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Asunción Ocotlán
Asunción Ocotlán is a town and municipality in Oaxaca in south-western Mexico. Etymology Its name "Asunción" alludes the assumption of Mary and Ocotlán means between ocotes -Oco (ocote) and tlan (between) in Nahuatl. Geography The municipality covers an area of 12.76 km². It is part of the Ocotlán District in the south of the Valles Centrales Region. It borders at north and west with Ocotlán de Morelos, south with San Pedro Apóstol and east with San Pedro Mártir. Almost all the lands are plains and its water sources come from the Mijangos and Atoyac rivers. Its economy is based in agriculture in spite of its semi-desert climate. Demography As of 2005, the municipality had a total population of 3,257. The largest part of population is Catholic. Culture Asunción Ocotlán's culture is shaped by celebrations, traditions and art. The main celebration is The Assumption of Virgin Mary. As in many small towns or villages, a wedding party tradition is that the couple and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Municipalities Of Mexico
Municipalities (''municipios'' in Spanish language, Spanish) are the second-level administrative divisions of Mexico, where the first-level administrative division is the ''states of Mexico, state'' (Spanish: estado). They should not be confused with cities or towns that may share the same name as they are distinct entities and do not share geographical boundaries. As of January 2021, there are 2,454 municipalities in Mexico, excluding the 16 Boroughs of Mexico City, boroughs of Mexico City. Since the 2015 Intercensal Survey, two municipalities have been created in Campeche, three in Chiapas, three in Morelos, one in Quintana Roo and one in Baja California. The internal political organization and their responsibilities are outlined in the 115th article of the Constitution of Mexico, 1917 Constitution and detailed in the constitutions of the states to which they belong. are distinct from , a form of Mexican Localities of Mexico, locality, and are divided into ''Colonia (Mexico ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phragmites
''Phragmites'' () is a genus of four species of large perennial reed grasses found in wetlands throughout temperate and tropical regions of the world. Taxonomy The World Checklist of Selected Plant Families, maintained by Kew Garden in London, accepts the following four species: * ''Phragmites australis'' ( Cav.) Trin. ex Steud. – cosmopolitan * ''Phragmites japonicus'' Steud. – Japan, Korea, Ryukyu Islands, Russian Far East * ''Phragmites karka'' ( Retz.) Trin. ex Steud. – tropical Africa, southern Asia, Australia, some Pacific Islands, invasive in New Zealand * ''Phragmites mauritianus'' Kunth – central + southern Africa, Madagascar, Mauritius The cosmopolitan common reed has the generally accepted botanical name ''Phragmites australis''. (Cav.) Trin. ex Steud. About 130 other synonyms have been proposed. Examples include ''Phragmites communis'' Trin., ''Arundo phragmites'' L., and ''Phragmites vulgaris'' (Lam.) Crép. (illegitimate name). Wildlife in reed beds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mezcal
Mezcal (, ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave. The word ''mezcal'' comes from Nahuatl , which means "oven-cooked agave", from and .What is MezcalElmezcal.org Traditionally the word "mezcal" has been used generally in Mexico for all agave spirits and it continues to be used for many agave spirits whether these spirits have been legally certified as "mezcal" or not, and it is also considered a drink of artisan origin. Agaves or magueys are endemic to the Americas and found globally as ornamental plants. More than 70% of mezcal is made in the Mexican state of Oaxaca, but is now produced and commercialized throughout Mexico for the national and international market. A saying attributed to Oaxaca regarding the drink is: "" ("For all bad, mezcal, and for all good, as well; and if there is no remedy, liter and a half"). Native fermented drinks from maguey plant, such as pulque, existed before the arrival of the Spanish. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tepache
Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with ''piloncillo'' or brown sugar, seasoned with powdered cinnamon, and served cold. Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer. In Mexico, tepache is usually sold as a chilled drink by street vendors. It is usually stored in barrels to make the fermentation process faster. It is served either in a clay mug or in a clear plastic bag with a straw inserted for easier travel. In the U.S., it is sold in juice bars or traditional Mexican restaurants in the Mexican American communities of the Southwestern United States. The fermentation process for making tepache is simple and quick, which makes tepache a drink readily produced at home. Tepache is fermented by different microorganisms. Bacteria, such as Lactobacillus pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atole
