Mexican Cuisine is a special fusion of indigenous Mexican and Spanish cuisines. It is unlike any other cuisine you would find anywhere in the world since it contains so many distinctive components. If you are in Hong Kong, then must visit La Vista, a Mexican Restaurant & Bar. In reality, UNESCO has recognized authentic Mexican cuisine as a contribution to humanity's intangible cultural heritage. One of the key draws that wins over the hearts (and stomachs) of its citizens and visitors is traditional Mexican food.  

The fact that Mexican cuisine is a fusion of various cultures. So, this fusion gives unique identity to cuisine. Its distinctive combination of herbs, spices, and brilliant colors makes for a lovely appearance. Many of the traditional Mexican meals still exhibit the rich, pre-Hispanic roots that give them their true originality.  

Mexican food also exemplifies diversity and national pride in various geographic regions. The many states in the nation use diverse ingredients and cooking techniques. Due to the variety of cultures and ingredients present, desert, coastal, and mountainous states all prepare their food differently.  

Everything and Everywhere Contains Corn  

Corn appears to be present in every aspect of Mexican cuisine, from tortillas to tamales to enchiladas to big kernels of hominy. It will amaze you that how Mexicans can transform this seemingly tasteless ingredient into some of the tastiest and most artistic meal dishes.  

The most common type of corn used in Mexican cuisine is tortillas. They serve as the foundation for traditional Mexican dishes such as taquitos, tostadas, quesadillas, enchiladas, flautas, and more! But tacos are available everywhere. In Hong Kong, you may find them anywhere you go, including restaurants, beaches, and street food. They are a must-have in Mexican cuisine and are consumed with every meal.   

Spices Rule  

Some of the most delectable and distinctive flavors may be found in Mexican cuisine. Garlic, onions, cilantro, oregano, cumin, and chiles are some of the elements that are most frequently used in Mexican cuisine. Believe it or not, Mexican cuisine uses more than 100 distinct types of chilies. Since ancient times, epazote, a very special and traditional Central American herb, has been utilized in Mexican cuisine. Its rich, musky flavor, which is used in bean, seafood, and maize meals, significantly adds to the unique tastes of Mexico.  

Mexican Spices  

Mexican spices combine fire, smoke, and depth to create dishes that are truly unique. Blended with Fiery chilies earthy cumin, smoky chipotle, and cooling cilantro to produce a meal that is rich in culture and tradition. The most popular Mexican spices and herbs are coriander, allspice, cloves, thyme, Mexican oregano, Mexican cinnamon (ceylon), cumin, and cacao, which highlight the diversity of Mexican cuisine. Garlic and onions serve as the savory foundation for Mexican cuisine.  

Mexico, which is the world's fourth-most megadiverse nation, offers a wealth of spices and herbs that cooks are using for long time. However, you do not need to drive to Mexico because you can taste Mexican Cuisine while staying in Hong Kong. Visit La Vista, Mexican Restaurant & Bar.  

List of Mexican Herbs  

Basil is a lovely, delicate plant that adds delicate herbal overtones to everything it's in. It's typically used in Mexican soups and tomato-based meals.  

Cilantro is a key component of Mexican cuisine because it is fresh and citrusy. When dried, it imparts a more muted, herbal flavour to meals.. Of course, the flavorful green garnish that lends Mexican food its vibrant freshness is fresh cilantro.  

Epazote: Epazote pairs nicely with dairy and loves to accentuate roasted peppers and pots of beans because to its strong herbal, bitter lemon flavours. Do not misuse! Heat can make epazote unpalatable by destroying the flavour components, but too much of it can overpower a meal. Additionally, epazote's excessive doses might result in stomach  

Oregano from Mexico - Mexican oregano, a cousin of lemon verbena, with lingering citrus and licorice notes in addition to its grassy flavour. This herb pairs well with chiles, avocados, and is a pleasant addition to both cooked and raw salsa. It has a natural affinity for its culinary contemporaries.  

