The current Mexican cuisine is a blend of the Aztec and Maya traditions and the culinary trends brought in by the Spanish colonists. This cuisine is all about fresh spices, intense flavors, and bright colors. Be it the refreshing green guacamole or the spicy red salsa, the Mexican cuisine includes a wide variety of flavors.
Also known as pan de agua in some parts of Mexico, bolillo is a type of salty bread which is long and oval-shaped. It is crunchy on the outside and soft on the inside.
- Bread flour, 6 cups
- Dry yeast, ¼ oz.
- Water, 2 cups
- Sugar, 1 tbsp.
- Butter (softened), 2 tbsp.
- Salt, 1 tsp.
- Cornstarch, ½ tsp.
- In a saucepan, heat the water, sugar, butter, and salt over low heat until the mixture turns warm; keep stirring to blend.
- Mix the bread flour and yeast together in a bowl.
- Now, add the liquid mixture from the saucepan to the bowl, and beat until you get a smooth consistency.
- Gradually keep on adding more flour to the bowl until you get a thicker and adequately soft dough.
- Knead the dough for some time until it turns soft and easy to work with.
- Roll it into a ball and grease it with oil.
- Cover it, and let it rise in a warm place for about 1½ hours.
- Then, make small, oval-shaped balls out of the dough and place them on greased baking sheets for 30 minutes.
- Prepare the glazing by heating the cornstarch with ¼ cup of water.
- Brush all the dough balls with the prepared glazing.
- Make an incision in each roll with a sharp knife.
- Bake them in the oven at 400 °F until they turn golden brown.
The name guacamole comes from Mexican Spanish in which ahuacatl means avocado and molli means sauce. It is a popular dip which is enjoyed with all sorts of chips and crisps.
- Avocados, 2
- Red onion (minced), ½
- Tomato (finely chopped), 1
- Green chilies (finely chopped), 1 or 2
- Cilantro (chopped), 2 tbsp.
- Lemon juice, 1 tbsp.
- Sea salt, ¼ tsp.
- Black pepper (freshly ground), ¼ tsp.
- Cut the avocados in half, remove the seeds, and scoop out the flesh from the peel.
- Mash them in a mixing bowl.
- Add the onion, cilantro, lemon juice, salt, and pepper to the bowl and mix them together.
- Add the chilies to the previous mixture according to your taste.
- Cover the bowl with a wrap, and refrigerate it.
- Add the tomatoes to the sauce before serving it with tortilla chips.
Tacos originated in Mexico and have become popular in many countries including the United States and Canada. With the crispy tortillas and the lip-smacking filling, tacos are one of the most popular on-the-go snacks.
- Ground beef, 1 lb
- Refried beans, ½ can
- Olive oil, 1 tbsp.
- Onion (chopped), ½ cup
- Cheddar cheese, 1 cup
- Water, ¼ cup
- Chili powder, ¼ cup
- Cumin seeds, 2 tbsp.
- Garlic (chopped), 2 tbsp.
- Paprika, 2 tbsp.
- Kosher salt, 1 tbsp.
- Black pepper (freshly ground), 1 tsp.
- Corn tortillas, 12
- In a pan, sauté the onions in olive oil.
- When they start turning translucent, add the beef to the pan, and let it cook.
- Once the beef is cooked well, add the refried beans to the pan, and mix well.
- Now, add the chili powder, cumin, paprika, garlic, and water to the mixture.
- Let it cook until half of the liquid has evaporated.
- Add the salt and pepper to the mixture.
- In another pan, fry the tortillas for 2-3 seconds in some oil.
- Fill the tortillas with the previously prepared mixture, sprinkle some cheese on it, and fold it in half.
- Place the tacos on the pan again, and fry until they turn crispy.
- Serve them with fresh guacamole or salsa