Mexican Food Myths

What initially comes to mind when you consider Mexican cuisine? You must already be drooling at the thought of tacos, margaritas, and guacamole! It is a bit surprising that Mexico does not consume many of the foods and products that are people refer as Mexican. But if you are in Hong Kong and want to taste delicious cuisine then come at La Vista, Mexican Restaurant & Bar.  

Tex-Mex and Mexican fast food have come to symbolize what many people think of as Mexican cuisine outside of Mexico. Mexican cuisine varies widely from region to region and is a blend of indigenous and European ingredients and cooking methods. In fact, the same meal may go by entirely distinct names in two different parts of Mexico. Since traditional Mexican food has a close relationship to its indigenous history. It is possible to distinguish it from other Mexican-inspired foods like Tex-Mex, Cali-Mex, and "Mexican" fast food at this stage. These traditional Mexican cultural myths may help to distinguish Mexican culture from other cultures.    

Put Cumin on Everything    

Cumin was introduced by Spaniards to Mexico in the 16th Century.  At that time cumin was used extensively in the Mediterranean countries and had a high trading value.  As part of the fusion of Spanish and Indigenous cuisine, cumin was adopted for marinades, stews, and thick sauces – like mole. Because of its bitter flavor and potent smell, it is usually found on red meat recipes but always as a complementary spice and used in small quantities. When cumin is used in Mexican cuisine, it is used in combination with other Mexican spices and chili.    

️On Every Taco, a Salad 

Tacos are the ideal meal since they combine a soft corn tortilla with a filling and salsa. If you add another, this is not a taco anymore.    

Your favorite "taquero" will likely offer other toppings for your tacos in addition to salsa. Such as finely chopped onion and coriander, pickled red and green peppers, radish slices, sometimes cucumber, limes, etc. With the exception of fish tacos, there is not any lettuce, tomato slices, or cabbage.    

Adding a salad is an easy method to prepare fresh salsa. The next time you make tacos, try making your own fresh salsa! Not only will your taco taste much better, but also you will get a pack of nutritious vegetables. Salsa is an excellent choice.    

In Mexico, hard-shell Tacos are Popular    

A hard-shell taco is not much common in Mexico. They might be available in some Tex-Mex or American franchises that have managed to get a foothold in Mexico, but you would not find them at a restaurant that is truly Mexican. Mr. Bell, the brains of Taco Bell, created hard-shell tacos in the USA and refined them in 1954. Taco Bell tropicalized the traditional Mexican street meal, the taco, to suit the tastes of the Texans living nearby. The hard-shell taco is now a staple on Tex-Mex fast-food menus in the USA and has gained worldwide recognition.    

A new cuisine that has developed as a result of the blending of Mexican and American cuisine. Additionally, hard-shell tacos have a place at the table. They are enjoyable to stuff with meat and vegetables, come ready to eat, and do not need to warm up. These hard-shells are popular in a lot of homes all over the world.    

You should not serve any Mexicans hard shells because they are less healthy than soft corn tortillas. When pondering what in Mexico comes closest to hard shell tacos, two items come to mind: tacos dorados and tostadas   

A tostada is a flat corn tortilla with a crisp outside that has been fried or baked without losing its shape. Later, cheese, salsa, refried beans, different proteins, vegetables, and other toppings you can add to the tostada. Depending on who you ask, you will receive a different combination and sequence of the ingredients because there are so many variations in Mexico. But one thing is for certain—they are messy, just like their Tex-Mex rivals!    

A deep-fried tortilla filled with your preferred filling and topped with salsa, fresh cheese, and Mexican cream is known as a taco dorado. Depending on where you are in Mexico, people call it as flautas or taquitos. But if you are trying to lose weight, avoid it.  

Nachos are Mexican  

Not really, but sort of  Ignacio Anaya, a Mexican, created the first nachos in 1943 in a restaurant in Piedras Negras, a town in southern Mexico. According to the legend, Ignacio, known by his alias "Nacho," was forced to prepare meals for soldiers from the USA army and their wives because his restaurant was without a chef. Nacho hurriedly fried several tortillas and, while they were still hot, piled shredded cheese and jalapeno slices to the top to escape the situation. The meal became popular right away! With the help of the dish's creator, Nacho, fame quickly spread throughout Texas before expanding to the rest of the world.    

Nachos are a common food in Tex-Mex restaurants, some movie theatres, and occasionally theatres in Mexico. However, do not expect to find them at Mexican eateries. Instead, you can choose the filling and constantly accommodating Chilaquiles. The fundamental distinction between nachos and chilaquiles is that nachos use corn chips, whereas chilaquiles use tortillas. Typically, totopos has the topping of chicken, Mexican cheeses, and cream. You will find it drenched in salsa (more on that below). But there are countless possibilities, much like with other Mexican recipes.    

Despite being a Tex-Mex delicacy, nachos have a Mexican soul. If you want to try delicious nachos while staying or visiting Hong Kong, you must Visit La Vista, a Mexican Restaurant & Bar.    

Mexican Food is always Hot    

The staple ingredient in most Mexican meals, along with beans and corn, are chilies. The origin of all chilies in the globe is the American continent, and Mexico has the highest concentration of variations with at least 50 of them officially registered. It should not come as a surprise to see them in most recipes!    

But not all chilies are hot, and not all Mexican food contains chili. Due to Chili's  flavour, you will get it in Mexico in Mexico as a condiment because to its flavor rather than its heat. Some chilies, such as poblanos and bell peppers, often known as capsicums, lack any spiciness. When cooked and combined with additional components like dairy, acid, sugar, etc., most chiles lose their heat. However, if it is still too spicy, deseed the chilies steep in water and vinegar for a couple of hours to neutralize the capsaicin before using.   

 

Most meals and recipes serve in Mexico, with little or no spice because not all Mexicans enjoy spicy food. Most restaurant tables and vendors have a variety of fresh salsas, ranging in heat from mild to the hottest. So, you can adjust the heat to your preferred level. The salsas served on the side are what give food its actual kick. ️    

In Conclusion  

It is quite unexpected that Mexico does not eat or use many of the things that are commonly referred to as Mexican. Mexican cuisine is a fusion of native and European ingredients and culinary techniques, and it differs greatly from place to region. However, you do not need to travel to Mexico when you taste the Mexican food because you can come at La Vista, Mexican Restaurant & Bar in Hong Kong.