The Mexican Diet

The 2010 Soccer World Cup is around the corner and what better way to understand and welcome our guests than by their foods. This week the focus is on Mexico… the borders surrounding Mexico are the Pacific Ocean and the Gulf of Mexico and Caribbean. The cuisine is a mixture of Indian and Spanish.
When the word diet is thought of, the first thing that comes to mind is “I have to give up…” This is far from the truth. The trend today is not cutting out from one’s diet, rather, healthier replacements. With eating healthier foods, one also has to include portion control and the time spent on eating. It’s no use eating healthily and then over-eating. Or over-eating at a fast pace.
Corn is the basis of the Mexican diet, as it is found in every meal. A tortilla is bread for Mexicans. Corn is also boiled and made into a stew. Along with corn, beans and peppers are also native.
Fruits and vegetables that make up the Mexican diet are: tomatoes, green tomatoes, squash, sweet potato, avocado, mango, pineapple, papaya.
In terms of meat, chicken and pork are most common.
When you think Mexican food – you’re think hot food! That’s right; there is a variety of chillies including jalapeños.
The spices that enhance Mexican food are chillies, herbs (cilantro, thyme), and spices (cumin, cinnamon, cloves).
Dairy such as cheese and eggs are included, however, in smaller portions. Seafood is common in the coastal dishes.

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