Mexican dishes signifies colourfulness, a tone of merriment and variety in flavours. The warm weather conditions and ethnic variations of the area have a played an important part in forming cooking habits.

Past conquests have led to a substantial influence of Spanish cooking. Its roots lies within the native staples of the Mayan Indians of the Yucatan Cape.

The staples of a Mexican diet are

Tortillas a type of pancake comprised of wheat or maize flour. The versatility of the tortilla as a wrap is endless. Tortillas can be used as a taco, tostada.

They all are topped or stuffed with a variety of stuffings both vegetarian and meat centred and served usually with a dipping sauce such as chiptole, guacomole, salsa etc.

Chipotle Bean Dip These are smoked jalapeno chili peppers also known as ‘chili ahumado’. These chillies are often a dull greyish tan to coffee colour and measure 2-four inches in length and onein breadth.

1 tbsp – Olive oil

3/four cup – Black beans/pinto beans drained

1/four cup – Rice (white or brown) cooked

1 No – Spring white onions finely cut

two tbsp – Chipotle Tabasco sauce

2 No – Garlic clove powdered

1/2 tsp – Parsley leaves minced Salt to taste

Fetch a pot of water to boil, add the rice and cook till tender. Wash, rinse and soak the beans overnight.

Fetch a pot of water to boil, add the beans and bay leaf simmer and cook till tender. Drain and set aside. Alternatively, steam in a pressure cooker.

Heat oil in a pan add onion, garlic and cook.

Add the beans and seasoning and mix well. Stir in the chipotle sauce. Spread over rice. Garnish with lettuce and serve.

For additional infoon some delicious mexican video recipes please visit Mexican Recipes. Also, if you are interested in Salsa then you can visit Mexican Salsa Recipes

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