One of the most famous ingredients in Mexican food is the tortilla. Everyone has seen it in different dishes and eaten it in different ways, some that don't even exist in authentic Mexican cuisine like in the famous "hard shell tacos", however, we'll leave that topic for later. But in spite of this, few know about the different types of tacos, whether they are made of flour or corn.
On this occasion we are going to focus on the corn tortilla and its origin, since it is the most used in traditional dishes compared to the wheat flour tortilla. What is the reason? It's very simple, corn is one of the pillars of Mexican gastronomy since it is part of the basic food basket and it could be said that it is the bread that feeds the Mexican people.
Apart from the high nutritional properties of this ingredient, corn has the ability to be very versatile, facilitating its use in the creation of dishes. Due to that factor, it can be used in an infinite number of ways, for example as a wrapper in tacos, as a spoon in the form of tortilla chips or even as a plate when in the form of tostada.
The history of corn in Mexico dates back to pre-Hispanic times, in fact for some civilizations such as the Aztec and Maya it was of great religious importance due to the fact that it was considered food of the gods and in their sacred book, the Popol Vuh, they mention the creation of mankind from different materials, one of them being corn itself.
Thanks to these cultures and the careful selection made by its inhabitants for thousands of years this grain has managed to adapt to different climates, soils and pests. As a result, there is a wide variety of corn from which 59 of them are native to Mexico. Thanks to this, we could build a rainbow from all the colors represented with the different types of corn that exist like cream and canary yellow, lilac, purple, greenish or blue-black and even pinto.
Multicolored doughs and many flavors
Making the dough with corn grains has been given a name of Nahuatl origin, "Nixtamal", in this process the grains are cooked in a solution of lime and water, and then grinded to form a soft paste that will be the dough ready to be made into tortillas, antojitos or tamales.
As we have said before, the tortilla is the Mexican's daily bread, and nothing fills up our bellies and hearts more than freshly handmade tortillas, the kind so soft that they almost melt when you bite into them or even going to the tortilleria on the corner and coming back home to eat a warm tortilla with nothing more than a few grains of salt.
It is not surprising that depending on the type of corn used, the flavor, color and texture of the tortilla will change radically, since each grain has different characteristics. To our benefit, this can help us have the perfect taco depending on what we put in it. By colors, the most common ones to find are white, red, black or blue and yellow corn.
Generally we are all familiar with the white corn tortilla before any of the others. This one is generally opaque, floury, not too thin or too thick and with little golden spots that let us know that it is well cooked.
However, the blue corn tortillas are one of the most eye-catching. For example, when you are a child it can either make you want to eat it because it looks like modeling clay or you might be afraid to do it because it looks a little different. Probably when you see that bluish green color of the dough, you might think it has colorants but it's actually a pigment called anthocyanins. This same pigment is found in blueberries and raspberries and it's what gives them their colors. Apart from this property, the blue tortillas, in comparison with the white corn tortillas, have the characteristic of having a slightly stronger flavor with light nutty notes.
There is also a variety of tortillas with more colors that have been created by adding different ingredients such as different chilies and even some herbs like cilantro, likewise you can find the dietetic option with those made with nopal.
Regardless of whether its white, blue, nopal or even flour, the tortillas are the perfect complement to the flavors of Mexican cuisine, or even to simply eat it with a little cheese and salsa in the form of a quesadilla. Quick and easy!
]]>
Uno de los ingredientes más famosos de la comida mexicana es la tortilla. Todos la han visto en diferentes platillos y comido de diferentes formas, unas que ni siquiera existen en la auténtica cocina mexicana como en los famosos “hard shell tacos”, aunque ese tema lo dejaremos para después. Pero a pesar de esto, pocos saben acerca de los tipos que hay ya sea de harina o de maíz.
En esta ocasión nos vamos a enfocar en la tortilla de maíz y su origen, ya que podría decirse que es más usada en los platillos tradicionales que la de harina de trigo. ¿Cuál es la razón? Es muy sencilla, el maíz es uno de los alimentos básicos de la gastronomía mexicana ya que forma parte de la canasta básica y se puede decir que es pan que sustenta a los mexicanos.
