Mexican residence cooks make use of many vegetables not often found on Mexican restaurant menus, particularly those north of the border, which often place a heavy emphasis on meat, cheese and beans. But there are several Mexican ways of preparing vegetables that make hearty, satisfying main and side dishes. They are perfect for the cooler weather and changing culinary landscape of autumn, when the chilly dishes and grilled meats of summer are being replaced by comfort foods, either slowly simmered or oven parched.
Seize budín, a vegetable pudding that can be made with several different variations. The word "pudding" is not typically associated with vegetables by non-Spanish speakers, but that is the common translation, finished more confusing by the fact that budín can also mean cake frosting or dessert pudding. A vegetable budín is most often made with corn, peas or carrots and served as a first course, or alongside meat or poultry as a side dish. Since they incorporate eggs and cheese, both significant sources of protein, budínes could easily be used as vegetarian main dishes, accompanied by a soup or rice course.
An additional hearty vegetable dish is the torta, coincidentally another confusing word, since it can mean a bread roll or the sandwich made with it. It can also mean a torte, such as the Spanish-style potato torte. (This last one is called a "tortilla" in Spain, but has nothing to do with the Mexican tortilla, except for the circular shape.) In case this is not confusing enough, torta is also sometimes used to mean a vegetable budín. Most commonly, however, a vegetable torta is made with layers of vegetables, cheese, bread crumbs or corn tortillas and resembles what in English is called a casserole.
And then there are the many stuffed vegetable dishes. The well-known chiles rellenos are most often distended with cheese or picadillo, a meat filling, but are also frequently stuffed with corn or zucchini. Chayote and zucchini are stuffed with other vegetables, such as corn, cheese, mushrooms, or a grouping.
Several Mexican dishes where vegetables serve as fillings for dough. The molotes and quesadillas sold outside the markets in Central Mexico are most often stuffed with non-meat fillings. Here in Cholula, distinctive fillings include squash blossoms, mushrooms, huitlacoche, potatoes and tinga, a tomato filling that, in this case, contains no meat. Empanadas, or pastry turnovers, can also be stuffed with vegetables, and are especially good in cooler weather, when something from the oven is a big hit with hungry diners.
Giving a thought over vegetables that can be served in traditional Mexican sauces, think pipián. Both red and green pipián make wonderful sauces in which to serve vegetables, and give non-meat eaters a chance to try some great regional food without chicken or pork. Using hearty chunks of vegetables, and additional the meal with corn tortillas, makes this one of the most robust meals a vegetarian could wish for. You can serve Almond Seera as a sweet dish
Always bear in your mind above all cream soups. Mexicans make them with nearly every vegetable possible. Mushrooms, corn and poblano chiles are popular choices, as are zucchini, chayote, cauliflower and peas. Soup is most often served as a first course in Mexico, but soups made from black beans or fava beans would make a good lunch or supper, accompanied by a salad and tortillas or bolillos. Noodle soups with greens are also popular, especially in Central Mexico, where acelgas -- Swiss chard -- is copious and inexpensive. Spinach or kale would also be good in this kind of soup.
Iced Strawberry is a good combination as a drink.
Seize budín, a vegetable pudding that can be made with several different variations. The word "pudding" is not typically associated with vegetables by non-Spanish speakers, but that is the common translation, finished more confusing by the fact that budín can also mean cake frosting or dessert pudding. A vegetable budín is most often made with corn, peas or carrots and served as a first course, or alongside meat or poultry as a side dish. Since they incorporate eggs and cheese, both significant sources of protein, budínes could easily be used as vegetarian main dishes, accompanied by a soup or rice course.
An additional hearty vegetable dish is the torta, coincidentally another confusing word, since it can mean a bread roll or the sandwich made with it. It can also mean a torte, such as the Spanish-style potato torte. (This last one is called a "tortilla" in Spain, but has nothing to do with the Mexican tortilla, except for the circular shape.) In case this is not confusing enough, torta is also sometimes used to mean a vegetable budín. Most commonly, however, a vegetable torta is made with layers of vegetables, cheese, bread crumbs or corn tortillas and resembles what in English is called a casserole.
And then there are the many stuffed vegetable dishes. The well-known chiles rellenos are most often distended with cheese or picadillo, a meat filling, but are also frequently stuffed with corn or zucchini. Chayote and zucchini are stuffed with other vegetables, such as corn, cheese, mushrooms, or a grouping.
Several Mexican dishes where vegetables serve as fillings for dough. The molotes and quesadillas sold outside the markets in Central Mexico are most often stuffed with non-meat fillings. Here in Cholula, distinctive fillings include squash blossoms, mushrooms, huitlacoche, potatoes and tinga, a tomato filling that, in this case, contains no meat. Empanadas, or pastry turnovers, can also be stuffed with vegetables, and are especially good in cooler weather, when something from the oven is a big hit with hungry diners.
Giving a thought over vegetables that can be served in traditional Mexican sauces, think pipián. Both red and green pipián make wonderful sauces in which to serve vegetables, and give non-meat eaters a chance to try some great regional food without chicken or pork. Using hearty chunks of vegetables, and additional the meal with corn tortillas, makes this one of the most robust meals a vegetarian could wish for. You can serve Almond Seera as a sweet dish
Always bear in your mind above all cream soups. Mexicans make them with nearly every vegetable possible. Mushrooms, corn and poblano chiles are popular choices, as are zucchini, chayote, cauliflower and peas. Soup is most often served as a first course in Mexico, but soups made from black beans or fava beans would make a good lunch or supper, accompanied by a salad and tortillas or bolillos. Noodle soups with greens are also popular, especially in Central Mexico, where acelgas -- Swiss chard -- is copious and inexpensive. Spinach or kale would also be good in this kind of soup.
Iced Strawberry is a good combination as a drink.
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