Looking at today's Mexican kitchen at a corner restaurant or even franchise joint invokes little of the symbolism of original Mexican food. Putting a plate of cheese and sauce into the microwave or maybe oven simply isn't how Mexican forefathers prepared their grub. Actually, while microwaves are completely new inventions, ovens were uncommon in Mexican before coming of the Europeans right after the 15th century. Here is a fast rundown of how authentic Mexican cuisine was previously cooked during the past.

The classic means of preparing food in Mexican cuisine is to get it done over an open fire. Native Mexican didn't have access to stoves or perhaps ovens prior to the arrival of Europeans and even then the new technology was slow tocatch on. Just about everything prepared was done so with a roaring, crackling fire. Indeed, lots of the spices and ingredients that go along with Mexican recipes, including onions, peppers and chilies, are well suited for being prepared over an open flame. Native Mexicans employed large pieces of cast iron to roast most of their food or accomplished it by making use of ceramic and also earthenware bowls. Even though practical tools, the significance of ceramic in addition to earthenware cooking tools to native Mesoamerican cultures cannot be underrated. Truly, these tools were depended on a lot that much of the art of these cultures were focused or captured on ceramic or earthenware containers.

Whilst grilling and also roasting food over an open fire forms the basis of most Mexican delicacies, frying and steaming are two other crucial preparation styles. Even though more widespread now than in the past, deep frying food in rendered animal fat gave rise to the ever preferred tortilla chip, chimichanga, flautas and taquitos, all of these are modern staples of Mexican cuisine. Steaming is also a significant style of preparation and is, in a way, a precursor to American barbeque. Native Mexican, together with many Caribbean islanders, would wrap meats, such as pork or beef, in banana or cactus leaves and permit them to be steamed slowly over boiling water heated by a fire. The resulting meat would take an entire day to prepare but produced tender fare that will fall right off the bone. The term for this technique of cooking was barbacoa, the progenitor of modern-day barbeque.

Nonetheless, not all know that a great deal of Mexican food are generally prepared raw which means not all Mexican food are done through fire. One renowned recipe is the Ceviche - raw shellfish cooked just by adding lime juice or lemon on top which is revered for featuring the bold flavors and bright colors of Mexican dish. A lot of pico de gallo as well as Mexican salsas are done and served raw which features the range plus the versatility of Mexican foods. Raw food allows for preservation of the food's texture and enables diners to enjoy the natural flavors from the southern border.