Mexican cuisine recipes at the deli. National cuisine of Mexico

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Mexican cuisine, which combines the culinary traditions of several peoples, will appeal to everyone who loves juicy and bright tastes. Knowing certain tricks, everyone can cook her most popular dishes. All it takes is a small list of familiar ingredients and, of course, your willingness to experiment.

website selected 6 excellent Mexican dishes that will delight guests and are easy to prepare at home.

Fajitas

Perhaps this is the most popular dish of Mexican cuisine. It is customary to serve the filling for it hot, right in the pan and always along with traditional tortillas. So each guest can choose for himself what to wrap in a flatbread and with what sauces to eat it.

Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 1 chili pepper
• 1 can canned red beans
• 300 g beef
• 2 tbsp. l. tomato paste
• 3 art. l. vegetable oil
• 1 lime
• 4 wheat or corn tortillas

Cooking:

1. Cut the beef tenderloin, bell pepper and chili pepper into thin strips.
2. Marinate meat in lime juice for 1 hour.
3. Put the vegetables in a hot frying pan and fry for 10 minutes.
4. We send the beef to the vegetables and fry for another 10 minutes, stirring occasionally.
5. Add tomato paste and beans to the contents of the pan, mix and keep on fire for a couple of minutes.
6. The fajitas filling is ready! Serve it with tortillas, spicy tomato sauce and sour cream.

Guacamole

Loved by gourmets around the world, avocado paste can be used as a side dish, for example, with meat or fish. But according to tradition, it is used as a snack and eaten with corn chips.

Ingredients:

• 2 tomatoes
• 3 ripe avocados
• 1 bulb
• 1 chili pepper
• 1 lime
• 1 garlic clove
• bunch of cilantro

Cooking:

1. Finely chop the onion, garlic and cilantro. Grate lime zest.
2. Take out the seeds from the chili pepper, remove the skin from the tomatoes and also cut.
3. Knead all the ingredients with a fork. Salt and mix again.
4. Add a couple of tablespoons of water and lime juice.
5. We clean the avocado from the skin, remove the stone and cut into several pieces.
6. Add the avocado to the tomato and chili paste and mash thoroughly with a fork.

Serve with corn chips. Enjoy your meal!

Fresh mexican salsa

The spicy Mexican sauce goes well with potatoes and meat and adds piquancy and richness to dishes.

Ingredients:

• 3 tomatoes
• 1 bulb
• 4 garlic cloves
• 2 chili peppers
• juice of 1 lime
• 2 tbsp. l. tomato paste
• 2 tbsp. l. olive oil
• zira, salt, pepper to taste

Cooking:

1. Remove the skin from the tomatoes, cut into cubes.
2. Cut the onion and garlic the same way.
3. We clean the chili pepper from seeds, cut into strips.
4. Mix all the ingredients, salt and pepper, add cumin and tomato paste.

Season with lime juice and olive oil.

Chili Bean Soup

Mexicans love beans and add them to almost everything. Dishes with her, like this spicy and fragrant soup, are very nutritious and tasty.

Ingredients:

• 300 g red beans
• 2 l vegetable broth
• 1 bunch cilantro
• 8 garlic cloves
• 2 red chili peppers
• 1 st. l. zira seeds
• 1 st. l. coriander seed
• 1 tsp allspice
• 4 tbsp. l. olive oil
• salt to taste

Cooking:

1. Soak beans in cold water and leave for 8-10 hours.
2. Drain the water from the beans, pour it with vegetable broth and set to cook for 1 hour.
3. Pour 2 cups of broth into a separate saucepan and set aside for a while.
4. Take out a small amount of beans in a saucepan. It will come in handy for decoration.
5. Grind the rest of the broth along with the beans in a blender.
6. Chop the garlic and de-seeded chili peppers.
7. Fry the cumin, coriander and allspice in a dry frying pan for 2 minutes.
8. We send garlic, chili to the pan, add vegetable oil. Fry for 1.5 minutes.
9. We put the reserved broth on the fire, transfer the contents from the pan and mashed potatoes from the blender into it, salt and pepper. Soup should only be warmed up, not boiled.
10. Pour the soup into bowls and add the beans that we prepared for decoration.

Serve with greens. The dish is very aromatic and rich.

Huevos rancheros

According to legend, this dish was first invented by cowboys many years ago, and today it pleases every Mexican for breakfast. It can be eaten straight from the pan or wrapped in a traditional flatbread.

Ingredients:

• 2 eggs
• 2 tomatoes
• 1 red pepper
• 1 green pepper
• 100 g smoked sausage
• 1 red onion
• 2 tbsp. l. tomato paste
• 2 tsp ground cumin
• 2 garlic cloves
• 2 tbsp. l. vegetable oil
• bunch of parsley

The national cuisine of Mexico is a kind of synthesis of Spanish, Aztec and Indian cuisines. The dishes of this cuisine are very diverse and enjoy constant success all over the world. The very fact that Mexican cuisine is included in the UNESCO World Heritage List speaks of the uniqueness and uniqueness of the dishes that all tourists and guests of this beautiful and hospitable country simply need to try.

