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.
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书目信息
出版者
Elsevier Ltd
其它主题
Food origins; Mexican; Cookery; Tortillas; Peppers; Foodways; Corn
语言
英语
类型
Journal Article; Text; Monograph; Book
2024-02-28
MODS