''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate ''atole'' is known as ''champurrado'' or ''atole''. It typically accompanies tamales, and is very popular during Day of the Dead (observed November 2) and ''Las Posadas'' (Christmas holiday season). In Mexico In Mexico, the drink typically includes'' masa ''(corn hominy flour), water, ''piloncillo'' (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. ''Atole'' is made by toasting ''masa'' on a ''comal'' (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin, liquid consistency. ''Atole'' can also be prepared with rice, wheat, or oatmeal in place of masa. In northern Mexico, a variation is also made using ''pinole'' (sweetened toasted corn meal). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empanada
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, ''Llibre del Coch'' by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. By country and region Argentina Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Memela
Memelas are fried or toasted cakes made of ''masa'' topped with different fresh ingredients eaten as antojitos or snacks in the states of Guerrero, Oaxaca and Puebla, Mexico which has its origins in prehispanic food. They are similar to fresh corn tortillas, but are slightly thicker and usually oblong/oval in shape. Memela is the local name for the almost identical ''sope'' and '' huarache'' served in other parts of Mexico, but with different toppings. The corn masa is flattened with a tortilla press, pinched to create indentations along its borders, then placed over a hot ''comal'' or griddle. When the tortilla-like base is cooked and charred where the dough hits the hot metal of the grill and becomes as chewy as a medium-well steak, it is then topped with black beans, salsa, shredded cabbage, ''mole negro'', ''guacamole'', and cheese. Although the traditional memela is supposed to be topped with no other additional ingredients, those toppings now vary from recipe to recipe. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tlayuda
Tlayuda (), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, ''asiento'' (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa. A popular ''antojito'', the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City. Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara. The dinner plate-sized tortilla is either seared (usually on a ''comal'') or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including "'tasajo" (cuts of meat ty ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbacoa
Barbacoa () is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word ''barbaca'', from which the term "barbacoa" derives, and ultimately, the word 'barbecue". In contemporary Mexico, it generally refers to meats or whole sheep or whole goats slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered with agave (''maguey'') leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro (coriander leaf). Adaptations In the U.S., ''barbacoa'' is often prepared with parts from the heads of cattle, such as the cheeks. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat (''cabrito''). In central Mexico, the meat of choice is lamb, and in the Yucatan, their traditional ve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ocellated Turkey
The ocellated turkey (''Meleagris ocellata'') is a species of turkey residing primarily in the Yucatán Peninsula, Mexico, as well as in parts of Belize and Guatemala. A relative of the North American wild turkey (''Meleagris gallopavo''), it was sometimes previously considered in a genus of its own (''Agriocharis''), but the differences between the two turkeys are currently considered too small to justify generic segregation. It is a relatively large bird, at around long and an average weight of in females and in males. The ocellated turkey lives only in a range in the Yucatán Peninsula in Mexico—which includes all or part the states of Quintana Roo, Campeche, Yucatán, Tabasco, and Chiapas—as well as the northern and western parts of Belize and northern Guatemala. The ocellated turkey was considered endangered by Mexican authorities as recently as 2002 and has been considered Near Threatened by the IUCN since 2009 (Kampichler et al. 2010). The species is believed to ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mole (sauce)
Mole, from Nahuatl mōlli (), meaning "sauce", is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer), mole negro (black mole), mole rojo (red mole), mole verde (green mole), mole poblano, mole almendrado (mole with almond), mole michoacano, mole prieto, mole ranchero, mole tamaulipeco, mole xiqueno, mole pipián (mole with squash seed), mole rosa (pink mole), mole blanco (white mole), chimole, guacamole (mole with avocado) and huaxmole (mole with huaje). Generally, a mole sauce contains fruits, nuts, chili peppers, and spices like black pepper, cinnamon, or cumin. While not moles in the classic sense, there are some dishes that use the term in their name. Mole de olla is a stew made from beef and vegetab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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