Lapho ngifika Mexico City, amakha acebile avela kubathengisi bokudla basemgwaqweni bendawo angikhanga ngokushesha. Ukuhlangana kwami kokuqala kokupheka kwaba noTacos Al Pastor endaweni ephithizelayo. Ingulube yayinoshukela, ifakwe emanzini anosawoti futhi yosiwe ngokungenasici, yabe ihlotshiswa ngephayinaphu kanye ne-cilantro entsha, inikeza ukuzwa okujabulisayo.
Lesi kwakumane kuyisiqalo sokuhlola kwami i-gastronomy yaseMexico City. Isidlo ngasinye engisizamile kwakuwukutholwa kwezinambitheka ezihlukahlukene zedolobha kanye namagugu okudla, okubonisa ukuthi kungani i-Mexico City iyindawo yabathandi bokudla.
Tacos Al Pastor
I-Tacos Al Pastor iwukudla okudliwayo endaweni yezokudla yaseMexico City, eyaziwa ngenyama yengulube ethenda kanye nokunambitha okugqamile. Umlando wabo waqala ngabafuduki baseLebanon abafika eMexico ngawo-1930, abethula indlela yokosa inyama ngamathe aqondile, afana ne-shawarma. Le nqubo yasheshe yahlanganiswa nezinongo zasendaweni, okwaholela ekudalweni kwe-tacos al pastor.
Ukunambitheka okuhlukile kwe-tacos al pastor kuvela ekuxubeni kwezinongo ezikhethekile ezisetshenziselwa ukuhambisa ingulube, okuhlanganisa upelepele omisiwe, unamathisele we-achiote, u-garlic, nezinye izinongo. Lokhu kunikeza ingulube iphrofayili ye-flavour eyingqayizivele, eqinile. Iphekwe kancane ngamathe aqondile, ingulube imunca zonke izinongo, ibe mnandi futhi ibe mnandi.
Uzothola ukuhlukahluka kwama-tacos al pastor kulo lonke elase-Mexico City, nezindawo ezithile ezikhetha inyama ehlukahlukene, njengenyama yenkomo noma yenkukhu, noma ukwengeza uphayinaphu ukuze uthole ungqimba olwengeziwe lwe-flavour. Ukwehluka ngakunye kuwubuciko bokuthatha lokhu kudla komgwaqo okudumile.
Ukujabulela i-tacos al pastor kuyinto engcono kakhulu engaba nayo esitobhini somgwaqo, ukubuka ama-taqueros eqopha ngobuciko inyama futhi ayinqwabelanise kuma-tortilla ommbila amasha. Inyama yengulube ebabayo ehlanganiswe nezinto ezisanda kulungiswa izoletha isipiliyoni esicebile, esinambithekayo esigqama kakhulu ekudleni kwase-Mexican street cuisine.
Chiles En Nogada
Enkabeni yezwe laseMexico City elinokudla okuhlukahlukene, ngakhangwa ukunambitheka okuqinile kwe-Tacos Al Pastor. Manje, ngimagange ukuhlola olunye uphawu lwe-gastronomy yase-Mexican: Chiles En Nogada. Njengoba ihlonishwa ngesiko lase-Mexico, i-Chiles En Nogada igujwa ikakhulukazi ngo-Agasti no-Septhemba lapho izingxenye zayo zintsha kakhulu.
Upelepele we-poblano othosiwe wenza isisekelo se-Chiles En Nogada, ogcwele inhlanganisela enambitheka yenyama egayiwe, izithelo, nezinongo ezinuka kamnandi. Isosi kanokusho esekelwe ku-walnut ikhilimu ngaphezulu, nembewu yehalananda kanye neparsley efafazwa njengokuhlotshiswa. Umphumela uba ukuhlonipha okubonakalayo nokunambitheka kwefulegi laseMexico elinemibala yalo ebomvu, emhlophe, neluhlaza.
Ukuvumelana kwesitsha kulele ezithakweni zaso zonyaka. Ubumnandi bemvelo bama-apula namapentshisi ekugxunyeni buhambisana nenyama enoshukela, kuyilapho isoso esinokhilimu sinezela ukuthungwa okunethezeka. Imbewu yehalananda yethula ukubukeka okwamukelekayo kanye nokuchaphaza kombala. I-Parsley inikeza ukuqhuma okusha, ihlanganisa iphrofayili eyinkimbinkimbi yesitsha.
UMole Poblano
I-Mole Poblano isidlo esivelele esivela e-Puebla, esaziwa ngokunambitheka kwaso okucebile nokuvumelana okushelelayo. Le sosi inendatshana edlule, kusukela ngesikhathi lapho ukudla kwaseSpain kuhlanganiswe nezithako zaseMexico. Selokhu kwaba yingxenye ethandwayo yesiko lokudla kwaseMexico, okuphawuleka ngokuxubana okuhlukile kwezakhi kanye nomzamo wobuchule odingekayo ukuze kwenziwe.
