How is mexican food prepared?
I’ll share some information… The focus of the meal planning is often to make double the amount needed for the people that will be attending. Say there is a fiesta, then the cooks make extra food so the guests can take home and enjoy for a few days. And the extra food isn’t just staples like beans and rice, they may make extra main courses (like extra tacos or tamales) or even extra sweets like cookies and cakes. If the cook is preparing food for just close family, then he or she makes enough for everyone to eat twice (many people get seconds), plus enough to last for the next day or two. One example of this is when the cook prepares soup in an olla (a large pot). It can be meatball soup (albondigas), caldo de res (beef soup) or caldo de pollo (chicken soup). These soups keep well after they are done, and last in the fridge for days. The number of of courses varies by occasion. Usually (no matter what the occasion or type of meal) tortillas and salsa are served. These two things never
