When it comes to catered meals for business meetings or other events, the food can be rather predictable. While there are some exceptions, these can be expensive. Often Mexican food catering is the best of many worlds because it is not only affordable but versatile.
Often they are surprised at the choices that are not hot, overly spicy or deep fried. While the flavor is a major component, there are many styles of cooking that offer layers of different flavors. Some dishes offer a citrus, savory, or smoky aftertaste without the intense heat these dishes are most known for.
Mexican food is so varied that there is something for every type of appetite. A lot of people are familiar with hearty dishes that have meat, cheese, beans or potatoes. However, other famous dishes, like pozole, can be made a variety of ways without losing its slightly spicy flavor.
For those who are watching their waistline, or do not want to eat anything heavy, more restaurants are discovering new ways to keep dishes authentic and healthy. By replacing starches with pureed vegetables or beans is one way to add fiber and increase nutritional value. The cooking method is also being modified, as deep fat frying is being replaced with a lightly oiled pan.
For large gatherings, it may be best to hire a caterer since this type of cooking tends to require many steps in preparation. When cooking for a lot of people, cooking from scratch makes a lot of sense. It is normally healthier than using helpers like preformed taco shells or sauces that are loaded with preservatives.
For instance, the homemade tamales cannot just be wrapped together in a corn husk and cooked in a microwave. Unless one is making a cheese and chili pepper recipe, most meat versions entail using a filling that has simmered for a few hours before being chopped down enough to fill a bed of masa flour. Even vegetarian versions taste better when the corn, bell pepper, and tomatoes have spent a few hours roasting over an open fire.
Like any other food, homemade versions offer more nutrients than canned items that have been sitting on a grocery store shelf. A large pot of refried pinto or black beans can take up to three hours to prepare. While there are some shortcut recipes, these normally involve beans that are not dried. Those who prefer originality like to have a few beans that remain slightly firm mixed in with the creamy goodness that has been smashed and cooked twice.
Mexican desserts are also getting a new spin, as almond milk is being used in classics like rice pudding, horchata, and flan. There is even a vegan version of tres leche cake.
In short, it helps to use a catering company that knows what they are doing and not just merely adding spices to generic dishes. Although some have found ways to add excitement to classics like meatloaf, there is nothing like original recipes. Even if there is an operation that can make it healthier without sacrificing the taste.
Often they are surprised at the choices that are not hot, overly spicy or deep fried. While the flavor is a major component, there are many styles of cooking that offer layers of different flavors. Some dishes offer a citrus, savory, or smoky aftertaste without the intense heat these dishes are most known for.
Mexican food is so varied that there is something for every type of appetite. A lot of people are familiar with hearty dishes that have meat, cheese, beans or potatoes. However, other famous dishes, like pozole, can be made a variety of ways without losing its slightly spicy flavor.
For those who are watching their waistline, or do not want to eat anything heavy, more restaurants are discovering new ways to keep dishes authentic and healthy. By replacing starches with pureed vegetables or beans is one way to add fiber and increase nutritional value. The cooking method is also being modified, as deep fat frying is being replaced with a lightly oiled pan.
For large gatherings, it may be best to hire a caterer since this type of cooking tends to require many steps in preparation. When cooking for a lot of people, cooking from scratch makes a lot of sense. It is normally healthier than using helpers like preformed taco shells or sauces that are loaded with preservatives.
For instance, the homemade tamales cannot just be wrapped together in a corn husk and cooked in a microwave. Unless one is making a cheese and chili pepper recipe, most meat versions entail using a filling that has simmered for a few hours before being chopped down enough to fill a bed of masa flour. Even vegetarian versions taste better when the corn, bell pepper, and tomatoes have spent a few hours roasting over an open fire.
Like any other food, homemade versions offer more nutrients than canned items that have been sitting on a grocery store shelf. A large pot of refried pinto or black beans can take up to three hours to prepare. While there are some shortcut recipes, these normally involve beans that are not dried. Those who prefer originality like to have a few beans that remain slightly firm mixed in with the creamy goodness that has been smashed and cooked twice.
Mexican desserts are also getting a new spin, as almond milk is being used in classics like rice pudding, horchata, and flan. There is even a vegan version of tres leche cake.
In short, it helps to use a catering company that knows what they are doing and not just merely adding spices to generic dishes. Although some have found ways to add excitement to classics like meatloaf, there is nothing like original recipes. Even if there is an operation that can make it healthier without sacrificing the taste.
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Find details about the advantages you get when you use professional catering services and more info about a fantastic restaurant that offers Mexican food catering services at http://www.tropmex.com today.
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