John Myers
Isingeniso: I-Mexico's Gastronomic Richness
Ukudla kwaseMexico kuwumfanekiso womlando ocebile wezwe nokwehlukahlukana kwamasiko. Kuyinhlanganisela yemithelela yomdabu neyeSpanishi, ehlanganiswe nezithako nezindlela zokupheka ezivela emhlabeni wonke. I-gastronomy yase-Mexican imenyezelwe njengeGugu Lesiko Lobuntu elingabambeki yi-UNESCO, igqamisa ukubaluleka kwayo nokuqashelwa emhlabeni jikelele.
Kusukela kubathengisi basemgwaqweni kuya ezindaweni zokudlela ezinenkanyezi ye-Michelin, ukudla kwase-Mexican kunokuthile kwawo wonke umuntu. Yaziwa ngama-flavour ayo agqamile, imibala egqamile, nezithako ezihlukile. Indawo yezokupheka yezwe ihlezi ishintsha, abapheki bengeza ama-twist abo ezitsheni zendabuko kuyilapho behlonipha izimpande zabo.
Izitsha Zendabuko ZaseMexico: Uhambo Lwamasiko
Izitsha zendabuko zaseMexico ziwuhambo lomlando namasiko wezwe. Ziwukubonakaliswa kwemiphakathi yendabuko eyaqala ukuhlala ezweni, kanye nomthelela waseSpain owafika ngokubusa kwamakoloni. Ezinye izitsha ezidumile zihlanganisa ama-tacos, ama-tamales, imvukuzane, nama-enchiladas.
Isifunda ngasinye saseMexico sinokunambitheka kwaso okuyingqayizivele kanye nezici ezikhethekile. Ngokwesibonelo, iNhlonhlo yaseYucatan yaziwa ngokusebenzisa i-achiote, isinongo esenziwe ngembewu yesitshalo se-annatto. E-Oaxaca, imvukuzane iyinkosi, enezinhlobo eziyisikhombisa ezahlukene ongakhetha kuzo. Futhi ezifundazweni ezisenyakatho, i-carne asada iyisinqumo esithandwayo sokosa.
Izinhlobonhlobo Zokudla Kwase-Mexican Ngokwesifunda
Ukudla kwaseMexico kuhluke ngendlela emangalisayo, isifunda ngasinye sinikeza ukunambitheka kwaso okuhlukile kanye nezithako. Izifundazwe ezisenyakatho zaziwa ngenyama eyosiwe, kanti izifundazwe eziseningizimu zidume ngokusebenzisa izinongo nokudla kwasolwandle. I-Peninsula yaseYucatan yaziwa ngokusetshenziswa kwawo amawolintshi amuncu kanye ne-achiote, kuyilapho iMexico emaphakathi yaziwa ngokusetshenziswa kwama-chiles noshokoledi.
Ukudla kwase-Mexican nakho kuthonywa kakhulu umlando namasiko esifunda ngasinye. Ngokwesibonelo, isifunda saseMichoacan saziwa ngemikhosi yaso yoSuku Lwabafileyo, lapho imikhaya ilungiselela khona abathandekayo bayo abashonile iminikelo yokudla neziphuzo. Isifunda saseGuanajuato siyikhaya lesidlo esidumile sama-chiles en Nogada, okuthiwa simelela imibala yefulegi laseMexico.
Ngena Emlandweni Wokudla waseMexico
Umlando wokupheka waseMexico uwuhambo oluthakazelisayo phakathi nesikhathi. Ihlehlela emuva ezinkulungwaneni zeminyaka emiphakathini yendabuko eyaqala ukuhlala ezweni. Le miphakathi yasebenzisa izithako ezihlukahlukene nezindlela zokupheka ezisasetshenziswa nanamuhla, njengokugaya ummbila ukuze kwenziwe i-masa yama-tortilla.
Lapho abantu baseSpain befika ekhulwini le-16, bafika nezithako ezintsha njengenyama yenkomo, ingulube, nemikhiqizo yobisi. Baphinde bethula izindlela ezintsha zokupheka, njengokuthosa. Ngokuhamba kwesikhathi, ukudla kwase-Mexican kuguqukele ekuhlanganisweni kwemithonya yomdabu neyeSpanishi esiyaziyo namuhla.
Ukusuka Ekudleni Kwasemgwaqweni kuya Ekudleni Okuhle: Ama-Flavour aseMexico
Ukudla kwase-Mexican kungatholakala yonke indawo e-Mexico, kusukela kubathengisi basemgwaqweni kuya ezindaweni zokudlela eziphezulu. Ukudla komgwaqo kuyisinqumo esithandwayo kubantu bendawo kanye nezivakashi ngokufanayo, ngama-tacos, ama-tamales, nama-elotes (ummbila ku-cob) okungenye yezinketho ezithandwa kakhulu. Kodwa-ke, i-Mexico iphinde ibe nenkundla yokudlela ephumelelayo, lapho abapheki bengeza ama-twist abo ezitsheni zendabuko futhi basebenzisa izithako zasendaweni, zesizini.
Abanye babapheki abadume kakhulu e-Mexico bahlanganisa u-Enrique Olvera, ophethe i-Pujol ehlonishwayo e-Mexico City, no-Jair Téllez, ongumnikazi we-Meroma egxile kakhulu ekudleni kwasolwandle edolobheni elifanayo. Laba bapheki abagcini nje ngokubeka ukudla kwase-Mexico emhlabeni wonke kodwa futhi basiza ekulondolozeni nasekusunguleni izitsha zendabuko.
