• Índex:

• Introduction: ............................................................................................................................... 2
I. Origins of the chilaquiles: ........................................................................................................... 3
1.1 All About Texture ................................................................................................................ 3
1.2 Humble Beginnings.............................................................................................................. 3
1.3 Pretty With Purpose ............................................................................................................ 3
1.4 Form Follows Function ........................................................................................................ 3
1.5 Cultural Significance ............................................................................................................ 3
▪ Ingredients: ............................................................................................................................. 4
▪ Garnishes: ............................................................................................................................... 4
▪ Method: .................................................................................................................................. 4
II. Origins of the michelada: ........................................................................................................... 5
2.1 The cooler version: .................................................................................................................... 5
2.2 The other version: ..................................................................................................................... 5
2.3 Commercialization: ................................................................................................................... 5
• Ingredients of the michelada: ................................................................................................ 6
▪ Instructions: ............................................................................................................................ 6
III. A BRIEF HISTORY OF MEXICAN CUISINE .................................................................................. 7
▪ EARLY ROOTS........................................................................................................................... 7
▪ SPANISH COLONIZATION ......................................................................................................... 7
▪ MEXICAN FOOD TODAY........................................................................................................... 8
▪ CHICKEN GROWS IN POPULARITY ........................................................................................... 8
▪ MEXICAN STREET FOOD .......................................................................................................... 8
▪ STAPLE MEXICAN STREET FOODS WITH CHICKEN................................................................... 8
• Conclusion:................................................................................................................................ 11
IV. Annexes:................................................................................................................................ 12

1
 • Introduction:
Mexico, officially the United Mexican States, is a federal constitutional republic in North
America. It is bordered on the north by the United States of America; on the south and
west by the Pacific Ocean; on the southeast by Guatemala, Belize, and the Caribbean Sea;
and on the east by the Gulf of Mexico. Covering almost two million square kilometers
(over 760,000 sq mi), Mexico is the fifth largest country in the Americas by total area and
the thirteenth largest independent nation in the world. With an estimated population of
over 113 million, it is the world's eleventh most populous country and the most populous
Spanish-speaking country. Mexico is a federation comprising thirty-one states and a
Federal District, the capital city.
In pre-Columbian Mexico many cultures matured into advanced civilizations such as the
Olmec, the Toltec, the Teotihuacan, the Zapotec, the Maya and the Aztec before first
contact with Europeans. In 1521, Spain conquered and colonized the territory from its
base in México-Tenochtitlan, which was administered as the Viceroyalty of New Spain. This
territory would eventually become Mexico following recognition of the colony's
independence in 1821. The post-independence period was characterized by economic
instability, the Mexican-American War and territorial cession to the United States, a civil
war, two empires and a domestic dictatorship. The latter led to the Mexican Revolution in
1910, which culminated with the promulgation of the 1917 Constitution and the
emergence of the country's current political system. Elections held in July 2000 marked the
first time that an opposition party won the presidency from the Institutional Revolutionary
Party. Since 2006 the country has been in the midst of a drug war which has caused 60,000
deaths.
Mexico has one of the world's largest economies, and is considered both a regional power
and middle power. In addition, Mexico was the first Latin American member of the
Organization for Economic Co-operation and Development OECD (since 1994), and
considered an upper-middle income country by the World Bank. Mexico is considered a
newly industrialized country and an emerging power. It has the thirteenth largest nominal
GDP and the eleventh largest GDP by purchasing power parity. The economy is strongly
linked to those of its North American Free Trade Agreement (NAFTA) partners, especially
the United States. Mexico ranks sixth in the world and first in the Americas by number of
UNESCO World Heritage Sites with 31, and in 2007 was the tenth most visited country in
the world with 21.4 million international arrivals per year.
The United Mexican States are a federation of thirty-one free and sovereign states, which
form a union that exercises a degree of jurisdiction over the Federal District and other
territories. Each state has its own constitution, congress, and a judiciary, and its citizens
elect by direct voting a governor for a six-year term, and representatives to their
respective unicameral state congresses for three-year terms.

