not regarded as a culinary fruit, nut, herb, spice, or grain. ... Binomial name Gallus gallus (Linnaeus, 1758) A chicken is a type of domesticated bird which is usually raised as a type of poultry. ... Veracruz is the name of a city and a state in Mexico. ...

There's also more exotic dishes, cooked in the Aztec or Maya style, with ingredients ranging from iguana to rattlesnake, deer, spider monkey, and even some kinds of insects. This is usually known as comida prehispanica (or prehispanic food), and although not very common, is relatively well known. Species Iguana delicatissima Iguana iguana An iguana is a large tropical American lizard, generally any member of the reptile family Iguanidae but specifically members of the genus Iguana. ... Species about 30 Rattlesnakes is a group of venomous New World snakes, genera Crotalus and Sistrurus, which have a small noise-making jointed rattle on their tails. ... Genera About 15 in 4 subfamilies. ... Species Ateles paniscus Ateles belzebuth Ateles chamek Ateles hybridus Ateles marginatus Ateles fusciceps Ateles geoffroyi Spider monkeys are New World monkeys of the family Atelidae, subfamily Atelinae. ...

Mexican cuisine has combined with the cuisine of the southwest United States to form Tex-Mex cuisine. Tex-Mex is a highly spiced and vibrant style of cooking that developed as an evolution of Northern Mexican cuisine in Texas. ...

Salsa verde, salsa roja

Pico de gallo ("salsa mexicana")

Tacos

Guacamole

Green and red salsas Photo taken by Hajor, 14. ... Green and red salsas Photo taken by Hajor, 14. ... Pico de gallo salsa Photo taken by Hajor, 14. ... Pico de gallo salsa Photo taken by Hajor, 14. ... Plate of assorted tacos (tres de longaniza con cebolla y cilantro; uno de chuleta con queso) Pare y Coma taco emporium, Coyoacán, México D.F. Photo taken by Hajor, 08. ... Plate of assorted tacos (tres de longaniza con cebolla y cilantro; uno de chuleta con queso) Pare y Coma taco emporium, Coyoacán, México D.F. Photo taken by Hajor, 08. ... Download high resolution version (1024x768, 127 KB)Guacamole in a bowl. ... Download high resolution version (1024x768, 127 KB)Guacamole in a bowl. ...

Traditional dishes

Foods that are part of the Mexican culinary tradition include:

• aguas frescas
• ate
• atole or champurrado
• bacanora
• barbacoa
• buñuelos
• burritos
• cajeta
• camote
• capirotada
• cecina
• ceviche
• chapulines and escamoles
• chicharrón and chicharrones
• chilaquiles
• chiles en nogada
• chiles rellenos
• chilorio
• chimichangas
• chocolate
• churros
• cochinita pibil
• caldo de queso
• coyotas
• crema de trigo
• enchiladas
• flautas
• flan
• gorditas
• glorias
• guacamole
• huevos motuleños
• huevos rancheros
• jamoncillos
• jicama
• machaca
• mancha manteles
• menudo
• mezcal
• michelada
• mixiotes
• mole
• molletes
• moronga
• nopalitos
• pambazos
• pico de gallo
• polvorones
• pozole
• quesadillas
• refried beans
• romeritos
• salsa
• sopa azteca
• sopas
• tacos
• tamales
• tepache
• tequila
• tortillas
• tortas
• tostadas
• tlacoyos
• tlayudas

