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Since the conquest of Spain of the Aztec Empire in the early 1500s,Mexican cuisine Referred to a melting of mesoamerican recipes incorporating indigenous staples such as corn, beans, tomatoes, lawyers and pepper peppers, with Spanish introductions - livestock, dairy products and herbs and spices of the old world.Los Yanquis Took what they liked this merger and adapted it to their own palace, adding their own ingredients.

The result? More chopped beef, yellow cheese, wheat flour and canned-ingredient vegetables rarely used in Mexico's borders. Here is some of theAmericanized Mexicanized dishes who have been lost in the translation.

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The nachos were invented in Piedras Negras, Mexico, in 1943. Does it make them authentically Mexican? Not really. This basic food was offered by a restaurant restaurant after a group of women - the wives of American soldiers stationed near Fort Duncan-wanted something to eat after discovering that the restaurant had already closed in the evening. All he had access to tortillas (he cut in triangles and fries), cheese (he melted on fried triangles) and marinated Jalapeño peppers, which he used as a garnish. The versions you see around the world are far from this, incorporating chopped beef, pork pulled, sour cream, guacamole and a quantity not shoes yellow cheese.

For a similar but more traditional Mexican dish, try Chilaquiles. Generally served at breakfast, they are made with corn tortillas in quarters, slightly fried and mooned salsa, then garnished with scrambled eggs or fries. No beef, no cream and no cheese mean a massive cut in the number of calories and the addition of eggs provides the fat burning nutrient choline.

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"Fajita" means "small band". Despite the name, the Fajitas are practically as American as apple pie. (Incidentally, apple pie had been eaten in Europe for hundreds of years earlier at the arrival of Mayflower, but it's another story.)

The Fajitas were mentioned for the first time in principle in 1971. They were inspired by the ingredients of Mexico, but seemed foreign to most people living south of the Grande de Rio. The failover that the dish is notMuyagetico White flour - No corn-tortillas served next to meat and vegetables.

Instead of eating a Fajita, try Cocinita Pibil if you want a Mexican fleshy dish. It is a slow roast pork that requires marinating meat in citrus juice, glue it with Annatto seeds and roast it as it is wrapped in a banana sheet. As for the Fajitas, the Cochinita Pibil is accompanied by tortillas of corn and sides such as marinated red onion, black beans refrishes and Chiles Habanero.

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"Chile with meat" is the translation, and although you can think that it is a Mexican price, this stew of chopped beef, tomatoes, beans, spices, pepper peppers, a safe cream and the Cheese are 100% fugazi. It was created by Texan settlers. Is Chile Con Carne really so bad? Provided that the beef is lean, fed on the grass and that you do not overnhe cheese and cream, no. The version you will find in restaurants and guests? Yes. Is the dish authentically Mexican?Creo that no.

A meat stew more authentic Mexican to try as an alternative is rebroocado, a slow cooked pork stew, peppers and a pepper mass that is appreciated with hot tortillas.

In the United States, the burritos came out of control, pushing about the size of a newborn. Generally, they are stretched in the boundaries of tortilla with rice, vegetables, beans, cheese, sour cream and, breakfast, eggs, sausages and just about everything you can imagine . The name means "small donkey", and we generally think that the gigantic variant we know today has been invented in the United States, cowboys or agricultural workers of Mexican origin.

The Burrito that we came to know is not authentically Mexican, but something similar exists on the way of Mexico. They are calledHarina Tacos and hail of the southern provinces of the country. Not only are these parcels are thinner and smaller than the American version, but they also include only two or three ingredients: a base of meat or seafood, with perhaps rice, beans, white cheese or peppers.

You will notice that Mexican food is Americanized with a generous application of melted or shredded cheese. But it's not just the amount of cheese that Gringos add to the "Mexican" food that would cause lovers of authentic Mexican cuisine to say "¿Qué Diablos es eso?"It's also the guy. Cheddar Cheese comes from the village of Cheddar in Somerset, England. England, you will remember, is at a distance from Chihuahua. The sweet yellow cheese derived from cheddar, which is often called" Queso "could not be more different from the white cheeses, nuanced and Tangy of Mexico who compensate the warmth of peppers.

There are several types of authentic Mexican white cheeses, each with its own unique flavor profile. These include Queso Blanco, Queso Oaxaca, Queso Plappala, Añejo, Chihuahua and Cotija, to name but a few. They go to taste lightly and age. Queso Blanco, for example, has fewer calories and much less fat and cholesterol than cheddar.

The year was 1922. Tucson Square, Arizona. Monica Flin, the owner of a restaurant called El Charo, accidentally dropped a dough in a deep fryer. It was the birth of Chimichanga, unless you thought Woody Johnson, who said that the Chimichanga was his brain. In 1946, he put Burritos, that you will remember reminding you are not authentically Mexican in the first place, in a deep fryer in his restaurant in Phoenix.

Whatever the version you choose, you will have no doubt noticed that Tucson and Phoenix are next to the United States of the border. A healthier and more authentic dish would be fish tacos with roasted tomato salsa.

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