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 I. Origins of the chilaquiles:
Chilaquiles have a storied history. Early American recipes defined this simple dish in a way
that corrupted its flavors, its significance and its tradition. Today it is still a staple for many
Mexican families, providing traditional fare with the most classic ingredients and
transmitting historical clues with every bite.
1.1 All About Texture
Chilaquiles are, in their most basic form, a collection of tortilla pieces, usually fried, with a
chili sauce poured over them. The crunchy fried tortillas begin to soften and absorb the
liquid of whatever sauce they are immersed in. The prime time to eat chilaquiles is
between textures, when they are no longer crunchy but have not yet turned completely
soft.

1.2 Humble Beginnings

The word chilaquiles comes from the ancient Nahuatl word for "chilis and greens." The
Nahuatl language was used by the Aztecs. It originated in Central Mexico and is still spoken
today in select communities. Chilaquiles are a very common food in many Mexican
families, owing to a traditional legacy that has existed for hundreds of years. They came to
America via "The Spanish Cook" by Encarnación Pinedo in 1898. However, this recipe did
not fully appreciate or replicate the simple beauty of real chilaquiles.
1.3 Pretty With Purpose
Part of the beauty of chilaquiles lies in the incredible versatility of the dish. Though the
basic ingredients only required fried tortillas and a chile sauce, nearly every variation
includes additional ingredients and garnishes. Chicken, onions, eggs, queso fresco and
other additions are found in many chilaquiles recipes. Chilaquiles were made as a base,
which could be added to as ingredients became available. Often these ingredients were
identifying markers of a particular region or family.

1.4 Form Follows Function

Chilaquiles are created using ingredients that are widely available and cheap. Their
function often has been to extend the use of expensive proteins in dishes. Small pieces of
meat, cheese, or eggs could be added to a plate of chilaquiles, providing a large number of
calories while only using a fraction of the expensive ingredients. The dish was created as a
budget conscious standby, and now it has become a home cooked classic.
1.5 Cultural Significance
Chilaquiles provide an important reminder of the history of Mexican cuisine. Tortillas are
made from the corn that constitutes the majority of diet in Central America. Tortillas and
corn are what rice is to southern China. Chilis grow widely in Central America and provide
a much-needed spice and flavor boost to the bland tastes of corn. These two ingredients
combine to form the basis of chilaquiles. Their significance lies in their tradition, their
function as a staple of budget conscious families and their incredible versatility.

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 ▪ Ingredients:
- 12 corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or
cut into 6 wedges
- Corn oil, or other neutral oil for frying
- Kosher salt
- 1 1/2 to 2 cups red chile sauce or salsa verde, store-bought or homemade (see end
of recipe for homemade versions)
- Sprigs of epazote, optional

▪ Garnishes:
- Cotija cheese or queso fresco
- Crema Mexicana or creme fraiche
- Cilantro, chopped
- 1 red onion, chopped
- Avocado, sliced or roughly chopped

▪ Method:

1. Fry the tortilla:

In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high.
When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper
towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any
browned bits of tortillas.

2. Heat the salsa:

Add 2 tablespoons of oil to pan, bring to high heat again. Add the salsa and let salsa cook
for several minutes. If you have a few sprigs of epazote, add them to the salsa.

3. Add fried tortillas to the salsa:

Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they
are all well coated with salsa. Let cook for a few minutes more. Remove from heat. Serve
chilaquiles with garnishes and fried eggs and beans or nopalitos.

4. Red chile sauce

Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet
on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water
over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, and 1
1/2 cups of chile soaking liquid to a blender. Hold down lid of blender tightly while
blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to
make the chilaquiles.

