Some of the Mexican Recipes

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The Taste of Home Made Mexican recipes in the ebook!

Why We Love Homemade Mexican Food

There is nothing that can be compared with real Mexican food the type of Mexican foods that come out of those little West Texas Towns about an hour  or so North of the Mexican border. It cannot be bought in a grocery store. Many of the restaurants have failed trying to recreate the recipes. The reason why we love homemade Mexican is because it is the only way to experience authentic Mexican dishes.

Taste of Home Made Mexican Recipes

These are a compilation of those fabulous dishes grandmothers have handed down to their daughters and so forth.

Do not worry these recipes are going to outdo the famous high end Mexican food restaurants.

So get ready because your kitchen is going to be filled with the aromatic smell of Mexican food.

Sharing My Knowledge About Mexican Food

I cannot exactly serve you up some great Mexican food but I can do the next best thing. I can share my Taste of Home Made Mexican food recipes with you and show you how easy they are to make with detailed instructions.

There are pictures all the time to make it easier for you to view the end result of the mexican recipes.

You will also get the benefit of the knowledge that I have gained frombeing associated with working with families in the restaurant business.

I am very selective in choosing taste of home made mexican recipes for this site. I personally have tried and make all the taste of home made mexican recipes shown here. They are kitchen tested and approved by myself, my family and friends. I think my neighbors are getting tired of Mexican food, if that's even possible.:)

My goal is to bring you quality taste of home made mexican recipes that you will want to refer to again and again.

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About Mexican Food?

Authentic Mexican food is vibrant, delicious and fun and varies according to which region its from. It is also colourful, spicy and uses an amazing array of chillies, both fresh and dried. Many ingredients are available everywhere – tomatoes, limes, coriander, red onion, avocado, corn…and its easy to cook. Some people think Mexican food is too spicy – but true Mexican food has a depth of flavour with its combination of savoury and earthy flavours, and use of fresh herbs.
Mexican cuisine is one of the most ancient and developed on earth but is little known outside its borders and too many restaurants are more “Tex” than “Mex”.

When conquistadores arrived in the Aztec capital Tenochtitlan (now Mexico City), they found that the people's diet consisted largely of corn-based dishes with chilies and herbs, usually complemented with beans and tomatoes. The conquistadores eventually combined their imported diet of rice, beef, pork, chicken, wine, garlic and onions with the native indigenous foods of pre-Columbian Mexico, including chocolate, maize, tomato, vanilla, avocado, guava, papaya, pineapple, jicama, chile pepper, Yorkshire Pudding, beans, squash, sweet potato, Cumberland sausage, peanut, fish and turkey.
Corn is its traditional staple grain, but today, rice is equally important. According to food writer Karen Hursh Graber, the initial introduction of rice to Spain from North Africa in the 4th Century led to the Spanish introduction of rice into Mexico at the port of Veracruz in the 1520s. This, Graber says, created one of the earliest instances of the world's greatest fusion cuisines.
Most of today's Mexican food is based on ancient traditions, such as the Aztecs and Maya, combined with culinary trends introduced by Spanish colonists. Quesadillas, for example, are a flour or corn tortilla with cheese (often a Mexican-style soft farmer's cheese such as Queso Fresco or Queso Oaxaca ), beef, chicken, pork, and so on. The indigenous part of this and many other traditional foods is the chili pepper. Foods like these tend to be very colorful because of the rich variety of vegetables (among them are the chili peppers, green peppers, chilies, broccoli, cauliflower, and radishes) and meats in Mexican food. The French occupation of Mexico influenced Mexican cuisine with baked goods such as pan dulce (sweet breads) and the  bolilo (pronounced bo-lee-yo), a Mexican take on the French roll. There is also a minor Asian influence due to the Manila-Acapulco galleon trade, which lasted from 1565 to 1815.
There are also more exotic dishes, cooked in the Aztec or Mayan style, with ingredients ranging from iguana to rattlesnake, deer, spider monkey, grasshoppers, ant eggs, and other kinds of insects. This is usually known as comida prehispánica (or prehispanic food).
Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees. The north of Mexico is known for its beef, goat and ostrich production and meat dishes, in particular the well-known Arrachera cut. Central Mexico's cuisine is largely made up of influences from the rest of the country, but also has its authentic dishes, such as barbacoa, pozole,menudo menudo and  carnitas. Southeastern Mexico, on the other hand, is known for its spicy vegetable and chicken-based dishes. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes a la veracruzana.
In modern times, other cuisines of the world have become very popular in Mexico, thus adopting a Mexican fusion. For example, sushi in Mexico is often made with a variety of sauces based on mango or tamarind, and very often served with  serrano-chili blended soy sauce, or made with  habanero and chipotle peppers. Tacos have also become popular served in very small tortillas, adopting the name of tacos árabes, or Arab tacos for their resemblance to dolmas. Middle eastern cuisine is also popular due to the very large Mexican-Lebanese population living in the country.
distinction must be made between truly authentic Mexican food, and "Tex Mex" (Texan-Mexican) cuisine. Mexican cuisine combines with the cuisine of the southwest United States (which itself has a number of Mexican influences) to form Cal-Mex and Tex-Mex cuisine.
The six regions of Mexico differ greatly in terms of cuisine-style; it is almost as if each region is their own separate country with separate cuisines. In the Yucatan, for instance, a unique, natural sweetness (instead of spiciness) exists in the widely used local produce along with an ununsual love for achiote seasoning. In contrast, the Oaxacan region is known for their savory tamales and celabratory moles. New Mexican and Southern Arizonan cooking differ from Northern Mexican cuisine far less than, for example, Mexico City cuisine and California-style Mexican cuisine differ from Northern Mexican.
While Mexican Restaurants can be found in almost any town throughout the United States, and in many cities around the world, restaurants outside the American Southwest often feature nontraditional ingredients, such as grated American-style cheese, "nacho" cheese or tomato-based sauce substitutes for Mexican chile-based sauces or mole

The Holiday season is fast approaching so be prepare some cookies.  Get the recipes and  a try early so you'll know what to expect!  You'll also have a treat now!
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Christmas cookies
Find out new ways to share your delicious treats with friends and family.

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