For the preparation of national dishes, meat, vegetables, legumes and cereals, seafood are widely used. But corn dominates. Corn is boiled, fried, served with meat, pepper, mayonnaise, grated cheese. In addition, cornmeal is widely used. Here are just some of the dishes from this wonderful plant, the cereal family:

• "" - a very popular Mexican tortilla, made from cornmeal.
• "tacos" - corn tortilla, stuffed.
• "pinoles" - toasted cornmeal, with cocoa.
• Posoles - meat cooked in cornmeal, there is also a corn drink of the same name.
• "tamales" - pieces of corn dough, steamed with sauce.
• "Tostados", "quesadilla", "chimichangi", "nachos" - amazing cakes, with various fillings.

Separately, I would like to say about "tortilla", which has long become the hallmark of the national cuisine of Mexico. This thin corn tortilla with spices is used not only separately, but also as part of many dishes.

• "burrito" - a kind of tortilla roll, stuffed with beans, minced meat, tomatoes, avocado, rice and cheese.
• "enchiladas" - a tortilla rolled into a tube and stuffed with meat, tomato or cheese.
• "Tartilla soup" - fried pieces of tartilla, with chicken broth, cheese, chili peppers, garlic, onions and tomatoes.
• "fajita" - grilled beef meat, with vegetables and wrapped in a tortilla.
• "papatzules" - fried flatbread, with pumpkin seeds and an egg.

Mexican cuisine is famous for its spiciness and wide use of various spices and seasonings. Local chefs love to add to their dishes hot peppers chili, cilantro, pepperoni, chayu, cumin seeds, serrano peppers, avocado leaves, helaneno peppers, onions, garlic... In general, in Mexico, there are more than a hundred types of peppers that differ in taste and degree of spiciness.
Mexican sauces are usually served with meat and fish dishes. The most famous and popular are salsa sauce (made from tomatoes, garlic, chili peppers, pepperoni and black pepper) and guacamole sauce (made from fresh avocados, peppers, onions and tomatoes).

I bring to your attention a few more dishes that vividly characterize the national cuisine of Mexico:

• "" - minced meat wrapped in corn leaves. There are over 500 species of these peculiar Mexican cabbage rolls. The dish is so popular that there is an annual tamale cooking festival.
• "chicharoni" - a roll of pieces of fried pork skin.
• ceviche - fresh fish marinated in citrus juice.
• « peeled cactus salad.
• « mexican salad"- made from lettuce, black beans, tomatoes, cheese, onions, sour cream and salsa sauce.
• "nacho" - a dish of chicken fillet, sour cream, cheese, chopped chips and salso sauce.
• "chipotle" - tomato soup in chicken broth.
• "olla podrida" - Mexican goulash.
• "chipile" - pork with vegetables.
• "carne asados" - fried pork, with a side dish of beans.
• "monte lablano" - stewed or fried turkey.
• « tacos al pastor» — pork slices fried on a spit.
• mexicali is a dish similar to tobacco chicken.
• "sopa de marisco" - seafood soup.

Will please National cuisine Mexico, lovers to feast on. First of all, these are wonderful and juicy local fruits, fruit desserts, sweet buns, muffins, puddings. Popular with tourists are:

• "kanas asadas" - an original and unusual dessert made from roasted sugar cane.
• "" - sweet royal bread, with dried fruits.
• « cherry chimichangi".
• « mango with whipped cream.
• « sweet corn soufflé".
• pumpkin in syrup.

From soft drinks, Mexicans prefer cocoa, fruit juices and hot chocolate. And the national alcoholic drink was tequila, which appeared in the city of Tequila, in the Mexican state of Jalisco. It is produced by double distillation of the core of the blue agave. There are more than 300 types of this drink in Mexico. In addition, Mexican wines, Corona beer and Don Pedro brandy are popular.
Welcome to hospitable Mexico and bon appetit to all!

From Minsk, she has been living and working in China for seven years, which means that her stomach (and nerves) are already hardened. The traveler is constantly trying something new, guided by the principle: "if the local stomachs digest it, mine can too." Before going to Mexico for a culinary experience, the girl prepared in advance, and for 34travel, Tanya spoke about the main dishes and drinks of Mexican cuisine.

BASICS

Mexican cuisine is a mix of Mayan and Aztec Indian cuisines, which used corn, beans, avocados, tomatoes, cacti, chilapeno peppers in their dishes, as well as Spanish - desserts and meat dishes were added from it. Warning for all tender stomachs: Mexican food is spicy. Very sharp!