Aparte de las altas propiedades nutricionales de este ingrediente, el maíz tiene la capacidad de ser muy versátil, factor que facilita su utilidad para la creación de platillos, y es que, puede ser usada de una infinidad de maneras, como envoltura en los tacos, como cuchara en forma de totopo o hasta un plato cuando está en forma de tostada.
La historia del maíz en México se remonta a la época prehispánica, ya que para algunas civilizaciones como la azteca y la maya era de suma importancia religiosa al ser considerado comida de los dioses e incluso en su libro sagrado, el Popol Vuh, se menciona la creación de la humanidad a partir de diferentes materiales, siendo uno de ellos el propio maíz.
Gracias a estas culturas y la cuidadosa selección que realizaron sus pobladores durante miles de años, existe una gran diversidad de variedades de este grano que se han logrado adaptar a diferentes climas, suelos y plagas, de todas esas variedades 59 son nativas de méxico. Como resultado podríamos hacer un arcoiris, pues todos los colores están representados con los diferentes tipos de maíz que hay: crema y amarillo canario, lila, morado, verdoso o azul-negro e incluso pinto.
Masas de colores y muchos sabores
Hacer la masa con granos de maíz tiene un nombre de origen Nahuatl, “Nixtamal”, en este proceso los granos son cocidos en una solución de cal y agua, para después ser molidos hasta formar una pasta suave que será nuestra masa lista para convertirse en tortillas, antojitos o tamales.
Como lo decíamos antes, la tortilla es el pan de cada día del mexicano, y nada nos llena mas la panza y el corazón que unas tortillas recién hechas a mano, de esas tan suaves que casi se derriten al morderlas o incluso ir a la tortillería de la esquina y regresar y comer una tortilla calientita con nada más que unos granos de sal.
Es de esperarse que dependiendo del tipo de maíz que se use, el sabor, color y textura de la tortilla cambie radicalmente, pues cada grano produce diferentes sensaciones en nuestro paladar, lo que a nuestro beneficio nos puede ayudar a tener el taco perfecto dependiendo lo que le pongamos adentro. Las más comunes de encontrar por colores, son las de maíz blanco, rojo, negro o azul y amarillo.
Generalmente todos conocemos la de maíz blanco antes que cualquiera de las otras, esta generalmente es opaca, harinosa ni muy delgada ni muy gruesa y con manchitas color café que nos deja saber que ya está cocida.
Sin embargo, la tortilla de maíz azul es una de las que más llama la atención, cuando uno es pequeño causa 2 cosas, o que te la quieras comer porque parece de plastilina o que te de miedo probarla por diferente, y aunque uno podría creer que tiene colorantes al ver ese color verde azulado, lo que le da este color es un pigmento llamado antocianinas, mismo que tienen los arándanos y las frambuesas. Aparte del color, la tortilla azul a comparación con la de maíz blanco, tiene la característica de tener un sabor un poco más fuerte y con notas ligeras a nuez.
También existe una variedad de tortillas de más colores que han sido creados al agregar diferentes ingredientes como diferentes chiles e incluso algunas hierbas como cilantro, así mismo se puede encontrar la opción dietética con las elaboradas a base de nopal.
Ya sea de blanca, azul, de nopal o hasta de harina, la tortilla es el complemento perfecto para los sabores que nos ofrece la cocina mexicana o para simplemente comerla con un poco de queso y salsa en forma de quesadilla. Fácil y rápido!
]]>Tacos are the best known Mexican dish in the world, and surely the first thing people think of when Mexican food comes to mind. However, there is a type of taco that its method of preparation is different from all the others and may even look similar to other types of dishes such as kebabs, gyros and shawarmas. Do you know which one it is? I'm talking about the delicious taco al pastor. This type of taco although is found all over the country is more emblematic of Mexico City, yet today we will discover that it is neither so chilango (originally from Mexico City) nor completely Mexican.
This kind of taco originated in the 1920's when Lebanese and Syrian migrants came to Mexico in the pursuit of a new and better life. Along with them, they brought their rich cuisine and their traditional Shawarma, which is served in a flatbread with lamb meat and different spices for seasoning.
