Mexican Fiesta Food
MEXICAN FIESTA RICE
Make this tasty Mexican rice to serve a crowd. Our recipe is vegan but if everyone you're cooking for eats meat, some chopped bacon in with the onions works well
Provided by Tom Kerridge
Categories Dinner, Main course, Side dish, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
- Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.
Nutrition Facts : Calories 164 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
MEXICAN FIESTA
This is a pumped up version of a traditional taco salad. If you love Mexican food, then you'll love this. Very simple!
Provided by RaCh_
Categories Mexican
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Grill chicken breast all the way until cooked.
- While chicken is cooking, heat up salsa on stove.
- Place refried beans in a microwave safe bowl and heat about 1 minute or until hot.
- Once chicken is no longer pink, slice into strips and mix into the salsa.
- Place the lettuce shreds on plate, and layer the hot beans on top.
- Top the beans with the chicken salsa mixture and spoon on the sour cream on to.
- Serve with a side of your favorite rice and garnish with sliced green onion.
Nutrition Facts : Calories 343.2, Fat 3.8, SaturatedFat 1.5, Cholesterol 80, Sodium 1773.3, Carbohydrate 40.6, Fiber 6.5, Sugar 18.6, Protein 39.7
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- Quesadillas. Quesadillas are among the foods that have gone global. Queso is the Spanish word for cheese. Therefore, when translated, quesadilla means cheese tortilla.
- Tacos. This wouldn’t be a best Mexican foods list without tacos. Tacos have also become global foods, and it’s not hard to see why. This food drips with deliciousness, and most people can agree that the moment you have your first taco, you never look back.
- Chilaquiles. Another Mexican favorite you don’t want to leave the country without trying is Chilaquiles. This food is perfect for breakfast. In Mexico, fried tortilla chips are accompanied by salsa roja (red salsa) or salsa verde (green salsa), onion, cream and cheese.
- Tamales. Tamales are a staple food in Mexico. They’re also among the foods that have made it global. Interestingly, tamales have a corn base, but they’re so different from quesadillas and tacos.
- Dorilocos. Dorilocos are an iconic Mexican snack. Most people who’ve visited the country say it’s a must-try. So, what are dorilocos? These are Doritos that have been cut open and filled with other types of chips, hot sauce, Cheetos, peanuts, cream, veggies, lettuce, corn, and anything else the person preparing the snack believes will add even more flavor.
- Machetes. If you’re starving and you’re looking for a filling meal that won’t leave a dent in your wallet while in Mexico, machetes are an excellent choice.
- Tlayudas. Tlayudas are commonly known as Mexican pizza because they’re mostly served flat and topped up with different ingredients like a pizza. However, there’s also the option of wrapping the ingredients as you would a taco.
- Elotes. In Mexico, corn in its pure form is referred to as maiz, but when it’s cooked, they call it elote. Sometimes they serve it with chili, mayonnaise, and cheese.
- Gorditas. Another pocket-friendly you must-try during your stay in Mexico is gorditas. They are pocket shaped patties that are made with the same ingredients used to make tacos and sopes but come with different fillings.
- Enfrijoladas. If you’re the kind of person who prefers a heavy breakfast, enfrijoladas won’t disappoint. These are folded corn tortillas that are topped with mashed black bean paste or dipped in a simple blended black bean sauce.
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- Chilaquiles. Chilaquiles is definitely the most popular breakfast in the country. Made of triangular pieces of fried or toasted corn tortilla, called totopos, soaked in a red or green hot sauce, topped with shredded chicken, chorizo, shredded beef, and scrambled or sunny side up egg.
- Huevos Rancheros (Ranch Eggs) These represent the hats of two ranchmen. It´s made with two fried corn tortillas, topped with fried beans, and two sunny side up eggs all bathed in red hot sauce and decorated with coriander and freshly ground black pepper.
- Machaca (Shredded Dried Beef) This is one of the most popular dishes on the northern side of México. Machaca is very versatile; you can either eat it in a taco, a stuffed burrito, flautas, or just as a stew with some tortillas, beans, or rice on the side.
- Discada (Plow disc BBQ) A northern meaty dish, yes… it´s full of meat: sausage, chorizo, ground meat, ham, bacon, lard, jalapeño pepper, onion. And it is all seasoned with thyme, celery, cumin, oregano, bay leaf, black pepper, black sauces, salt, rosemary, a bit of dark beer, etc.
- Tacos. Recognized as the most popular Mexican dish worldwide, the taco has become an art. Some say is the “art of eating with tortilla” and, of course, Mexicans would never deny a taco to anybody.
- Burritos. This is very popular on the northern side of México, especially the states bordering the United States. A burrito is a cylindrically rolled flour tortilla stuffed with different ingredients of choice, often a stew.
- Pozole de Pollo o Guajolote (Chicken or Wild Turkey Stew) There is a myth in Mexican culture that before the conquest, Pozole was made out of human flesh.
- Menudo (Pork Stew) History tells us this came from Spain decades before the conquest. They used pieces of tripe, according to The Art Book of Cozine, by Diego Granado.
- Cochinita Pibil (Pibil Pork Stew) A southern delight, Cochinita Pibil is a slow cooked shredded pork stew, typical of the Yucatan Peninsula. The meat is marinated in achiote, orange juice, onion, and vinegar, then cooked wrapped in banana leaves.
- Tamales. Tamales are an icon of Mexican food. You can eat these all day every day, especially on the Day of The Candelaria. It comes from pre-Hispanic America, and is náhuatl in the indigenous language, meaning wrapped.
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