What you eat is not Mexican food chimichangas 2022
A chimichanga is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine.
Chimichanga is an exquisite and well-known dish worldwide due to its Mexican influence. One of its main characteristics is the delicious flavors and aromas of its tasters. In addition, it is a straightforward dish to make, which can vary depending on the filling foods that are added to it. It consists of a corn tortilla that can vary depending on who prepares it.
Pork is one of the essential foods in the food pyramid. This food contains a considerable amount of protein that helps maintain the health of the human body. Its main characteristics are minerals such as phosphorus, iron, potassium, and zinc. In addition, it is also an excellent source of vitamins B1, B3, B6, and B12. These properties help boost the immune system while promoting brain activity.
- 300 grams of wheat flour
- 100 grams of whole butter
- 150 grams of fresh bacon
- 100 grams of pork
- 400 grams of beef or beef
- a large onion
- to tomato
- Two lettuce leaves
- extra virgin olive oil
- Two chilies (optional, to give a spicy touch)
- salt to taste
How to prepare the chimichanga:
- To prepare the chimichanga, you must, in the first step, find a bowl large enough.
- Next, pour in the butter along with the salt and flour
- Next, these ingredients should be mixed with a paddle until everything is completely integrated
- Once everything is integrated, add a little water and work the dough until it is ready
- Next, divide the dough into small balls and leave it to rest for at least 30 minutes
- After this time, stretch the dough until it is thin and round.
- Later, pour a little olive oil into a frying pan.
- Once the oil is hot, add the bacon together with the previously minced pork and beef.
- It will be essential to fry until half cooked, and then add the chili with the onion once cut.
- When it is ready, let this slurry rest until it cools.
- Meanwhile, spread out the tortillas and top them with lettuce and sliced tomatoes.
- Place a portion in the center of each pancake from the combination of meats.
- Finally, roll up the chimichanga and fry it until it is entirely golden.
Chimichangas are Mexican American and they are not actually eaten in Mexico. More specifically, chimichanga more accurately falls into the Tex-Mex category. Guacamole? Yes, that is real Mexican food.
What you eat is not Mexican food.
Mexican food is internationally recognized, so much so that UNESCO has named it a World Heritage Site. The wide variety of dishes, ingredients, and flavors found in the country reflects its diversity and multicultural heritage. It is also noticeable in the many Mexican food restaurants that have sprung up on virtually every continent. However, some of these versions of tacos, quesadillas, burritos, enchiladas, and other dishes are not very authentic.
Although the taste for national gastronomy in other countries is a source of pride, we feel the need to show 13 examples of food that is labeled as Mexican but that visitors and tourists will hardly find in restaurants, inns, or streets stalls in this country.
1. Potatoes with sauce, cream, and jalapeño peppers (Pakistan).
Mexicans love fries: French and Saratoga. Who has not devoured a bag of the latter with lots of Valentina sauce, lemon, and salt? But you will never find a stall that serves them with cream, red sauce, and jalapeño peppers.
2. Salad with cucumber, beans, and tortilla chips (Ireland).
There aren’t many salads in traditional Mexican food, other than nopales salad, although many call it nopalitos. Yes, a chef from Tijuana invented the famous Caesar Salad, but its ingredients are hardly Mexican. Bottom line: There is no such thing as a typical salad in Mexico, so anything you see on a Mexican food menu is a chef’s creation and not a traditional recipe.
3. Enchiladas with flour tortilla (Argentina).
There are many types of enchiladas: green, red, mole, potosinas, and even Swiss (they are called that because they have cheese, not because they are from Zurich). They all have in common that they are prepared with fried corn tortillas, never flour. The fat flour enchilada covered in cheese, like the one at this restaurant in Argentina, comes from Tex-Mex food and is more tex than mex.
4. Tacos of folded toast (United States).
In Mexico, there are soft tacos and golden ones, but not those served with a curved tortilla/toast like the already famous variety of the Taco Bell chain. This type of taco is also a creation of Tex-Mex food. Its ingredients (ground beef, grated cheese, and cream) are also not typical of Mexican tacos, but they are considered in many parts of the United States and other countries. It has been one of the most controversial inventions for Mexicans, which is why a meme has been born about the difference between both types of tacos, to put it kindly.
5. The casserole taco (Canada).
For a couple of decades, the deconstruction of dishes has become a trend in haute cuisine. This consists of completely modifying a recipe but keeping the same flavor as the original. An example of this is the taco bowl or taco en cazuela: a basket or bowl made from tortillas that contain the ingredients of a taco (sometimes a burrito). Deconstruction hasn’t reached Mexican fondas yet, and we’re not sure it will soon. In addition, the ingredients that usually make up the taco bowl are not typical of Mexican tacos but those found in the United States.
