Ancient Aztec civilization cooked on open fire, using cast iron pots and pans, and ceramic ware, known as “cazuelas.” Another common cooking method was steaming. Barbacoa is traditionally cooked suspended over boiling water in a deep pit.

The meat is wrapped inside maguey leaves, and all the juices drip on the boiling water, making a delicious broth. Another popular cooking method is frying. In the recent past, all the frying was made using lard, but lately, this practice has changed, and vegetable oil is usually used. Almost all the “Antojitos Mexicanos” are fried, including the quesadillas, sopes, flautas, chimichangas, and pambazos.

Today you can prepare almost all the Mexican meals using the modern appliances and modern cooking methods, such as blenders, instead of “molcajete”, a heave skillet, instead of a “comal” or the pressure cooker to cook the “carnitas.” Grilling is also a spread method used by the Mexican cuisine; the meat cuts are first marinated with spicy ingredients and then grilled to reveal the smoked flavors this method imprint into food. Boiling is used to prepare also meat “guisados” based on tomato sauces, and to prepare broths, and soups. Also vegetables are prepared this way and also steamed in a “vaporera” or stemming pot.

 

 

 
Spicy tuna recipe

Serves 4
Ingredients
1–pound of canned tuna (four cans
2 large potatoes chopped in small dice
2 large plum tomatoes cut in large pieces
¼ of onion
2-garlic cloves peeled
1 small jar of seeded olives drained
3 fresh parsley sprigs
1 teaspoon of dried oregano leaves crushed
Salt, and black pepper at taste
2-tablespoons of olive oil
1 cup of cold water
1 cube of chicken bouillon
1 or two chiles chipotles en adobo (the smocked ones that come canned or in jars)
Preparation
Using a blender; put in the tomatoes, onion, and garlic and blend this ingredients with 1 cup of water).
Use a nonstick saucepan, heat the olive oil at medium temperature, and add the potato dice, stirring continuously so they absorb the oil, and start cooking. Add the tomato preparation filtering it through a strainer. Add the chicken bouillon cube, and let it simmer in low heat, till the potatoes are tender. Once the potatoes are ready, you can incorporate the olives, tuna (drained), the chiles chipotles, and the parsley sprigs. Taste the seasoning and add the salt and black pepper to taste. This is a very easy and quick recipe, and the flavor is great. Serve with white rice aside.

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