One of my husbands customers that owns an authentic Mexican restaraunt brought us these unbelievable burritos. Unlike I have ever tasted... A mix of Asian meets Mexico or maybe it's just authentic and I don't know. The chicken was light and flavored in a smokey citrus flavor... Pure fresh cilantro... Beans that were thin and didn't taste like any bean I don't know... Rice that was white not red but was flavored so good and light. And a green sauce that I am guessing is avacado cause it had that flavor only with citrus and peppers... I use to say I hated Mexican food... He might have made me a believer.
we think of Mexico cuisine as being red chiles and hot.... but there is the Caribbean side and the Pacific side with Jungle in there and lots and lots of desert. There are also huge Chinese populations through out the country. So Mexico is influenced by Spain,Asia, Africa, and native American: Yaqui, Aztec, to name the the ones i remember.... Here near Baja we get a cross of Spanish, Yaqui and a splash of asia in the seasonnings. The Mexican resaurant that i frequent advertises Seafood. So you get chicken thats marinated in Lime juice among other things....
My neighbor who lived accross from me was Yaqui came from a small villiage on the main land on the pacific coast.... When she was about eighteen she left her home as an unwed mother somehow she made her way to Tijuana and she Opened a restaurant there... Her tamales were nothing I had ever tasted before or since. She only got her Masa from up in the Merced area a friend of a friend would bring fifty pounds of it down for her so she could make Tamales. She showed me why.... The Masa was packaged with Bayleaf through out... Its a natural pest repellant apparently.
One of my favorite dishes is Mole Poblano.... made by a boyfriends mother...Now Mole is the national dish of Mexico. Which in very abbreviated terms is a Sauce made from Chocolate and Chiles.... but its so much more and every reagon or county will have its own variation and within that area it will vary from family to family.
Mole Poblano is made with chicken. Her recipe came from Guadalahara because that's where they were from. The family were also Yaqui.... Her sauce was not red it was rich dark brown. And the apperatif was a thimble of Mescal.... a whole other story....
So Mexico is a mix just like we are..... when we say American food.... what comes to mind... every dish we have for the most parts somes from somewhere else....
Past poultry: Buff Brhama, EE, Barred rock, Wellsummer,
Bantam mixes, Araucana, Turkeys, & Guinea Fowl.
Future poultry: Guinea Fowl, Sumatra, Wellsummer, Muscovy
"A dream without a plan is just a wish" Katherine Paterson