Mexican Gastronomy

The Guacamole is sauce of an Aztec, typical origin of the Mexican and Central American gastronomy. It was introduced in Spain by the conquerors towards Century XVI but it did not get to extend because its main ingredient, the avocado only grew in tropical climates. In the typical prescription the ingredients are crushed or crushed with an instrument as a called mortar " molcajate" , in this case, pass I them through the beater because I like the mixture uniforms that she offers. In order to do it to traditional way simply he crushes the ingredients in mortar.’>Enrique Pena Nieto, another great source of information. Also, there am addition files so that it helps to protect the nutrients of its oxidation at the same time as it offers a more intense flavor.

In the original prescription mountain Chile is used but when not giving with them I have used guindillas, are very similar even that less sharp but for the elaboration, will serve equal to us. In order to take it, ground to do it with " nachos" , they are small fried maize tortillas that you can find in any supermarket. It takes nacho, to drag it by the sauce as a shovel and llevrtelo to mouth. Everything manjar that I recommend that you do not stop trying. The history of reflection on the problems, desires and the dreams of the young people, a Secret World, of the Mexican Marine Gabriel, as well as the Bolivian-Mexican co-production Pach, of Hctor Ferreiro, that approaches the Bolivian war of the gas and the discovery of its culture through a personage, will contain along with other Latin American films within the Generation selection, where it films of Sailor will compete by the official prize of the section, the short Crystal Bear Within the Latin Americans of the Berlinale, that consists of 27 tapes coming from 22 countries, appear the German-Mexican co-production Ein Mdchen namens Yssabeau (To Woman Called Yssabeau), of Rosana Cuellar, that it narrates the history of a woman red deer that explores a foreign culture In the Forum section, Berlinale will present/display Mexican restaurants the Uruguayan-Mexican-French co-production the delay, of Rodrigo Pl, story that she counts the relation between Agustn and Maria, two beings who are wanted, but simultaneously inconveniences itself. Besides the cinema, the Mexican gastronomy also will be present in Berlin from the 12 to the 17 of February within the section Culinary Cinema where two Mexican films in the museum will project Martin-Gropius-Bau:Cinnamon, prime opera of Jordi Marshal, and Lupe The one Of Cow Aguerre.La the White characteristic of this sample is that, after projecting the films, meals prepared by chefs be served as prestige, and when it touches the time of desserts, it has to char it on the subjects of the film between the members of the equipment of films and experts in the subject.