I koʻu hōʻea ʻana i loko Mexico City, ʻO nā ʻala momona mai nā mea kūʻai meaʻai alanui kūloko i hoʻopio koke iaʻu. ʻO kaʻu hālāwai ʻai mua me Tacos Al Pastor ma kahi kū paʻa. He momona ka puaʻa, ua hoʻomaʻemaʻe ʻia a ʻai ʻia me ka hala ʻole, a laila hoʻonani ʻia me ka pineapple a me ka cilantro hou, e hāʻawi ana i kahi ʻono ʻono.
ʻO kēia wale nō ka hoʻomaka ʻana o kaʻu ʻimi ʻana i ka gastronomy o Mexico City. ʻO kēlā me kēia kīʻaha aʻu i hoʻāʻo ai he ʻike ia i nā ʻono like ʻole o ke kūlanakauhale a me ka hoʻoilina culinary, e hōʻike ana i ke kumu i lilo ai ʻo Mexico City i puʻuhonua no ka poʻe leʻaleʻa meaʻai.
Tacos Al Pastor
ʻO Tacos Al Pastor kahi meaʻai nui ma ke kūlanakauhale ʻo Mexico City, i ʻike ʻia no kā lākou puaʻa momona a me ka ʻono wiwo ʻole. Ua hoʻomaka ko lākou moʻolelo me ka poʻe malihini Lebanese i hōʻea i Mexico i ka makahiki 1930, nāna i hoʻolauna i ke ʻano o ka ʻai ʻana i ka ʻiʻo ma ke kuha kū pololei, e like me ka shawarma. Ua hui koke ʻia kēia ʻenehana me nā mea ʻono kūloko, e alakaʻi ana i ka hana ʻana i ka tacos al pastor.
ʻO ka ʻono ʻokoʻa o ka tacos al pastor mai ka hui ʻala kūikawā i hoʻohana ʻia no ka marinate i ka puaʻa, ʻo ia hoʻi nā chili maloʻo, achiote paste, kālika, a me nā mea ʻala ʻē aʻe. Hāʻawi kēia i ka puaʻa i kahi ʻano ʻono kūʻokoʻa. Hoʻomoʻa mālie ʻia ka puaʻa i nā mea ʻala a pau, ʻoluʻolu a ʻono.
E ʻike ʻoe i nā ʻano like ʻole o ka tacos al pastor ma Mexico City, me kekahi mau wahi e koho ana i nā ʻiʻo like ʻole, e like me ka pipi a i ʻole ka moa, a i ʻole ka hoʻohui ʻana i ka pineapple no kahi papa ʻono. ʻO kēlā me kēia ʻano ʻokoʻa he hana noʻonoʻo i kēia meaʻai alanui kaulana.
ʻO ka ʻoliʻoli ʻana i ka tacos al pastor kahi ʻike maikaʻi loa ma kahi kū alanui, e nānā ana i nā taqueros e kālai akamai i ka ʻiʻo a hoʻopaʻa ʻia ma luna o nā tortilla kulina hou. Hāʻawi ka puaʻa ʻala i hui pū ʻia me nā mea ʻai hou i kahi ʻike momona a me ka ʻono i mea koʻikoʻi o ka meaʻai alanui Mekiko.
Chiles En Nogada
I loko o ka puʻuwai o ka ʻāina meaʻai like ʻole o Mexico City, ua hoʻohiwahiwa ʻia au e nā ʻono ikaika o Tacos Al Pastor. I kēia manawa, makemake nui au e ʻimi i kahi hōʻailona ʻē aʻe o ka gastronomy Mekiko: Chiles En Nogada. Hoʻohanohano ʻia i ka moʻomeheu Mekiko, hoʻolauleʻa nui ʻia ʻo Chiles En Nogada i ʻAukake a me Kepakemapa i ka wā hou loa o kāna mau mea.
Hoʻokumu ʻia nā pepa poblano i kāhi ʻia i ke kumu o Chiles En Nogada, i hoʻopiha ʻia me kahi hui ʻono o ka ʻiʻo minced, nā hua, a me nā mea ʻala. Hoʻopili ʻia kahi ʻuala kirīmi ma luna o ka wōnati, me nā hua pomegerane a kāpīpī ʻia i mea hoʻonani. ʻO ka hopena he hoʻohanohano ʻike a ʻono i ka hae Mekiko me kona ʻulaʻula, keʻokeʻo, a me ka ʻōmaʻomaʻo.
