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Mexican Cactus Food
Why would you put eggshells on a cactus? I saw this at a Mexican food restraunt.?
I saw this at a Mexican food restraunt. Not just one cactus, but all in the restraunt.
Just decoration - there is no deep symbolism or anything
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SOUTHWEST Mexican Food NEON CACTUS LIGHT Sculpture 12" SIGN DECOR Western COWBOY |  |
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US $40.50 | 12d 22h 27m |
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Mexican Motif of Eagle with Snake on Cactus $24.99 Mexican Motif of Eagle with Snake on Cactus - Premium Poster |
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Mexican Food Specialties $49.99 Mexican Food Specialties - Giclee Print |
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Mexican Poppies in Flower + Skeleton of Dead Organpipe Cactus $24.99 Jeff Foott Mexican Poppies in Flower + Skeleton of Dead Organpipe Cactus - Photographic Print |
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Saguaro Cactus Among Mexican Gold Poppy, Organ Pipe Cactus National Monument, Arizona $29.99 James Hager Saguaro Cactus Among Mexican Gold Poppy, Organ Pipe Cactus National Monument, Arizona - Photographic Print |
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Dos Caminos' Mexican Street Food: $16.46 Dos Caminos' Mexican Street Food |
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Tacos, Mexican Food $24.99 Carol & Mike Werner Tacos, Mexican Food - Photographic Print |
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Mexican Food at an Outdoor Restaurant $39.99 Gina Martin Mexican Food at an Outdoor Restaurant - Photographic Print |
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Cactus $17.99 Cactus |
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Mexican Handicrafts, Straw Hats, and Cactus, Todos Santos, Baja, Mexico $29.99 Cindy Miller Hopkins Mexican Handicrafts, Straw Hats, and Cactus, Todos Santos, Baja, Mexico - Photographic Print |
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Cactus Soup By Kimmel, Eric A./ Huling, Phil (ILT) $12.62 During the Mexican Revolution, when a troop of hungry soldiers comes to a town where all the food has been hidden, they charm the townspeople into helping make a soup from water and a cactus thorn. Author: Kimmel, Eric A./ Huling, Phil (ILT) Publication Date: 2011/04/01 Binding Type: Paperback Grade Level: 12 Language: English Depth: 0.25 Width: 8.75 Height: 11.25 |
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Cactus Food Liq 8Oz Mg(Pack of 12) $7.83 Cactus Food Liq 8Oz Mg - 2-7-7. Instantly feeds cacti and succulents. Specially formulated food for all cacti, jade, aloe, and other popular succulents. |
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Mexican $13.56 Americans have never been more sophisticated about food, and never hungrier for cookbooks that cover the classic dishes of our favorite cuisines. Now the Williams-Sonoma Collection's French, Italian, Mexican, and Asian bring them all to the table. Each is filled with new recipes and original photographs, as well as illustrated sidebars, glossaries, and tips on basic techniques from award-winning cookbook authors. Mexican covers favorites like Quesadilla with Cheese and Poblano Chile Strips, Tortilla Soup, Shrimp Cooked in Chipotle Sauce, and Coffee-Flavored Flan with Kahlua. |
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A Saguaro Cactus Stands Amidst Buckhorn Cholla, Mexican Poppy and Owl's Clover in Bloom $24.99 Jeff Foott A Saguaro Cactus Stands Amidst Buckhorn Cholla, Mexican Poppy and Owl's Clover in Bloom - Photographic Print |
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Mexican Flag Food Picks $2.95 Spice up your Cinco de Mayo with Mexican Pride! The Mexican flag food picks are an attractive decoration for your fiesta food. And since no fiesta is complete until everything is south of the border, these picks are the perfect addition to your fiesta treats. 144 flag picks per package. Each pick is 2 1/2" tall. A must have South of the border accessory, these Fiesta picks are great for Fiestas, and Cinco de Mayo celebrations. Part of Tableware > Straws / Stirrers / Picks |
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5th Series of Mexican food ~ Nopales (Cactus salad)
Mexican Mole Poblano: a Culinary Clash of Cultures
Modern Mexican Cuisine resulted from the fusion of the native culinary traditions with European ingredients and techniques introduced by Spanish conquistadors. However, few dishes reflect this melange as vividly as Mole Poblano.
Cuisine tells us much about a certain region's culture particularly because up until a few centuries ago, before worldwide commerce was common, cuisine in a region was mostly tied to whatever was produced locally. As traders and migrants began to spread crops and spices, these began to gradually enrich local cuisine as people began to incorporate these new ingredients into their diets.
Mexico has the distinction of being one of the only five areas in the world where farming developed independently from other cultures, as such, Mexican Cuisine benefits from thousands of years of cultivation of various species of fruits and vegetables, which helped to develop a rich culinary tradition long before the Spaniards arrived in the early 1500s.
When the Spaniards arrived in Mexico, the local population had been successfully farming beans, maize, cactus (nopales), tomatoes, cocoa, avocado, chilies and amaranth, among others, and naturally had consequently developed a culinary tradition based on these ingredients. The Spanish quickly introduced many ingredients that were already common in Europe, like rice, onions, garlic, cilantro, cinnamon, oregano, pepper and lemons, these foods and spices came to form part of the plethora of ingredients used in Mexican cuisine, complimenting existing recipes and creating new ones altogether.
The famous Mexican Mole Poblano sauce is a product of this fusion of the native Mesoamerican and Spanish cultures, its origins however, have taken on an almost legendary quality, as various stories seem to intermingle fact and much fiction.
The stories dealing with the creation of mole mainly center on religious convents in Puebla. One story tells us of an inventive sister who randomly ground up various aromatic ingredients and haphazardly stumbled upon the recipe, much to the delight of her fellow sisters. Another story, also dealing with a sister, tells us of an important banquet for the Viceroy of New Spain, where said sister, after realizing the sauce she had prepared for the turkey was to spicy, decided to sweeten the dish with chocolate, nuts and spices, much to the delight of the Viceroy and the relief of the worried nun. Another story goes as far as to say that Mole was a terrible mistake gone good, when the magical ingredients came together by chance in a very messy and hectic kitchen, resulting in an unexpected culinary hit.
While these stories provide some folklore and add the mystique of an elaborate dish like Mole Poblano, the truth is that such combination is most probably not the result of luck alone or one single person, but of a gradual combination of ingredients and a collective effort involving a recipe that evolved in the midst of the culinary melting pot of colonial Mexico.
Mole Sauce involved mixing Cinnamon from Sri Lanka, Annis from the Orient, Cloves from Indonesia, Cilantro from Persia, and Sesame from Arabia, mixed with local Chilies, Peanuts, Chocolate, Pumpkin Seeds and Tortilla, amongst other ingredients to create an entirely unique combination. As if the mix of ingredients did not provide enough variety, many of these ingredients must first be grilled, toasted, mashed, peeled, cut and fried, resulting in a rich mix of flavors and textures within one single dish.
Whatever the nature of its true origin is, the only certain thing is that Mole is one of the most delicious and culturally varied dishes in Mexican Cuisine, with so many ingredients from so many parts of the world, it truly embodies the cultural mix that has shaped not only Mexican Cuisine, but all of modern Mexico.
About the Author
The author runs and maintains an Online Mexican Grocery Store and is a life long Mexican Food aficionado.