Ukwakhiwa kwe-Mole Poblano kuvame ukubizwa ngokuthi izindela zekhulu le-17, ezahlanganisa ngobuhlakani izithako zasendaweni nezinongo zaseSpain ukuze zenze isidlo esifanele ubukhosi. Manje, isoso iza ngezitayela eziningi, ngasinye sinephrofayili yokunambitheka kwesiginesha. Ezinye ziyashisa, ezinye zimnandi, kodwa zonke ziqala ngezinto eziyisisekelo zikashokoledi, upelepele we-chili, nezinongo ezihlukahlukene.
Izithako eziyinhloko ze-Mole Poblano upelepele omisiwe onjenge-ancho, mulato, ne-pasilla. Lezi zithosiwe futhi zigaywe zibe unama ogcwele ukunambitheka. Uzothola no-anyanisi, u-garlic, imbewu yesesame, ama-alimondi, amantongomane, omisiwe, kanye nethinjana likashokoledi waseMexico ohlwini lwezithako. Lokhu kuhlanganiswe ngokucophelela futhi kubiliswe amahora ambalwa, okuvumela ama-flavour ukuthi ahlangane futhi aqinise.
Ukwakha i-Mole Poblano kuwubufakazi bokuzinikela nobungcweti kwezokupheka. Ingxenye ngayinye ikhethwa ngokucophelela futhi isingathwe ukuze kuqinisekiswe iphrofayili ye-flavour elinganayo. I-sauce iyabila isikhathi eside, esiza ukuyijiyisa futhi inothise ukunambitheka kwayo. Umkhiqizo wokugcina uyisoso ewugqinsi, ebushelelezi egqinswe ngama-flavour ayinkimbinkimbi.
I-Mole Poblano inikezela kukho konke okuthandwayo kokunambitha, enikeza kokubili ukuhluka kwendabuko nesimanje. Le sosi iyisibonelo sokuqanjwa nokunotha kwe-cuisine yase-Mexico. Ukuze uthole ukuzizwisa kwangempela kokunambitheka, qiniseka ukuthi uzama i-Mole Poblano uma use-Mexico City, lapho umlando wayo kanye ne-flavour kuqala khona.
Tostadas De Ceviche
I-Tostadas de ceviche iyisidlo esimnandi nesinemibala ehlanganisa ingqikithi yezinambitheka zasolwandle. Aqukethe ama-tortilla ommbila agqinsiwe agqitshwe ngokudla kwasolwandle okufakwe emanzini, aheha izakhamuzi nezivakashi. Inhlanganisela ye-zesty lime, i-cilantro enephunga elimnandi, nopelepele ovuthayo inikeza ukuqhuma kokunambitheka.
I-Mexico City idume ngeminikelo yayo ehlukahlukene ye-ceviche. Ungakwazi ukujabulela yonke into kusukela ku-shrimp ceviche yendabuko kuya kuzinketho eziyingqayizivele njenge-octopus noma ukudla kwasolwandle okuhlukahlukene. Uhlobo ngalunye lugqamisa ubusha besithako kanye nekhono lokupheka labapheki.
Nge-top-notch tostadas de ceviche, funa izindawo zokudlela ezihamba phambili ze-ceviche e-Mexico City. Lezi zindawo zizinikele ekusebenziseni ukudla kwasolwandle okuphambili kanye nokwakha amaphrofayili wokunambitha okudala. I-La Cevichería igqamile ngokuphakelwa kwayo okubabazekayo kanye nama-flavour aqinile, kuyilapho i-El Cevichero ibhanqa isidlo ne-Michelada epholile ukuze uthole okuhlangenwe nakho okuthuthukisiwe.
Kulabo abakhangwa ukudla kwasolwandle noma abaphishekela ukudla okuqinile, ukudla okulula, i-tostadas de ceviche iyinjabulo yokupheka okungafanele uphuthelwe eMexico City. Ukunambitheka okuguquguqukayo nokudla kwasolwandle okusha kuzokunikeza ukunambitheka kogu lwase-Mexican, kuqinisekise okuhlangenwe nakho kwesidlo okufanele ukukhumbule.
Enchiladas Suizas
I-Enchiladas Suizas ihlanganisa ifa elicebile le-cuisine yase-Mexican nezinto ezintsha zobisi zase-Swiss, enikeza inhlanganisela emnandi yenkukhu eshisiwe, i-tangy salsa verde, noshizi obushelelezi, oncibilikisiwe. Igama elithi 'Suizas' lihumushela ku-'Swiss,' ukuhlonipha izifiki zase-Switzerland ezabelana ngobungcweti bazo bezobisi ne-Mexico.
Isuka maphakathi nawo-1800s, i-Enchiladas Suizas yavela njengoshizi waseSwitzerland nokhilimu kwalukwa endwangu yaseMexico. I-salsa verde, eyenziwe nge-tomatillos ne-cilantro, inikeza ukugcwala okugcwele kwezakhi ezikhilimu zesitsha.
