What is made from the fibrous wood of cacti. Mexican Cuisine: Guide
Once in sultry Mexico, many travelers wonder how people survived in these places in old days? Without water and food in a desert area, it is impossible to last more than two or three days.
Even the Indians, who were natives of these places, went on a long journey, not worrying about the presence of a large supply of provisions. When water or food ran out, they could take advantage of what the local nature gave them in abundance.
All that grows in abundance in the Mexican sands are cacti. They drank, ate, built from them and fed domestic animals with them. If you ask the guide what the Mexicans made from fibrous wood cacti, he, without hesitation, will answer: "That's it!" And he will be absolutely right.
Due to their juicy fleshy structure, cacti can retain a large amount of moisture even in the driest season. Despite the sharp thorns, they learned to use them in different areas life.
What did the Mexicans make from the fibrous wood of cacti? The main and most profitable business can be considered the production of "folk" drinks - tequila and pulque. To create the first, a special type of cactus is needed - silver agave.
In the production of alcohol, a juicy core is used, and the waste goes to the fiber. This dense, very strong material later becomes the basis of rope, coarse linen and even paper. 
amazing cactus
Fabrics, paper and booze - this is not the limit of craftsmanship eager to earn money. What else did the Mexicans make from the fibrous wood of cacti, you ask? The openwork core of a sun-dried cactus received a second life in the form of unusually beautiful collars.
Such a lace accessory was a must for every wealthy Mexican landowner. In addition, builders used dense, imperishable wood of especially large varieties of cacti as wood for the production of doors, window frames and even roof construction.
Isn't it amazing that the Mexicans made cacti from the fibrous wood? But they planted the tallest cacti along their agricultural plots in the form of a hedge. It was impossible to get around such a fence, and, most importantly, to jump over and remain intact.
Once in sultry Mexico, many travelers wonder: how did people survive in these places in the old days? Without water and food in a desert area, it is impossible to last more than two or three days.
Even the Indians, who were natives of these places, went on a long journey, not worrying about the presence of a large supply of provisions. When water or food ran out, they could take advantage of what the local nature gave them in abundance.
All that grows in abundance in the Mexican sands are cacti. They drank, ate, built from them and fed domestic animals with them. If you ask the guide what the Mexicans made from the fibrous wood of cacti, he will answer without hesitation: “That's it!” And he will be absolutely right.
Due to their juicy fleshy structure, cacti can retain a large amount of moisture even in the driest season. Despite the sharp thorns, they learned to use them in different areas of life.
What did the Mexicans make from the fibrous wood of cacti? The main and most profitable business can be considered the production of "folk" drinks - tequila and pulque. To create the first, a special type of cactus is needed - silver agave.
In the production of alcohol, a juicy core is used, and the waste goes to the fiber. This dense, very strong material later becomes the basis of rope, coarse linen and even paper.
amazing cactus
Fabrics, paper and booze - this is not the limit of craftsmanship eager to earn money. What else did the Mexicans make from the fibrous wood of cacti, you ask? The openwork core of a sun-dried cactus received a second life in the form of unusually beautiful collars.
Such a lace accessory was a must for every wealthy Mexican landowner. In addition, builders used dense, imperishable wood of especially large builders as wood for the production of doors, window frames and even roofs.
Isn't it amazing that the Mexicans made cacti from the fibrous wood? But they planted the tallest cacti along their agricultural plots in the form of a hedge. It was impossible to get around such a fence, and, most importantly, to jump over and remain intact.
From Minsk, she has been living and working in China for seven years, which means that her stomach (and nerves) are already hardened. The traveler is constantly trying something new, guided by the principle: "if the local stomachs digest it, mine can too." Before going to Mexico for a culinary experience, the girl prepared in advance, and for 34travel, Tanya spoke about the main dishes and drinks of Mexican cuisine.
BASICS
Mexican cuisine- This is a mix of Mayan and Aztec Indian cuisines, which used corn, beans, avocados, tomatoes, cacti, chilapeno peppers in their dishes, as well as Spanish - desserts and meat dishes were added from it. Warning for all tender stomachs: Mexican food is spicy. Very sharp!
Mexicans eat a lot of fruits, vegetables and beans. And they can't live without corn. It is present everywhere: in cornmeal products (tortillas), as an everyday snack in boiled and fried versions, in desserts and even in drinks.
What is a Mexican mil indispensable without?
salsa- a traditional sauce made from tomatoes and peppers with the addition of other seasonings. The most common are green (salsa verde) and red (salsa rojo). In general, there are many varieties. And its sharpness depends on the base pepper, of which there are a huge number in Mexico.