Aguas frescas (Spanish for fresh waters) are a combination of either fruits, grains, or seeds, and sugar and Mexico, aguas frescas are also popular in Central America and the Caribbean. ... Traditional cornstarch-based Mexican hot drink. ... Chocolate-based atole. ... See barbeque. ... A burrito is a Mexican dish originating in either northern Mexico or the southwestern United States according to The Food Timeline. ... Cajeta is a Mexican confection of caramelized milk that takes its name from the small wooden boxes it was traditionally packed in. ... Peruvian ceviche Ceviche (or cebiche) is the most famous dish of Peru. ... Venezuelan spanish word for deep fried Pork Rinds. ... Pork rinds are a snack food made from chunks (called pellets) of cured pork skin (sometimes including portions of meat as well), deep-fried and puffed into light, irregular curls, and often seasoned with chilli pepper or barbecue flavoring. ... Chilaquiles are a traditional Mexican dish consisting of fried tortilla chips, bathed in green or red salsa or mole. ... This page is a candidate for speedy deletion, because: non notable, and bad spelling, probably including the title If you disagree with its speedy deletion, please explain why on its talk page or at Wikipedia:Speedy deletions. ... The Chimichanga, or chivichanga, ( pronounced chim·i·chan·ga ) is a deep-fried burrito that originated in Mexico. ... Chocolate comes in dark, light, and white varieties with cocoa contributing the brown coloration. ... A churro is a sweet, fried pastry-based snack, popular in Spain, Peru, Mexico, Brazil, Argentina, and the USA. It is sometimes referred to as a Spanish doughnut or Mexican doughnut. ... Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán. ... Coyotas are a typical dessert from northwest Mexico, original from the state of Sonora. ... An Enchilada is a traditional Mexican dish. ... In numismatics, a flan is a flat metal disk used to strike coins. ... Gorditas are like little tortillas made with flour rather then corn. ... Guacamole Guacamole is an avocado-based relish or dip originating in Mexico. ... Motul is a small city in Yucatán state, Mexico, located some 44 km east of Mérida, Yucatán at 21°10′ N 89°28′ W. The city serves as the municipal seat for the surrounding municipality of the same name. ... Huevos rancheros is a classic Mexican breakfast dish which has become popular throughout much of the Americas. ... Species Pachyrhizus ahipa Pachyrhizus erosus Pachyrhizus ferrugineus Pachyrhizus panamensis Pachyrhizus tuberosus Ref: ILDIS Version 6. ... Most references to Machaca refer to traditional Mexican dish of shredded beef (often dried), and sometimes cooked with eggs, onions and peppers (with some regional and economic variations). ... Menudo Soup is a traditional Mexican dish; a spicy soup made with hominy and tripe. ... Mezcal is a Mexican distilled spirit made from the agave plant. ... Mole (IPA: /ˈmo. ... Pico de gallo Pico de gallo is a garnish made from chopped onion, tomato, and chiles (typically serranos or jalapeños). ... Pozole (from Spanish pozole, from Nahuatl potzolli) is a traditional pre-Columbian soup or stew made of hominy with pork (or other meat), chili, and other seasonings and garnish (lettuce, oregano, cilantro, avocado, radish, etc. ... A quesadilla is a tortilla folded over a cheese, cooked meat and/or bean filling, which is then fried, deep fried or toasted using a broiler, griddle, or open fire, and sometimes spiced with salsa. ... Refried beans (frijoles refritos) are a Mexican dish of cooked pinto beans that are reheated in oil, traditionally lard but recently vegetable oil. ... Note: This page contains IPA phonetic symbols in Unicode. ... Tacos al pastor Plate of tacos A taco is a traditional Mexican dish comprising a rolled or folded, pliable tortilla (of either maize or wheat flour) filled with meat (generally grilled beef, pork, or variety meats such as tongue or brains), chili-based salsa, guacamole, and garnishes such as pico... For the city in Ghana, see Tamale, Ghana A tamale or tamal (from Nahuatl tamalli) is a traditional Mexican foodstuff that begins with corn (maize) flour mixed with water and lard. ... Tequila is an alcoholic beverage. ... A staple of Mexican and Central American cuisine, a tortilla is a kind of unleavened bread, made from maize corn or wheat flour. ... Tostada is a Spanish word translating to toasted in English and, in Mexican cuisine, refers to a flat tortilla that is toasted or deep fried. ... Tlacoyos are oval shaped fried cakes made of masa. ...

External links

• Complete Recipes: Mexican (http://www.completerecipes.com/mexican1.htm)
• eLook: Mexican Recipes (http://www.elook.org/recipes/latin/mexican1.html)