To be honest with you all, Mexico and its "cuisine" isn't really something I know a great deal about. It's too far away, too similar to the closer Spanish variety, sometimes too hot and spicey, and besides....they haven't really got time for cooking down there....what with Siestas and building adobes and things! Again it seems (apart from the Mexicans themselves) that the Americans are the most into clebrating this thing, just as they are with other things like Halloween. Probably we'll get a little bit imported into Europe eventually, or maybe I missed it all ready!
It's true that in France and Germany, the best known thing under "mayo" is actually "mayonnaise" but yes....I do know and enjoy a few Mexican dishes, like the infamous "Chili con Carne" or "Tortillos" - the basic stuff. I think that's the way it will stay, but for those of you who are deeper into "warmer" climes (both in the stomach and elsewhere) here is a little piece stolen from.. http://www.whatscook.in/
with thanks....That way you can look in or read here, and I can go and cook something serious.....!
Image via Wikipedia****************
9 Mexican-Inspired Recipes
Prepare a feast fit for Cinco de MayoFor me, a bounty of fresh shrimp, simple as it sounds, is one of the most conflict-inducing bare canvases of the kitchen. I tend to overcomplicate it. Mexican cuisine, however, seems to have struck the perfect balance: A quick blast in hot oil with plenty of garlic to bring out the shrimp’s savory characteristics and complement its brininess. Best of all, this recipe is fast, easy, and can be served as an hors d’oeuvre, appetizer, on top of a salad, or as main course with rice or tossed with pasta. They also make killer tacos. - Jess Kapadia
Image via Wikipedia