Restaurant-Azteca

E INDIGENOUS TO AMERICAS, AS THE MEXICANS COULD ALWAYS EAT THEM. THE AZTECS BEGAN TO CRUSH THE AVOCADOS IN A DELICIOUS PUREE. AT FIRST, THE NAME OF THE PUREE WAS “MORTAR” AND LATER BECAME “GUACAMOLE’’. THE CACAO BEAN IS INDIGENOUS TO MEXICO. THE AZTECS USED IT A LOT IN THEIR DISHES. CACAO WAS USED TO MAKE A BEER, WHICH THEY DRANK AFTER DINNER OR ON SPECIAL OCCASIONS. CHOCOLATE WAS NOT SWEETENED; THEY ADDED CHILLIS AND OTHER PEPPERS TO IT. THIS IS WHAT THEY DID WITH ALL THEIR FOOD. MUCH OF TODAY’S MEXICAN FOOD IS A COMBINATION OF TRADITIONAL FOOD AND FOOD THAT THE SPANISH BROUGHT FROM EUROPE. ANIMAL PRODUCTS CAME FROM EUROPE AND THE TORTILLAS AND PEPPERS CAME FROM THE AZTECS. THE ORIGIN OF THESE DISHES WAS IN THE COLONIAL ERA. THE QUESADILLAS ARE A PERFECT EXAMPLE OF THE MIXTURE BETWEEN THE TRADITIONAL FOOD AND FOOD THAT CAME FROM EUROPE. THE QUESADILLA IS A CORN TORTILLA, WHICH COMES FROM THE AZTECS. THE FILLING BETWEEN THE QUESADILLA INCLUDING CHICKEN, BEEF AND CHEESE, IS EUROPEAN. ON TOP OF THE QUESADILLA, CHILLI PEPPER SAUCE COMES FROM THE AZTECS. THE CUISINE OF MEXICO IS CHARACTERIZED BY A VARIETY OF DISHES AND RECIPES, AS WELL AS THE COMPLEXITY OF THEIR PREPARATION. IT’S RENOWNED FOR ITS DISTINCTIVE FLAVORS.