This dish began to evolve and it was then that the descendants of the first migrants of the Middle East gave a twist to this dish. The meat was switched from lamb to pork, the flatbread to corn tortilla and as expected, the spices were changed to achiote and of course chili. f you have had the chance of ordering some in Mexico, you will surely have been asked the inevitable question -Con todo? piña? cebolla? - Because typically they are also eaten with pineapple, onion and cilantro and as a final touch, a few drops of lime and some green sauce to finish off this delicacy, but of course, that depends on your likings.
Another eye-catching thing about these tacos is the way they are served, if you have been in a taqueria where they offer tacos al pastor you surely noticed that the slices of marinated pork are stacked on a trompo -a skewer about 60 cm high- and next to it is the skillful taquero. And I say skillful, because wow, it really takes practice to get the pineapple and onion to fall right into the taco.
Throughout Mexico you will find taquerias with their red meat trompo al pastor, which each taquero has its own recipe for marinating the meat, and then slowly roasting it with each turn of the trompo.
Whatever the secret recipe is, there is no denying that these tacos are a Mexican favorite, thanks to the mixture of the flavor of the browned meat with the pineapple, lime and its salsita.
If you want to try another recipe with carne al pastor we recommend you try the following recipe:
Gringa al pastor
Another way of enjoying the pastor that we love is the gringa al pastor. This name was given after some American students living in Mexico City, did not like to eat tacos with corn tortillas and one day asked the taquero to make them a taco in a flour tortilla that already had cheese inside. They loved this and they kept coming back and ordered the same thing, as well as many other customers. As time went by, this became more popular and the famous gringa de pastor was born.
Preparing one is very simple, just take a flour tortilla, fill it with cheese and the meat as if it were a quesadilla and heat it up in a pan. To finish you can add onion, pineapple, cilantro, lime and the sauce of your choice.
]]>
Los tacos son el platillo mexicano más conocido en el mundo, y seguramente lo primero que la gente piensa cuando se viene a la mente la comida mexicana. Sin embargo, hay un tipo de taco que su forma de preparación es diferente a la de todos los demás, este taco puede ser parecido incluso a otro tipo de comida como los Kebabs, gyros y shawarmas. ¿Sabes cual es? Estamos hablando del delicioso taco al pastor, este tipo de taco que aunque se encuentra en todo el país es más emblemático de la Ciudad de México y sin embargo hoy descubriremos que ni es tan chilango (originario de Ciudad de México) ni tampoco completamente mexicano.
Este tipo de tacos se originó en los años 20s cuando migrantes libaneses y sirios llegaron a México en busca de una nueva y mejor vida. Así fue que junto con ellos, trajeron su rica comida y su tradicional Shawarma, el cual se elabora en un pan pita con carne de cordero y diferentes especias para sazonar.
Este platillo empezó a evolucionar y fue entonces que los hijos de los primeros migrantes de Medio Oriente le dieron un giro a este platillo. Se cambió la carne de cordero a cerdo, el pan por la tortilla de maíz y como era de esperarse, las especias cambiaron por achiote y por supuesto chile. Si has tenido la oportunidad de ordenar unos en mexico seguro que te hicieron la pregunta obligada –¿Con todo? ¿Piña? ¿Cebolla? - porque típicamente también se comen con piña, cebolla y cilantro, aunque claro, eso ya depende de tus gustos. Y como toque final, unas gotas de limón y un poco de salsa verde para terminar de preparar esta delicia.
Otra cosa que llama la atención de estos tacos es la forma en que se sirven, si has estado en una taquería donde ofrecen tacos al pastor seguro notaste que se prepara en un trompo de carne de cerdo adobada y a lado está el habilidoso taquero, porque vaya que se necesita práctica para que la piña y la cebolla caigan justo en el taco.
A través de México encontrarás taquerías con su trompo rojo de carne al pastor, el cual cada taquero tiene su propia receta para adobar la carne, y después ir cociendo a fuego lento con cada giro del trompo.
