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Barbacoa México
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] |
Barbacoa (en Hidalgo)
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] |
Visayan People
Visayans (Visayan: ''mga Bisaya''; ) or Visayan people are a Philippine ethnolinguistic group or metaethnicity native to the Visayas, the southernmost islands of Luzon and a significant portion of Mindanao. When taken as a single ethnic group, they are both the most numerous in the entire country at around 33.5 million, as well as the most geographically widespread. The Visayans broadly share a maritime culture with strong Roman Catholic traditions integrated into a precolonial indigenous core through centuries of interaction and migration mainly across the Visayan, Sibuyan, Camotes, Bohol and Sulu seas. In more inland or otherwise secluded areas, ancient animistic-polytheistic beliefs and traditions either were reinterpreted within a Roman Catholic framework or syncretized with the new religion. Visayans are generally speakers of one or more of the Bisayan languages, the most widely spoken being Cebuano, followed by Hiligaynon (Ilonggo) and Waray-Waray. Terminology '' Ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Dishes
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology The w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Mexican Dishes
The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica such as a large variety of chilli peppers. Antojitos Street food in Mexico, called ''antojitos'', is prepared by street vendors and at small traditional markets in Mexico. Most of them include corn as an ingredient. File:CemitaSandwich2.JPG, Cemita with milanesa File:Huarachesverdes.JPG, Preparation of '' huaraches'' File:01 Chilaquiles verdes con frijoles chinos.jpg, Chilaquiles File:Menudo in Houston TX 2013.jpg, Menudo File:Molotes.jpg, Molotes File:Cochinita pibil 2.jpg, Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula of Maya ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Meat Dishes
This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, which can be prepared using beef, pork or chicken. Meat dishes The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish. * Anticucho – popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). * Asocena * Baeckeoffe – a French casserole dish prepared using mutton, beef and pork * Barbacoa * Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandi (food)
Mandi ( ar, مندي) is a traditional dish that originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. It is popular and commonly consumed in most areas of the Arabian Peninsula, and even considered a staple dish in many regions. It is also found in Egypt, India, the Levant and Turkey. In Yemen Mandi is popular among the Hadhrami people. Mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij. The main technique that differentiates mandi from other meat dishes is that the meat is cooked in the taboon. Etymology The word "mandi" comes from the Arabic word "''nada"'', meaning "dew", and reflects the moist 'dewy' texture of the meat. Technique Dry wood (traditionally samer or gadha) is placed in the tandoor and burned to generate heat turning the wood into charcoal. The meat is then boiled with whole spices until tender, and the spiced s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carne Asada
Carne asada is grilled and sliced beef, usually chuck steak (known as Diezmillo in Spanish), though skirt steak or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes. The term ''carne asada'' translates literally to "grilled meat"; the English-style dish "roast beef" is called by its English name in Spanish, so that each dish has a distinctive name. The term ''carne asada'' is used in Mexico and refers to the style of grilled meat in those countries. In South America, the term used for grilled meat is ''asado'' and it has a different style and preparation. Preparation Carne asada can be purchased from meat markets either prepared (''preparada'', i.e., already marinated) or not (''no preparada''), for marinating at home. The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arawak
The Arawak are a group of indigenous peoples of northern South America and of the Caribbean. Specifically, the term "Arawak" has been applied at various times to the Lokono of South America and the Taíno, who historically lived in the Greater Antilles and northern Lesser Antilles in the Caribbean. All these groups spoke related Arawakan languages. Name Early Spanish explorers and administrators used the terms ''Arawak'' and ''Caribs'' to distinguish the peoples of the Caribbean, with ''Carib'' reserved for indigenous groups that they considered hostile and ''Arawak'' for groups that they considered friendly. In 1871, ethnologist Daniel Garrison Brinton proposed calling the Caribbean populace "Island Arawak" due to their cultural and linguistic similarities with the mainland Arawak. Subsequent scholars shortened this convention to "Arawak", creating confusion between the island and mainland groups. In the 20th century, scholars such as Irving Rouse resumed using "Taíno" for t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arawak
The Arawak are a group of indigenous peoples of northern South America and of the Caribbean. Specifically, the term "Arawak" has been applied at various times to the Lokono of South America and the Taíno, who historically lived in the Greater Antilles and northern Lesser Antilles in the Caribbean. All these groups spoke related Arawakan languages. Name Early Spanish explorers and administrators used the terms ''Arawak'' and ''Caribs'' to distinguish the peoples of the Caribbean, with ''Carib'' reserved for indigenous groups that they considered hostile and ''Arawak'' for groups that they considered friendly. In 1871, ethnologist Daniel Garrison Brinton proposed calling the Caribbean populace "Island Arawak" due to their cultural and linguistic similarities with the mainland Arawak. Subsequent scholars shortened this convention to "Arawak", creating confusion between the island and mainland groups. In the 20th century, scholars such as Irving Rouse resumed using "Taíno" for t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horno De Barbacoa
( ; ) is a mud adobe-built outdoor oven used by Native Americans and early settlers of North America. Originally introduced to the Iberian Peninsula by the Moors, it was quickly adopted and carried to all Spanish-occupied lands. The has a beehive shape and uses wood as the heat source. The procedure still used in parts of New Mexico and Arizona is to build a fire inside the and, when the proper amount of time has passed, remove the embers and ashes and insert the bread to be cooked. In the case of corn, the embers are doused with water and the corn is then inserted into the to be steam-cooked. When cooking meats, the oven is fired to a "white hot" temperature (approximately ), the coals are moved to the back of the oven, and the meats placed inside. The smoke-hole and door are sealed with mud. A twenty-one-pound turkey will take 2 to 3 hours to cook. is the usual Spanish word for 'oven' or 'furnace', and derives from the Latin word . "Young women must master the art of usi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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