History of atole

The Aztecs prepared the porridge just boil until thick corn dough, flavored with cocoa, pepper and honey, as at the time knew no other sweetener. Hernan Cortes in his letters Relationship distinguished him as a high energy drink, atole this style was not particularly comfortable for the Spanish, so it was modified by adding milk or plain water which is one of the most traditional champurrado called the which is fighting vigorously to give a foamy consistency, a similar one is the simple or white which was only made with corn meal and water, in the case of food was given as common in colonial times to sweeten it with brown sugar.

History of tamal
There is evidence that the predominant cultures in Mexico that carried the corn to other cultures and regions, they also took courses and ways to cook corn. As the tamale a simple method of cooking the corn, it is conceivable that it could have been invented in any of the possible origin of maize regions, ie from Mexico to South America and then taken to other cultures and regions. tamales are described in Mexico by Fray Bernardino de Sahagun in General History of the Things of New Spain in the early sixteenth century.

History of Chile relleno

The chiles rellenos are a dish of Mexico and Guatemala, which is basically whole pieces of chile stuffed with food, usually meat, which is wrapped in a layer of beaten egg and fry them. They are considered a main dish and usually acomparselos of a garrison of vegetables. The variety of chile is important, because it requires that the pieces are of a consistent size to contain food, as traditionally not used too spicy chile varieties. The chiles are used to fill fresh poblano chiles. Although some people use red snapper or chile peppers.

Spaghettis
The story that Marco Polo returned from China to Italy bringing the recipe for spaghetti is one of the myths rooted in gastronomic literature. However, this statement is apparently wrong. Some historians even put into question the fact that the great Venetian penetrates into the forbidden kingdom. They argue that their stories are a number of shortcomings, inaccuracies, leading to suspicion. Among others, stops include tea and ideographic writing and his descriptions of the geography of the country and distances between cities is not rough. There are, however, another even more powerful argument. The spaghetti are not by far the oldest form of pasta. Make tapes, flat pasta and even macaroni, was simple and it is documented that the Greeks and Romans prepared before our era.

Sushi
The history of sushi is really interesting, and that is what I will tell you today. It is true that this dish is one of the most distinctive and cherished of Japanese cuisine, as is very popular abroad. Japan is an island surrounded by waters rich in plankton, so they have a great variety of fish and seafood, this helps the excellence of sushi. But is not originally Japan. In the mid-seventeenth century, a doctor named Matsumoto Yoshichi, who lived in Yotsuya, Edo, had the great idea of adding vinegar to the rice. This produced a great change, significantly reduced the time to eat sushi. After several years left to forfeit the rice in order to wrap the ingredients and consume. In the late eighteenth century (1824), a Yohei Hanaya itamae called, was in charge of creating the Niguiri-zushi to reduce the time of preparation of sushi and the first to use raw fish, because until then used fish cooked, marinated or grilled.

Panini
Although the first reference in a panini United States dates from 1956 and appears in a book of the sixteenth century Italian cuisine, sandwiches became popular in the bars of Milan, called Snackbar (paninotecas) in 1970 and 1980. The fashionable American restaurants, especially those in New York, began selling panini, and its popularity spread to other cities, each producing distinctive variations same.1 During the 1980s, the term Paninaro (colloquial name for a manufacturer and seller of panini, or for your store) was extended to consumers.

Fast Food
Is a style of food where food is prepared and used to eat quickly in specialized stores (usually street) or street. Although from ancient Rome is served at street stalls flatbreads with olive or falafel in the Middle East, it is not until 1912 when he opened the first automat, a place that offered food behind a glass window and a slot to pay. One of the most important characteristics of fast food is the homogeneity of establishments serving, and the absence of waiters who serve at table, and the fact that the meal is served without utensils.