What do people eat in Mexico?

People & Places

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by Mya Kagan (whyzz writer) >> more about the author

----Don't miss Chef Emeril Lagasse's recipe for Super Stuffed Burritos from his cookbook There's A Chef In My World! Scroll down!----

Like many other cultures, the traditional foods of Mexico come from a combination of history and the agricultural availabilities of the region.

When mostly the native groups such as the Aztecs and the Mayas lived in Mexico, some of the staple foods were corn, beans, and squash. In the years of Spanish rule during 1500s-1800s, the Europeans brought foods like sugar, wheat, and livestock (cows, pigs, sheep, goats), which were introduced to the local people and subsequently became a part of their diet.

Today, there are many well-known Mexican dishes that come from this neat history! Tortillas (usually made from corn but sometimes made from wheat) are served with most meals and are used to make a number of foods from quesadillas to tacos to enchiladas and beyond! Mexican food often makes use of chili peppers (like jalapenos), as well as other common ingredients like avocado (for guacamole), tomatoes (for salsa), plantains, beans, papayas, and more!

As with other places, the exact foods, ingredients, and dishes vary from region to region in Mexico, and according to each person’s specific taste. While lots of the cuisine described here is traditional and historically linked to Mexico, people in Mexico also enjoy a variety of other foods, both traditional and non-traditional.

The Mexican food eaten in many parts of the United States is often referred to as “Tex-Mex.” Although it can be prepared with similar ingredients or cooking methods, it’s often known as being distinctly different from the Mexican versions of the same dishes.

SUPER STUFFED BURRITOS (ber-ee-tohs) from Emeril Lagasse's There's A Chef In My World!

Burrito means “little donkey” in Spanish, and it is a favorite Mexican dish, especially in the U.S. These small but super-packed burritos are fantastic- with rice and beans, cheese, salsa, and sour cream- but feel free to kick yours up by adding any other favorite ingredients. Leftover roast chicken or meat, cut into bite-size pieces, makes a wonderful addition, as do roast veggies or cooked spinach. Or, try a dollop of guacamole or cubed avocado. Make it your way!

YIELD: Eight 8-inch burritos

INGEDIENTS

2 tablespoons vegetable oil

½ cup chopped yellow onion

¼ cup chopped green bell pepper

1 teaspoon minced garlic

¾ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon dried oregano

½ cup long-grain rice

1 cup water

1 (15 ounce) can black beans, drained and rinsed

8 (8 inch) flour tortillas

1 cup grated Monterey Jack, Pepper Jack, or Cheddar cheese

1 ½ cups ranchero salsa (page 36) or your favorite store-bought salsa

1 cup sour cream

¼ cup fresh cilantro

Bottled hot sauce (optional)

TOOLS

Measuring cups and spoons ● cutting board ● chef’s knife ●medium saucepan with lid ● wooden spoon ● can opener ● strainer ● spoon ● box grater ● oven mitts or pot holders

DIRECTIONS

1. In a medium saucepan, heat the oil over medium-high heat until hot. Add the chopped onion and bell pepper and cook until vegetables are soft, about 4 minutes. Add the garlic, salt, cumin, and oregano, and cook for about 1 minute, stirring constantly. Add the rice and cook, stirring, until fragrant, about 2 minutes.

2. Add the water and drained beans and bring to a boil. Stir well, reduce the heat to low, and cover the saucepan. Cook for 20 minutes, undisturbed, until the rice is tender and has absorbed all of the liquid. Remove from the heat and let stand, undisturbed, for 5 minutes before serving.

3. Heat the flour tortillas according to package directions- the microwave works well for this if you have one available.

4. Fill each warm tortilla with a heaping 1/3 cup of the cooked rice and bean mixture placed in a line down the center of each tortilla. Top each mound of rice with 2 tablespoons of the grated cheese and roll up the bottom and side of the tortilla over the filling. Fold both of the side edges up over the filling, then roll the tortilla to form a cylinder shape.

5. Spoon 3 tablespoons of salsa over the top of each burrito and then top with 2 tablespoons of the sour cream. Garnish each burrito with ½ tablespoon of chopped cilantro and serve with hot sauce, if desired.

Emeril Lagasse is a master chef and owner of several of the country's most talked-about restaurants in New Orleans and Las Vegas. He hosts popular TV shows and has become one of the most recognizable chefs of all time!

http://www.emerils.com/

Don't miss other recipes by Chef Emeril Lagasse in the Related whyzz below!

What are some of your favorite Mexican foods? Do you tend to like spicier dishes, or ones that are more mild? If you’ve been able to try both corn tortillas and wheat tortillas, which one did you prefer, and why??

Ask some of your friends and family about their favorite Mexican foods, too. What are the reasons for their choices? Do many people name the same dish, or do you get lots of different answers??