Search results
Results From The WOW.Com Content Network
Water, maize gruels and pulque (iztāc octli) and the fermented juice of the century plant (maguey in Spanish), were the most common drinks, and there were many different fermented alcoholic beverages made from honey, cacti and various fruits.
Blue-agave syrup is 1.4 to 1.6 times as sweet as sugar, [7] and may be substituted for sugar in recipes. Because it comes from a plant, it is widely utilized as an alternative to honey for those following a vegan lifestyle, [8] and is often added to some breakfast cereals as a binding agent. [9]
Recipes for these foods can be found dating back to the early 19th century and incorporate both sugar and ice. [101] Fruit dishes are naturally sweet and juicy which made them popular in the Mexican climate. One such dessert is orange and lime ice, a treat similar to snow cones. It is made by freezing strained oranges and lime juice mixed with ...
Meet amaranth, an ancient grain originally eaten by the Aztecs in what's now central Mexico. Today, it's making its way into all sorts of modern dishes. We love to substitute it for rice or quinoa ...
Agua de Jamaica, a popular iced tea beverage in Mexico. Mexican tea culture is known for its traditional herbal teas which are reputed to have medicinal properties.In recent decades, [when?] imported tea beverages have also become popular in Mexico.
Tequila-based margaritas and palomas have long been cocktail-menu staples, but their base ingredient — agave — is working its way into other cocktails for a modern twist on traditional drinks.
Agave angustifolia (espadín) The Agave genus is a member of the Agavoideae subfamily of the Asparagaceae plant family (formerly included in the now defunct Agavaceae family) which has almost 200 species. [28] There are more than 120 species of agave. [29] The mezcal agave has very large, thick leaves with points at the ends.
Pulque is a milk-colored, somewhat viscous liquid that produces a light foam. It is made by fermenting the sap of certain types of maguey (agave) plants. In contrast, mezcal is made from the cooked heart of certain agave plants, and tequila is made all or mostly from the blue agave.