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Georgian vs Mexican food & cuisine

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Georgia

VS

Mexico

Georgia

Mexico

The average Georgian daily plate size is

The average Mexican daily plate size is

1825 g.
1808 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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meats

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Sugar, fats and nuts

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Grains 550 G

WHEAT

462 G

RICE

9 G

CORN

58 G

BARLEY

10 G

RYE

0 G

OATS

5 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

6 G

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Grains 458 G

WHEAT

94 G

RICE

23 G

CORN

336 G

BARLEY

0 G

RYE

0 G

OATS

2 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

3 G

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Produce 470 G

PULSES

0 G

VEGETABLES

195 G

STARCHY ROOTS

137 G

FRUITS

138 G

SEA PLANTS

0 G

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Produce 576 G

PULSES

26 G

VEGETABLES

167 G

STARCHY ROOTS

48 G

FRUITS

316 G

SEA PLANTS

0 G

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Meats 109 G

POULTRY

51 G

PORK

28 G

BEEF

18 G

MUTTON AND GOAT

3 G

OTHER MEAT

2 G

OFFALS

7 G

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Meats 215 G

POULTRY

102 G

PORK

53 G

BEEF

41 G

MUTTON AND GOAT

2 G

OTHER MEAT

2 G

OFFALS

15 G

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Fish and seafood 29 G

FISH

28 G

SEAFOOD

1 G

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Fish and seafood 38 G

FISH

28 G

SEAFOOD

10 G

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Eggs and dairy 499 G

EGGS

29 G

MILK AND DAIRY

456 G

ANIMAL FATS

14 G

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Eggs and dairy 354 G

EGGS

56 G

MILK AND DAIRY

292 G

ANIMAL FATS

6 G

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SUGARS, FATS AND NUTS 168 G

NUTS

12 G

SWEETENERS

126 G

SUGAR CROPS

0 G

VEG OILS

25 G

OILCROPS

5 G

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SUGARS, FATS AND NUTS 167 G

NUTS

4 G

SWEETENERS

120 G

SUGAR CROPS

1 G

VEG OILS

36 G

OILCROPS

6 G

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Herbs

DILL

MARIGOLD

PARSLEY

SUMMER SAVORY

TARRAGON

WILD GARLIC

BAY LEAVES

CILANTRO

MINT

THYME

CULANTRO

EPAZOTE

HIBISCUS

MEXICAN PEPPERLEAF

OREGANO

PAPALO

Georgia
Common
Mexico

DILL

MARIGOLD

PARSLEY

SUMMER SAVORY

TARRAGON

WILD GARLIC

BAY LEAVES

CILANTRO

MINT

THYME

CULANTRO

EPAZOTE

HIBISCUS

MEXICAN PEPPERLEAF

OREGANO

PAPALO

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Spices

BLUE FENUGREEK

FENUGREEK

BLACK PEPPER

CORIANDER

CUMIN

DRY CHILI

ALLSPICE

ANNATTO/ACHIOTE

CACAO

CINNAMON

CLOVES

Georgia
Common
Mexico

BLUE FENUGREEK

FENUGREEK

BLACK PEPPER

CORIANDER

CUMIN

DRY CHILI

ALLSPICE

ANNATTO/ACHIOTE

CACAO

CINNAMON

CLOVES

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Aromatics

GARLIC

ONION

TOMATO

BELL PEPPERS

CHILI PEPPERS

LIME

ORANGE

Georgia
Common
Mexico

GARLIC

ONION

TOMATO

BELL PEPPERS

CHILI PEPPERS

LIME

ORANGE

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Condiments

FRUIT MOLASSES

PEPPER PASTE

POMEGRANATE MOLASSES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

HONEY

ACHIOTE PASTE

AGAVE SYRUP

CANE VINEGAR

FRUIT VINEGAR

TAMARIND

Georgia
Common
Mexico

FRUIT MOLASSES

PEPPER PASTE

POMEGRANATE MOLASSES

TOMATO PASTE

WINE

WINE VINEGAR

YOGURT

HONEY

ACHIOTE PASTE

AGAVE SYRUP

CANE VINEGAR

FRUIT VINEGAR

TAMARIND

Mexico

SEASONINGS

The chile pepper is the cornerstone of Mexican seasoning – fresh, cooked, dried, smoked, ground with salt and lime. Mexicans use cilantro, cumin, cinnamon, peppercorn, cloves, garlic, and onion extensively.  Also, some native, often regional, ingredients:

  • Epazote, a strong and earthy herb for beans and quesadillas
  • Mexican oregano with more citrus and licorice notes than the regular;
  • Papalo, an exotic herb which tastes somewhere between arugula, cilantro, and rue;
  • Achiote/annatto, peppery spice, and reddish-brown coloring agent.

Some traditional spice blends include:

TAJIN – dehydrated lime, salt, dried ground chilies – used in fruits, vegetables, and snacks for a spicy and tangy kick. Used to sprinkle fruits, veggies, toppings for popcorn, nuts, chips, and aguas frescas.

MOLE SPICE BLEND – dried chilies, cinnamon, cloves, black pepper, cumin, allspice, cacao.

BARBACOA SEASONING – Used in traditional barbacoa, a mixture of guajillo chiles, cumin, cloves, black pepper, and bay leaves is common, sometimes blended with vinegar and other spices to marinate lamb or goat.

SAUCES

Mexican cooking embraces the concept of recado or seasoning pastes, where spices and chilies are ground together to create complex flavor bases.

MOLE SAUCES is a complex category of thick, rich sauces made of 20-30 ingredients and can take days to prepare properly. Key components are chiles, nuts or seeds like almonds, pumpkin seeds, peanuts, spices like cinnamon, cloves, cumin, anise, and something sweet, like chocolate, fruit, and sugar. The main ones are sweet and spicy, chocolaty mole poblano, complex and bitter mole negro, lighter and fresher green mole verde, herby, and tangy yellow mole amarillo. Moles are considered a Mexican dish in sauce form, commonly served over meats, with eggs or enchiladas.

GUACAMOLE – both a sauce and a dish made with mashed avocados, lime juice, cilantro, onions, tomatoes, and chilies.

ADOBO is a marinade-style sauce made with dried chiles, vinegar, garlic, paprika, tomatoes, onion, cumin, Mexican oregano, black pepper, cinnamon, and cloves. Adobada is Spanish is ‘marinated’, and it can refer to different types of meat as well as al pastor (spit roast) marinade.

SALSA ROJA is a classic red table sauce of red tomatoes and chiles, onion, and garlic that can be served raw, like pico de gallo, or roasted. Used in many dishes and as a table condiment, represents essential heat in Mexican cuisine.

SALSA VERDE – is a tomatillo, serrano or jalapeño, cilantro, onion, and lime juice sauce, fundamental to everyday cooking, used both raw and cooked for tacos, enchiladas, and as a table sauce.

PIPIÁN SAUCE – made from ground pumpkin seeds, tomatillos, and chilies such as poblano, serrano and jalapeño. Similar to mole, but lighter, served with carnitas, as an enchilada sauce, with roasted poultry.

ACHIOTE PASTE / RECADO ROJO – achiote/ annatto seeds, oregano, cumin, black pepper, garlic, cloves, cinnamon. Frequently used in Yucatan cuisine to marinate meats and fish, and flavor rice dishes.

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