Cozinha ACCS
TACOS - MÉXICO
16/08/2018
Nesse contexto que torna a culinária mexicana tão importante para a história, o taco é um legado da alimentação asteca que tem permanecido até nossos dias e não está presente só na dieta dos mexicanos. A iguaria agrada ao paladar de muitas nacionalidades. A tortilha à base de milho é recheada predominantemente com queijo, alface e carne suína.
Nos últimos anos o México tem se posicionado como um grande comprador de carne suína, uma vez que o consumo per capita está em avanço. Estima-se que cada mexicano consuma quase 17 quilos da proteína por ano.
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The Mexican culinary has an ancient pre-Columbian basis, with evidences of a selective farming of maize plants about 8 thousand years before Christ, with a strong influence from Spanish colonization and from the changes that occurred around the world in the XIX and XX centuries. The traditional Mexican culinary was registered by UNESCO, in 2010, on the list of Intangible Cultural Heritage of Humanity, since it was considered as part of a cultural model that includes ancient agricultural practices and culinary techniques, such as the nixtamalization of maize.
In this context that puts the Mexican culinary in such an important place in history, the taco is a legacy of Aztec food that has remained until our days and isn’t only present in the Mexicans diet. The delicacy pleases the taste of many nationalities. The maize-based tortilla is mainly stuffed with cheese, lettuce and pork.
In recent years Mexico has positioned itself as a huge buyer of pork, since the per capita consumption is rising. It is estimated that each Mexican consumes almost 17 kilos of these type of protein every year.
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