Mexicans eat a lot of fruits, vegetables and beans. And they can't live without corn. It is present everywhere: in cornmeal products (tortillas), as an everyday snack in boiled and fried versions, in desserts and even in drinks.

What is a Mexican mil indispensable without?

salsa- a traditional sauce made from tomatoes and peppers with the addition of other seasonings. The most common are green (salsa verde) and red (salsa rojo). In general, there are many varieties. And its sharpness depends on the base pepper, of which there are a huge number in Mexico.

Mole (mole)- spicy pepper sauce. There are 7 colors in total in Mexico: the color depends on the color of the base pepper and the ingredients. Dried fruits, garlic, cloves, anise, tomatoes, and sometimes even chocolate are often added to the mole. The most popular option is mole poblano, which is considered national dish Mexico. Mole can be bought at the market (sometimes in the form of sauce or powder).

Guacamole (guacamole)- Pasty avocado sauce. Absolutely not spicy and is considered a favorite of "gringo" (foreigners).

Jalapeno (jalapeno)- Medium spicy green chili. In Mexico, it is eaten with all dishes! Even if you decide to try sushi, soy sauce will be with pieces of this king of peppers.

Lime- Mexicans add it to almost everything. A kind of salt substitute.

You will see the above products in front of you all the time. Usually they are put on the table in any restaurant and added to taste. Also look for them in any tacos tray. Don't like spicy? Then your choice is guacamole and lime.

BREAKFAST

Churros- this sweet came to Mexico thanks to the Spaniards. You can compare them with donuts, only oblong or in the form of a lasso. And in cross section, churros are in the form of stars and the usual circle. You can find them everywhere, from markets to breakfasts in hotels. Often served with chocolate sauce.

Price: from 5 pesos (€ 0.2).

Tamale (Tamale)- cornmeal cake wrapped with corn leaves. Often tamales come with meat, cheese or even fruit fillings.

Price: from 20 pesos (€ 0.8).

Chilaquiles- sliced ​​\u200b\u200band triangles and fried pieces of tortilla, which are filled with salsa on top. Meat, cheese, onions, lemon juice, avocado, sour cream or a bean garnish are added to the dish, and everything is sprinkled with plenty of cheese. For some reason, they are not very loved by traveling foreigners.

TACOS

Tacos are different. And to figure out what you order them with is not so easy even with a dictionary. Here are some of the most common tacos and their toppings.

Tacos al pastor/de adobada- tacos with pork.

Tacos de asador- tacos with grilled meat.

Tacos de cabeza- tacos with a "head". In fact, this is what is used for the filling:

Cabeza (head muscles) - head muscles;
- Sesos (brains) - brains;
- Lengua (tongue) - language;
- Cachete (cheeks) - cheeks;
- Trompa (lips) - lips;
- Ojos (eyes) - eyes.

It's not as bad as it sounds. For starters, try tacos with tongue.

Tacos de camarones- shrimp tacos.

Tacos de cazo- tacos with insides:

Tripa - stomach;
- Saudero - tender beef slices;
- Carnitas - pork cuts.

Tacos de pescado- tacos with fish.

Taqioto – flauta/tacos dorados- fried crispy tacos.

Price: from 35 pesos (€ 1.5) for 5 pieces.

By the way, in Mexico you can have tacos for breakfast, lunch and dinner. The reason is simple - cheap and very affordable. There are taquerias literally on every corner.

SNACKS AND HOT DISHES

Huarache (Huarache)- a dish from Mexico City, which is an open large flatbread, with meat (as in tacos, chosen to taste), beans, potatoes, onions and salsa. Everything is topped with cheese.

Price: from 15 pesos (€ 0.7).

Elote- boiled corn on a stick. You can grease with mayonnaise and sprinkle with cheese.

Price: from 20 pesos (€ 0.9).

Esquites- the same corn, but peeled and in a glass.

Price: from 25 pesos (€ 1.1) per glass.

Ceviche- seafood marinated in lemon juice.

Price: from 45 pesos (€ 2).

Chapulines- fried grasshoppers. Mexicans like to eat them with lemon juice or add them to homemade cheese.

Price: 10 pesos (€0.5) per glass.

Escamoles- ant larvae fried in butter. But the ants are not ordinary, but feeding on the roots of agave (the plant from which tequila is made). The taste is somewhat reminiscent of cottage cheese fried with onions.

Price: from 80 pesos (€ 3.5).

Chicharron (Chicharron)- Mexican chips. These are fried crispy pork skins served with salsa and guacamole.

Chorizo- spicy pork sausages.

Fajitas- grilled and cut into strips of meat with vegetables. Served in a skillet, often with sour cream, fried onions, cheese and tomatoes.

Price: from 20 pesos (€ 0.9).

