Eating Mexican style is an adventure! The spicy and pungent flavors have been enjoyed almost unchanged for centuries. The food in Mexico is a blend of Indian, Spanish, and many other cultures. The basic elements of Mexican cooking is similar for the majority of the population, but like most countries, there are huge differences in what people eat based on their rural or urban as well as economic status.
Desayuna (breakfast) may range from just tortillas and strong black coffee to a large breakfast of fresh fruits and juices, eggs and biscohos (sweet buns), coffee or chocolate caliente.
La comida (lunch) can be a very long meal in the city that sometimes stretches from 1:00 - 4:00 p.m. In rural areas, La comida may include more tortillas and frijoles (beans),sopa (soup) and perhaps a little meat and salsa de jitomate (tomato sauce). The middle and upper classes in Mexico City may have lunch in restaurants which consist of many courses.
100 g of plain, dark chocolate broken into small pieces
550 ml of skimmed milk
2 or 3 drops of vanilla extract
A pinch of cinnamon
A pinch of ground cloves
Combine the ingredients in a saucepan and heat gently stirring all the time. Do not allow to boil.
When it is hot, whisk the drink and then pour into cups.
If you wish sprinkle additional cinnamon over the top
Chocolate caliente is not traditionally served sweet, if you chose to, add sugar to taste in step #1.
2 ripe avocados
A little lemon juice
2 fresh tomatoes, finely chopped
½ onion, finely chopped
1 chili, finely chopped
2 tablespoons of finely-chopped coriander
Mix together all ingredients except for the avocado in a bowl and sprinkle with lemon juice.
Cut the avocados in half, remove the stones and scoop out the flesh with a spoon.
Mash the flesh with a fork and add it to your mixture. Mix well but leave the texture a little course (not too smooth).
Serve with a meal or as a starter.
3 firm, green tipped bananas
¼ C. flour
½ teaspoon of salt
4 eggs, separated
Oil for frying
Peel and split the bananas lengthwise. Cut each in half and dip in lemon juice.
Beat the egg yolks until thick and light. Add flour and salt.
Beat the egg whites until stiff and fold into the egg yolk mixture.
Drop the drained banana pieces one at a time into the batter. Pick up with slotted spoon and carefully place in frying pan with 1 inch of hot oil.
Cook over medium heat until brown on both sides. Drain on paper towel.
These are yummy served with vanilla ice cream or frozen yogurt!