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 II. Origins of the michelada:
A michelada (Spanish pronunciation: [mitʃeˈlaða) is a Mexican drink made
with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. It is
served in a chilled, salt-rimmed glass. There are numerous variations of this beverage
throughout Mexico. In Mexico City, the most common form is prepared with beer, lime,
salt, and particular hot sauces or chile slices. There are several other optional ingredients,
such as Maggi sauce, soy sauce, Tajín, Worcestershire sauce, chamoy powder, serrano
peppers, or clamato.
2.1 The cooler version:
The cooler version of the story begins in 1910 among the initial turmoil of the Mexican
Revolution. Legend has it that “El General” Don Augusto Michel would frequent a local
cantina in San Luis Potosi with his war-weary soldiers. In an effort to lift their spirits after a
long day of combat, Michel would order a beer with lime and add hot sauce. Supposedly,
the unnamed owner of the cantina named the spicy concoction after Michel, combining
“michel” and chelada, or “cold one.”
2.2 The other version:
The other version really isn’t much of a story, just that the michelada became a catch-all
for a beer cocktail primarily consisting of light beer, hot sauce, and acid (usually lime). In
this instance, michelada translates to “my cold beer” derived from the following Spanish
words: mi (my), chela (slang term for beer), and ada (from helada, a term for cold). It
works, but definitely not the spicy origin story worthy of a michelada!
Another etymology states that michelada is a portmanteau of mi chela helada. The
word chela is a popular term for a cold beer in Mexico; therefore, the phrase mi chela
helada means "my ice-cold beer"
2.3 Commercialization:
In the 2010s, major U.S. beer producers began marketing cervezas preparadas, illustrating
the wide variety of recipes in the chelada/michelada category and acknowledging its
popularity among the country's Latin American population, along with the increasing
popularity of the drink outside of the Latin American population. In 2007, Miller Brewing
Company began producing Miller Chill, a "Chelada-style light lager with a hint of salt and
lime". Anheuser-Busch makes Budweiser Chelada and Bud Light Chelada, a combination of
lager, clamato, lime juice, and salt. In 2012, Tecate began offering a michelada flavored
with lime and spices. In 2015, Cervecería Centro Americana, a Guatemalan Brewery,
released a Michelada under the trade name Dorada Draft Michelada Chiltepe. The
beverage is spiced with chiltepe peppers, a small, fiery pepper popular in Central American
cuisine.

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 • Ingredients of the michelada:
- 1 Dash Chili-salt blend (We use Tajín)
- 2 oz Lime Juice (Fresh is best)
- 2 tsp Hot sauce (Mexican style is best)
- 1 tsp Worcestershire Sauce
- 1 dash Salt
- 12 oz Light Mexican bee

▪ Instructions:
1. Add chili-salt to a wide, shallow dish to cover the bottom. Rub the rim of the glass with
water or lime juice from the squeezed lime. Dip the glass into the salt to create a chili-salt
rimmed glass.
2. Fill the glass with lime juice, hot sauce, Worcestershire sauce and a pinch of salt. Mix to
combine.
3. Fill the glass with ice and top with beer. Gently stir to combine keeping the carbonation
intact. Enjoy immediately

This Perfect Michelada Recipe is loaded with the classics: beer, lime juice and hot sauce.
It’s the perfect pairing to your Cinco de Mayo feast or a thirst quencher on a hot summer
day. Alternate it with our Mango Michelada and rim it with Chamoy to keep things
interesting. Drink up!

With Cinco de Mayo coming up we figured today is the perfect day to share our Perfect
Michelada Recipe. Come Saturday we’re going to be knees deep in Carne Asada Burritos,
Classic Margaritas and Micheladas. Mexican Food Recipes are our favorite here at
FoodieandWine.com if you haven’t noticed. If you’re not familiar with the Michelada
Ingredients are simple, but vary from region to region. Classic Michelada Ingredients
include beer, lime juice, and spices/peppers, served in a salt-rimmed glass.

Just like the Bloody Mary, we weren’t sure if we’d love Micheladas when first introduced to
them during our time in Texas. Looking back my drink repertoire consisted of Shiner Bock,
Apple-tinis and Wyder’s Cider. So, anything with Worcestershire sauce mixed in was
drastically different. But good different as it turns out.
This Michelada recipe should be made with a light Mexican beer, such as Corona, Modelo,
Pacífico or Tecate. It is a Mexican-themed recipe after all. Don’t replace it with a non-
Mexican beer. Whatever beer you’d use in a Beermosa, you can use in this recipe.
This thirst quenching drink is very adaptable so make sure you play with the ratios to get it
just right. We can never have enough spice so almost double to hot sauce. Just don’t
“skip” out on any of the ingredients. They are all important to the final product.
Depending on how much you have to drink this Cinco de Mayo, consider having the
ingredients on hand to make this Michelada Recipe on Seis de Mayo as Latin America
believes it’s a hangover cure. Only one way to find out for sure! Cheers!