Sea cual sea la receta secreta del lugar, no se puede negar que estos tacos son de los favoritos de los mexicanos, gracias a la mezcla de ese sabor de la carne dorada con la piña, el limón y su salsita.
Si quieres probar otra receta con carne al pastor te recomendamos que intentes la siguiente receta:
La gringa al pastor
Otra forma de comer la carne al pastor que nos encanta es en forma de gringa, nombre que surgió a raíz de que unas estudiantes estadounidenses viviendo en la Ciudad de México, a las cuales no les gustaba comer los tacos con tortilla de maíz y un dia pidieron al taquero que les hiciera el taco en una tortilla de harina que ya tenía queso adentro. Esto les encantó y siguieron regresando a pedir lo mismo, al igual que muchos otros clientes. Conforme pasó el tiempo esto se popularizó más y de ahí salió la famosa gringa de pastor.
Preparar una es muy sencillo, solo toma una tortilla de harina, rellenala con queso y la carne al pastor como si fuera una quesadilla. Para terminar puedes agregar cebolla, piña, cilantro, limón y salsa de tu elección.
Salsas in Mexican food and especially in tacos are considered the essence of the dish, because if you have a really tasty salsa it can enhance and complement the flavors of the food and give you the perfect dish. Someone even described it with this great quote: "...the sauce is so effective that it elevates the quality of the good, corrects the insignificance of the mediocre and hides the ordinariness of the bad...".
Even though sauces are the backbone of Mexican cuisine, in them we can find spices from all over the world such as garlic, cilantro, onion, pepper, etc. However, there are two ingredients that cannot be missing in the preparation of a salsa, which are very Mexican. Of course, one of them is some type of chili, which can be in different conditions such as fresh, dried, with or without seeds, toasted, fried or whatever you can think of, the important thing is that it must be there to give that spicy touch that a salsa needs.
The second ingredient that accompanies the chile is a fruit that has been present in Mexico and its culture since the Aztecs. This is the xiomatl or translated into english as red tomato or it can also have tomatillo, which is a green tomato with a sweeter and more acidic flavor at the same time, which sadly is not so easy to find in Europe.
Just as chiles can be in different states, salsa can also be made with different methods. Some people prefer to make raw sauces by simply grinding the ingredients in a molcajete -which is a stone mortar-, or to cooked them and grind them in a blender, but this depends on your taste or the specific use of the sauce, since we have dishes that are usually served with a particular sauce, such as barbacoa with "drunken sauce".
There are an endless types of sauces but the most common ones are red sauce and green sauce and even within these two, the recipe of each Mexican household may vary a little bit. Most people believe that all sauces are spicy, but this is not true since they can be made with a few chiles or more spicy depending on what you want and which type of chilies you use. Now that you know this you can imagine the great variety of existing sauces and those that are yet to be created, as there are some that even have peanuts, pulque -fermented alcoholic beverage- or even ants in them, the point is to get creative!
Here are some recipes you can try to prepare your own red and green sauces and experiment with salsa borracha and barbacoa tacos.
Raw Green Sauce
Makes 250 ml
-6 tomatillos, quartered
-½ medium onion, quartered
-1 bunch cilantro
-4 serrano chiles, chopped
-salt
Chili de Arbol Red Sauce
Makes 250ml
-6 chiles de árbol
-vegetable oil
-1 medium tomato
-1 garlic clove
-¼ medium onion
- salt and apple cider vinegar
Drunken Salsa
Makes 250 - 350 ml
-6 dried ancho chiles
-1 dried pasilla chile
-2 tablespoons vegetable oil
-¼ cup pulque blanco (alternatively red or white wine or dark beer)
-1 clove garlic
-¼ cup (50ml) orange juice
-50 grams of grated aged cheese
-salt
-½ medium onion, chopped, for garnish
I mean if you visit Mexico one day, you might suddenly be surprised that we eat a variety of INSECTS! It's not uncommon to see that the guacamole has chapulines -grasshoppers- in it or that someone is eating a taco full of maguey worms. And fine, the reality is that they don't look very appealing, even many Mexicans don't dare to try some of these flavorful little critters - I admit it! it took me a long time to do it myself - but once you try them you might just discover one of your all-time favorites.