Chiles en nogada- stuffed peppers in a sweetish cream sauce. For minced meat, nuts, dried fruits are used, and on top everything is decorated with pomegranate seeds. Be sure to try!

Price: from 120 pesos (€ 5).

Quesadilla (Quesadilla)- grilled corn tortilla with cheese.

Price: from 10 pesos (€ 0.5).

Enchilada (Enchilada)- tortilla, which is wrapped meat or vegetable filling.

Price: from 10 pesos (€ 0.5).

Oaxaca cheese (queso Oaxaca) It's actually the Mexican version of Parmesan.

coctel de camaron- fresh shrimp marinated in lemon and other spicy sauces. Served with avocado and fried tortilla pieces.

Price: from 65 pesos (€ 2.7) per serving.

Tlayuda- a traditional dish of the city of Oaxaca. Pizza-shaped flatbread with various vegetables, meat of your choice, beans and local cheese.

Price: from 20 pesos (€ 0.9) per piece.

Birria A goat meat stew that is popular in the state of Jalisco.

Price: from 45 pesos (€ 2) per serving.

LOW ALCOHOL AND SOFT DRINKS

Pulque- an alcoholic drink made from the fermented juice of the American agave. Has milky White color, viscous and sour in taste. Pulka contains carbohydrates, vitamins C, B, D and E. The locals love it for its nutritional value.

Tehuino (Tejuino) – cold drink made from fermented corn from the state of Jalisco.

Hamayka (Jamaica)- one of the most popular drinks in Mexico and Latin America. Cold hibiscus tea. It can be found in huge transparent barrels both in street stalls and restaurants (even in McDonald's in Guatemala).

Horchata (Horchata)- a drink made from rice, almonds, cinnamon and sesame, tastes like milk with cinnamon.

Pozol- a drink made from fermented corn dough with water and cocoa. He is adored by local Indians and hated by foreigners. Often sold in roadside stalls, along with horcha and hamayka. Pozol looks strange, but tastes like cold cocoa with cereals. It perfectly quenches thirst and a little hunger.

Tepache (Tepache) A fermented red drink made from corn and pineapple.

Licuado (Licuado)– homemade smoothies from milk and fruits of your choice.

Tejate- a hot soft drink made from corn, cocoa and cinnamon.

Drinks price: from 10 pesos (€ 0.5) per glass.

And yes - be sure to try the Mexican Coca-Cola. Sugar cane sugar is added to it, and it is considered healthier than regular cola.

COCKTAILS

Michelada- a beer-based cocktail with hot sauce, spices, lemon juice and a salt-pepper border.

Paloma- a cocktail-mixture of tequila and grapefruit soda.

Margarita (Margarita)- a cocktail based on tequila and lime juice.

TEQUILA AND MESCAL

For many, tequila and Mexico are inseparable concepts. And when an inexperienced tourist asks a question: “so what is the difference between tequila and mezcal?”, many inexperienced locals answer:

This is the same.

There is a worm in a bottle of mescal (yes, it is there, but that is not what distinguishes tequila from mescal. It just proves that mezcal good quality, and the worm does not decompose).

Tequila is made from blue agave, and mezcal from green (it would be more correct to say that tequila is made only from cultivated blue agave, and mezcal from any other non-cultivated one).

In fact, Mezcal is tequila without further processing. And here are some more differences:

Mezcal is stronger than tequila.

Mezcal is an organic product.

For the production of tequila, only one variety of agave is used, and for mezcal - 30.

Mezcal is produced in the states of Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacan, Puebla, and tequila is produced in Jalisco, Guanajuato, Michoacan, Tamaulipas, Nayarit.

Tequila is distinguished by the aging period:

Blanco/plata- unaged tequila transparent color. This is usually the most a budget option. Most often it is used for cocktails. The taste is soft, with a pronounced taste of agave.

oro- yellowish unaged tequila (artificially colored, it is not recommended to buy).

Tequila reposado- aged 2-9 months, has a sharp and peppery taste.

Tequila anejo- Aged for at least 1 year. Sweet and soft.

Tequila extra anejo- aged 3 years or more.

Mezcal can be divided into 4 groups, depending on the flavor it acquires during production:

Smoky;

Green agave;

Baked agave;

fermented.

Tequila is often used in cocktails, mezcal almost never. But there is another big important rule: tequila (as well as mezcal) should be drunk in small sips, savoring. No shots!

Tequila is not such a noble drink for another reason: it takes 7-12 years to grow a blue agave bush, but commercial production usually cannot wait that long. Therefore, often pesticides are added to the drink or (when the agave is not yet mature and it does not have enough of its own sweetness) sugar. And the mixing of the two different types sugar and causes headaches. Mezcal is organic, and with its own natural sugar. Although more expensive, locals believe that mezcal is more fragrant and healthier.

Where to drink tequila?