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 III. A BRIEF HISTORY OF MEXICAN CUISINE
▪ EARLY ROOTS
Mexican food has a long, rich history is still apparent today. The history of Mexican food
can be traced back over two thousand years, where it finds its roots in Mesoamerican
cuisine. Both the Mayans and Aztecs had strong influences on the methods of cooking and
the dishes that are still seen throughout Mexico. The Aztecs were one of the first people to
not only create the tortilla but to use it as a wrap for other foods so many centuries ago.
In its earliest days, what is now considered Mexican food was centered around locally
grown produce. The main staples of Mesoamerican cuisine were maize, beans, squash,
and chiles. Even today, many of these foods are still essential in a variety of Mexican
dishes. Many people also say that the true feeling of a Mexican dish comes from the
addition of a chile in some way, shape, or form to the meal.
The reason that these foods were so popular in the early days of Mexico was that they
were not only easily grown in the area, but they were also easily prepared and preserved
too. Maize, beans, and chiles could all be used immediately or dried and saved for the
future. Plus, the combination of both maize and beans helped to provide protein that was
much needed as the native land had a lack of large natural meat sources aside from turkey
or duck.
▪ SPANISH COLONIZATION
There are a variety of different influences in the Mexican cuisine that we know and love
today, especially from the different native groups that were located in modern-day
Mexico. After Spaniards came to Mesoamerica in the early 1500s, a great deal of new food
and cooking techniques were introduced to the natives.
Spaniards themselves also had a multitude of influences in their own cooking from the
Mediterranean area, allowing them to show these skills to the people that were living in
the Americas at the time. With new ingredients and new techniques to use, the creation of
some of the earliest popular Mexican dishes began to occur.
Some of the most significant foods introduced to the natives were meats from
domesticated animals, like chicken and cows. Meat (protein) from animals was especially
hard to come by in early Mesoamerica, making domesticated animals like chicken, sheep,
goats, and cows extremely helpful when they were introduced.
With the introduction of a protein source that people could count on, the food of the time
began to see many innovations. Cows became popular quite quickly as people learned that
they could create even more products from dairy, like cheese, butter, and yogurt. Chickens
also grew in popularity after their potential was realized with both their eggs and meat.

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With the introduction of new meats, new ingredients, and other new food products like
olive oil, as well as cooking methods from the Spaniards, a new style of food slowly began
to arise throughout the area.
▪ MEXICAN FOOD TODAY
While modern-day Mexican cuisine might not be exactly the same as when it first began a
few hundred years ago, its roots and traditions are still very much present today. For
example, tortillas were created thousands of years ago by the Aztecs and are still arguably
one of the most essential aspects of Mexican dishes today. The Mexican food we see today
was made by a rich blend of cultures, leading to the creation of dishes based on reliable
food sources and intuitive methods of cooking. From tacos to tamales, Mexican food
means a lot more to people than just something to eat. It’s a part of their culture too.
▪ CHICKEN GROWS IN POPULARITY
After the introduction of different domesticated animals to the region, natives had new
reliable sources of protein to cook with, which made a massive difference when it came to
their meals. One protein that seemed to grow in popularity extremely quickly was chicken.
With a multitude of uses for both eggs and meat, chickens became an essential part of
Mexican culture and cuisine quickly.
Today, poultry accounts for around 60% of the meat consumed in Mexico, a majority of
which is chicken. Mexico is also the top consumer of eggs and other egg products in the
world, making chicken still just as essential to their cooking needs. Chicken is a staple in a
variety of popular Mexican dishes and has continued to play a large role in Mexican cuisine
since its introduction.
▪ MEXICAN STREET FOOD
Street Food Chicken Mexican Street food is an amazing part of Mexican culture that
emphasizes both taste and tradition. Referred to in Spanish as “antojitos,” Mexican street
food translates in English to “little cravings,” which is exactly what they are. Street food is
prepared quickly and made in small stalls at local markets where visitors can grab a quick
bite to eat. It’s most commonly found in public spaces like squares or plazas and is usually
available for most of the day.
Because the majority of food in Mexico is made and eaten at home, getting some antojitos
every once in a while, is always special. Mexican street food is the most popular kind of
Mexican food that you can find outside of Mexico and around the world. The most well-
known type of Mexican street food is the taco, which has been adopted by almost every
culture around the world in some way.
▪ STAPLE MEXICAN STREET FOODS WITH CHICKEN
Because both street food and chicken play such a role in the cuisine of Mexico, it makes
sense that you often see them together. Here are some of the most popular street foods
that are frequently made with chicken:

8
 - CHICKEN TACOS
Tacos are easily the most widely known kind of Mexican street food across the world. A
taco, in its most basic terms, is a corn or flour tortilla that has some sort of filling. It’s
believed that tacos originated many years ago when wives would take their husbands’
meals wrapped in tortillas out in the fields to give them. Authentic Mexican Street food
fillings for tacos often differ depending on the region you’re in. From rice to beans to meat
to vegetables, tacos can have a wide variety of fillings that all taste amazing.
One filling that is extremely popular both in and out of Mexico is chicken. Along with your
protein, in this case, chicken, there may also be additional toppings on your taco like
cilantro and onion or some form of salsa. Tacos can take on any form and any filling,
making them an extremely flexible food for regions that may not be able to have the same
food sources as others.
- CHICKEN QUESADILLAS
Quesadillas are another popular Mexican street food that is widely known both in and
around Mexico. Quesadillas are a simple dish consisting of tortillas filled with cheese and
spices that are folded in half and then cooked. They are prepared on a hot griddle known
as a “comal,” which is also the tool that is used to cook tortillas. Many people add protein
to their quesadillas, such as chicken, to add flavor and make them heartier. Depending on
where you go in Mexico, a vendor may add salsa, guacamole, or onion to your quesadilla
too. These simple yet delicious creations have become a staple almost anywhere.
- CHICKEN TOSTADAS
A tostada is quite simply a toasted corn tortilla with any sort of ingredients on top of it. In
a majority of cases, those ingredients are usually chicken (or another source of protein) as
well as salsa and sometimes vegetables. Chicken tostadas are a simple, delicious dish
similar to tacos, where the tortilla being the base is really the only rule. A chicken tostada
can be just simply chicken and a toasted tortilla, or it can also include salsa, diced cilantro
and onions, and avocado. It all depends on who is making it and what ingredients they
have available.
- CHICKEN BURRITOS
Burritos are a well-known type of food that originated in Northern Mexico. An authentic
Mexican burrito is quite different from that of an American one and usually only contains a
few different fillings. The fillings for burritos are most commonly some types of meat, like
chicken or beef, along with rice, vegetables, and beans. The fillings are then wrapped in
the tortilla, sometimes lightly cooked, and then served for enjoyment. Both the Aztecs and
Mayans demonstrated wrapping their food in tortillas centuries ago, which has helped to
create more dishes today that do so in a variety of forms.

9
 - CHICKEN GORDITAS
Traditional Mexican gorditas are also much different than their American counterparts. An
authentic Mexican gordita is made from a masa pastry that is stuffed with different fillings
like chicken, cheese, and vegetables. The pastry is then either fried or baked, depending
on the region of Mexico you’re in. This creates a crispy and crunchy thick pastry with a
delicious, cooked filling to dip in your choice of sauces.
In America, gorditas are often shown more so as a pita, which isn’t like the original version.
A gordita is basically a thick tortilla. When it’s made, it’s created with a decent amount of
thickness so that it can fill up with steam when cooked on the comal. This way, when you
take the tortilla off the heat, it will have grown in size and you can make a slit to stuff your
fillings in.
- CHICKEN AND MEXICAN FOOD: WAYS TO PREPARE IT
Because of chicken’s popularity throughout Mexico, Mexicans have found a variety of ways
to prepare and cook chicken that are all delicious. Here are some of the most common
ways that chicken is prepared in Mexico:
- PULLED (SHREDDED) CHICKEN
One of the most popular methods to prepare chicken in Mexico is by pulling it. Shredded
chicken (sometimes called pulled chicken, depending on how it is done) makes for an
amazing filling for any food, whether it’s tacos or burritos. Shredding chicken can be as
easy as using two forks and pulling the chicken apart while it is cooking. There are also
tools you can buy to help you shred chicken faster, like food processors.
- MARINATED CHICKEN
Marinades are quite common in Mexican culture as they are often added into a sauce,
stew, or whatever is cooking at the moment. Marinating chicken is a great way to get all of
the flavors worked in throughout the meat without having to do anything to the chicken
itself. The best part about using a marinade is that it can be simple — just a little bit of oil
and spices can do the job perfectly.
- GRILLED CHICKEN
Grilling chicken is a classic method of preparation that is used all over the world, including
in Mexico. Grilling meats and vegetables offers a smokey flavor that is just too difficult to
replicate with anything else. When it comes to a variety of Mexican dishes, grilling chicken
can always help create a delicious one. [/one-half].