We will learn today about a variety of insects that are regularly eaten in Mexico.
Chapulines
The first -and my favorites- are the chapulines which is the name in spanish for grasshoppers. It's possible that when you see them, the only thing you will think of is them jumping and how their little legs will feel on your tongue, but the truth is that once you have them in your mouth it tastes like crispy chips with chili and lime.
Chapulines are generally most popular in states such as Oaxaca, Chiapas, Hidalgo and the central valleys of Mexico. You can normally find them in the street markets, where you can choose them in different sizes and already seasoned with garlic or chili and lemon. Many restaurants all around the country also offer a variety of dishes with this amusing ingredient.
Escamoles
Escamoles are not an insect per se but they were on their way to becoming one, they are ant larvae. They are considered a seasonal food because they are harvested in the months of March and April, and although it might sound easy to collect, each nest takes at least 5 years to achieve a good production, which is why they are known as the "Mexican caviar". Dishes prepared with escamoles usually have very few ingredients, since their flavor is usually very subtle. If i still haven't convinced you to try them, then you should know that besides their unique flavor, they also have a very high nutritional value as they have a high protein content, up to four times more than meat.
Maguey worm
Maguey worms are really the image that comes to mind when someone mentions that word. They are white, about 5 centimeters long, plump and with a little brown head. More specifically, they are the larvae that lives inside the agave plant and are quite difficult to collect. Generally, there are only three to four maguey larvae per plant. Therefore, they are considered a delicacy and are usually a bit expensive.
Preparing a meal with these worms is very simple as they only need to be fried in animal fat or oil and eaten in corn tortillas with a little guacamole and salsa.
Chicatan Ants
This type of ants is a little different from the normal black ants that we see everywhere, they are a larger and reddish brown type of flying ant that are found during the rainy season, between May and July. The ideal time to collect these ants, according to experts, is during the first heavy rain of the season, when they decide to leave their nests. These little animals are generally roasted and eaten alone -or they are grinded and used to make sauces and moles that obtain a smoky flavor thanks to this excellent ingredient.
]]>Me refiero a que si un día visitas México, tal vez de repente te sorprendas que comemos diversos INSECTOS! No es raro ver el guacamole con chapulines o que alguien se está comiendo un taco lleno de gusanos de maguey. Y esta bien, la realidad es que no se ven muy bonitos a la vista, incluso muchos mexicanos no se atreven a probar algunos de estos animalitos llenos de sabor - lo admito, a mi tambien me costo mucho tiempo poder hacerlo- pero una vez que los pruebas puede que descubras una de tus mezclas favoritas.
Hay una variedad de insectos que se comen regularmente en México y de los que vamos a aprender hoy.
Chapulines
Los primeros -y mi favoritos- son los chapulines, cuando los ves lo único que vas a pensar en ellos saltando y en cómo se sentirán las patitas en tu lengua, pero la realidad es que una vez que los tienes en la boca sabe como unas papas crujientes con chile y limón.
Los chapulines generalmente se comen más en estados como Oaxaca, Chiapas, Hidalgo y los valles centrales de México. Generalmente los puedes encontrar en los mercados, en donde podrás escogerlos en diferentes tamaños y ya sazonados con ajo o con chile y limón. También muchos restaurantes ofrecen una variedad de platillos con este divertido ingrediente.
Escamoles
Los escamoles no son un insecto en sí pero estaban en camino a serlo, estos son larvas de hormiga guijera. Son considerados un alimento de temporada pues se recolectan en los meses de marzo y abril, y aunque pudiera sonar fácil de recolectar, cada nido tarda al menos 5 años en lograr una buena producción, razón por la cual se les conoce como el “caviar mexicano”. Los platillos con escamoles suelen llevar muy pocos ingredientes, ya que el sabor de los escamoles suele ser muy sutil. Otra razón para probarlos aparte de su único sabor, es que tienen un valor nutrimental muy alto al tener un alto grado de proteínas, hasta cuatro veces más que la carne.
