Ngenkathi kungewona okhethiwe (njengokuthi "okushisa kakhulu") ukudla emhlabeni-kunezinhlobo zokudla zase-Asia nezamaAfrika ezingase ziphile ngaleyo sihloko-ukudla kwaseMexico kudume nge-spiciness yayo. Ngempela, iMexico yayinomkhuhlane we- chile pepper domestication, futhi kunezinhlobo eziningi zezitshalo ezintsha nezomisiwe ezitshalwa futhi zisetshenziswe kuleli zwe.
Ukuqonda i-Spice ne-Flavour
I-Capsaicinoids yizinhlanganisela zemvelo ezikhona kupelepele eziveza ukushisa.
I-pungency ye- chile ethile ilinganisiwe ezinyunithi zase-Scoville . I-pepper ye-Bell ayiqukethe i-capsaicin, ngakho-ke iyalinganisa 0 esikalini sase-Scoville. (Ayidlanga njalo eMexico.) I-Habanero chiles, equkethe eziningi ze-capsaicin, iwashi ku-300,000 amayunithi we-Scoville futhi ingenye ye-pepper eshisa kunazo zonke ezisetshenziselwa ukudla kwaseMexico. I-Jalapeños (e-Scovilles engaba ngu-5 000) kanye nama-poblanos (cishe angaba ngu-2,000) yizinhlobo ezimbalwa zama-chiles asetshenziswa kakhulu abapheka eMexico.
U-Chiles, noma kunjalo, akagcini nje ngokushisa; ukunambitheka kwepelepele nakho kubaluleke kakhulu. Izitsha eziningi zibiza izingulube ezicacile ngoba lezo yizo "ezihambayo" nezinye izithako ezithile zokwenza isidlo lokho okuyikho. Ukukhanya okukhanyayo, okwesibhakabhaka se-jalapeño esisha kuhluke kakhulu, ngemuva kwakho konke, kusukela ekubhemeni kwepipi le-chipotle, nakuba izikolo zabo ze-Scoville zifana.
Ukujabulela Ukudla Okumnandi Okumnandi Kuyindlela Yokufunda
Akekho ozalwayo ofuna ama-flavour piquant, ngisho naseMexico, isikhumba asivamile ukuhlinzekwa kwabantwana kanye nezingane ezincane kakhulu.
Nokho, kancane kancane, izipelepele ezivundiwe zifakwe ekudleni kwezingane kuze kube yilapho zikwazi ukudla ukudla okufana nabasha nabadala. Noma kunjalo, kuyoba khona abantu abambalwa baseMexico abahamba ngempilo yabo ngaphandle kokufudumala kakhulu ekushiseni kwe-chile.
Ugaxekile ezidlweni zaseMexico
Akuzona zonke izitsha zaseMexico ezishisayo-hhayi ngokudubula eside!
Ukuhamba okuvamile kwansuku zonke njengokudla okunezinyosi, izilwane zasolwandle (inyama yenkomo egazini, inyama yengulube, noma izinkukhu), amasobho, ilayisi, nobhontshisi ngokuvamile aphethwe ngokuphelele nge-capsaicin, elinde ukuba agcotshwe-noma hhayi-ukunambitheka kwe-diner ngayinye ngetafula elishisayo ama-sauces , amasoso amabhodlela, noma amanye ama-condiments asekelwe e-chile.
Okunye okuyiqiniso kokudla kwansuku zonke nokwemikhosi okuhambisana nalesi sigaba esivamile-esishisayo yi-quesadillas, i-pasta ku-tomato sauce (ekhonjiswe njengenkambo yokuqala), izinhlanzi ezithosiwe, ama- flautas noma ama-dacados ama-tacos , i- salpicón (isaladi ene-meat shredded), i- albondigón ( inyamaloaf ), imfucumfucu, i- cochinita pibil , i- atole , i-buñuelos , i- pops yezithelo ezibandisiwe , nesaladi se-Christmas Eve .
Ithonya laseYurophu
Ukudla kwaseMexico kwakuthonywe kakhulu ukupheka kwesiFulentshi phakathi neminyaka yama-19 nangekhulu lama-20, futhi eziningi zazo ezibizwa nge "Frenchified" izitsha ngokuvamile aziqukethe pepper nhlobo. Izibonelo ezimbalwa zalezi zingabi yisobho; ukhilimu usanisi wezilwane kanye pasta; ham, tuna, noma ama-croquettes amazambane; kanye nama-crepes amnandi nama-sweet, ama-mousses, nezinkwa.
Yiqiniso, kukhona ukudla okuningi okuvela eSpain futhi manje okudumile ezincwadini zonke kulo lonke elaseLatin America, kufaka phakathi iMexico, ezingenayo i-pepper, njenge-churros, i- flan , ne- chicharrón (ingulube ethosiwe).
I-Picadillo ne- empanadas , enezinhlobonhlobo zokugcwalisa kuye ngokuthi isifunda esenziwe kuzo, kaningi ayinamahhala.
I-spice encane noma i-spice?
Ezinye izitsha eziningi zaseMexico zinezinhlobo eziningi ezihlukahluka ngokwezinga le-capsaicin njengamanje, kuye ngokuthi ubani owenza ukupheka nokuthi ubani. Isaladi le-cactus, i-tamales, inkukhu noma ingulube esiphuzweni esisekelwe ngezithelo (njengejusi le-orange noma ipums), ama-esquites (corn corn cob), kanye ne-ceviche yizibonelo ezithile. Kunezintambo ezimbalwa eziyaziwa kakhulu ezisetshenziselwa abapheki abathile ukuze kunciphise ukupheka kwezitsha lapho izikhumbi ziyisithako esiyinhloko, futhi lezi zivame ukusetshenziselwa nge-poblano egxiliwe noma i-jalapeño chiles ne- rajas (izingcezu ze-poblano chiles, ngokuvamile e-cream i-sauce).
Futhi-ke kukhona izitsha ezidlulayo, ezivame ukuhloswa ukuba zivutha umlilo, njengeCamarones a la diabla ("Izimpukane ZikaDeveli"), i- chilorio , i-tortas ahogadas (uhlobo lwesangweji olufakwe ku-chile sauce, oludumile eGuadalajara ), kanye ne-chile habanero i-sauce itafula, ejwayele ukukhonzwa eceleni kwe-mild-manicered cochinita pibil .
Kodwa-ke, izitsha eziqukethe amaphilisi amaningi anamafutha amaningi angase "adonwe phansi" ngandlela-thile ngesidlo esithile esithile ngokufaka ukhilimu omuncu noma omuncu noma ngokudliwa kanye nokudla okuhlambalaza okufana nelayisi nobhontshisi.
Okubalulekile
Izitsha zaseMexico zingathandwa yiwo wonke umuntu. Labo abakhetha ukuhamba okuncane bazothola okuningi ukugcoba kokubili kule zokupheka kule webhusayithi nakwezincwadi zokupheka, kungakhathaliseki ukuthi bazimisele yini kancane kancane ukuba bajwayele ukujwayela izipelepele. Abantu abangakwazi ukudla izidakamizwa ezinomsoco bayoba nosuku lwezinyosi ngokudla kwaseMexico, kanti-ke, ngenkathi labo abathandekayo abathandi be-pepper abashisayo bangakwazi njalo ukungeza i-capsaicin ngaphezulu ekudleni kwabo ngokufaka ama-sauces nama-condiments ase-chile. Ayikho isizathu esihle sokungabi nabaseMexico!