Mexican cuisine is known for its colorful presentation, full flavors and variety of spices - in particular, chili peppers. Through our series of Mexican Cuisine articles we have discussed how the colonial history of Mexico has had an impact on the cuisine; but in spite of the invading cultures the ingredients, flavors and traditions of the indigenous people have stayed constant. Nowhere is that more true than in the use of seafood.
With an estimated 5797 miles in ocean coastline, it is understandable that seafood is a large part of Mexican cuisine. Shrimp is a very common element, used in soups, stews and in enchilada. Romeritos is particularly popular, made of dried shrimp, chopped, combined with romerito (similar to rosemary) and potatoes, formed into patties. After frying the Romeritos are served in a traditional mole sauce.
Pulpo, or octopus is a specialty dish in Mexican cuisine and not often found on the dinner table in the average household simply because of the cost. When it is served the Pulpo must be carefully boiled to ensure all slime, smell and ink is removed. Then the meat is sliced and added to a soup or stew. Menudo has traditionally been a soup centered around the use of beef stomach, however it is not uncommon to find seafood added into the mix. Since Menudo is treated as a communally prepared dish, sometimes family members offer shrimp, fish or even pulpo.
Similarly, Sopa de Pescado Siete Mares or Seven Seas Fish Soup can be organized as a community soup but is wholly based on the fruits of the sea. Most popular in the Gulf of California and Pacific Ocean areas of Mexico, it is a fish stew made from basically any seafood available: shrimp, pulpo, shellfish, Cod, Red Snapper, Basa are just a few. Sopa de Pescado Siete Mares is a staple soup, that is it can be found in most households along the coasts of Mexico. One may not see it in resort establishments, but rest assured it is a full flavored dish worth seeking out.
Parilladas or barbecue of any meat is popular for family gatherings, but in coastal areas using whole fish to roast over the fire is a tradition. The fish will be descaled, gutted and skewered on a stick. If the fire is in a pit the skewered fish can be positioned over the fire, or likewise on a barbecue. After roasting, the fish may be stuffed with a mixture of chiles, beans and panela cheese. It is also common to dry fish on racks, much like the Mesoamerican Indians once did - further proof that the ways of the indigenous peoples still shine through in Mexican cuisine.
With an estimated 5797 miles in ocean coastline, it is understandable that seafood is a large part of Mexican cuisine. Shrimp is a very common element, used in soups, stews and in enchilada. Romeritos is particularly popular, made of dried shrimp, chopped, combined with romerito (similar to rosemary) and potatoes, formed into patties. After frying the Romeritos are served in a traditional mole sauce.
Pulpo, or octopus is a specialty dish in Mexican cuisine and not often found on the dinner table in the average household simply because of the cost. When it is served the Pulpo must be carefully boiled to ensure all slime, smell and ink is removed. Then the meat is sliced and added to a soup or stew. Menudo has traditionally been a soup centered around the use of beef stomach, however it is not uncommon to find seafood added into the mix. Since Menudo is treated as a communally prepared dish, sometimes family members offer shrimp, fish or even pulpo.
Similarly, Sopa de Pescado Siete Mares or Seven Seas Fish Soup can be organized as a community soup but is wholly based on the fruits of the sea. Most popular in the Gulf of California and Pacific Ocean areas of Mexico, it is a fish stew made from basically any seafood available: shrimp, pulpo, shellfish, Cod, Red Snapper, Basa are just a few. Sopa de Pescado Siete Mares is a staple soup, that is it can be found in most households along the coasts of Mexico. One may not see it in resort establishments, but rest assured it is a full flavored dish worth seeking out.
Parilladas or barbecue of any meat is popular for family gatherings, but in coastal areas using whole fish to roast over the fire is a tradition. The fish will be descaled, gutted and skewered on a stick. If the fire is in a pit the skewered fish can be positioned over the fire, or likewise on a barbecue. After roasting, the fish may be stuffed with a mixture of chiles, beans and panela cheese. It is also common to dry fish on racks, much like the Mesoamerican Indians once did - further proof that the ways of the indigenous peoples still shine through in Mexican cuisine.
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