Gusano de maguey
Los gusanos de maguey son realmente la imagen que te viene a la mente cuando alguien dice esa palabra, son blancos de unos 5 centímetros, regordetes y con una cabecita cafe. Más específicamente son las larvas que viven dentro de las pencas del agave y son bastante difíciles de recolectar pues generalmente se encuentran de tres a cuatro por planta. Por esta razón se consideran delicatessen y suelen ser un poco caros. La forma de comer estos gusanos es muy sencilla pues solo se fríen en manteca o aceite y se comen en tortilla de maíz con un poco de guacamole y salsa.
Hormigas chicatanas
Este tipo de hormigas es un poco diferente a las negras normalitas que vemos en todos lados, son un tipo de hormiga voladora más grande y café rojizo que se da durante la temporada de lluvias, entre mayo y julio. El momento ideal para la recolección de esta hormiga según los expertos es en la primera lluvia fuerte de la temporada que es cuando deciden salir de sus hormigueros. Estos animalitos generalmente se tuestan y se comen solos o se muelen y se hacen con ellas salsas y moles que obtienen un sabor ahumado gracias a este excelente ingrediente.
]]>If you were asked to name a Mexican alcoholic beverage, which one would you answer? Probably Tequila, right? While this is probably the best known around the world as Mexican, there is another alcoholic liquor that is quite similar although less popular called mezcal.
Both of these beverages have several characteristics that differentiate them. Some of these characteristics are the plants they come from and their distillation processes. On the one hand, tequila can only be produced with blue agave and cooked in steam ovens, while mezcal can be produced with up to 20 different types of maguey and is cooked in wood ovens, hence its flavor has the characteristic of being a bit smoky.
Mezcal dates back to the first settlers of what is now Mexico, sometime between 1000 and 1500 BC. These ancient civilizations were already using the maguey plant for various activities such as house construction, medicinal properties and to produce distillates, among others.
Thanks to the fact that this distillate has existed for so many years, it also has a strong family tradition in its origins. This originates from the fact that the makers of mezcal, better known as maestros mezcaleros, taberneros or vinateros, pass these titles on to their children and grandchildren.
These new generations learn to elaborate mezcals in family palenques since their childhood as a way to economically support their families. Thanks to this tradition and their unique knowledge in the production of mezcal, the cultural richness of this beverage is still preserved.
Another characteristic that makes it unique is that, like tequila, it has a Denomination of Origin from the states of Durango, Guerrero, Guanajuato, Michoacán, Puebla, San Luis Potosí, Tamaulipas and Zacatecas, although 90% of the total production takes place in the state of Oaxaca.
When you try this drink you may find it a little strong, because in order to be considered Mezcal it must have an alcohol content between 35% and 55%. This is the origin of the saying "For everything bad mezcal, for everything good too", since after a few mezcalitos you forget any sorrow, and at the same time it is so pleasant that at any happy moment, it can also be enjoyed.
How to drink Mezcal?
If you don't know how to enjoy this drink, here are some ideas on the best ways to do it:
In Mexico we say that mezcal is not drank in sips, but rather in kisses, "to get to know it better". In other words, you have to drink it little by little from the glass, in small gulps, in order to enjoy its flavor. To do this, the most traditional way is "straight" in a tequila glass or shot glass, with orange slices sprinkled with worm salt.
If the "kisses" don't work for you and it still seems too strong, you can also mix a little mezcal with hibiscus water and you get a smoother cocktail but still with the unique flavor of mezcal.
]]>¿Si te pidieran nombrar una bebida alcohólica mexicana cuál dirías? Seguramente sería tequila, ¿no?. Si bien este es probablemente el más conocido alrededor del mundo como mexicano, hay otro destilado que es bastante parecido aunque menos popular llamado mezcal.
Estas 2 bebidas tienen varias características que las diferencian. Algunas de ellas son las plantas de las que provienen y sus procesos de destilación. Por una parte, el tequila solo se puede producir con agave azul y cocerse en hornos de vapor, mientras que el mezcal puede producirse con hasta 20 diferentes tipos de maguey y se cuece en hornos de madera o piedra, de ahí que su sabor tenga la característica de ser un poco ahumado.
