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Aporreadillo
Aporreadillo or aporreado is a typical dish from southwestern Mexican cuisine. This dish consists of meat beaten with a stone, salted, shredded, stirred with egg and cooked in guajillo chili, árbol chili or serrano chili sauce, with garlic and cilantro. It can be made of beef or venison meat, dried and salted, or cecina. It is accompanied with rice and beans for breakfast or dinner. The aporreadillo can be red or green, depending on the color of the sauce. It is traditional in the states of Guerrero Guerrero is one of the 32 states that comprise the 32 Federal Entities of Mexico. It is divided in 81 municipalities and its capital city is Chilpancingo and its largest city is Acapulcocopied from article, GuerreroAs of 2020, Guerrero the pop ... and Michoacán. References * Gironella, A. ''Larousse de la cocina mexicana'' Cocineras guerrerenses piden rescate de cocina tradicional(Spanish) {{Mexican cuisine Mexican cuisine Beef dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guajillo Chili
A guajillo chili or guajillo chile or chile guaco ( es, chile guajillo) is the dried form of the mirasol chili, a landrace variety of chile pepper of the species ''Capsicum annuum.'' Guajillos are the second-most commonly used dried chili in Mexican cuisine after anchos, the dried form of poblano chilies. The Mexican state of Zacatecas is one of the main producers of guajillo chilies. There are two main varieties that are distinguished by their size and heat factors. The guajillo ''puya'' is the smaller and hotter of the two ( es, puyar, label=none, in Spanish, is to prick or poke). In contrast, the longer and wider ''guajillo'' has a more pronounced, richer flavor and is somewhat less spicy. With a rating of 2,500 to 5,000 on the Scoville scale, its heat is considered mild to medium. Guajillo chilies have many applications and are used in a variety of Mexican preparations. For instance, they are sometimes used to make salsa for tamales; the dried fruits are seeded, soaked or sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile De árbol
The Chile de árbol (Spanish for ''tree chili'' is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about long, and in diameter. Their heat index is between 15,000 and 30,000 Scoville units. The peppers start out green and turn a bright red color as they mature. Chile de árbol peppers can be found fresh, dried, or powdered. As dried chiles, they are often used to decorate wreaths because they do not lose their red color after dehydration. See also *List of Capsicum cultivars This is a list of ''Capsicum'' cultivars belonging to the five major species of cultivated peppers (genus ''Capsicum''): '' C. annuum'', '' C. chinense'', '' C. baccatum'', '' C. frutescens'', and '' C. pubescens''. Due to the large and changing ... References {{DEFAULTSORT:Chile De Arbol Chili peppers Capsicum cultivars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serrano Pepper
The serrano pepper (''Capsicum annuum'') is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the mountains ('' sierras'') of these regions. The pepper is commonly used to make giardiniera. Serrano plant Mature serrano pepper plants reach a height of . Each plant can produce up to 50 pepper berries (not true botanical pods). The fruit can be harvested while they are green or ripe. Unripe serrano peppers are green, but the color varies at maturity; common colors for the ripe fruit are green, red, brown, orange, and yellow. Serrano peppers do better in soils with a pH between 7.0 and 8.5 in warm temperatures above and have a low tolerance for frost. Serrano fruit The Scoville rating of the serrano pepper is 10,000 to 25,000. They are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper. Serrano peppers are also commo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cecina (meat)
In Spanish, ''cecina'' is meat that has been salted and dried by means of air, sun or smoke. The word comes from the Latin ''siccus'' (dry), via Vulgar Latin ''(caro) *siccīna'', "dry (meat)". Spain Cecina is similar to ham and is made by curing cow, horse or rabbit meat. The best known ''cecina'' is ''Cecina de León'', which is made of the hind legs of a cow, salted, smoked and air-dried in the provinces of León and Palencia in northwestern Spain, and has PGI status. Latin America The word ''cecina'' is also used to name other kinds of dried or cured meat in Latin America. Mexico In Mexico, most ''cecina'' is of two kinds: sheets of marinated beef, and a pork cut that is sliced or butterflied thin and coated with chili pepper (this type is called ''cecina enchilada'' or ''carne enchilada''). The beef version is salted and marinated and laid to dry somewhat in the sun. The marinated beef version can be consumed uncooked, similar to prosciutto. The pork "cecina enchilada ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guerrero
Guerrero is one of the 32 states that comprise the 32 Federal Entities of Mexico. It is divided in 81 municipalities and its capital city is Chilpancingo and its largest city is Acapulcocopied from article, GuerreroAs of 2020, Guerrero the population was recorded that 3,540,685 people who live there. The international sales of their production has gone up, production like fresh mangoes, figs, coconuts, pineapple, avocado, and so much more produce. These sales have really helped Guerrero's economy. These productions have also helped In addition to the capital city, the state's largest cities include Acapulco, Petatlán, Ciudad Altamirano, Taxco, Iguala, Ixtapa, Zihuatanejo, anSanto Domingo Today, it is home to a number of indigenous communities, including the Nahuas, Mixtecs, Tlapanecs, Amuzgos, and formerly Cuitlatecscopied from article, GuerreroMost of the production is from the local farmers all over the cities of Guerrero, Chilpancingo, Iguala. A good portion of Guerrero' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Michoacán
Michoacán, formally Michoacán de Ocampo (; Purépecha: ), officially the Free and Sovereign State of Michoacán de Ocampo ( es, Estado Libre y Soberano de Michoacán de Ocampo), is one of the 32 states which comprise the Federal Entities of Mexico. The state is divided into 113 municipalities and its capital city is Morelia (formerly called Valladolid). The city was named after José María Morelos, a native of the city and one of the main heroes of the Mexican War of Independence. Michoacán is located in Western Mexico, and has a stretch of coastline on the Pacific Ocean to the southwest. It is bordered by the states of Colima and Jalisco to the west and northwest, Guanajuato to the north, Querétaro to the northeast, the State of México to the east, and Guerrero to the southeast. The name Michoacán is from Nahuatl: ''Michhuahcān'' from ''michhuah'' ("possessor of fish") and -''cān'' (place of) and means "place of the fishermen" referring to those who fish on La ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused (Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuisines based on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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