Mexican Street Food Tour in Mérida - HIDDEN GEMS Restaurants and Attractions in Yucatan, Mexico!
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Mérida, Yucatán, Mexico - Merida is an a beautiful, well organized, clean, and friendly city in Mexico, and the capital of the Yucatan State. We only had one full day in Merida on this trip, and so we wanted to make the most of it. I’m taking you on a one day Mexican street food and attractions tour of Merida!
Taqueria La Lupita - In the morning we first headed to a local market to eat breakfast. Taqueria La Lupita is a very cool breakfast spot where you can eat local Mexican Yucatan food. We tried some tacos de conchinta pibil, panuchos, relleno negro, and mondongo kabi. The panuchos were the winner.
Total price - 238 MXN ($12.64) for all
Maiz, Canela y Cilantro - It’s always good to have breakfast number 2, and this wasn’t a street food spot, but a nice cafe, and great for families. The reason I wanted to come here was to try their version of Huevos Motuleños, a Mexican egg dish originating from a small town of the same name not far away. It was a stunner.
Total price - 300 MXN ($15.94) for all
Plaza Grande and Horse Ride - Moving on to some of the sightseeing and attractions in Merida, we walked around Plaza Grande and took a horse ride to see some sights around the city. It was wonderful, to enjoy Merida from a horse carriage.
Mango - 15 MXN ($0.80) - One our way to the market, we stopped for a mango. Always delicious!
Mercado Lucas de Galvez - For lunch we headed to one of the main markets in the center of Merida called Mercado Lucas de Galvez. After walking around for a while we went upstairs and found a couple friendly aunties who cooked up a storm. We tried their, mole, relleno negro again, and sopa de Lima, which was the ultimate dish of the day for me.
Total price - 300 MXN ($15.94) for all
Restaurant y Cockteleria Tikinxic II - Finally for dinner I had really wanted to try a Mayan fish dish called tikin xic before leaving the Yucatan, so we searched out a Mexican seafood restaurant to try. It was a little outside of the center of the city, but it was pretty good.
Total price - 758 MXN ($40.27) for all
This was a fantastic day of Mexican street food in Merida. Merida is one of the most pleasant cities to explore in Mexico!
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???? LA COCINA Y LA ENTOMOFAGIA EN LA ANTIGÜEDAD
La cocina, es quizás la más noble de todas las actividades humanas.
Desde los antiguos emperadores romanos, hasta los actuales restaurantes con estrella Michelin, el disfrute de la comida siempre ha sido una parte integral de nuestras vidas.
Y es que, a pesar de sus problemas, nuestros antepasados aún encontraban tiempo, para convertir los artículos que nos daba la naturaleza en auténticas delicias.
Hoy os voy a hablar de comida en la antigüedad y de la Entomofagia en particular. Que es como se llama a la ingesta de insectos y arácnidos, o artrópodos en general, como alimento para los humanos y los animales, un hábito alimenticio que está muy extendido en algunas culturas de la Tierra.
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⭐LISTAS DE REPRODUCCIÓN CON MÁS HISTORIA ????
❗ANTIGÜEDAD ➤
❗SUMERIA ➤
❗ANTIGUA GRECIA ➤
❗ANTIGUO EGIPTO ➤
❗ANTIGUA ROMA ➤
❗ANTIGUOS MAYAS ➤
❗MESOAMÉRICA ➤
❗EDAD MEDIA ➤
❗CONQUISTA DE AMÉRICA ➤
❗EDAD MODERNA ➤
❗EDAD CONTEMPORÁNEA ➤
❗SIGLOS XX Y XXI ➤
❗GUERRAS MUNDIALES ➤
✅ ESPAÑA ➤
✅ JAPÓN ➤
✅ CHINA ➤
✅ ESTADOS UNIDOS ➤
✅ AMÉRICA ➤
✅ ÁFRICA ➤
✔ PERSONAJES HISTÓRICOS ➤
✔ MUJERES EN LA HISTORIA ➤
✔ PIRATAS ➤
✔ VIKINGOS ➤
✔ GUERRAS Y BATALLAS ➤
✔ RELIGIÓN ➤
✔ ANIMALES ➤
✔ GASTRONOMIA ➤
✔ LEYENDAS ➤
✔ REALEZA ➤
✔ ARTE Y CULTURA ➤
✔ CUADROS Y FOTOS HISTÓRICAS ➤
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Why We Eat: Mole
Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients. Made from a variety of chiles, seeds, and spices, Claudette examines molé’s basic indigenous components and its variations based on what ingredients may have been available via geography, migration, and trade. While some recipes can include large numbers of diverse ingredients, Claudette explains how this pre-Hispanic sauce originating in Puebla or Oaxaca relies on the cook’s instincts and traditions.
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Mexican cuisine is a style of food which is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, cooking developed after the Spanish conquest of the Aztec Empire. The basic staples remain the native corn, beans and chili peppers but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and spices.
While the Spanish initially tried to superimpose their diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in the north, Oaxaca, Veracruz and the Yucatan Peninsula. Mexican cuisine is highly tied to the culture, social structure and its popular traditions, the most important example of which is the use of mole for special occasions and holidays, particularly in the South region of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world's intangible cultural heritage.
Mexican cuisine is complex, as complex as any of the great cuisines in the world such as those of China, France and Turkey. It is created mostly with ingredients native to Mexico as well as those brought over by the Spanish conquistadors, with some new influences since then. Native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines such as various edible flowers, vegetables such as huauzontle and papaloquelite or small criollo avocados, whose skin is edible. European contributions include pork, chicken, beef, cheese, various herbs and spices and some fruits. Tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.It has been debated how much Mexican food is still indigenous and how much is European. However, the basis of the diet is still corn and beans with chili pepper as a seasoning as they are complimentary foods.
Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country. While it is eaten fresh, most corn is dried, treated with lime and ground into a dough. This dough is used fresh and fermented to make a wide variety of dishes from drinks (atole, pozol, etc.) to tamales, to sopes and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish in Mexico. Tortillas are made of corn in most of the country but other versions exist such as wheat in the north or plantain, yuca and wild greens in Oaxaca.
The other basic ingredient in all parts of Mexico is the chili pepper. Mexican food has a reputation for being spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors as well. In Mexico, the various chili peppers are used for their flavors and not just their heat, with Mexico using the widest variety of chili peppers. If a savory dish or snack does not contain chili pepper, hot sauce is usually added and chili pepper is often added to fresh fruit and sweets. The importance of the chili pepper goes back to the Mesoamerican period, which it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chili peppers the indigenous did not think they were eating. Even today, most Mexicans believe that their national identity would be at a loss without it. Many dishes in Mexico are defined by their sauces and the chili peppers those sauces contain, rather than the meat or vegetable that the sauce covers. These dishes include entomatada (in tomato sauce), adobo or adobados, pipians and moles. A hominy soup called pozole is defined as white, green or red depending on the chili pepper sauce used or omitted. Tamales are differentiated by the filling which is defined by the sauce (red, green, chili pepper strips or mole). Dishes without a sauce are nearly inconceivable to eat without a salsa or with fresh or pickled chili peppers. This includes street foods such as tacos, soups, sopes, tlacoyos, gorditas and sincronizadas.For most dishes, it is the variety of chili used that gives it its main flavor.