Foods of Mexico
1978
The staples of Mexican diets are corn, chilies, beans, and tomatoes. Corn is used in bread and atole, a pre-Hispanic drink. Kinds of chilies range from at least 60 to possibly 100, and beans range widely in color. Tomatoes, native to the New World, are often the base of Mexican sauces; onions and rice, brought by Spaniards, have become a part of Mexican cuisine. Common drinks, in addition to atole, are beer, pulque, tequila, and chocolate. Information is presented on Mexican eating habits, festival and Christmas foods, and regional foods.
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS