History The conquest of Mxico by Spain in 1521 greatly influenced Mexican cuisine. The conquistadors introduced pigs, cows, and sheep, and they also introduced dairy products such as cheese and the fat from the cattle. The Spanish, who was influenced by the Arabic Moors of western Africa, introduced western African features to the cuisine of Mexico. Highly seasoned and spiced meat casseroles, hot pots of meats and vegetables, fruit syrups, and pasta and rice pilaf are Arab in origin. The Spanish brought many herbs as well as an abundance of Far Eastern spices like cinnamon and cloves. Recipes covered this week Guacamole: Avocado Dip Sopa de Fideos Aguada: Noodles in Tomato Broth Chiles en Nogada: Chiles in Walnut Sauce Frijoles de Olla: “Pot” Beans Corn Tortillas Arroz con Leche: Mexican Rice Pudding Me and Mark worked together on the Chiles en Nogada: Chiles in Walnut Sauce I prepped and prepared the filling while Mark roasted the peppers and prepared the walnut sauce. The color scheme of this dish represents the Mexican flag. The filling had nice knife cut and great texture as well as nice flavor. The Sauce could of used a touch of salt. The peppers were not overly roasted which made it easier to stuffed with the filling.
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