Chongqing Tourism Mummy: Admire the golden mask and taste the mysterious corn cake?

News from the China Three Gorges Museum in Chongqing, the Lost Kingdom of El Dorado? Andean Civilization special exhibition of the World Civilization and Art Series Exhibition will be open to the public free of charge in temporary exhibition hall A on the first floor of the Three Gorges Museum.

There is no doubt about the remoteness of South American countries, but strangely, those mysterious exhibits that seem so close, including mummies and golden masks, make me focus my thoughts on the other side of the Pacific, extending from Peru to Mexico. ?To me, when the tenacious afterglow of the Mayan civilization shines on the South American continent, it is impossible to distinguish each other.

The indigenous people of Mexico are the Mayans. Their ancient books write: Yellow corn and white corn formed the yellow flesh, and corn dough was kneaded into arms and legs. Our ancestors were made of corn. .

Mexico is the country of corn, and corn is Mexico’s god, belief, staple food and important economic crop. Corn is also the country’s art of living. The tacos made from corn flour tortillas are a good interpretation of the truth that food is the first necessity of the Chinese people.

1. The irresistible taco

A good taco will not be rejected by anyone.

Mix corn flour and flour to make a fragrant, soft or hard pie crust, and wrap it with mashed potatoes, beans, pork, fried rice and other ingredients you have on hand.

All-in-one tacos

After a stack of tacos is served, lemon juice is squeezed in, and a sauce with a variety of spices is poured on it. Diners must personally serve it. Consecrate the food you are about to enjoy.

Eating tacos requires attention to posture. For some Mexicans, eating tacos has become a ritual; but we may not need to be so particular, just pinching the meat-wrapped, When preparing the taco with vegetables and sauce to taste the exotic taste, be careful not to let the juices leak out.

Taco is the most common food in Mexico. It seems that some foreign fast food has specially launched similar enchiladas. But it's far from making this Mexican flavor a household name. It's very simple. If I don't say corn tortillas here, but just call it taco, you won't know what it is. It's possible to imagine it as a place name or even some mysterious ritual of the Mayans.

Taco flavors are ever-changing

There are more than 10,000 taco flavors in the hearts of a thousand Mexicans. This is why hundreds of millions of people can never tire of eating a tortilla that we once called a whole grain. The dough, fillings and sauces work together perfectly. What worries can't be solved by a set of tacos? If so, get another set!

Basic towers are available in the following styles.

Shepherd Taco

The chef marinates the fat and lean pork and stacks it on the giant barbecue grill to make a bunch of pork bundles weighing several hundred kilograms and lifts it to the charcoal fire Bake on top.

The aroma of meat bundles on the flames is like the smog in Mexico City, everywhere.

The skewers of Shepherd’s Taco are often topped with pieces of pineapple. Cut the meat as thinly as possible and spread it on the pie crust. The master chefs in the kitchen will use the same big knife to make two swiping motions above their heads, and the pineapple chunks will fall onto the taco in the other hand. , the whole movement is smooth and natural.

Add cilantro and onions as desired and pile them on the corn tortillas. Doesn’t the freshly baked shepherd’s tart feel a bit like hand bread?

Shepherd's Taco

Carnitas

Carnitas is also a taco that features pork. It emphasizes cooking pork in its own fat. First fry it in an oil pan at about 180 degrees to lock in the gravy, and then simmer it in a pan at about 80 degrees for two hours. When eating, lard residue will be added to add a crispy texture.

Asada

Asada is a beef taco. It's about the size of a whole steak you'd get at a restaurant, chopped into small pieces and eaten wrapped in a crust. But usually you may not be able to wrap it because there is too much meat.

Babacoa

Lamb Taco Barbacoa, which is made of lamb wrapped in local agave leaves, stuffed into a pit, and then steamed and grilled 8-16 For hours, the bones of the lamb chops cooked in this way can be pulled out with just a slight twist.

The meat juice flows out from the cracks of the agave leaves, and its final destination is the soup pot with spices already placed deep at the bottom of the pit. A trickle of water, eventually gathering into a big pot of soup that is enough to soothe the soul.

2. The history of Taco

What makes Taco diversified is its "diversification". Ancient Indian civilization, Mayan civilization, and the culture brought by Spanish colonists are intertwined on this land.

Over the years, people who like to eat cornmeal and those who prefer wheat flour have gone from divergence to coexistence. Taco also carries its genes from Turkey, Lebanon, Greece and other places, becoming many People's first choice of food.

According to research, the earliest appearance of corn tortillas can be traced back to 1000-500 BC. At that time, this malleable corn product was used as an "edible spoon", which could be used as an edible spoon. Carrying food can also become the food itself, which is very similar to the function of today's taco.

Corn flour cake

But according to research, the people who really coined the term "taco" were the silver miners in Mexico in the 18th century.

At that time, miners used a piece of paper also called "taco" to wrap gunpowder, stuff it into the wall, ignite it, and detonate the mine. If you taste it carefully, the taco in your hand is indeed similar to a crude explosive made on site.

For a long time, tacos were the most popular circulation item among the working class.

The development of Mexico's light industry has brought a large number of female immigrants. These women may have come empty-handed, but their cooking skills with different regional flavors have also settled here.

Every delicious stove was built, and Mexican food culture also took root in the most popular restaurants.

Taco Shop

At the beginning of the 20th century, tacos also gradually spread to the world as Mexicans immigrated to the United States. The first description of Taco appeared in an American newspaper in 1905.

At this time, Mexicans were mostly engaged in jobs such as miners and railroad workers in the United States, and the delicacies they brought were also given a street and bottom-class image.

During the holidays, a group of women known as the Chili Queens push carts around Los Angeles selling the snack to make extra money.

Like Americans today, they felt that Mexico was dangerous. Chili Queen is like a sampling of Mexico's dangers, where you can come, buy and enjoy tacos without getting mugged.

The only irritation about it is that it is spicy. Newspapers at the time would use the word "venomous snake's kiss" to describe the taste of taco. The Chili Pepper Queens with equally hot bodies now constitute an exotic atmosphere on the streets of Los Angeles at night, with an indescribable attraction.

For Mexico, taco is more than just a food, it represents too much meaning. As precious as the golden masks of Peru. If you have the opportunity to go to Mexico, you must have a taste of this civilization on the tip of your tongue.