6. Mayan nachos (Spain).
Contrary to popular belief, nachos were born in Mexico. According to a Time article, they are an improvised invention of a cook from Piedras Negras (Coahuila) to feed a couple from the neighboring city of Eagle Pass (Texas). However, this snack has always been considered a border rather than Mexican. They are common in the towns of northern Mexico, but they are not in the Yucatan. In this state, the cradle of the Mayan civilization and the cochinita pibil, shredded pork nachos with gratin cheese, red onion, and guacamole have never been seen. We have not consulted INAH, but we are sure that this combination was not prepared in Chichen Itza either.
7. The burrito-spring roll (France).
Nobody can visit Ciudad Juárez and not enjoy a delicious burrito: a stew, like a machaca, stuffed chili, or meat and beans wrapped in a perfect size flour tortilla. The burrito has more than two ingredients; it is probably not Mexican, but from the neighboring country to the north. The one with rice, guacamole, beans, meat, sauce, cream, and cheese has been popularized by American restaurants such as Taco Bell and Chipotle. Some Mexican-influenced eating establishments slice them in some countries, like France diagonally like spring rolls. It may be more practical to serve them that way, but getting your fingers dirty in Mexico is part of the pleasure of eating.
8. Gazpacho with avocado (Tokyo).
Mexico has inherited many aspects of Spanish culture, but gazpacho is not one of them, at least not eaten there. Morelia’s gazpacho is a fruit salad with grated cheese on top. It is vibrant but very different from what is enjoyed in Andalusia. We don’t know how the purists of Spanish gastronomy would react to seeing that in Japan, they consider gazpacho a Mexican soup and add avocado.
9. The other tortilla (Poland).
We noticed a pattern of confusion between Mexican and Spanish food in some countries. This restaurant in Warsaw offers omelets, but those made of eggs, potatoes, and onions. It’s not that you can’t find it in Mexico, but for that, you have to go to a Spanish restaurant. The name is the only thing in common between the potato tortilla and the corn tortilla. Maybe that’s where all the confusion comes from.
10. The sausage salad (Australia).
A product of Spanish origin that is found in Mexican food is chorizo, but of course, with a special touch. Toluca is famous for its green chorizo, and the potatoes with chorizo are among the most popular stews in tequilas. But a salad made with this Sausage, corn, and jalapeño peppers is not one of these examples. On the other hand, anti-salad Mexicans (of which there are many) are likely to like the idea of a chorizo-based one.
11. The Sausage with tequila (Russia).
If we had to call something Mexican Sausage, it would be the hot dog seasoned with lemon and Maggi sauce. Any other variety will be challenging to find in any region of Mexico. The one served in this restaurant in Saint Petersburg is a butifarra, a typical Catalan sausage. It is not the first thing that comes to mind to accompany a shot of tequila.
Approximate translation: Giant Sausage (dish for two). Two-foot (60-centimeter) Mexican Sausage, served with two glasses of Tequila, Idaho Potatoes, and spicy Vegan Salad in a crispy tortilla casserole with your choice of sauce.
12. Quiche with pico de gallo (South Korea).
We’re not against fusion food, but we see very few Mexican elements in a French quiche with Spanish chorizo and English cheddar. Yes, this one has pico de gallo sauce on top, but that doesn’t automatically make it Mexican. If the idea is to have breakfast like the Mexicans, the best is to prepare some divorced eggs: fried eggs bathed in red and green sauce on two corn tortillas. If you think about it, it’s kind of like a spicy quiche.
13. Tacos with venison and blueberry jam (Switzerland).
In Mexico, we tend to eat almost all our food, but we must not exaggerate. Venison meat in Mexico is considered exotic meat obtained in Mercado de San Juan, along with wild boar and ostrich meat. More bizarre for a Mexican would be a taco that, in addition to venison, had a blueberry jam with chipotle and roasted sweet potatoes. Maybe they would convince a few to try it if they added a little lime and guacamole. Everything tastes good with those two ingredients.
Is a chimichanga real Mexican food?
A chimichanga (/tʃɪmiˈtʃæŋɡə/; Spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. … It is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.
Is chimichanga a cuss word?
Because young nieces and nephews were in the kitchen with her, she changed the swear word to “chimichanga,” the Spanish equivalent of “thingamajig.” The word is probably an adaptation of a Mexican curse word. … When a chimichanga went through the deep-fryer, it would become golden-brown.
What does chimichanga mean in slang?
A deep-fried wet burrito.
What’s the difference between a chimichanga and a burrito?
So, if your burrito is deeply fried, then it’s a chimichanga; if it’s not deep-fried, then it’s a burrito. That’s the most fundamental difference between burrito and chimichanga. … Burritos are generally rolled up in foil and eaten with the hands, whereas deep-fried chimichangas are served on a plate.
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What you eat is not Mexican food chimichangas 2022