Aia ka lokahi o ke kīʻaha i loko o kāna mau mea kau. ʻO kaʻono maoli o nā'ōlaʻa a me nā peaches i loko o ka meaʻai e hoʻopiha i kaʻiʻoʻono, aʻo kaʻaila creamy e hoʻohui i kahiʻano nani. ʻO nā hua pomegerane e hoʻolauna mai i kahi ʻoluʻolu a me ka paʻi kala. Hāʻawi ka Parsley i kahi ʻano hou, e hoʻopuni ana i ka ʻaoʻao paʻakikī o ke kīʻaha.
mole poblano
ʻO ka Mole Poblano kahi kīʻaha kūʻokoʻa mai Puebla, i ʻike ʻia no kona ʻono momona a me ka ʻoluʻolu. He moʻolelo koʻikoʻi kēia mea ʻai, mai ka wā i hui ʻia ai ka meaʻai Sepania me nā meaʻai Mekiko. Mai ia manawa ua lilo ia i ʻāpana makamae o ka moʻomeheu meaʻai Mekiko, kaulana no kāna hui ʻokoʻa o nā ʻāpana a me ka hoʻoikaika ikaika e hana ai.
ʻO ka hana ʻana o Mole Poblano i manaʻo pinepine ʻia i nā nuns 17th-century, nāna i hoʻohui i nā mea ʻai kūloko me nā mea ʻala Sepania e hana ai i kahi kīʻaha kūpono i ke aliʻi. I kēia manawa, hele mai ka ʻuala i nā ʻano he nui, kēlā me kēia me kahi ʻano ʻono ʻono. He wela kekahi, he ʻono kekahi, akā hoʻomaka lākou me nā kumu kumu o ke kokoleka, pepa chili, a me nā mea ʻala like ʻole.
ʻO nā mea nui no ka Mole Poblano he pepa chili maloʻo e like me ka ancho, mulato, a me ka pasilla. Hoʻomoʻa ʻia kēia mau mea a pulverized i loko o kahi paʻi piha i ka ʻono. E loaʻa nō hoʻi ʻoe i nā aniani, ke kāleka, nā kumulāʻau sesame, nā ʻalemona, nā pīni, nā huawaina, a me kahi hint o ke kokoleka Mekiko ma ka papa inoa meaʻai. Hoʻohui maikaʻi ʻia kēia mau mea a hoʻomoʻi ʻia i nā hola he nui, e ʻae ana i nā mea ʻono e hui a hoʻoikaika.
ʻO ka hana ʻana i ka Mole Poblano he hōʻoia i ka hoʻolaʻa a me ka ʻike meaʻai. Koho ʻia kēlā me kēia ʻāpana me ka noʻonoʻo a mālama ʻia e hōʻoia i kahi ʻano ʻono kaulike. Hoʻomaʻamaʻa ka ʻuala no kahi manawa lōʻihi, e kōkua ana i ka mānoanoa a hoʻonui i kona ʻono. ʻO ka huahana hope he ʻano mānoanoa, ʻoluʻolu i hoʻopaʻa ʻia me nā ʻono paʻakikī.
Mālama ʻo Mole Poblano i nā mea ʻono a pau, e hāʻawi ana i nā ʻano kuʻuna a me nā ʻano hou. Hōʻike ʻia kēia kīʻaha i ka mea hou a me ka waiwai o ka meaʻai Mekiko. No ka ʻike ʻono maoli, e hoʻāʻo iā Mole Poblano i ke kūlanakauhale ʻo Mexico, kahi i ola ai kona mōʻaukala a me kona ʻono.
Tostadas De Ceviche
ʻO Tostadas de ceviche kahi kīʻaha leʻaleʻa a me ka waihoʻoluʻu e hoʻopili i ke ʻano o nā ʻono moana. Loaʻa iā lākou nā tortilla kulina crunchy i hoʻopaʻa ʻia me ka iʻa i hoʻopaʻa ʻia, e ʻoluʻolu i nā kamaʻāina a me nā malihini. ʻO ka hui ʻana o ka lime zesty, cilantro aromatic, a me nā pepa chili ahi e hāʻawi i kahi pahū o ka ʻono.
