Mexican cuisine is a diverse and flavourful fusion of indigenous Mesoamerican cooking techniques and ingredients and Spanish, African, and other influences that have shaped the country’s culinary traditions over time. Mexican food is known for its bold flavours, colourful presentation, and use of fresh ingredients such as chillies, tomatoes, and avocados.
Some of the most popular dishes in Mexican cuisine include tacos, enchiladas, tamales, chiles rellenos, guacamole, and salsa. Many of these dishes are made with corn tortillas, which are a staple in Mexican cooking. Other common ingredients include beans, rice, cheese, and a variety of meats, such as beef, chicken, and pork.
Mexican street food is also a popular part of the country’s culinary scene, with vendors selling everything from tacos and tamales to elotes (grilled corn on the cob) and churros. Mexican desserts are also a must-try, with favourites including flan, churros with chocolate sauce, and tres leches cake.
One of the most beloved dishes in Mexican cuisine is the classic dish of chiles rellenos. Chiles rellenos are large, mild green chillies stuffed with cheese, meat, or a combination of both, and then coated in a fluffy egg batter and fried until golden brown. The dish is typically served with a tomato sauce and rice and beans.
- 6 large poblano peppers
- 1/2 pound ground beef or pork
- 1/2 cup cooked rice
- 1/2 cup grated cheese (such as Monterey Jack or Cheddar)
- 2 eggs, separated
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- Vegetable oil, for frying
- Tomato sauce, for serving
- Roast the poblano peppers over an open flame or under the broiler until the skins are blackened and blistered. Place the peppers in a plastic bag and let them steam for 10-15 minutes. Peel off the skins and make a small slit in each pepper to remove the seeds.
- In a bowl, mix together the ground meat, cooked rice, and grated cheese. Stuff the mixture into the peppers and secure the opening with a toothpick.
- In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks until pale and thick. Gently fold the egg whites into the yolks.
- In a shallow dish, mix together the flour, salt, and pepper. Dip each stuffed pepper into the flour mixture, then coat in the egg batter.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the stuffed peppers until golden brown on all sides, about 2-3 minutes per side. Drain on paper towels.
- Serve the chiles rellenos hot, topped with tomato sauce and accompanied by rice and beans. Enjoy!