Introduction: The Rich Flavors of Authentic Mexican Cuisine

Kaulana ʻia ka meaʻai Mekiko no kāna mau ʻono wiwo ʻole a me ke ʻano o ka hoʻoilina moʻomeheu like ʻole o ka ʻāina. ʻO ka hui ʻana o nā ʻōiwi, ʻEulopa, a me ʻApelika i hopena i kahi meaʻai paʻakikī a ʻono. ʻO ka hoʻohanaʻana i nā mea hou, e like me nā'ōmato, nā chilies, nā pīni, a me ka kulina, he hōʻailona ia o ka kuke Mexican, e like me ka hoʻokomoʻana i nā meaʻala likeʻole e like me ke kumini, ka coriander, a me ke kinamona. ʻO ka hopena he meaʻai momona, ʻono, a ʻoluʻolu loa.

Nā ʻano ʻāpana ʻāpana: Mai Tacos a Mole Poblano

He ʻokoʻa loa ka meaʻai Mekiko, me nā mea kūikawā kūloko i ʻokoʻa i ka ʻono a me ka hoʻomākaukau. ʻO Tacos, no ka laʻana, he mea nui ia o nā meaʻai alanui Mekiko a hele mai i nā ʻano like ʻole, mai ke kahuna pule al a hiki i nā chapulines exotic. ʻO kekahi meaʻai kaulana ʻē aʻe mai Mexico mai, ʻo ia ka mole poblano, kahi ʻano manoanoa a paʻakikī i hana ʻia mai nā chili, nati, a me ke kokoleka e lawelawe pinepine ʻia ma luna o ka moa a me ka pipi. ʻO nā mea kūikawā ʻē aʻe e pili ana i nā tamales, enchiladas, a me ka pozole, kahi sopa puʻuwai i hana ʻia me ka hominy a me ka puaʻa.

ʻO kā mākou koho kiʻekiʻe #1: ʻono i nā mea leʻaleʻa o Oaxaca

ʻO Oaxaca, kahi mokuʻāina ma ka hema o Mexico, ua manaʻo pinepine ʻia ʻo ia ke kapikala ʻai o ka ʻāina. Hōʻike ʻia ka meaʻai ma ʻaneʻi e kona manaʻo nui i nā mea kanu hou a me nā chili, a me ka hoʻohana ʻana i nā mea ʻōiwi e like me ka chapulines a me ka huitlacoche. ʻO kekahi o nā kīʻaha pono e hoʻāʻo ma Oaxaca, ʻo ia ka tlayudas, kahi tortilla nunui i hoʻopaʻa ʻia me nā pīni, ka paʻakai, a me ka ʻiʻo, a me ka mole negro, kahi kīʻaha ʻeleʻele a paʻakikī i hana ʻia me ke kokoleka a hiki i 30 mau mea ʻē aʻe.

ʻO kā mākou koho nui #2: He huakaʻi ʻai i Mexico City

ʻO Mexico City, ke kapikala nui o ka ʻāina, he paradaiso meaʻai. ʻO ke kūlanakauhale ka home no ka nui o nā mea kūʻai meaʻai alanui, mai nā hale kūʻai taco a hiki i nā kaʻa tamale, a me nā hale ʻaina kiʻekiʻe e lawelawe ana i nā meaʻai Mekiko. ʻO kekahi o nā meaʻai pono e hoʻāʻo ma Mexico City, ʻo ia nā chilaquiles, kahi kīʻaha kakahiaka i hana ʻia me ka tortilla chips a me ka salsa, a me ka cochinita pibil, kahi kīʻaha puaʻa lohi i hoʻomoʻa ʻia me ka paʻi achiote a lawelawe ʻia me nā aniani ʻala.

ʻO kā mākou koho kiʻekiʻe #3: Nā ʻono ʻoiaʻiʻo o Puebla

ʻIke ʻia ʻo Puebla, kahi kūlanakauhale ma waena o Mekiko, no kāna hoʻoilina ʻai waiwai. Kaulana ke kūlanakauhale no kāna mole poblano, akā he nui nā kīʻaha ʻē aʻe e pono ke hoʻāʻo. ʻO kekahi o nā mea koʻikoʻi, ʻo ia ka chiles en nogada, kahi pepa chili i hoʻopiha ʻia i loko o ka ʻuala wōnati creamy, a me nā cemitas, kahi ʻano sanwī i hana ʻia me ka hua sesame bun a me nā ʻano ʻiʻo, nā paʻakai, a me nā mea kanu.