For the ultimate tequila drinking experience, head to its homeland of Jalisco and its capital, Guadalajara. Almost every hotel will help you book a one-day tour, which will include: a tour of the factory, including a tasting of 7 types of tequila, a Mariachi performance, and free time in the village of Tequila, where three liters of underground drink can be bought for € 20. The tour will cost 400 pesos (€22).

Many locals also recommend the Tequila Express, a drunken train tour (the program is the same as the bus). Price 1550 pesos (€ 85).

Where to drink mezcal?

Traveling in Mexico? Be sure to find and try traditional dishes, appreciate the authentic taste of the gourmet cuisine of this country!

For a long time - one of the most popular holiday destinations in the world. This country attracts both lovers of sunbathing and lovers of delicious food. If you get the chance to visit Mexico, make sure you taste the best flavors and experience the best flavors that Mexico has to offer. I hope my review will help you with this.

Chilaquiles

This is a popular traditional breakfast that consists of a lightly toasted corn tortilla cut into 4 pieces, drizzled with green or red salsa (the red one is slightly spicier). On top, as a rule, add an omelette or fried eggs and chicken, as well as cheese and cream. Chilaquiles are often served with large portions of frijoles (refried beans).

Posole

According to anthropological research, this pre-Columbian soup was once used as part of ritual sacrifices. Today, chicken, pork, and vegetarian pozole are available in more casual settings. This dish, made from hominy with lots of herbs and spices, is stewed for several hours, often all night. Before serving, it is garnished with lettuce, radish, onion, lime and chili.

Taco al pastor

This historical dish, one of the most popular types of tacos, dates back to the 1920s and 30s, when Lebanese and Syrian immigrants arrived in Mexico. How are tacos al pastor (meaning "shepherd's style") made? Thin slices of pork are cooked on a skewer, then they are laid out on a corn tortilla, and then onion, coriander leaves and pineapple are laid out.

Tostada

What to do with stale tortillas? Of course, fry! "Tostada" literally means "fried". It's simple but very tasty dish from corn tortilla fried in boiling oil until golden crispy. They are served separately or with various side dishes. Frijoles (refried beans), cheese, meat, seafood, and ceviche (a snack of raw fish marinated in lemon) are popular side dishes.

Chile en Nogada

En nogada is one of Mexico's most popular patriotic dishes, as it combines the three colors of the Mexican flag. poblano stuffed with picadillo (a mixture of minced meat, fruits and spices) is green color flag, walnut-based sauce is white and pomegranate seeds are red. The dish first appeared in Puebla, according to history, the dish was first served to Don Agustín de Iturbide, the liberator and subsequent emperor of Mexico.

Elote

In Mexico, sellers of elote, the Mexican name for boiled corn on the cob, are found on almost every street corner. As a rule, boiled corn is served either on a stick (to be eaten like ice cream) or in cups, where only grains are without the cob. Then salt, chili powder, lime, butter, cheese, mayonnaise and sour cream are added in large quantities.

Enchilada

Enchiladas originated in Maya times, when people in the valley ate corn tortillas wrapped in fish. Today, meat, cheese, seafood, beans, vegetables, or all of these are added to corn and flour tortillas. Stuffed tortillas with chili sauce are the perfect Mexican breakfast.

mole

Three states claim to be home to mole, a thick sauce popular in Mexican cuisine. There are countless types of mole, but they all contain about 20 ingredients, including one or more types of chili peppers, and all these moles need to be constantly stirred for a long time. Probably the most famous mole is the poblano mole, a reddish-brown sauce usually served with turkey or chicken.

Guacomole

Guacamole is without a doubt one of the most popular Mexican dishes, but few know that this traditional sauce dates back to Aztec times. It is made with mashed avocados, onions, tomatoes, lemon juice, and chili peppers (and sometimes a clove or two of garlic is added). Typically, guacamole is eaten with tortillas or used as a side dish.

Tamale

Tamales first appeared among the Aztec, Maya, and Inca tribes, who needed a nutritious meal that they could eat on the go and take with them into battle. A pocket of corn dough is stuffed with something sweet or spicy, wrapped in a banana leaf or corn on the cob, and reheated.

Toppings can vary from meats and cheeses to fruits, vegetables, chili and mole. Don't forget to throw away the wrapper before eating!

Dish Pico de Gayo Mexican Cuisine

Ingredients needed to prepare this characteristic Mexican cuisine sauce (rather salad) not much, but they are all important. Tomatoes and spiced onions form the basis of a popular sauce in Mexico, which can be served with wheat or corn tortillas with a variety of fillings. Fresh tomatoes, fragrant garlic and cilantro make this seasoning healthy and surprisingly tasty. In its own way, it is a variety mexican salsa sauce.

Pico de Gaio can be served with different dishes, but it is especially harmonious with grilled meat, which includes kebabs and steaks. Seasoning is also good as an independent light snack.

