Mexian vs Spanish?!
Whats the difference say between a Spanish Dish, (Spain) and Mexican Dish (mexico)Www@FoodAQ@Com
Answers:
As a Mexican who also has Spaniards in his family, I can tell you that the predominant differences are that Spanish dishes rely heavily on seafood and cured meats, whereas Mexican cuisine rarely uses cure meats in main courses!. Spanish dishes also use more cheese and a wider variety therein, Mexican dishes are not prepared with cheese, with the exception of enchiladas, quesadillas, queso guizado, and a few others!. The Spanish also use wine and olive oils in their dishes, we Mexicans use neither and only use corn,vegetable,and grain oils along with animal and vegetable lards!.Www@FoodAQ@Com
Authentic Spanish and Mexican dishes are similar in that they are both fresh and flavorful and made with ingredients indiginous to their region!. But their differences are linked to their shared and individual histories, as well as local ingredients!.
In Spain, the Arabs brought dried fruits, nuts and most notably rice (Arabic: aruz) to the Valencian region, hence the many rice dishes here and variations of the famous Valencian Paella!. They also introduced exotic spices such as saffron, cinnamon and nutmeg as well as the artichoke and "nabas" - a small white vegetable related to the turnip and cabbage families!. But it was the Romans who brought two crucial ingredients to the Iberian Peninsula - olive oil and garlic!.
The melding of cultures contributed significantly to the melding of foods and food preparation in Mexico, often referred to as mestizaje, or "mixing!." Corn, a staple for over 4,000 years, is the backbone of the diet!. The kernels are softened in water and lime and then ground and fashioned (most commonly) into tortillas!. Protein-rich beans and an infinite variety of chilies round out this holy trinity of Mexican cookery!. The Spanish liked what they saw in Mexico and added a few things of their own, among them domestic animals, sugar and cheese!. Mexican cuisine is further enhanced by an incredible array of fruits
and vegetables which seem to taste better in Mexico than anywhere else: tomatoes, squash, sweet potatoes, avocado, coconut, pineapple, papaya and prickly pear cactus, to name several of the best!. Herbs and spices also flavor the pot: cinnamon, clove, anise and cumin are all frequently-used spices, while cilantro, thyme, marjoram and the pungent epazote are popular herbs!.
A brief glimpse of each countries history, as well as their shared history, reveals similarities and differences!. In Spanish cuisine, you'll find European inspired cuisine, with hints of Arab and local influences and ingredients!.
Mexican cuisine is fueled by local ingredients, including corn, chilis and beans, as well as tropical fruits, and less dried fruits!. But the Spaniards use of spices, fruits and vegetables, and meats left a profound effect on contemporary Mexican cuisine!.Www@FoodAQ@Com
In Spain, the Arabs brought dried fruits, nuts and most notably rice (Arabic: aruz) to the Valencian region, hence the many rice dishes here and variations of the famous Valencian Paella!. They also introduced exotic spices such as saffron, cinnamon and nutmeg as well as the artichoke and "nabas" - a small white vegetable related to the turnip and cabbage families!. But it was the Romans who brought two crucial ingredients to the Iberian Peninsula - olive oil and garlic!.
The melding of cultures contributed significantly to the melding of foods and food preparation in Mexico, often referred to as mestizaje, or "mixing!." Corn, a staple for over 4,000 years, is the backbone of the diet!. The kernels are softened in water and lime and then ground and fashioned (most commonly) into tortillas!. Protein-rich beans and an infinite variety of chilies round out this holy trinity of Mexican cookery!. The Spanish liked what they saw in Mexico and added a few things of their own, among them domestic animals, sugar and cheese!. Mexican cuisine is further enhanced by an incredible array of fruits
and vegetables which seem to taste better in Mexico than anywhere else: tomatoes, squash, sweet potatoes, avocado, coconut, pineapple, papaya and prickly pear cactus, to name several of the best!. Herbs and spices also flavor the pot: cinnamon, clove, anise and cumin are all frequently-used spices, while cilantro, thyme, marjoram and the pungent epazote are popular herbs!.
A brief glimpse of each countries history, as well as their shared history, reveals similarities and differences!. In Spanish cuisine, you'll find European inspired cuisine, with hints of Arab and local influences and ingredients!.
Mexican cuisine is fueled by local ingredients, including corn, chilis and beans, as well as tropical fruits, and less dried fruits!. But the Spaniards use of spices, fruits and vegetables, and meats left a profound effect on contemporary Mexican cuisine!.Www@FoodAQ@Com
They can be two completely different things!. Like American food and English food!.Www@FoodAQ@Com