10
 • Conclusion:
The Mexican cuisine included on the United Nations Educational, Scientific, and Cultural
Organization (UNESCO) Representative List of the Intangible Cultural Heritage of Humanity is not
just any Mexican cuisine: concretely, what is recognized is traditional Mexican cuisine. This is the
mestiza cuisine still valid today, with its diverse roots: to pre-Hispanic indigenous cooking first of all
were added culinary customs brought by the Spanish, which in turn incorporated elements from
Asia, Africa (particularly Arab traditions), and other countries of Europe.

Throughout the nineteenth century, European influences continued, particularly from France,
because of the immigration beginning in the 1830s, the armed intervention of Napoleon III and the
ill-fated Maximilian of Habsburg in the 1860s, as well as the curious “Fructification” under Don
Porfirio Díaz at the end of the century, with his black frock coat and top hat, he who as a young
man in his native Tuxtepec had been a shoemaker and carpenter. From nineteenth-century France,
we received dishes, techniques, and terminology. Among them are the words “restaurant,”
“menu,” “chef,” “buffet,” “consommé,” “mayonnaise,” “champignon,” “omelet,” “vol-au-vent,”
“crêpe,” “canapé,” “mousse,” and “soufflé.”

The gastronomical term “haute cuisine” is very debatable when applied to our culinary tradition,
since, while in France it has a clear, precise meaning that applies to the food of the rich as distinct
from that of the poor, in Mexico, it only confuses matters. The fact is that traditional Mexican
cuisine is the food of the people, the kind recognized by the UNESCO, and that is the highest
gastronomical form because of its authenticity, antiquity, constancy, current relevance, territorial
and demographic coverage, day-to-day use, and also its festive character. To accept something else
as Mexican haute cuisine would be to accept that the popular cuisine is biases cuisine; more than
an injustice, this would simply be completely untrue.

When the best and most luxurious authentic Mexican restaurants and the most privileged private
dining rooms in the country serve real Mexican food, they are actually decking themselves out with
the country’s most common popular dishes: mole sauces, adobo marinades, pit-roasted meat,
braised pork carnitas, a long list of other dishes, and, of course, tortillas. Any restaurant in Mexico,
from Tijuana to Tapachula, even if its specialty is international cuisine or any other, will include
enchiladas or chilaquiles, the most pristine expression of the poorest tables, on its breakfast menu.
Mexico’s popular traditional cuisine is the kind that adorns and is boasted of at genuine Mexican
aristocratic and plutocratic banquets.

Quite another matter is fusion cuisine —frequently “confusion” cuisine— or what is called
“signature cuisine,” which uses Mexican ingredients or dishes as a starting point. The supposed
connoisseurs call it haute cuisine and even Mexican nouvelle cuisine. But our authentic traditional
cuisine, the highest, is popular cuisine, and that is what the UNESCO recognized. However, the
advances of the new trends in Mexican cooking should be recognized, and when they are happy
advances and, on the mark, they may one day become part of traditional cuisine. All traditions,
even the most ancient, had to be born sometime. Quite a different thing is snobbery, to pre-
Hispanic indigenous cooking were added culinary customs brought by the Spanish, which
incorporated elements from Asia, Africa (particularly Arab traditions), and other countries of
Europe. 55 passing fads, and a love for the spectacular that sometimes perverts traditional cuisine.

11
IV. Annexes:

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