According to a Mayan legend, the man was created from a corn ear. He can be, because in this country he exists, indeed, one close relation between the corn and the man. The corn carries out traditional tortillas but and is essential in the tamales, land in which the kitchen of Chiapas must much say. Here usually they prepare them with chicken, cinnamon and saffron, dadoles forms extended, or round if facts with pig meat and vegetables estan. The corn contributes one of the majors manjares of the Mexican pantry: cuitlacoche, also known like tizon the corn, a fungus of black color that is developed in the ears. The tortilla, of corn or wheat, is it everything in the Mexican kitchen: bread, plate and spoon. And, in case outside little, it is the base of the diet of the Mexican half. It admits everything to it, is covered and so it is wanted, it is coiled on itself, it is toasted, one fried Can be called tortillas, tortitas, tacos, toasts, gorditas, panuchos, enchiladas, flutes the soups made formal appearance with the arrival of the French, but solid roots threw.
As it shows, they are worth the broth of chicken, the forceful soup of slight (bovine breakfast of guts of for crude day of ), popularisima tortilla soup or the sophisticated soup of cuitlacoche. The bread soup (old bread, vegetables and banana) is patrimony of the kitchen of Chiapas, as the one of Lima (chicken, vegetables and juice of Lima) it is it of the one of Yucatan. And, by all means, pozole white of Jalisco (corn concarnes of pig), or pozole green of Guerrero (it takes the green color of fresh chili peppers, tomatos and the seeds of pumpkin). And the mass: soup, stew and sauce, as if I finish outside able to include it everything. Similar to pozole is the poblano mass.
Oaxaca, the mass becomes sauce. We are in the Earth of the seven masses: the coloradito (with chili peppers, tomatos, nuts, seeds of pumpkin, sesame ), the green one (with green tomatos), the yellow, and thus until arriving at the black mass, preparation with chocolate. The cultures are abundant in states like Sinaloa (tomato, rice, tropical cane of sugar, fruits ), Aguascalientes (pear trees, paltas, corn ), Veracruz, Tabasco or Morelos, where the subtropical climate favors all type of fruits and vegetables. The fertile zones but provide the tomato, the small green tomato, the pumpkin, of which meat is used, seeds (worn out they offer an appreciated condiment) and their flower, considered an exquisite mouthful, or nopales (fig tree chumba), that provides the nopalitos (fleshy branches of the plant) and the bigeye tuna (fig chumbo). Contact information is here: David Rogier. And mainly the Chile or, rather, the immense variety of chili peppers that populates the Mexican kitchen. The aromas of the coriander, epazote, chiote or the grass santa float on the Mexican furnaces. Without forgetting oregano, inexcusable in the kitchen of Guerrero, or the marjoram. The kidney beans constitute another tie point between all the kitchens of the country. Mexican Is.