Kaulana ʻo Mexico City no kāna mau makana ceviche like ʻole. Hiki iā ʻoe ke ʻono i nā mea āpau mai ka ceviche ʻōpae kuʻuna a hiki i nā koho kūʻokoʻa e like me ka heʻe a i ʻole nā meaʻai iʻa like ʻole. Hōʻike kēlā me kēia ʻano i ke ʻano hou o ka mea kanu a me ke akamai kuke o nā mea kuke.
No ka tostadas de ceviche kiʻekiʻe, e ʻimi i nā hale ʻai ceviche maikaʻi loa ma Mexico City. Hoʻopaʻa ʻia kēia mau wahi i ka hoʻohana ʻana i ka iʻa iʻa premium a me ka hana ʻana i nā kiʻi ʻono ʻono. Kūleʻa ʻo La Cevichería me kāna mau lawelawe nui a me nā ʻono ʻono, ʻoiai ʻo El Cevichero e hui pū i ka pā me kahi michelada maloʻo no kahi ʻike i hoʻonui ʻia.
No ka poʻe i huki ʻia i ka iʻa a i ʻole i ka ʻimi ʻana i kahi meaʻai māmā, tostadas de ceviche he mea leʻaleʻa meaʻai ʻaʻole e nalo ma Mexico City. ʻO nā meaʻono ikaika a me nā iʻa iʻa hou e hāʻawi iāʻoe i kaʻono o ke kahakaiʻo Mexica, e hōʻoiaʻiʻo ana i kahiʻaiʻai e hoʻomanaʻo.
Enchiladas Suizas
Hoʻohui ʻo Enchiladas Suizas i ka hoʻoilina waiwai o ka meaʻai Mekiko me nā mea hou o ka waiu Swiss, e hāʻawi ana i kahi hui leʻaleʻa o ka moa ʻokiʻoki, tangy salsa verde, a me ka paʻakai hoʻoheheʻe ʻia. Ua unuhi ʻia ka huaʻōlelo 'Suizas' iā 'Swiss,' e hoʻohanohano ana i ka poʻe noho Swiss i kaʻana like i kā lākou ʻike waiu me Mexico.
Ma ka waena o ka makahiki 1800, ua puka mai ʻo Enchiladas Suizas ma ke ʻano he paʻakai Swiss a me ka ʻaila i ulana ʻia i loko o ka lole meaʻai o Mexico. ʻO Salsa verde, i hana ʻia mai tomatillos a me cilantro, hāʻawi i kahi hoʻohui maikaʻi i nā mea momona o ka pā.
ʻOiai e hōʻike ana i ka moa, salsa verde, a me ka paʻakai, hiki ke hoʻopilikino ʻia ʻo Enchiladas Suizas me ka ʻaila ʻawaʻawa, ka avocado, a i ʻole ka ʻōpae, e hōʻike ana i ka hoʻololi ʻana o ke kīʻaha i nā ʻono o kēlā me kēia.
ʻO kēia hui ʻana o Swiss a me Mexican gastronomy kahi mea koʻikoʻi o ka ʻāina meaʻai o Mexico City, e hāʻawi ana i kahi ʻike ʻono e kaulike ana i ka ʻono a me ke ʻano. He meaʻai koʻikoʻi ia no ka poʻe e ʻimi nei e hoʻokaʻawale iā lākou iho i ka moʻomeheu culinary waiwai o ke kūlanakauhale.
ʻO Churros me ka wai kokoleka
Hāʻawi nā meaʻai ʻai o Mexico City i kahi ʻano meaʻai momona, akā ʻo nā churros me ka ʻalani kokoleka ke kū nei i mea punahele. ʻO kēia mau paʻi palai ʻiʻo, i uhi ʻia me kahi hui ʻono o ke kinamona a me ke kō, e hui pū ʻia me kahi wai kokoleka maʻemaʻe. Hauʻoli ʻo Churros i ka kaulana kaulana, ʻaʻole wale ma Mexico City akā ma ka honua holoʻokoʻa. E noʻonoʻo kākou i kekahi mau kikoʻī hoihoi e pili ana i nā churros a me nā kīʻaha kokoleka like ʻole e hoʻonui ai i ko lākou ʻono:
He ʻokoʻa ʻokoʻa ko Churros ma nā wahi like ʻole:
- Ma Sepania, ʻono pinepine ka poʻe i ka churros i ka wā ʻaina kakahiaka a i ʻole he ʻaina awakea, e hoʻokomo iā lākou i loko o ka kokoleka wela.
