Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 14

MEXICO

From Canada, if you go south and skip over the entire United States, you will land here. Mexico is the fourteenth largest country in the world. Fútbol is the most popular sport, but it is what is called “soccer” in the United States. One of their most well-known holidays is El Día de Los Muertos, which means “the Day of the Dead”; it is celebrated from October 31st to November 1st. On those two nights, many go to cemeteries to set up altars bearing photos of their kin who have passed. They bring their loved ones’ favorite foods, burn candles, and play games with the children. The true spirit of the holiday is the prayers and remembrances of family members and friends who have died. A favorite holiday dish is pan de muerto, translating to “Bread of the Dead.” It is a type of sweet roll, usually with bone-shaped decorations.

Corn, beans, rice, and tomatoes are Mexican staples found in many of their dishes. Jícama is a root vegetable that originated in Mexico; it is almost always served raw, and is usually served with a salad like this one. I substituted apple for the jícama, as they are often hard to find; the apple brings a sweeter profile to the salad. Mexican cuisine is full of flavor and spices and includes a lot of heat, meaning spiciness. Albondigas, which was brought to Mexico by the Spanish conquistadors, is the embodiment of Mexican comfort food. It is a warm broth served with miniature meatballs, creating the perfect balance of flavors. You can choose to add extra spice. It often includes many fresh vegetables—whatever is in season works! Serve albondigas along with this chopped salad for a healthy take on Mexican cuisine.