This one is being prepared sauce So:
Tomatoes and onions should be cut into small cubes of about 0.5 cm, add finely chopped garlic and hot pepper without seeds, chop cilantro and combine with the rest of the ingredients, squeeze the juice of one lemon, pepper and salt the dish, and then mix everything thoroughly . Pico de Gaio ready to use. Enjoy your meal!

lovers healthy eating will appreciate beneficial features salad dressing, as it is prepared without heat treatment with full preservation of all vitamins in products.

2. Guacamole recipe

Guacamole sauce in Mexico it is used as often as mayonnaise in European countries, being the main ingredient for many dishes. AT classic guacamole includes avocado, lime or lemon, which explains its rare use in Russia, since avocados are quite expensive here. mexican guacamole has a significantly lower calorie content than our respected mayonnaise, which affects its unconditional health benefits. Guacamole ingredients plant origin allow it to be consumed by fasting people.

Cooking guacamole consists of the following steps:
Cut the avocado and separate the seeds from the pulp, and with the help of a spoon, free the pulp from the peel. To prevent the pulp from becoming dark, it should be immediately sprinkled with lime juice, and then chopped in a blender to a puree consistency. Squeeze lemon or lime juice into the resulting mass, add ground black pepper, salt, a couple of tablespoons of sour cream and three tablespoons of olive oil to taste and mix again in a blender until smooth. Your guacamole ready!
It harmonizes perfectly with tomatoes, all types of meat, shawarma fillings, pita bread and many other dishes.

3. Burrito recipe with beef and cheese sauce

Burrito- This is a meat dish, very tasty and nutritious. Can cook chicken burrito, and we will tell you how it is done with beef meat. To prepare the dish you will need the following products:

200 g of beef, 100 g of rice and beans, mexican tortilla, two tomatoes and chili peppers, red onion, 100 g cheddar cheese, lemon juice, olive oil, salt, ground black pepper, parsley, 100 ml cream and white wine and onion greens.
You need to boil the rice until tender and put it in a colander. For cooking sauce you should randomly grind the cheese and beat it in a blender with the addition of cream, white wine and a small amount of starch. The meat, previously peeled, is cut into strips. Tomatoes with cut stalks are immersed first in boiling water and then in low temperature water so that the peel can be removed. Tomatoes are cut into four slices with seeds and pulp removed, after which they need to be cut into cubes, which are laid out in a deep plate. Chopped tomatoes are added chilli, onion and parsley, the resulting mass is salted, seasoned with olive oil, lemon juice and mixed.

A frying pan with vegetable oil is heated, where beef, pepper and garlic are laid out. Do not forget to add salt, pepper and mix the ingredients. When the meat is almost ready, you need to add boiled rice, pre-mashed beans in canned form, cheese sauce and mix the resulting mass. The filling for the burrito is ready. Putting it in the center tortillas and wrap in a cake. Above Burrito smeared with vegetable oil and fried on all sides. The dish is served on a warmed plate, poured over with cheese sauce with the addition of concasse tomatoes. Garnished with jalapeno peppers and green onions and parsley. Eat for health!

4. Fajitas

mexican fajitas were considered the food of cowboys, who had the right, after slaughtering cattle, to take the remains of meat for their work. From the word "faja", which means "stripe" in translation, the name of this meat dish comes from, which is very popular with all fans. mexican food For cooking fajitas also needed tortillas. In institutions Mexican cuisine in St. Petersburg or Moscow You can also try fajitas with chicken or beef. No less delicious pork fajitas.

To prepare the dish you will need:
half a kilo of meat, eight tortillas, three tomatoes, a large onion, 50 g of hard cheese, avocado - 1 piece, lettuce and seasonings in the form of salt, ground pepper, cumin and paprika.

Cut the onion into small pieces and fry in a small amount of vegetable oil until transparent. Then add the meat, cut into small strips, to the onion and fry over high heat. Tomatoes with skin removed and cut into small cubes are added to the meat with onions. Salt, pepper the dish and add the planned seasonings. Bring the resulting mixture to a boil, then continue to simmer over low heat for about 10 minutes.

In parallel with the preparation of meat, we heat the tortillas in the oven with a temperature regime of 180 degrees (about 10 minutes). We rub the cheese, and chop the avocado with a knife. Alternatively, you can prepare avocado guacamole.
Fajitas are served as follows:
tortillas, meat stuffing with sauce, guacamole, grated cheese, lettuce leaves - all separately. At the table, everyone wraps the ingredients in tortillas for himself.

5. Quesadia recipe

Word " quesadia" or " quesadilla" literally means " cheese tortilla". The dish consists of two Mexican tortillas with different fillings, the indispensable ingredient of which is cheese. Tortillas are fried in boiling oil, due to which the cheese located inside melts and securely connects the two tortillas to each other. Alternatively, you can fold one corn tortilla in half. Most popular with tourists and lovers of Mexican dishes quesadilla with chicken, quesadilla with mushrooms, quesadilla with minced meat. Instead of classic tortillas in Russia, they often use lavash or pita.

