Authentic mexican recipes?

Question

Im dating a man from mexico and am not mexican but want to show him how much i care about him by cooking some meals from his culutre. Does anyone know any good authentic mexican recipes?

Muchas gracias,

Answer 1

Well I used to love to travel to Mexico and would actually look for some local places (maybe that was a mistake...had fish-head soup in one place...eew...) but some of the finer restaurants served the most delectable dishes...everything was served in tiny bowls...guacamole, sour cream...everything mushed...and then meats and vegetables were cooked on hot iron grills and brought right to your table on wood platters...they were exquisite.  You just rolled it up in a tortilla and ate.  Chopped tomatoes and onions, beans...I can't even remember now but I loved all the options. I don't think it would be that hard to mush some things fresh if you have a food processor and whip up some great things with a few spices, chic peas, guacamole, etc.  Just look up some interested recipes online and go to town.

Here's a site with more links to salsas too:

http://www.great-salsa.com/black-bean-qu...

Here is a great burrito filling site:

http://mexicanfood.about.com/od/deliciou...

More great salsas and scroll/click for other recipes.

http://www.mexican-recipes.info/condimen...

Answer 2

Gordita- Pita style tortilla

This thick tortilla is split open and filled up, similar to pita bread. The filling is usually thick and meaty, like a stew.

    * 3/4 cup masa harina

    * 1 1/2 cups all purpose flour

    * 2 tablespoons lard

    * 1 1/4 cup chicken stock or water

    * salt to taste

    * 1 teaspoon garlic powder

    * oil for frying

In a large bowl, mix masa harina and lard. Slowly add in the stock while mixing. Mix the salt and garlic powder into the flour and then add to the Masa mixture. Knead the mixture in the bowl for 2-3 minutes. Pull off pieces of dough and roll in your hands to form a golf-ball sized ball. Lightly coat the balls with flour and place between to two pieces of cellophane or use a tortilla press. Roll or press the balls until the gorditas are about 1/4 inch thick. Heat a comal (or a griddle) until hot. Cook the gordita for about one minute on each side, or until it is cooked through. Heat the oil over medium heat. Place the cooked gorditas in the oil one at a time and cook until the gordita puffs up. Drain on paper towels. Slice an opening in one end to open the pocket and stuff with your favorite fillings such as meat and beans.

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Simple Guacamole

This simple and delicious recipe for guacamole will liven up any burrito and also makes a zesty appetizer. This guacamole recipe will serve a party of 8-10.

    * 4 avocado

    * 1 medium tomato, seeded and diced

    * 1/4 cup onion, peeled and diced

    * 1 serrano chile, seeded and diced (you can reduce this or eliminate it to adjust the heat level)

    * 1/4 cup crema (or sour cream)

    * 1/8 cup cilantro leaves, coarsely chopped

    * 1 tablespoons lime juice

    * salt and pepper to taste

Mash 2 of the avocado with the back of a fork or other mashing utensil. Add in the serrano, onion and cilantro. Fold in crema and lime juice. Add salt and pepper to taste. Dice the remaining avocado into 1/4 - 1/2 inch cubes. Fold the diced avocado and tomato into the mashed avocado mixture. Serve immediately.

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Real Mexican food is quite unlike the dishes found in most Mexican and Tex-Mex restaurants in other countries. In tourist areas you’ll find restaurants with familiar names and gringo menus, though the offerings will often be over-priced and not of a high standard.

If you have a taste for adventure you’ll be well rewarded in Mexico; if not stick to a few simple and traditional dishes that are almost always excellent and not too spicy. You’ll find standards much higher than if you search the menus for something familiar.

Mexican cuisine has some superb rich or spicy dishes, but we recommend that you take it easy for the first few days until your stomach has grown accustomed to its new environment.

Upset stomachs are commonly associated with unpurified water used in ice or used to wash salads and fruit, stressful traveling, or simply bacteria different to those at home. Mexicans also suffer when they travel abroad, and if you stay in Mexico for more than a few weeks you may even experience the same acclimatization disorders when you reach home.

Once you’ve settled down, however, do try some of the regional specialties. It’s all part of the experience, and for many people Mexican food is one of the great attractions of a vacation.

The Basics

You’ll encounter all of these in your first few days in Mexico:

Tortillas

The staple food of generations of ordinary Mexicans, tortillas can be made of flour (more common in the north) or maize (the traditional method and still the most common in the south). Often served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and baked for enchiladas, fried for tacos or grilled for quesadillas.

Frijoles (beans)

A good source of protein, beans of different varieties are most commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.

Chilies

In general, the bigger the chili, the milder the flavor. Large Poblano chilies are stuffed and served as a main course, the small habañero is ferociously hot. To ask if a dish is spicy, say "es picante?" – though hotel menus will often specify dishes that might offend tourist palates.

Guacamole

Avocado mashed with onions, chilies and cilantro (coriander). Served as a dip or as a garnish.

Salsa

A salsa is actually just a sauce, although it is most commonly associated with the red or green mix of tomatoes, onion, chili and cilantro (coriander) served on your table as a relish or a dip. Beware of ‘salsa habañero’ in innocuous bottles like small jars of ketchup, and always try just a little salsa first as a precaution.

