‘‘Tacos’’

The tacos are a Mexican dish consisting of a corn tortilla wrapping various types of meat (steak, sausage, etc.). It is a basic recipe, but with multiple variations, since the blocks can be filled with a myriad of dishes. It is eaten with bare hands and usually accompanied with green sauce or red sauce, usually, but that it can be served with any of the infinite types of sauces and dressings raw or cooked own traditional Mexican cuisine. On cue, like any other manifestation of Mexico's culinary culture is directly associated with the ingredients used in each geographic region of the country.
the dish is believed to have originated in ancient Mexico.

One theory is that this existed because the men worked all day in the field, so that women invented this food, and it was easy to carry and easy to consume. According to some researchers, say the first taquiza of it is known, was documented by Bernal Diaz del Castillo, in his article, "True History of the Conquest of New Spain" by Hernán Cortés in Coyoacan for his captains and conquerors.

But really, the taco existed long before the Conquest. The birth of tortillas with taco in prehispanic molli were prepared on hot stones and decorated with cochineal, some of them accompanied by beans and chili ingredients were then, and still, the nutritional basis of the Mexican people. The stew is then put to stud, was based on the meat that was consumed during that time.

‘‘Pomegranate’’

The pomegranate is a infrutescencia, fruit of a tree called pomegranate reaching up to four meters high, of the family of Punicáceas; small family of trees and shrubs whose fruits have seeds and coarse prismatic.

The fruit has a thick skin with scarlet or crimson golden on the outside and a lot of internal seeds surrounded by a juicy pulp ruby. In the East is considered a symbol of love and fertility and their virtues have been spread by poets as well known as García Lorca.


ORIGIN AND VARIETIES

It is known that the pomegranate was cultivated in ancient times because they have found evidence of the consumption of this fruit in Egyptian tombs from 2,500 years before the Christian era. It is believed that the Carthaginians introduced pomegranate in the Mediterranean region as a result of the Punic wars, hence the name proposed by Linnaeus: Punica granatum. Theophrastus described this tree around 300 BC and Pliny referred to him as one of the most valuable fruit.


The pomegranate is a fruit shrub native to the countries of Eastern Europe (Dalmatian Coast and Greece) and East (Palestine, Iran, Afghanistan, Pakistan), ie its origin extends from the Balkans to the Himalayas. Currently, its cultivation is widespread in many countries in Europe, Asia and America, being notable in countries like Afghanistan and Iran, especially fragrant and tasty varieties, Israel, Brazil and California. Spain is one of the leading producers in the world and the largest European exporter. The current area of ​​pomegranate in Spain exceeds 2,500 hectares, producing close to 20,000 tonnes. The varieties produced in Spain, especially in Andalusia and Levante area (Alicante and Murcia) are: Grain Elche, which mature between October and November and Játiva or Mollar Mollar of Valencia, earlier collection, with prices of generally higher sales due to product shortages at harvest time.

Although the shells begin to appear in the markets in mid-September, late fall is when this fruit offers its grains in all its fullness, and held until the end of January. The grenade must collect before it matures completely, if not, the fruit on the tree explodes. The thickness of the skin makes it possible to store them for months and resists well the transport.

‘‘Chiken’’

Chicken meat is the most food in the world and this is due to their low cost.
The chicken is also widely used in fast food restaurants.
Note that acquires a high nutritional value because it is more easily digested than meat. However it is very rich in purines (like all meat products) and therefore should be avoided in case of gout or high uric acid.
Also usually eat goose bumps. However you have to limit that this meat is harder and takes longer to cook than chicken.                                                                                                                                            Chicken is a very popular meat because their nutritional qualities is the fact that is well suited to all budgets.

 

‘‘Chileatole’’

De origen prehispánico, la palabra chileatole refiere hoy día a un guiso moderno de los estados de Puebla, Tlaxcala, Veracruz, Morelos y Oaxaca. Una sopa salada de atole de maíz. Existen muchas recetas con fuertes variantes regionales. Sin embargo, la estructura base del chileatole es la de ser una sopa salada de atole de maíz con chile.

Aunque no lo parezca, no es un guiso muy antiguo. Su receta tendrá poco más de dos siglos de existencia. Quizá sea mucho más reciente todavía. Pero sus orígenes sí se cruzan con los de todas las cocinas que configuran la cocina mexicana contemporánea. Y el resultado final es exquisito y muy nutritivo.

La palabra náhuatl “chilli” fue traducida por fray Alonso de Molina para su Diccionario como “pimienta de las indias”, un fruto que luego nombra también como “ají”, un término de origen caribeño. En los hechos, no deja pensar en ningún tipo de chile en concreto. Y la palabra “atolli” no se encuentra presente en el diccionario del franciscano conquistador espiritual. Pero, según Rémi Siméon, “atole” hace referencia a una “papilla de masa de maíz (nixtamalizado) de la cual hacían gran consumo los indígenas preparándola de muy diversas maneras”; agua, “atl”, para salivar bien o degustar o sabrosa, “toloa”.

The oldest is the typical preparation of chocolate among Mexican prehispanic consisting of roasted and ground cocoa beans, for chocolate paste, which is added to a gruel. This is seasoned with pepper, vanilla and sometimes sweetened with honey, was taken as a drink. Hernan Cortes in his Letters of Relation distinguished him as a very energy drink. For its bitter taste and pungent Europeans did not accept it, prompting the creation of champurrado.

 In its most common, chileatole refers to a modern dish of Mexico, which is basically a salty corn atole (instead of candy), flavored with other ingredients, and consumed as a sou.