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The Drinks of Mexico - Tamarind Water Recipe
Tamarindus Indica, a tree native to tropical Africa, can grow to one hundred feet or more, with a massive trunk and a wide canopy of leaves. Its fruit is a pod full of sour pulp, which is used in Mexico to make a popular fresh water or agua fresca, known as tamarind water, agua de tamarindo.
The Drinks of Mexico – Horchata Recipe
In Mexico, grains and nuts are used to concoct horchata, one of the most popular aguas frescas, fresh waters, which are sold in huge glass jars at market stands, in ice-packed barrows on the streets, and in restaurants. One of its greatest talents is its ability to calm a chilli blasted palate!
The Herbs of Mexico - Coriander
The very Mexican herb, coriander or cilantro, is a newcomer to the cuisine and yet it is such an essential ingredient – wherever you wander in a Mexican market, you will see great big bunches of coriander with the roots still attached, and green-flecked salsas fragrant with its pungent aroma.
The Herbs of Mexico - Epazote
Epazote grows wild in Mexico and spread from there across America and eventually to southern Europe and beyond, but outside its homeland, it is seen as a weed rather than a culinary herb – only in central and southern Mexico does it play an essential role and find its way into the cooking pot.
The Herbs of Mexico - Mexican Oregano
If you believe that one oregano is much like another, you are mistaken! The oregano which most of us use in our cooking, whether fresh or dried, is Origanum Vulgare, native to the Mediterranean and part of the mint family. Mexican oregano, on the other hand, is not actually an oregano at all.
The People of Corn
According to the Mayan myth of creation, the gods made man from a dough of corn. Corn originated in Mexico, which was known as the "cradle of corn", and the veneration and cultivation of corn are inextricably woven into Mexican history, culture and food.
The Pumpkins, a Very American Family
The pumpkin does not have much to brag about on the gastronomic stage, except perhaps for its wonderfully warm, vibrant hue. This does not mean, however, that that it has failed to find fame - on the contrary, as it has been lucky enough to be immortalised not once but twice.
The Sauces of Mexico - Adobo
An adobo starts off as a marinade and from there often graduates to being a sauce. The name comes from the Spanish “adobar”, which has several meanings, among them “to marinate, pickle or cure” but more importantly, “to stew”, all verbs which illustrate an adobo’s versatility very nicely.
The Sauces of Mexico - Cooked Tomato Sauce
A cooked tomato sauce is one of the most important building blocks of Mexican cuisine. Not only does it have a role to play in its own right, but it is also a starting point for countless other dishes for behind many great classical Mexican culinary creations stands the “salsa de tomate cocida”.
The Sauces of Mexico - Encacahuatado
A sauce thickened with seeds and nuts is an utterly pre-Hispanic concept, and Spanish chroniclers who accompanied Hernán Cortés during the conquest of Mexico talked in their accounts of great earthenware cazuelas full of bubbling red sauces which were thickened in precisely this way.
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