What is it about authentic Mexican Food that gives it its flare?

I'm Mexican and don't really notice, but I've always wondered what gives Mexican foods and drinks its..shall I say edge? Is it the spices and herbs? Fresh products? And I am talking about GENUINE, AUTHENTIC Mexican food, not some crappy Del Taco or Taco Bell.What is it about authentic Mexican Food that gives it its flare?
1. Mexicans know how to cook proteins; the marinades and cooking methods of meat are excellent; even the eggs are great.

2. Mexicans understand the importance of fresh ingredients.

3. Mexicans have a clear understanding of the need for acid (tomatoes, limes, lemons, etc) to balance out their dish, as opposed to many other bland quisines.What is it about authentic Mexican Food that gives it its flare?
It's flavor. Dirived from cilantro, pinto beans, black beans, avacodo, other spices. Also it does not hurt to have a quiality cheese mingled throughout the plate.
The uninhibited use of mosquito's eggs in various dishes certainly gives it a bit of an "edge."What is it about authentic Mexican Food that gives it its flare?
For me it is the bold flavors and mix of different herbs and spices. I find myself craving the bold flavors of mexican food.
its all about the right spices! im hispanic and consider myself an eclectic cook. authentic mexican food only taste as good as the spices that r put into them.What is it about authentic Mexican Food that gives it its flare?
Well where I live most of the is Authentic. Authentic means traditional and most mexican resurants aren't Authentic.
I Eat Mexican Food every Sunday after church it taste is great

I have a Mexican Food in my tummy mm mm good.

Where I go to church there is a Mexican Church or Spain's Speaking Church



Mexican Soup



1/2 lb. lean ground beef

1 medium onion, chopped

1 Can of diced tomatoes

1 small can of corn

1/2 jar mild salsa

1 Can of Chili Beans

1 C. Water



Brown beef with onion and drain. Mix all ingredients together. Do not drain

beans or corn Heat and serve. I double this and freeze half for later.

......................................鈥?br>


Mexican Dip



8 oz cream cheese

1 Can of Chili, no beans

1 large can re fried beans

1 small can black ripe olives, chopped

1 small can of green chilies

Mild shredded cheese



Spread cream cheese on the bottom of a 10" pie dish. Spread chili

on top of cream cheese. Spread retried beans on next. Mix olives and

green chilies together and spread on top of beans. Sprinkle cheese on

top of all this. Microwave on high for 8 to 10 minutes. Get some Mexican

Chips to dip.



______________________________________鈥?br>
______________________________________鈥?br>
Mexican Corn Bread



1 C. self rising flour

1 C. self rising cornmeal

1 C. whole corn, drained

3/4 C. Olive Oil

2 eggs

3/4 C. buttermilk

1 large onion

1 sweet pepper

2 C. Cheddar Cheese



Mix well. Pour into hot greased skillet ( I used two skillets ).

Bake 45 to 50 minutes at 350*.



--------------------------------------鈥?br>


Mexican Casserole



1 lb. ground beef, browned and drained

1 pkg taco seasoning

1- 15 oz. can diced tomatoes

1 - 15 oz. can corn, drained

1 1/2 C. cheese

1 pkg. Mexican corn bread mix



Preheat oven to 350* Brown ground beef and drain Add taco seasoning,

tomatoes, corn and cheese. Mix corn bread mix as directed on package

and pour on top of beef mixture, using 2-quart casserole dish. Bake for

20 to 25 minutes. Can use salsa and sour cream as garnish. Double

recipe for 9 x 13"