Culinary experience from Mexico

Culinary experience from Mexico

Culinary experience from Mexico

Among the many ‘changes’ the National Capital is going through the most palatable among them is definitely food. Known to be experimental in nature, Delhiites love to try out different cuisines – be it Mediterranean, Thai, American or even Mexican, which currently tops the food charts of Dilliwallas.

Blame or give credit to the nachos or salsa sauce, Mexican food can seems to
be available at the most unlikeliest of places and restaurants. Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish. The basic staples remain native foods such as corn, beans and chilli peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals, like beef, pork, chicken, goat and sheep, dairy products especially cheese and various herbs and lots of spices.

Foodhall at DLF Promenade is bringing ‘A Taste of Mexico’, the Mexican gastronomic festival, an unrivalled culinary expedition of flavours from Mexico with a Spanish influence. Traditional Spanish dishes such as churros and gazpacho to tacos, nachos, enchiladas, fajitas, Mexican rice, tortillas, etc, will be available at the  festival.

Chef Swasti Agarwal, regional head North, Foodhall, said, “Fresh salsa has always been a crowd puller and keeping that in mind we have live salsa bar where fresh ingredients would be used to showcase interesting dips in various flavours. Pico de gallo, raw mango salsa, avocado and corn salsa, smoked peppers and tomato salsa are a sure shot hit.

Keeping the authenticity alive, traditional Spanish doughnut, Churros will be fried fresh and served along with a small bowl of fresh chocolate sauce. We will also be serving Tres leche, the traditional Mexican milk cake and coconut flan in the patisserie section.”
From chillies, oregano, cumin, peppers, taco seasonings, fajita seasoning, paprika powders, cajun spice mix, inna parmmans range, to fajita, cajun spice mix to pinto beans to corn flour there is something to excite everyone’s taste buds.

Chef Sanjay Kumar from Sherwani Hospitalities, ltd, said, “We offer dishes from different parts of Mexico so that people can enjoy the variety. From Puebla to Pibil Chicken from Yucatan, we have all the flavours of Mexico. We serve Birria from Guadalajara, Mixiote from Hidalgo, Sopa de Hongos from Toluca Brochetas de pollo from central Mexico.”

Adding to this, Chef Satish Chand of Anarchy, said, “The ingredients used in Mexican dishes are avocados, cheese, corn, sour cream, lime and tomato. And because of these flavours Mexican cuisine is loved by a majority of people. For example Mexican oregano, queso Oaxaca, which is a white cheese, is ideal for quesadillas and many more which adds flavour to the cuisine.”