For the filling, you can take any kind of meat, vegetables, mushrooms and cheese. To the table quesadium served cut into quarters with spicy sauces such as salsa or sour cream. A light vegetable salad goes well with this dish.

classic quesadia recipe as follows:
The tortilla is fried for half a minute in a hot pan, then a filling of grated cheese mixed with finely chopped onion, pre-fried meat of any kind, sour cream and chili is laid out on it, and closed with a second tortilla. Tortilla is fried on both sides for two minutes (one minute on each side). During this time, the cheese inside should melt, the more cheese, the stronger the cakes will connect. You can cut the dish into pieces of any size. Enjoy your meal!

6. Ceviche recipe

There are many options for preparing this wonderful Mexican dish, which features seafood as a must-have ingredient. The main characteristic of ceviche is raw marinated fish and shrimp in lemon juice. Can cook salmon ceviche and shrimp ceviche. Many varieties of red and white fish mixed with other seafood are suitable for this dish. We'll tell you how cook ceviche white fish and shrimp.

We will need the following components:
about 800 g of boneless white fish fillet;
300-350 g shrimp;
half a green and red sweet pepper, as well as half a hot pepper;
a large head of onion, preferably red;
lemon;
salt, coriander, a little sugar, ground pepper.

Wash the fish thoroughly and cut it into small pieces. Defrost frozen fish in the refrigerator, it is not recommended to do this with a microwave. To the fish, add shrimp boiled until half cooked and onion, cut into half rings and soaked a little in salt water. Finely chop the pepper and coriander, removing all the grains, add to the dish. Season the resulting mass with salt, ground pepper, lemon juice and sugar, which will help make the taste of the dish less sour and spicy. Leave for half an hour in the refrigerator, after which seafood ceviche can be served with white wine. Enjoy your meal!

7. Sopa Azteca

In Mexican cuisine, all kinds of peppers, known to the local population since ancient times, are widely used. sopa azteca fully meets the ideas of foreigners about spicy, juicy and unusual dishes from distant exotic countries. But you can also cook it in our usual conditions in order to feel the tart national flavor of the new food in your kitchen. Recipe for this Healthy Mexican Vegetarian soup uncomplicated. To prepare it, you need to take a quarter of an avocado, two onions, three fresh tomatoes, one sweet bell pepper, three canned tomatoes, two pickled jalapeno peppers, vegetable oil, salt and ground pepper.

Coarsely chop the onion and bell pepper, divide the tomatoes into four parts. Mash the canned tomatoes, finely chop the jalapeno peppers, removing the seeds. Simmer all the ingredients obtained for 20 minutes in vegetable oil, adding salt and ground pepper at the end. Grind the resulting mass in a blender to a puree state.
Put avocado slices in each serving and pour the finished dish on plates. The soup is well served with tortillas fried in oil. Eat for health!

8. Sopa de Lima

All types of legumes are widely used in Mexican cuisine, allowing you to diversify the menu with products high in vegetable proteins. Here's what the recipe looks like delicious and healthy vegetable soup with beans, which can be cooked not only with meat, but also in a vegetarian version.

In order to get real Sopa de Lima in Mexican you need to take 400 g of pumpkin, 1 cup of freshly frozen peas, 1 cup of white beans, two onions, 1 cup of red lentils, a few garlic cloves, salt, curry seasoning, vegetable oil (preferably olive), ground black pepper and any greens .

Boil the beans soaked in water until half cooked, cut the pumpkin into cubes, finely chop the onion and garlic. Fry the onion in oil, then add pumpkin, garlic and curry to it and continue to fry over high heat until yellow. Washed lentils should be put in a bowl where beans are boiled, boiled for five minutes, then adding pumpkin with onions and garlic and green pea. We continue to cook over medium heat until all the components of the soup are completely soft from 5 to 10 minutes, and then we insist the dish under the lid. Sopa de Lima is ready!

Fans of a hearty and tasty meal should like the recipe for traditional Mexican pork soup, which is often offered to its visitors by restaurants and cafes of Mexican cuisine. The soup recipe combines meat and vegetables in a balanced way, so its health benefits are undeniable.

To cook, you need to prepare a can of canned corn, two kilograms of diced pork meat, an onion, a few garlic cloves, salt and 150 g of dried pepper.

Soup is prepared like this:
Cut the pepper, removing the seeds and stalks, and cook until soft. In a thick-walled saucepan, fry the meat in oil for several minutes, then add onion and garlic to the pork, water to cover the food, and cook over low heat.
Pour the decoction of pepper into the soup, and grind the pepper itself to a puree state in a blender. Add corn and pepper to soup. If the dish is too thick, add more water. Cook until all ingredients are ready.
Serve Sopa de Posole with lime, chopped cabbage and tortilla chips. Eat for health!

