Mexican Cuisine (About)

Mexican Cuisine brings up images of beans, tortilla chips and spices, predominantly chilies in our mind. However, there is more to the story.  Today, Mexican cuisine is not just limited to the Latin and North America, but has gained popularity across the globe, albeit in different flavors depending on the region. Staple ingredients of Mexican cuisine include corn and chili peppers, while significant ingredients are influenced by Spanish diet such as meat and cheese. A noticeable aspect with Mexican cuisine is that UNESCO has added it to the list of world’s intangible cultural heritage.

Street food is a major contribution from the Mexican cuisine, as across the world we see hawkers selling tacos, nachos and quesadillas these days. In fact, it is estimated that within Mexico, about 50-60% of the population consume street food at least once a month. It is common to find street food vendors in the morning and evening time, and also till late in the night, but not during afternoon hours as that is considered the time to have a normal meal in Mexico. Sauces, known as “Mole” are used commonplace in Mexican cuisine. Moles are available in multiple flavors, with chili pepper as the basic ingredient. As a matter of fact, many dishes in the traditional Mexican cuisine are named by their sauces.

Tacos are the simplest food items in the Mexican cuisine that has crossed borders globally. Taco refers to a folded tortilla (flatbread) with a fair amount of fillings. The tortillas can be made from wheat or corn flour, but corn flour tortillas are more popular. Different ingredients are used in a variety of combinations to fill up tacos, including beans, cheese, meat, vegetables, onions and salsas.

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Day-1 : South Indian Cuisine ( From My View)

For Most of people of Northern Hemisphere(????) of  India ( I meant Northern half of India), South Indian Cuisine usually means Idli, Dosa, Sambhar and Mendu Vada. For Southern states, the definition differs for all five states ( Yes, now Telangana is different state)  but for me it is a very large playground (yeah I play with food! *wink* *wink*)

For me South Indian Cuisine starts with a good Rasam, any Rasam would do if tangy and spicy at the same time! Followed by standard Vadai or any version of Idli (my new innovation is Manchurian Idli )

I used to love to have South Indian Thali whenever I visit a South Indian restaurant. It usually contains Poori, Rasam, Korma, Aviyal, Pachdi, Mor Kuzhambu, Poppadam, Rice, Pickle and of course Payassam. Payassam is dessert made of milk with a particular flavors, like Kheer.

I have checked out some of typically Keralian Cuisines thanks to my Roommate at hostel and my colleagues. I just love Pitt or Puttu, a typical Malayali breakfast item (For some reasons my colleagues think that I’m a specimen as very few people like this dish) .

My latest affair in this variety of food is Tomato Rice. I try out this dish at almost all south Indian restaurant these days. This is actually a leftover rice recipe, but people make it with fresh rice too! And I just love the combination of rice and tomato gravy mixed and cooked together. ( I’ll share my version of the recipe some of these days)

Andddd ofcourse, last but equally important, The Filter Kapi. This is an amazing thing of southern part of India. Everyone in every household of southern India has Filter Coffee, freshly brewed, like first thing in the morning. The smell itself is so amazing that even if you are not a coffee lover, I bet you’d fall in love with this one!!