BC: The End
FC: Gordon Bowen | Mexico
1: Mexico has a couple of mountain ranges. The climate varies from tropical to desert. It is very hot in Mexico.
2: Mexico's main agricultural foods are corn, beans, and peppers.
4: Mexico is 1,964,375 sq. km. The population is 113,724,226. Mexico's main language is Spanish. Their main religion is Roman Catholic.
6: There are many historical things about Mexico. One piece of historical information is that they were in the Alamo.
8: Some of the customs of Mexico is that they serve Mexican and Indian based foods.
10: Mexico has many holidays. One holiday is the Dia de los Tres Reyes. Also the Dia de los Muertos.
12: Frijoles (Beans) Ingredients 2 cups pinto beans onion peeled and finely chopped 2 cloves of garlic peeled 3 tbsp chili powder salt Procedure Place beans in a large pot of cold water and allow to soak over night. When ready to cook, drain, rinse, and cover beans again in cold water. Place pot on medium heat and bring to boil. Simmer 5 minutes. Turn off heat, remove from heat, and carefully drain beans. Rinse wit cold water and return to pot and cover with cold water. Add onion, garlic, and chili powder. Cook over medium heat until most of water has been absorbed and onion is soft. Add salt to taste.
14: Frijoles Refritos (Refried Beans) Ingredients 1 recipe of Frijoles (beans) 1/4 cup vegetable oil 1 white onion, chopped 1 tsp. of salt Procedure In a large bowl,coarsely mash frijoles with a wooden spoon or fork. In a large frying pan or skillet, heat oil for 30 seconds over medium heat. Add onion and saute for about 5 minutes or until golden but not browned. Add mashed beans and cook for about 5 minutes, stirring often. Salt to taste. Scoop beans onto a warm corn tortilla and add a bit of shredded cheese.
16: Cafe de Olla (spiced coffee) ingredients 4 cups of water 1/3 cups of dark brown sugar 1 cinnamon stick 8 whole cloves 1 orange peel, white parts removed 1/2 dark roasted coffee, coarsely ground Procedure Combine water, sugar, cinnamon stick, orange peel, and cloves in a sauce pan; place on medium heat and bring to a boil Lower heat, cover sauce pan, and simmer for 5 minutes Remove from heat, stir in coffee, and let sit for 8 minutes, covered Use a sieve or a coffee filter into 4 individual cups and serve immediately.
18: Huevos Rancheros (ranch style eggs) ingredients 4 corn tortillas 1/4 cup vegetable oil 2 cups salsa, room temperature 4 large eggs 1 cup grated white cheese 1 sliced avocado Procedure In skillet, heat oil over medium heat. Add tortillas and fry for about 5 seconds each or until softened but not crisp. Place on a paper towel to drain. Heat small amount of vegetable oil over medium heat; break the eggs in the skillet and fry each egg 2 to 3 minutes per side. Place a tortilla on each of 4 dinner plates and top each with a fried egg. Pour 1/2 cup of salsa on each and top with 1/4 cup of cheese and a few slices of avocado
20: Pico de Gallo (Mexican Salsa) ingredients 1/2 avocado 4 to 6 tomatoes, chopped 1/2 cup chopped white onion 1/4 cup finely chopped chilies 1/3 cup chopped cilantro 2 tbsp. fresh lime juice 1/2 tsp. salt to taste Procedure Slice the whole avocado in half (vertically), going around the pit. After separating the two halves, use the half without the pit in it. Use a knife to cut the avocado into small cubes, then use a spoon to scoop the meat out of the peel. Add the tomatoes, onion, chilies, cilantro, and lime juice in a bowl. Stir gently to combine. Add salt to taste. Let stand at room temperature for 10 minutes (allow flavors to blend). Serve with tortilla chip.
22: Some common foods in Mexico include white rice, beans, quesadillas, and chocolate mexicana.
24: Mexico has many herbs and spices. Some of them include annatto seed, coriander seed, crushed red peppers, azafran, cumin seed.