Mexican restaurant

Mexican restaurants that serve Mexican food are very popular. The experience of Mexican cuisine is highly visual, and the plate is rich in colors derived from vegetables, fruits and spices. This food is extremely spicy flavor, and chili and pepper can be found in almost every dish. Basic ingredients, like sweet corn, chili and tomatoes, are descended from the ancient civilizations of the Maya and Aztecs. They were supplemented by the Spanish love of sweets, marinades and sauces. Mexicans were the first to grow avocados and corn, and soon afterwards his gastronomy enrich the domestic turkey, Muscovy duck, venison, quail, pigeons, fish, crustaceans and molluscs. There was also born and chocolate. These foods, along with potatoes, chilli, pumpkin, tomatoes and beans, form the basis of Mexican gastronomy. A very popular dish is the burrito-eating wheat tortilla filled with almost any imaginable topping. Corn is the most widely used ingredients in Mexican cuisine. Whole grains are cooked in bold soup called pozole. The grains are ground into coarse flour (ground harina) which make the tamales, packages stuffed with meat or vegetables that can cook steamed wrapped in a corn husk or banana leaf. This cuisine is characterized by fresh fruit and vegetables. Thanks to the climatic conditions in Mexico almost every edible plant can be grown somewhere at a certain time of year. The choice is huge, ranging from avocado and mango, to the branches of a cactus (prickly pear). Poultry and beef is plentiful. The meat is usually simmer or bake on the grill, pork is juicy meat that is used and makes its way into many of the traditional dishes. Seafood are also important in the Mexican kitchen, a giant shrimp, shark and rays are just one of the many exotic species that may taste, usually grilled with pepper and chilli. I Mexican restaurant is a must and tequila, an alcoholic beverage originally made around Tequila, a town in the western Mexican state of Jalisco. It's made from the agave plant, and usually contains 38-40% alcohol, but there are some species of 43-46% alcohol.