Nakuba ngokwesiko kufaka inkukhu, i-salsa verde, noshizi, i-Enchiladas Suizas ingenziwa ngendlela oyifisayo nokhilimu omuncu, ukwatapheya, noma izimfanzi, okubonisa ukuguquguquka kwesitsha kulokho okuthandayo komuntu ngamunye.
Lokhu kuhlanganisa kwe-Swiss kanye ne-Mexican gastronomy kugqamile kwendawo yokudla yase-Mexico City, enikeza umuzwa wokunambitheka olinganisela ukunambitheka nokuthungwa. Kuyisidlo esibalulekile kulabo abafuna ukuzicwilisa esikweni elicebile ledolobha lezokupheka.
I-Churros Nge-Sauce Kashokoledi
Ubumnandi bokupheka baseMexico City bunikeza izinhlobonhlobo zoswidi, kodwa ama-churro anesoso kashokoledi agqama njengentandokazi. Lawa makhekhe athosiwe, ahlanganiswe nenhlanganisela emnandi yesinamoni noshukela, abhangqe ngokuphelele nesosi kashokoledi ebushelelezi. I-Churros ijabulela ukuthandwa okusabalele, hhayi nje eMexico City kodwa emhlabeni jikelele. Ake sihlole imininingwane ethakazelisayo mayelana nama-churro namasoso kashokoledi ahlukahlukene athuthukisa ukunambitheka kwawo:
I-Churros inokuhlukahluka okuhlukile ezindaweni ezahlukene:
- E-Spain, abantu bavame ukunambitheka ama-churros ngesikhathi sasekuseni noma njengokudla okulula kwasemini, bewacwilisa kushokoledi oshubile, oshisayo.
- Ama-churro ase-Argentina avame ukuza egcwele i-dulce de leche, isoso elicebile elikhumbuza i-caramel.
- E-United States, ama-churros avamile ukubonakala emicimbini yokuzijabulisa nasemapaki etimu, ngokuvamile efafazwa ngoshukela oyimpuphu.
- Ama-churro aseMexico ajwayele ukujabulela i-plain noma nge-sauce kashokoledi ukuze kuthintwa okwengeziwe kobumnandi.
Ukuhlola amasoso kashokoledi we-churros kuveza ukuhlukahluka kwama-flavour:
- Isosi kashokoledi yaseMexico yakudala ihlanganisa ushokoledi oncibilikisiwe nobisi noma amanzi, okunothiswe ushukela nezinongo ezinuka kamnandi ezifana nesinamoni noma i-vanilla.
- Ezinye izindlela zokupheka zengeza ingcosana yempushana ye-chili ukuze kube nokusonta okucashile, okubabayo, noma bangasebenzisa ushokoledi omnyama ukuze bajulise ukunambitheka.
- Emazweni omhlaba, kugcwele amasoso kashokoledi ayingqayizivele, kusukela ku-ganache kashokoledi waseBelgium kuya ku-mousse kashokoledi wase-France.
Ukuthi ukhetha ama-churros angenalutho noma lawo bathed in ushokoledi sauce, kuyacaca ukuthi lokhu kudla kuyinto ebalulekile e-Mexico City nangale kwayo. Ukuzitika nge-churros nge-sauce kashokoledi akukhona nje ukwanelisa isifiso-yithuba lokuhlanganyela esikweni lamasiko elilethe injabulo kwabaningi emhlabeni jikelele.
I-Barbacoa ne-Consommé
I-Barbacoa ne-consommé zinikeza ukunambitheka kokujula kokupheka kwe-Mexico City.
Ukulungiswa kwe-barbacoa kuhilela inyama epheka kancane, ngokuvamile eyewundlu noma yenkomo, emgodini, onikeza ukunambitheka okuyingqayizivele, okubhemayo. Abapheki bahambisa inyama ngenhlanganisela ekhethekile yezinongo, bese beyimboza ngamahlamvu kabhanana amahora amaningi, okuholela ezitsheni ezithambile nezimnandi.
I-Consommé, isobho elicacile nelimnandi, lakhiwe ngokubilisa umhluzi ocebile ngenyama, imifino, namakhambi. Le nqubo, elandelwa ukucindezelwa, ikhiqiza isobho elihlanzekile nelivuselelayo. Lesi sidlo, esinomlando osukela emakhulwini eminyaka edlule, sivela ngezindlela ezihlukahlukene kuwo wonke ama-cuisines omhlaba.
Ndawonye, i-barbacoa enenhliziyo enhle kanye ne-consommé eqabulayo yakha i-symphony ye-Culinary ephelele. I-flavour ejulile ye-barbacoa isuswa ngokumangalisayo ukukhanya kwe-consommé, ihlinzeka ngesipiliyoni sokudlela esinelisayo nesijabulisayo.
Lezi zidlo zingamatshe ekhona efa lase-Mexico le-gastronomic, zilungele ukudla kwasekuseni okunenhliziyo noma kwasemini. Ngakho, eDolobheni laseMexico, inhlanganisela ye-barbacoa ne-consommé iyisipiliyoni esibalulekile kunoma yimuphi umuntu othanda ukudla.
