Intshayelelo ye-Mexican cuisine's corn husk-isongelwe imnandi

I-Mexican cuisine iyaziwa ngeencasa zayo ezityebileyo, iziqholo, kunye neendlela ezizodwa zokupheka. Enye yeendlela zokupheka ezidumileyo ezisetyenziswa kwi-cuisine yaseMexico kukusonga ukutya ngamakhoba ombona. Umbona, osisiseko se-cuisine yaseMexico, usetyenziswa ngeendlela ezahlukeneyo ukwenza izitya ezahlukeneyo. Ama-corn husks asetyenziselwa ukugubungela iintlobo ezahlukeneyo zokutya, kuquka i-tamales, i-tlayudas, kunye ne-corundas, ukubiza ezimbalwa. I-corn husk ayinikeli kuphela incasa eyahlukileyo kodwa inceda ekubambeni ukutya kunye ngelixa ipheka.

Izitya ezisongelwe ngamakhoba azimnandi nje kuphela kodwa ziyinxalenye ebalulekileyo yenkcubeko yaseMexico. Ezi zidlo zidla ngokuphakelwa kwimibhiyozo nemibhiyozo, yaye ukuzilungiselela kwazo kudluliselwa kwizizukulwana ngezizukulwana. Kweli nqaku, siza kungena nzulu kwimbali, ukulungiswa, kunye nentsingiselo yenkcubeko ye-Mexican cuisine's corn husk-isongwe eyonwabisayo.

Imbali yezitya ezisongelwe ngamakhoba

Umbona ibikukutya okuphambili eMexico kangangamawaka eminyaka. Abantu bomthonyama baseMexico, kuquka ama-Aztec namaMaya, babesebenzisa umbona ngeendlela ezahlukeneyo ukwenza izitya ezahlukahlukeneyo. Ukusetyenziswa kwamaxolo ombona ekusongeleni ukutya kukholelwa ukuba kwavela kuma-Aztec, awayewasebenzisa ukusonga iitamales. IiTamales zazidla ngokutyiwa ngamagorha ngenxa yokuphatheka kwazo kunye nobomi obude beshelufu. Ngokuhamba kwexesha, ukusetyenziswa kwamaxolo ombona ukusonga ukutya kwasasazeka kulo lonke elaseMexico kwaye kwaba yinxalenye ebalulekileyo yokutya kwaseMexico.

Namhlanje, izitya ezisongelwe ngamakhoba zisathandwa eMexico yaye ziyathandwa ngabantu basekuhlaleni nabakhenkethi ngokufanayo. Iindlela zokulungiselela ziye zavela ngokuhamba kwexesha, kodwa indlela yemveli yokwenza ezi zitya isasetyenziswa ngokubanzi. Ukusetyenziswa kwamaxolo ombona ukusonga ukutya akuyondlela nje yokupheka; ikwayindlela yokugcina nokubhiyozela inkcubeko etyebileyo kunye nelifa lemveli laseMexico.