10. Fried nopal

Nopal- This is a symbolic plant of Mexico, depicted on its coat of arms, the most common type of cactus in this country. Fried nopal- exotic food, which will be interesting to try for all fans of Mexican cuisine. Cactus is useful as it helps to get rid of excess fat. Cooking this dish is not too difficult.

To enjoy fried nopal, you need to take a glass of water, a few garlic cloves, a teaspoon of cumin, a bouillon cube, an onion head, three nopal leaves, a glass of flour, four tomatoes, a glass of vegetable oil, a little salt to taste, a pound of hard cheese, one piece jalapeno pepper, ground pepper and four chicken eggs.

With the leaves of nopal, you need to remove the hard peel with a knife, stew the vegetables with the addition of seasonings for about 20 minutes and mix in a blender until mashed. Cook the cactus until cooked in salt water (about 40 minutes), and then dip in batter - beaten eggs with flour. Fry the nopal leaves in oil on both sides (8 minutes each). We serve an exotic dish to the table with vegetable gravy and grated cheese. Enjoy your meal!

11. Chili con carne

A thick soup with meat and chili con carne is loved by residents on the borders of Mexico. To taste it, you need to cook the following products:

800 g beef fillet;
vegetable oil;
two heads of red onion;
allspice and black peppercorns;
two chili peppers;
a few garlic cloves;
four fresh tomatoes (they can be replaced with tomato paste or canned tomatoes);
400 g red or green string beans;
spices: cumin, cloves, oregano;
cilantro;
lemon or lime;
bitter chocolate;
two tablespoons of cocoa;
salt;
sour cream for dressing.

We cut the meat into small cubes (as an option using a food processor). Carefully grind the spices in a mortar. We cut the sweet pepper in the form of a small straw, and free the chili pepper from the seeds and chop with a knife. Pour vegetable oil into a frying pan and put on fire. Fry the meat in oil until a crust appears and the water evaporates. Then we put it in a deep pan with thick walls or a cauldron and simmer over low heat until soft (it’s good to add a little red wine). Thoroughly fry the onion in oil, then adding vegetables, stew everything together with seasonings.

Put stewed vegetables, beans, tomatoes or pasta from them in a saucepan for meat. At the end, add lemon juice, heated chocolate and cocoa to the dish, diligently combining all the components into a homogeneous mass. When serving, season the soup with sour cream, crushed garlic and herbs. Chili con carne soup eaten with tortillas, Mexican nachos chips, boiled rice and, of course, tequila.

12. Tortillas stuffed

mexican tortillas you can cook with any meat, vegetable and cheese fillings, there are a great many recipes for this traditional dish. We invite housewives to get acquainted with one of the options for delicious tortillas stuffed with chicken and vegetables. This wonderful snack can be made for a picnic or travel. Since it is delicious, both cold and heated.

Prepare 200 g of chicken or turkey fillet, 150 g of sweet bell peppers and tomatoes, 100 g of cucumbers and lettuce, leeks and five Mexican tortillas.
For the sauce you will need 300 g of tomatoes, 150 g of onions, a little garlic, vegetable oil, salt, ground pepper and herbs to taste.

Let's start with the sauce. Finely chop onion and garlic, tomatoes release from the skin and cut into small pieces, finely chop the greens. Fry onion with garlic in vegetable oil, add tomatoes to them and continue to fry for about 3 minutes. In the resulting sauce, put the greens and remove the fire.

finely we cut chicken fillet and fry in oil for a quarter of an hour, salt and pepper.
Tomatoes and cucumbers we cut small pieces, leek rings and mix vegetables with meat, adding tomato sauce salt to taste.
We spread the resulting filling on the tortilla and wrap it on both sides. Fry on both sides in a frying pan or on the grill tortillas with filling. Your dish is ready!

To feel the peculiar Mexican culture and taste Mexican cuisine, it is not necessary to make a long journey. Food is an integral part of the national flavor, after drinking strong tequila and tasting a well-cooked Mexican recipe, you can immerse yourself in the exotic world of this amazing and mysterious country for the European consciousness.
Mexican cuisine recipes, despite their peculiar taste, are not difficult for hardworking and skilled housewives from Russia. In Mexican restaurants, dishes are prepared by highly qualified experienced chefs who create real miracles from ordinary products. All traditional dishes involve many options, so do not despair if one or another ingredient is not at hand. It can be easily replaced with another product. All Mexican recipes are designed for the inexhaustible imagination of the housewives, who, having fallen in love with the national traditions of a distant country, will do their best to please their guests and relatives with wonderful, healthy and tasty dishes.