Iziphuzo zaseMexico: Ngaphandle kweTequila noMargaritas
Nakuba i-tequila nama-margaritas ethandwa ngokuqinisekile eMexico, izwe libuye libe nezinhlobonhlobo zezinye iziphuzo. Isibonelo, i-mezcal iwumoya okhiqiziwe owenziwe ngesitshalo se-agave, ofana ne-tequila kodwa onokunambitheka okunogwayi, okuyinkimbinkimbi. I-Horchata isiphuzo esiqabulayo esenziwe ngerayisi esivame ukuhlinzekwa ngokudla okubabayo, kuyilapho i-Jamaica iyitiye eliphundu, elinezithelo elenziwe ngezimbali ze-hibiscus.
IMexico yaziwa nangobhiya bayo, nemikhiqizo efana neCorona neModelo edayiswa emhlabeni jikelele. Kodwa-ke, leli zwe liphinde liziqhayise ngendawo kabhiya wezandla echumayo, lapho okuphisa khona utshwala emadolobheni anjengeMexico City, iTijuana, neMonterrey.
I-Mexican Ingredient Staples: Izinongo, Inyama nokuningi
Ukudla kwase-Mexican kuncike kakhulu ezintweni ezithile eziyisisekelo, ezifana nama-chiles, ummbila, nobhontshisi. Lezi zithako zisetshenziselwa izitsha ezihlukahlukene, kusukela ku-tortilla yonke indawo kuya ku-flavour eyinkimbinkimbi yemvukuzane. IMexico iphinde ibe nezinhlobonhlobo zezinongo namakhambi, njengekhumini, i-oregano, ne-epazote.
Uma kukhulunywa ngenyama, ingulube nenyama yenkomo yizona ezisetshenziswa kakhulu, nakuba inkukhu nezilwane zasolwandle nazo zithandwa. Izindlela zokupheka zendabuko ezifana ne-barbacoa (inyama ephekwe kancane) kanye ne-carnitas (ingulube ethosiwe) zisasetshenziswa nanamuhla, kanye nezindlela zesimanje ezifana ne-sous vide.
I-Unearthing Pre-Hispanic Cooking Techniques
Izindlela zokupheka ze-Pre-Hispanic zisasetshenziswa nanamuhla e-Mexico, nabapheki abaningi nabathandi bokudla ababheke okwedlule ukuze bathole ugqozi. Isibonelo, i-nixtamalization inqubo yokucwiliswa kommbila esixazululweni se-alkaline ukwenza i-masa yama-tortilla. Le nqubo isetshenziswe izinkulungwane zeminyaka futhi isasetshenziswa nanamuhla emakhishini endabuko.
Enye indlela yangaphambi kwe-Hispanic ukusetshenziswa kwamakhola, ama-griddles ayisicaba enziwe ngobumba noma insimbi ecijile. Lezi zisetshenziselwa ukupheka ama-tortilla, kanye nezinye izitsha ezifana ne-sopes ne-gorditas. I-cuisine yase-Mexican igcwele lawa masu kanye nezithako zasendulo, ihlinzeka ngesixhumanisi somlando ocebile wezwe.
Ama-Desserts ase-Mexican: Isipiliyoni esimnandi se-Culinary
Ama-dessert ase-Mexican ayisiphuzo esimnandi sokupheka, esinama-flavour ahlukahlukene kanye nokuthungwa ongakhetha kukho. Amanye ama-dessert adume kakhulu afaka i-churros, i-flan, nekhekhe le-tres leches. Kodwa-ke, iMexico iyikhaya lama-dessert angaziwa kangako njenge-capirotada (i-dessert efana ne-bread pudding) kanye ne-camote (uswidi wamazambane amnandi).
Ama-dessert amaningi aseMexico enziwa ngezithako ezifana nesinamoni, i-vanilla, noshokoledi, ezethulwa amaSpanishi. Nokho, izithako zomdabu ezifana ne-amaranth nokwatapheya nazo ziyasetshenziswa kwamanye ama-dessert. Amaswidi aseMexico avame ukujatshulelwa ngenkomishi yekhofi noma ushokoledi oshisayo, okuhlinzeka ngesiphetho esiphelele sokudla.
I-Culinary Tourism eMexico: Ungaqala kuphi?
I-Mexico iyipharadesi lokupheka, elinokuthile wonke umuntu angakujabulela. Kulabo abathanda izitsha zendabuko, uhambo oluya e-Oaxaca noma e-Puebla luyimfuneko. Labo abafuna ukuhlola indawo yokudlela enhle yezwe kufanele baqonde eMexico City noma eGuadalajara. Futhi kulabo abanesithakazelo kumasu okupheka angaphambi kwe-Hispanic, uhambo oluya eNhlonhlweni yaseYucatan luyisinqumo esihle.
Ukuvakasha kweCulinary kuya ngokuya kuduma e-Mexico, njengoba abaningi abasebenza ngokuvakasha bahlinzeka ngohambo olugxile ekudleni. Lokhu kungafaka amakilasi okupheka, ukuvakasha kwemakethe, nokunambitha okukhethekile kwasendaweni. Kungakhathaliseki ukuthi ungumuntu othanda ukudla noma ufuna ukuhlola ukudla okusha, i-Mexico iyindawo ekahle yokuzijabulisa.
