However, it is not the objective of this homepage to give a paper on the very varied and rich Mexican cuisine, but to present the basic recipes with the understanding that the elements needed for their preparation are easily available in Denmark, which is not the case of the ingredients needed for more sophisticated dishes.

Mexican food is popular throughout the world. But the kind you're probably used to -tacos with guacamole, quesadillas, enchiladas and carnitas- is only a small part of this country's culinary repertoire. With it's variety of indigenous civilisations, each region in Mexico is marked by a distinct aroma, taste and texture.

In central Mexico you'll find a blend of Aztec and Spanish. Typical is the centuries old "mole poblano", a thick, dark sauce made with dried chiles, nuts, seeds, spices, cocoa and other ingredients.

Southern Mexico, with its variety of dried peppers, is famous for its savoury herbed stews and sauces.

Seafood, garnished with tomatoes and herbs followed by rich coffee is the basic meal along the Pacific Coast. And in the Yucatán Península, dinner is likely to be a Mayan delicacy like "pork pibil" cooked in banana leaves with the famed "achiote" sauce.

In food, as in everything else, the Mexican people have found a way to raise the everyday basics to an art form.

It is also pertinent to point out that the fundamental Mexican food is based on corn, black beans and Chile. With these considerations in mind, some easy recipes for Mexican food are presented.

Tacos with Chicken or Pork

• 20 corn tortillas
• 1 lb. (500gr) boneless cubed pork or chicken
• 1 onion roughly sliced
• 4 tablespoons chopped coriander
• 1 clove garlic, peeled
• 3 black peppercorns
• 4 cups of water
• oil for frying
• salt

1. In a saucepan place the pork, garlic, peppercorn and 1 teaspoon salt, add the water and boil the mixture under a lid for 30 minutes until the meat is tender.
2. Place a large spoonful of shredded meat to one side of the tortilla, mix onion and coriander and roll up the tortilla. You can add red or green hot sauce or avocado dip.
3. If you prefer you can fry the tacos. Heat half a cup of oil in a frying pan, put in the tacos with a toothpick to ensure that they do not unroll and fry them until they are golden. Remove the toothpicks and serve the tacos with sauce or guacamole.

Guacamole

• 2 large avocados
• 1 or 2 green chillies (chiles), sliced
• 1 large tomato, peeled and chopped in cubes
• 2 tablespoons of onion roughly sliced
• 3 spoons of coriander sliced
• salt
• 5 drops of lime juice

1. Cut the avocados in half, remove the pits and mash the avocado with a fork.
2. Place the avocado flesh in a bowl and mix chillies, onion, tomato, coriander, add 5 drops of lime juice, and enjoy it.

Quesadillas with cheese

• Place manchego cheese or another cheese that melts in the middle of the tortilla, fold it in half.
• In a frying pan, heat half a cup of oil and fry the Quesadilla 2 or 3 minutes on each side, until it is brown and serve it with guacamole, green or red sauce. It can be done also without oil.
• You can fill quesadillas with beans or combine them with cheese.

Quesadillas with potato and Chorizo

• 3 cups peeled and cubed potatoes
• 1 chorizo

1. Cook the potatoes in boiling water with salt, once they are tender, drain and place in a bowl and mash with a fork.
2. Place the mixture in the middle of the tortilla and fold it in half, serve it with guacamole or sauce.

Enchiladas
Green Enchiladas
Red Enchiladas
Enchiladas of Mole Poblano

You have three different types of enchiladas but the method is the same. First of all chose your preference, in Denmark you can buy a cup of Mexican Green Sauce (salsa verde), red sauce or mole Poblano for making enchiladas.

• 1 whole chicken breast, boiled and finely shredded
• 12 corn tortillas
• oil for frying
• ½ cup of sour cream
• ½ cup of crumbled feta cheese
• ½ cup of sesame seeds (for enchiladas with mole Poblano)
• salad onion cut in onion rings

1. Heat in separate saucepans your sauce of choice and the shredded chicken.
2. Heat oil to boiling point in a frying pan and dip one tortilla at a time for two seconds each side.
3. Dip the tortilla in the sauce and fill with chicken, roll it up and place on a serving dish.
4. Pour the remaining sauce over the tortillas once they are filled and rolled up.
5. Sprinkle onion rings and the feta cheese over the tortillas, cover with sour cream and heat in an oven until it melts and becomes golden.
6. For the Mole Poblano recipe decorate with sesame seeds.

"Chicharrón in green sauce"
"Chicharrón" is the skin of the pork deep fried in oil. It becomes crunchy and it is also eaten as snack.

• 2 spoons oil
• 1 large chopped onion
• ½ l chicken broth (chicken bullion)
• 2 cans of green sauce
• 250 g Chicharrón (flæskesvær)

1. In a pan, fry oil and add chopped onion, sauté and cover for 5 minutes.
2. Add the "flæskesvær" and and green sauce with chicken broth. Be careful that it does not become too watery.
3. Cover and cook at low heat for 15 minutes.
4. Accompany this dish with rice.
   

Mexican Style Rice

• 2 cups long-grain rice
• 3 cups chicken stock
• ½ cup pureed tomato
• 1 small chopped onion
• 1 garlic clove
• 2 small chopped carrots
• ½ cup peas
• 2 small chopped chillies
• oil

1. In a pot heat oil and fry chopped garlic and onions.
2. Fry rice until gold and sauté.
3. Pour excess of oil. Add tomato puree and cook for 2-3 minutes.
4. Pour the chicken stock and when it boils add chopped vegetables, stir once.
5. Turn heat to a low point and cover 15 minutes.
6. Check that the rice is floppy and dry.
7. Enjoy it!