El Norte is sometimes referred to as “unknown Mexico” or “lost Mexico” because it is ignored by the vast majority of tourists. It’s a place of vaqueros, horses and small towns, mountains and sweeping deserts. But at the same time with some of the more modern cities in the country. Truly this is a very rich and virgin region. Visit Chihuahua or Coahuila and you will be far off the well worn gringo path. In many ways traveling to the north is like traveling through an old Western movie. Northern Mexico is one of the country’s most wealthy and modern regions.
Things you didn’t know about Mexico:
- The colonization of the New World by the Spaniards introduced a lot of products to the rest of the world. Among those incredible contributions to global gastronomy are tomatoes, peanuts, avocados, corn, vanilla and hot peppers. Imagine many of our favorite dishes without these ingredients!
- A Mexican inventor created the world’s first birth control. That’s right. Luis Ernesto Miramontes Cardenas, a 25 year old Mexican chemist came up with the chemical compound – that would become the first birth control pills – in 1951.
- Mexican Spanish has more Arabic words than Spain’s Spanish. After the colonialization of Mexico by the Spaniards, Spanish in the Old Country underwent an evolution that involved ridding the language of Arabic influence, which the Spanish looked down upon at the time. But the Spanish spoken in Mexico retained this influence and can be seen today in their distinct use of worlds like alberca (pool), almohada (pillow) and Ojalá (which translates roughly to “I hope so” or “if god wills it”).
A bit of breakfast dish right in time for Easterbrunch! This is Machaca a tortilla with scrambled eggs and dried shredded beef! I love it! So damn good and easy to make
- 2 Tablespoons of vegetable oil
- 1/2 cup of white onion finely chopped
- 1 cup of dry beef meat finely shredded (could be substituted with shredded cooked beef)
- 1 cup tomato finely chopped
- 2 Serrano peppers chopped
- 6 eggs lightly beaten
- Salt to taste
- Chipotle sauce to taste
- Creme fraice
- Flour tortillas to serve
- Heat the oil in a medium heat skillet, add the onion and sauté for about 4 minutes. Add the dry meat. It will absorb the oil in the skillet. Let it brown a little at medium heat stirring frequently. About 5 minutes for this step.
- Add more oil if need. Place the chopped tomatoes and Serrano pepper into the skillet. Stir and cook for another 5 minutes. Lower the heat.
- Now the tomatoes have released their juice.
- Pour the eggs into the skillet and stir until they are done and to your liking. Taste to see if they need salt. Do not let them dry.
- Well, some people like to eat this dish very saucy.
- Serve with with jalapenos, creme fraiche, flour tortillas and cilantro. Mix the mayo with the chipotle sauce.