Mole (mole)- spicy pepper sauce. There are 7 colors in total in Mexico: the color depends on the color of the base pepper and the ingredients. Often added to the mole dried fruits, garlic, cloves, anise, tomatoes, sometimes even chocolate. The most popular option is mole poblano, which is considered national dish Mexico. Mole can be bought at the market (sometimes in the form of sauce or powder).
Guacamole (guacamole)- Pasty avocado sauce. Absolutely not spicy and is considered a favorite of "gringo" (foreigners).
Jalapeno (jalapeno)- Medium spicy green chili. In Mexico, it is eaten with all dishes! Even if you decide to try sushi, soy sauce will be with pieces of this king of peppers.
Lime- Mexicans add it to almost everything. A kind of salt substitute.
You will see the above products in front of you all the time. Usually they are put on the table in any restaurant and added to taste. Also look for them in any tacos tray. Don't like spicy? Then your choice is guacamole and lime.
BREAKFAST
Churros- this sweet came to Mexico thanks to the Spaniards. You can compare them with donuts, only oblong or in the form of a lasso. And in cross section, churros are in the form of stars and the usual circle. You can find them everywhere, from markets to breakfasts in hotels. Often served with chocolate sauce.
Price: from 5 pesos (€ 0.2).
Tamale (Tamale)- cornmeal cake wrapped with corn leaves. Often tamales come with meat, cheese or even fruit fillings.
Price: from 20 pesos (€ 0.8).
Chilaquiles- sliced \u200b\u200band triangles and fried pieces of tortilla, which are filled with salsa on top. Meat, cheese, onions, lemon juice, avocado, sour cream or a bean garnish are added to the dish, and everything is sprinkled with plenty of cheese. For some reason, they are not very loved by traveling foreigners.
TACOS
Tacos are different. And to figure out what you order them with is not so easy even with a dictionary. Here are some of the most common tacos and their toppings.
Tacos al pastor/de adobada- tacos with pork.
Tacos de asador- tacos with grilled meat.
Tacos de cabeza- tacos with a "head". In fact, this is what is used for the filling:
Cabeza (head muscles) - head muscles;
- Sesos (brains) - brains;
- Lengua (tongue) - language;
- Cachete (cheeks) - cheeks;
- Trompa (lips) - lips;
- Ojos (eyes) - eyes.
It's not as bad as it sounds. For starters, try tacos with tongue.
Tacos de camarones- shrimp tacos.
Tacos de cazo- tacos with insides:
Tripa - stomach;
- Saudero - tender beef slices;
- Carnitas - pork cuts.
Tacos de pescado- tacos with fish.
Taqioto – flauta/tacos dorados- fried crispy tacos.
Price: from 35 pesos (€ 1.5) for 5 pieces.
By the way, in Mexico you can have tacos for breakfast, lunch and dinner. The reason is simple - cheap and very affordable. There are taquerias literally on every corner.
SNACKS AND HOT DISHES
Huarache (Huarache)- a dish from Mexico City, which is an open large flatbread, with meat (as in tacos, chosen to taste), beans, potatoes, onions and salsa. Everything is topped with cheese.
Price: from 15 pesos (€ 0.7).
Elote- boiled corn on a stick. You can grease with mayonnaise and sprinkle with cheese.
Price: from 20 pesos (€ 0.9).
Esquites- the same corn, but peeled and in a glass.
Price: from 25 pesos (€ 1.1) per glass.
Ceviche- seafood marinated in lemon juice.
Price: from 45 pesos (€ 2).
Chapulines- fried grasshoppers. Mexicans like to eat them with lemon juice or add them to homemade cheese.
Price: 10 pesos (€0.5) per glass.
Escamoles- fried in butter ant larvae. But the ants are not ordinary, but feeding on the roots of agave (the plant from which tequila is made). The taste is somewhat reminiscent of cottage cheese fried with onions.
Price: from 80 pesos (€ 3.5).
Chicharron (Chicharron)- Mexican chips. These are fried crispy pork skins served with salsa and guacamole.
Chorizo- spicy pork sausages.
Fajitas- grilled and cut into strips of meat with vegetables. Served in a skillet, often with sour cream, fried onions, cheese and tomatoes.
Price: from 20 pesos (€ 0.9).
Chiles en nogada- stuffed peppers in a sweetish cream sauce. For minced meat, nuts, dried fruits are used, and on top everything is decorated with pomegranate seeds. Be sure to try!
Price: from 120 pesos (€ 5).
Quesadilla (Quesadilla)- grilled corn tortilla with cheese.
Price: from 10 pesos (€ 0.5).
Enchilada (Enchilada)- tortilla, which is wrapped meat or vegetable filling.
Price: from 10 pesos (€ 0.5).
Oaxaca cheese (queso Oaxaca) It's actually the Mexican version of parmesan.
coctel de camaron- fresh shrimp marinated in lemon and other spicy sauces. Served with avocado and fried tortilla pieces.