- Hele pinepine mai nā churros Argentine i hoʻopiha ʻia me ka dulce de leche.
- Ma ʻAmelika Hui Pū ʻIa, he mea maʻamau ka churros i nā carnivals a me nā paka kumuhana, i kāpīpī pinepine ʻia me ka pauka kō.
- Hoʻohana ʻia nā churros Mekiko i ka maʻalahi a i ʻole me ka ʻuala kokoleka no ka hoʻopā ʻana i ka ʻono.
ʻO ka ʻimi ʻana i nā ʻuala kokoleka no churros e hōʻike ana i nā ʻano ʻono like ʻole:
- Hoʻohui ʻia ka ʻalani makaleka Mekiko maʻamau me ka waiū a i ʻole ka wai, i hoʻonui ʻia me ke kō a me nā mea ʻala like me ke kinamona a i ʻole vanilla.
- Hoʻohui kekahi mau meaʻai i kahi ʻāpana o ka pauka chili no kahi wili maʻalahi, ʻala, a i ʻole e hoʻohana paha lākou i ke kokoleka ʻeleʻele e hoʻonui i ka ʻono.
- Ma ke ao holoʻokoʻa, ua nui nā ʻuala kokoleka kūʻokoʻa, mai ka ganache chocolate indulgent o Belgium a i ka mousse chocolate siliki o Farani.
Inā ʻoe e koho i nā churros maʻamau a i ʻole kēlā bathed i loko o ka ʻai kokoleka, ua maopopo he mea koʻikoʻi kēia hana ma Mexico City a ma waho. ʻAʻole ʻo ka hoʻoulu ʻana i nā churros me ka ʻuala kokoleka e hoʻomāʻona i ka makemake—he manawa kūpono ia e komo ai i kahi kuʻuna moʻomeheu i hauʻoli i nā mea he nui a puni ka honua.
Barbacoa a me Consommé
Hāʻawi ʻo Barbacoa a me consommé i ka ʻono o ka hohonu o ka meaʻai o Mexico City.
ʻO ka hoʻomākaukau ʻana i ka barbacoa e pili ana i ka ʻiʻo lohi, ka hipa a i ʻole ka pipi, i loko o ka lua, e hāʻawi ana i kahi ʻono ʻokoʻa. Hoʻomoʻa ʻo Cooks i ka ʻiʻo i loko o kahi hui kūikawā o nā mea ʻala, a laila hoʻopuʻi iā ia i loko o nā lau maiʻa no nā hola lōʻihi o ka kuke ʻana, e loaʻa ana i nā kīʻaha palupalu a ʻono.
Hana ʻia ʻo Consommé, kahi sopa maʻemaʻe a me ka ʻono, ma ka hoʻomoʻi ʻana i ka hupa momona me ka ʻiʻo, nā mea kanu, a me nā mea kanu. ʻO kēia kaʻina hana, i ukali ʻia e ka kānana ʻana, e hoʻopuka i kahi sopa maʻemaʻe a hoʻōla hou. ʻO kēia meaʻai, me ka mōʻaukala i hala i nā kenekulia, ʻike ʻia ma nā ʻano like ʻole ma nā kīʻaha honua.
Hoʻohui pū ʻia ka barbacoa puʻuwai a me ka consommé hōʻoluʻolu i kahi symphony culinary maikaʻi loa. Hoʻopili maikaʻi ʻia nā ʻono hohonu o ka barbacoa e ka māmā o ka consommé, e hāʻawi ana i kahi ʻaina ʻaina hoʻokō a leʻaleʻa.
ʻO kēia mau kīʻaha nā pōhaku kihi o ka hoʻoilina gastronomic o Mexico, kūpono no ka ʻaina kakahiaka nui a i ʻole ka ʻaina awakea. No laila, ma Mexico City, ʻo ka hui ʻana o ka barbacoa a me ka consommé kahi ʻike koʻikoʻi no kēlā me kēia mea ʻai meaʻai.
