Mexico

Question 1

The key cities of Mexico are:

Answer 1

Mexico Key Cities:

1. Mexico D.F
2. Puebla
3. Guadalajara
4. Oaxaca
5. Veracruz

Question 2

The Geography of Mexico is:

Answer 2

Mexico Geography:
Runs the gamut of topography and climate.
1. The North: Dry and desert like
2. The Center: High volcanic plateaus
3. Eastern Seaboard: Tropical and Caribbean
4. Southern Coast of Oaxaca: dry and limited vegetation

Question 3

The History of Mexico is:

Answer 3

Mexico History:

1. Mayan, Aztec and Toltec indigenous population prior to colonization by Spain (Pre-Columbus)
2. Conquistadors decimated indigenous culture through murder and disease and integrated through father mixed breed children called Mestizos
3. Independence from Spain occurs September 16, 1810.
4. Cinco de Mayo actually a battle won by the Mexicans in Pueblo on May 5 in 1860 as the French came to invade Mexico. The French eventually won and took over Mexico for a period

Question 4

The Flavor Profiles of Mexico are:

Answer 4

Mexico Flavor Profiles:

1. Beans
2. Corn - Main staple / Corn is a grass
3. Peppers
4. Coriander
5. Cilantro
6. Epazote (pungent flavored herb)
7. Cumin
8. Tomatoes
9. chocolate
10. Cinnamon
11. Papaya
12. pineapple
13. Guava
14. Avocado
15. coconut
16. Jicama
17. Tomatillos - Not a tomato/Physalis philadelphica/related to the Cape Gooseberry

Question 5

What is Huitiacoche referred to in Mexico:

Answer 5

Huitacoche is an aromatic fungus on corn. Called truffle by some Mexicans

Question 6

Names of peppers fresh and dried from Mexico:

Answer 6

Peppers from Mexico:
Fresh vs. Dried
1.  Jalapeno = Chipolte
2. Poblano = Ancho
3. Arbol = Arbol
4. Chilaca = Pasilla
5. Guajilla = Guajilla

Question 7

Types of Tequila and Mezcal from Mexico:

Answer 7

Tequila and Mezcal from Mexico:
Tequila
1. Tequila is made from the root and pina of the blue agave cactus
2. Guadalajara is the main production area

Mezcal:

1. Mezcal is made from the root end of the Maguey cactus.
2. It is smokey from the cooking of the pins
3. Oaxaca is the main production area

Types:

1. Reposado (“Rested”) aged a minimum of two months but less than a year in oak barrels of any size
2. Anejo (“Aged or Vintage”) aged a minimum of one year but less than three years in small oak barrels
3. Extra Anejo (“Extra aged or Ultra Aged) aged a minimum of three years in oak barrels , category established in March 2006

Question 8

The Traditional Dishes of Mexico are:

Answer 8

Traditional Dishes of Mexico:
1.  Caldo - Broth based soups with a variety of ingredients
2.  Posole- Hominy and Tripe soup (Menudo)
3. Tacos
4. Quesadillas
5. Tamales
6. Pico de Gallo
7. Guacamole
8. Mole - Oaxaca is the land of 7 moles.  Usually made with chili, onion but varies by region.
9. Tostadas
10.  Horchata - Rice Drink
11. Aguas Frescas - Hibiscus Flowers
Traditional Desserts:
1. Churos
2. Tres Leches Cake
3. Flan
4. Helados
5. Paletas

Question 9

Nixtamalization in reference to processing corn in Mexico

Answer 9

Nixtamalization typically refers to a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater, and hulled.