ʻO nā mea huna: ka hoʻomaopopo ʻana i nā mea ʻala Mexican

Ke hilinaʻi nui nei ka meaʻai Mekiko i ka hoʻohana ʻana i nā mea ʻala a me nā mea kanu e hana ai i kona ʻono ʻokoʻa. ʻO kekahi o nā mea ʻala maʻamau i hoʻohana ʻia i ka kuke ʻana Mekiko, ʻo ia ka cumin, coriander, chili pauka, a me ka oregano. Hoʻohana pinepine ʻia nā meaʻai ʻē aʻe, e like me ke kinamona, clove, a me ke kokoleka, i loko o nā kīʻaha mole e hana i kahi ʻono paʻakikī a ʻoluʻolu. ʻO ka hoʻomaopopo ʻana i ke kuleana o kēia mau mea ʻala a pehea e hoʻohana ai iā lākou ke kī nui i ka hana ʻana i nā kīʻaha Mexican maoli.

ʻO nā huakaʻi meaʻai ma ke alanui: e ʻono ana i ka ʻai ʻono o Mekiko

ʻO kekahi o nā ala maikaʻi loa e ʻike ai i ka meaʻai Mekiko ma ka hoʻāʻo ʻana i ka meaʻai alanui. Mai nā tacos a hiki i nā tamales, he nui nā kaʻa meaʻai a me nā mea kūʻai aku e kūʻai aku ana i ka ʻai ʻono a me ke kumukūʻai. ʻO kekahi o nā meaʻai alanui e pono e hoʻāʻo ma Mekiko, ʻo ia ka elotes (ka palaoa i hoʻomoʻa ʻia ma ka cob), churros (palapala palaoa hohonu me ke kō kinamona), a me nā quesadillas (tortillas i hoʻopiha ʻia me ka paʻakai a me nā mea ʻē aʻe).

ʻO ka wehe ʻana i ke kumu o ka ʻai Mekiko: He Moʻolelo Pōkole

He moʻolelo waiwai ka meaʻai Mekiko i ka wā ma mua o Columbian. Ua hilinaʻi nui ka poʻe ʻōiwi o Mekiko i ke kulina, ka pī, a me ka ʻōpala, a lākou i hoʻokō ai me nā holoholona hihiu a me nā iʻa. I ka hōʻea ʻana o ka poʻe Sepania i Mexico i ke kenekulia 16, ua lawe pū lākou me lākou i nā mea hou, e like me ka pipi, ka paʻakai, a me ka palaoa, i hoʻohui ʻia i loko o ka meaʻai kūloko. I ka hala ʻana o ka manawa, ua ulu ka meaʻai Mekiko i loko o nā meaʻai ikaika a like ʻole a mākou e ʻike ai a aloha ai i kēia mau lā.

Ma waho aʻe o Tacos a me Guacamole: E ʻimi ana i nā meaʻai Mekiko

ʻOiai he mea ʻono loa ka tacos a me ka guacamole, ʻoi aku ka nui o ka meaʻai Mekiko ma mua o kēia mau kīʻaha ʻelua. ʻO kekahi o nā kīʻaha liʻiliʻi i ʻike nui ʻia akā ʻono like me ka sopa de lima, ka sopa lime mai ka Yucatan Peninsula, a me nā chiles rellenos, nā pepa i hoʻomoʻa pinepine ʻia me ka ʻuala tōmato. ʻO nā kīʻaha ʻē aʻe e pono ke hoʻāʻo ʻia, ʻo ia ka ceviche, kahi kīʻaha iʻa i hoʻopaʻa ʻia i ka wai lime, a me ka pozole, kahi sopa puʻuwai i hana ʻia me ka hominy a me ka puaʻa.

Lawe mai i ka mea'ai Mekiko i kou lumi kuke: Nā mea 'ai ma'alahi e ho'ā'o ai

Inā makemake ʻoe i ka hoʻāʻo ʻana i kou lima i ka meaʻai Mekiko, he nui nā meaʻai maʻalahi a ʻono e koho ai. ʻO kekahi o nā mea maʻalahi loa, ʻo ia ka salsa, guacamole, a me ka pico de gallo, hiki ke hana ʻia ia mau mea a pau me kekahi mau meaʻai. ʻO nā kīʻaha ʻoi aku ka paʻakikī, e like me ka mole poblano a i ʻole chiles en nogada, makemake paha i kahi manawa hou aʻe a me ka hoʻoikaika ʻana, akā pono ka hoʻoikaika ʻana. Inā ʻoe he kuke kuke a hoʻomaka wale paha, aia kahi kīʻaha Mekiko e ʻoluʻolu i kou ʻono.