El mezcal data desde los primeros pobladores de lo que hoy es México, por ahí de los años 1000 a 1500 a.C. Estos antiguos pueblos ya usaban la planta del maguey para diversas actividades como construcción de viviendas, propiedades medicinales y para producir destilados entre otras.
Gracias a que este destilado existe desde hace tantos años, también tiene en sus raíces una tradición familiar. Esta surge a partir de que los elaboradores de mezcal, mejor conocidos como maestros mezcaleros, taberneros o vinateros, pasan este título a sus hijos y nietos. Estas nuevas generaciones, aprenden a elaborar mezcales en palenques familiares desde su infancia como forma de apoyar económicamente a sus familias. Como resultado de esta tradición y a sus conocimientos únicos en la elaboración, es que se mantiene la riqueza cultural de esta bebida.
Otra característica que lo hace único, es que al igual que el tequila tiene una Denominación de Origen de los estados de Durango, Guerrero, Guanajuato, Michoacán, Puebla, San Luis Potosí, Tamaulipas y Zacatecas, aunque el 90% de la producción total se da en el estado de Oaxaca.
Cuando pruebes esta bebida puede ser que te parezca un poco fuerte, pues para poder ser considerada Mezcal debe tener una graduación alcohólica de entre 35% a 55%. De ahí nace este dicho de Para todo mal mezcal, para todo bien también, ya que después de unos cuantos mezcalitos se te olvida cualquier pesar, y al mismo tiempo es tan rico que en todo momento feliz, también se disfruta.
¿Cómo se toma el Mezcal?
Si no sabes cómo degustar esta bebida te dejo unas ideas de como hacerlo:
En México decimos que el mezcal no se toma a tragos, sino a "besos", para irle agarrando cariño. En otras palabras, hay que ir tomando poco a poquito del vaso, con pequeños tragos, para poder disfrutar de su sabor. Para hacer esto la forma más tradicional, es “derecho” en un vaso tequilero o shot, con rebanadas de naranja y sal de gusano.
Si no te funciona lo de los besos y te sigue pareciendo muy fuerte, también puedes mezclar un poco de mezcal con agua de jamaica y te queda un cóctel más suave pero aun con el sabor único del mezcal.
Being new to another country always involves a variety of places, people and things to miss. As a Mexican no matter how long we've been away, whether it's half a year or a decade, chances are that food is at the top of the list of things we miss. Because that's the way we are, we need everything, from the chili sweets that no one but us understands, to the taco of our favorite food stand in our city. And the truth is that if there is one thing we are proud of as Mexicans, it is our food.
Mexico is such a vast country that the diversity of dishes by region is very wide, offering completely different colors, flavors and aromas. This is the reason why, when we are abroad it may be difficult to find a place that gives us the flavor that we miss so much, the one that makes us feel at home and with one bite transports us to our mother's kitchen. In fact, this becomes tricky, because it ends up in a rally trying to find the restaurant that more closely resembles our authentic food.
Something that characterizes Mexicans is that we like to share what we’ve got, because that is something we are taught from an early age at home. If as a child you take your friend home or later on, you bring your partner, it is almost certain that by the time they leave they will not be able to eat anything else until the following day because of all that they were offered -almost forced- to eat, with the classic "Have another one, you are too skinny!". Which is why when we finally find a place that fulfills our expectations of Mexican food, we don't hesitate to take our friends to try our heritage, our spiciness, our flavor.
Someone once said "everyone is nostalgic for Mexican food, some of them just don't know it yet" and there is some truth in that because Mexican food has the effect of captivating even those who know nothing about it before tasting it. Our food fascinates, as it's not only tasty, it is also interesting, with vibrant colors, mixtures of flavors that strangely work together and ingredients that can produce unexpected surprises. The beauty of this is that Mexican food doesn't belong only to those who were born in Mexico, it belongs to all those who enjoy it and make it part of their lives and their tastes.
Cometa's food strives to be that comfort we need when we want that Mexican warmth, by transmitting it through our flavors and provoking the feeling of mi casa es tu casa to everyone who tries it, regardless of their nationality.
]]>