Price: from 65 pesos (€ 2.7) per serving.
Tlayuda- a traditional dish of the city of Oaxaca. Pizza-shaped flatbread with various vegetables, meat of your choice, beans and local cheese.
Price: from 20 pesos (€ 0.9) per piece.
Birria A goat meat stew that is popular in the state of Jalisco.
Price: from 45 pesos (€ 2) per serving.
LOW ALCOHOL AND SOFT DRINKS
Pulque – alcoholic drink from the fermented juice of American Agave. It has a milky white color, viscous and sour taste. Pulka contains carbohydrates, vitamins C, B, D and E. The locals love it for its nutritional value.
Tehuino (Tejuino) – cold drink made from fermented corn from the state of Jalisco.
Hamayka (Jamaica)- one of the most popular drinks in Mexico and Latin America. Cold hibiscus tea. It can be found in huge transparent barrels both in street stalls and restaurants (even in McDonald's in Guatemala).
Horchata (Horchata)- a drink made from rice, almonds, cinnamon and sesame, tastes like milk with cinnamon.
Pozol- a drink made from fermented corn dough with water and cocoa. He is adored by local Indians and hated by foreigners. Often sold in roadside stalls, along with horcha and hamayka. Pozol looks strange, but tastes like cold cocoa with cereals. It perfectly quenches thirst and a little hunger.
Tepache (Tepache) A fermented red drink made from corn and pineapple.
Licuado (Licuado)– smoothies home production from milk and fruits of your choice.
Tejate- a hot soft drink made from corn, cocoa and cinnamon.
Drinks price: from 10 pesos (€ 0.5) per glass.
And yes - be sure to try the Mexican Coca-Cola. Sugar cane sugar is added to it, and it is considered healthier than regular cola.
COCKTAILS
Michelada- a beer-based cocktail with hot sauce, spices, lemon juice and a salt-pepper border.
Paloma- a cocktail-mixture of tequila and grapefruit soda.
Margarita (Margarita)- a cocktail based on tequila and lime juice.
TEQUILA AND MESCAL
For many, tequila and Mexico are inseparable concepts. And when an inexperienced tourist asks a question: “so what is the difference between tequila and mezcal?”, many inexperienced locals answer:
This is the same.
There is a worm in the bottle of mescal (yes, it is there, but that is not what distinguishes tequila from mescal. It just proves that mezcal good quality, and the worm does not decompose).
Tequila is made from blue agave, and mezcal from green (it would be more correct to say that tequila is made only from cultivated blue agave, and mezcal from any other non-cultivated one).
In fact, Mezcal is tequila without further processing. And here are some more differences:
Mezcal is stronger than tequila.
Mezcal is an organic product.
For the production of tequila, only one variety of agave is used, and for mezcal - 30.
Mezcal is produced in the states of Oaxaca, Durango, Guanajuato, Guerrero, San Luis Potosi, Tamaulipas, Zacatecas, Michoacan, Puebla, and tequila is produced in Jalisco, Guanajuato, Michoacan, Tamaulipas, Nayarit.
Tequila is distinguished by the aging period:
Blanco/plata- unaged tequila transparent color. This is usually the most a budget option. Most often it is used for cocktails. The taste is soft, with a pronounced taste of agave.
oro- yellowish unaged tequila (artificially colored, it is not recommended to buy).
Tequila reposado- aged 2-9 months, has a sharp and peppery taste.
Tequila anejo- Aged for at least 1 year. Sweet and soft.
Tequila extra anejo- aged 3 years or more.
Mezcal can be divided into 4 groups, depending on the flavor it acquires during production:
Smoky;
Green agave;
Baked agave;
fermented.
Tequila is often used in cocktails, mezcal almost never. But there is another big important rule: tequila (as well as mezcal) should be drunk in small sips, savoring. No shots!
Tequila is not such a noble drink for another reason: it takes 7-12 years to grow a blue agave bush, but commercial production usually cannot wait that long. Therefore, often pesticides are added to the drink or (when the agave is not yet mature and it does not have enough of its own sweetness) sugar. And the mixing of the two different types sugar and causes headache. Mezcal is organic, and with its own natural sugar. Although more expensive, locals believe that mezcal is more fragrant and healthier.
Where to drink tequila?
For best experience drinking tequila go to her homeland - to the state of Jalisco and its capital Guadalajara. Almost every hotel will help you book a one-day tour, which will include: a tour of the factory, including a tasting of 7 types of tequila, a Mariachi performance, and free time in the village of Tequila, where three liters of underground drink can be bought for € 20. The tour will cost 400 pesos (€22).
Many locals also recommend the Tequila Express, a drunken train tour (the program is the same as the bus). Price 1550 pesos (€ 85).
Where to drink mezcal?