Tequila

This infamous spirit is most commonly served to tourists in the form of a margarita – mixed with lime juice in salt-rimmed glasses. It is actually derived from the maguey plant – a spiky bush often seen growing in fields. Mezcal is a cruder form of Tequila traditionally served with a worm in the bottle – the worm should be eaten when the bottle is finished!

Cerveza

Mexican beers are now known all over the world. Corona, Sol and Dos Equis are common brands, usually served cold and a very refreshing alternative to iced drinks.

Typical dishes

For more examples, take a look at the sample menus shown in many of our hotel features.

Ceviche

Raw fish marinated in lime juice, often in a chopped salad.

Chiles Renellos

Large Poblano chilies stuffed with cheese or spicy meat (picadillo). The chilies are mild, though the sauce may not be.

Enchiladas

Tortillas coated in a tomato and chili sauce, stuffed with vegetables, chicken or pork then folded and baked. Despite the chili content, enchiladas are often fairly mild. Enchiladas suizas are topped with sour cream.

Huachinango

Red Snapper, a common feature on the menus at coastal resorts. Often available ‘al gusto’, cooked in a choice of methods.

Quesadillas

Tortillas stuffed with cheese, folded and grilled. A simple dish often served with beans or a little salad and suitable for those avoiding anything spicy.

Mole sauce

A wonderful rich sauce made with the unlikely combination of chocolate, chilies and many spices. It can be red or green depending on the ingredients and the moles of Puebla and Oaxaca are particularly famous, hence ‘mole poblano’ or ‘mole oaxaqeño’. The sauce is often served over chicken, though turkey is more traditional.

Pipían sauce

Another of Oaxaca’s specialties, pipían sauce is green and made from pumpkin seeds. It is often served over chicken.

Poc Chuc

Another Yucatecan specialty, where pork fillet is cooked with tomatoes, onions and spices.

Pollo Pibil

A Yucatecan specialty, not often found outside this region. It traditionally consists of chicken marinated in orange and spices then barbecued in banana leaves.

Tacos

Tortillas fried until they are crispy and served with various fillings.

Tamales

Cornmeal paste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and/or vegetables, then steamed.

Tortas

Mexican sandwiches, often large rolls with generous fillings.

Tostadas

Thin and crisp tortillas served loaded with guacamole, sour cream, chilies, chicken etc.

At Breakfast

Continental breakfast or ‘American’ bacon or ham and eggs are often available. Mexicans often have just coffee and sweet rolls first thing in the morning with a more substantial meal around 11am, but many of the options below could feature on your breakfast menu. Egg dishes are popular and very tasty, often served with beans.

Plato de Frutas

Mixed fruit plate, perhaps including banana, mangoes, melon, or papaya.

Chilaquiles

Tortillas stir fried with onions, spices and maybe chicken, topped with cheese and served with a sort of gravy.

Huevos Rancheros

Scrambled eggs, often served with bacon (con tocino) or ham (con jamón).

Huevos Motuleños

Fried eggs on tortillas, covered with a sauce of tomatoes, chilies, peas and ham. Topped with cheese and served with refried beans.

Safe Options

We’d recommend the following as introductions to Mexican food that aren’t too spicy:

    * Quesadillas

    * Enchiladas (usually)

    * Plain fish dishes

    * Tostadas (check the ingredients)

    * Beans and rice

    * Tortas (check the fillings)

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Answer 3

Start off slow. Try making flour tortillas. I'm Mexican American and live right by the border(d**n hurricane) so I do know what I'm talking about. Every man loves flour tortillas.

Answer 4

You cant go wrong with tostadas  its easy to make all you need is a crunchy tortilla smashed beans shredded chicken breast shredded lettuce and cheese and put it all together?!:D

Answer 5

UUUUGGGGHHHH.............. TACO BELL

Answer 6

Go to this site and select Mexican under the cuisine drop down menu:

http://www.bbc.co.uk/food/recipes/advanc...

Answer 7

You're a lucky girl...I married a Mexican guy and he is the BEST.

I own all of Rick Bayless's cookbooks...there's nothing better when it comes to cooking Mexican.  The only problem is that the food is actually better than what my husband grew up with (mostly rice and beans).

Answer 8

With this recipe, you need to really be willing to try it.

http://allrecipes.com/Recipe/Menudo-Rojo...

Always a classic:

http://allrecipes.com/Recipe/Slow-Cooker...

http://allrecipes.com/HowTo/Tortillas-fr...

http://allrecipes.com/Recipe/Posole-Soup...

Answer 9

something really good and easy!!

shrimp ceviche

raw shrimps

tomatoes

onions

jalapenos or serranos

cilantro

limes

salt

First you need to peel the shrimps and put them in a plastic container with a lot of lime juice, leave them over night so they can get cook by the lime juice. The next day you need to cut the tomatoes, onions, jalapenos on small pieces or little cubes and the cilantro on little pieces, mix all this with the shrimp and the juice and add salt.

You can eat the ceviche with tostadas (the hard corn tortillas).

This is very healthy and very good!!