Hibiscus: This magnificent ruby-red flower is tart and tannic and is excellent in tea, but it has other uses as well. It goes surprisingly well with chiles and cheese to create a unique vegetarian quesadilla. By mixing it  into marinades, it serves with meats like duck and boar.  

Rosalind - The Mediterranean native rosemary thrived in Mexico's mild climate after being brought there. This evergreen gives fish and chicken a piney scent.  

Sage - Sage gives Mexican soups and stews a slightly bitter, meaty touch. When beautiful velvety fresh sage leaves are dried, their flavor is concentrated, so be careful how much you use in one dish.  

One of the herbs known as hierba Buena, spearmint is a common ingredient in Mexican cuisine. It is used in a wide variety of dishes, including salads, desserts, and aguas frescas (non-alcoholic beverages). It is also a key component of the meatballs in albondigas, a classic Mexican meatball soup.  

Thyme's floral, mildly minty flavor elevates foods' lighter, more delicate flavors. It is one among the traditional hierbas de olor, or aromatic herbs, used in a wide variety of dishes in Mexican cuisine, from sauces and stews to pickle chilies.  

List of Mexican Spices  

Achiote: This seed has a moderately earthy flavor and a bright orange hue. It serves as a natural food color and you can add it in sauces and marinades.  

Allspice - Mexican cuisine uses allspice in both savoury and sweet recipes. You will find the usage of it in   pickling spice, in chipotle, and the seed-based pipian sauce.  

Key component of a traditional Day of the Dead bread in Mexico, anise is a Mediterranean import. Anise is commonly used in Mexican sweets because of its licorice-like, herbal flavour. It is a common component of mole poblano.  

Cacao - Although cacao is best for producing chocolate, it also has Savoury applications. The complex, multi-ingredient sauce known as mole poblano. This is a signature of the Puebla region. it famously prepares with cacao and chilies.  

Because cinnamon is made from the inner bark of a tree, it has a strong, woodsy flavor. Spanish conquistadors brought the nearly floral-smelling Mexican cinnamon, or Canela, to the area. Typically related to desserts,  

Chili powder, a mixture of ground chilies used in many Mexican recipes, varies from brand to brand and blend to blend and is wholly dependent on personal preference. Our usual, go-to chili powder for daily cooking is the Hill Country Blend.  

Clove: Also known as "clavos de olor," or "nails that smell, in Spanish, cloves' distinctive peppery-sweet flavor lends richness to a variety of Mexican dishes. While also giving them a pleasant, moderately astringent texture. It is a staple in pepian, a stew made of seeds, and traditional mole poblano. But use caution! If not balanced properly, cloves can easily take over a meal because they are powerful.  

Coriander is the name for the cilantro plant's nutty, somewhat citrusy seed. Since coriander seeds lack the citronellol component that gives cilantro its vibrant green flavor, they are far less harsh than cilantro. Black bean soup gets a warm, sweet taste boost from it, and veggies and spice rubs receive a tangy lift. It also works well in coleslaw if you steer clear of Mexican cuisine.  

Cumin has a strong flavor that you will see it as "earthy," "pungent," "warm," "hearty," and, in a welcome twist, "with a little edge of citrus."Although cumin can withstand other strong flavors. It can also bring out a surprisingly delicate quality in sweeter vegetables or mild bread.  

Nutmeg is an unexpected spice that is typically used to frothy, spicy Mexican hot chocolate. It also goes well with greens and is a secret element in dishes with chicken or winter squash.  

Sesame - Sesame seeds are quite reliable. You can use it to top dinners and desserts. You can  mashed these seeds or use it as the star ingredient in salsas and moles. Because they mix superbly with a variety of chiles.  

In Conclusion  

Mexican food is particularly delicious because of its diversity, history, and special spices, to name a few. You can have it all right here in Hong Kong. However, it's preferable to sample this distinctive cuisine at La Vista, Mexican Restaurant & Bar in Hong Kong, you must Visit for a genuine taste of traditional Mexico. 

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