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Chipotles
A chipotle (, ; ), or ''chilpotle'', is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes. It comes in different forms, such as ''chipotles en adobo'' (stewed in adobo sauce). Production Jalapeño pepper (''Capsicum annuum'') is one of the most typical ingredients of Mexican cuisine. This chili pepper is consumed at the rate of 7–9 kg per year, per capita. It is mostly consumed fresh but in different forms, such as pickled, dried, and smoked. Jalapeño varieties differ in size and heat. Typically, a grower passes through a jalapeño field, picking the unripe, green jalapeños for the market. Jalapeños are green for most of the season, but in the fall, which is the end of the growing season, they naturally ripen and turn bright red. In Mexico and the United States, there is a growing market for ripe red jalapeños (the last stage of mat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adobo
or (Spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as . The practice, native to Iberia (Spanish cuisineManuel Martinez Llopis (1989), ''Historia de la gastronomía española'', Alianza editorial, and Portuguese cuisine), was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia. In the Philippines, the name was given by colonial-era Spaniards on the islands to a different indigenous cooking method that also uses vinegar. Although similar, this developed independently of Spanish influence. Characteristics In the years following the arrival of Europeans to the Americas, meat and fish began to be preserved by new methods. Low temperatures facilitate food preservation, but in higher temperatures, other techniques, such as ''adobo'', became necessary. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalapeño
The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scoville heat units of 4,000 to 8,500. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. History and etymology The jalapeño is variously named ''huachinango'', for the ripe red jalapeño, and ''chile gordo'' (meaning "fat chili pepper") also known as ''cuaresmeño.'' The name ''jalapeño'' is Spanish for "from Xalapa", the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated. The name ''Xalapa'' is itself of Nahuatl origin, formed from roots ''xālli'' "sand" and ''āpan'' "water place". Genetic analysis of ''Capsicum annuum'' places jalapeños as a distinct genetic clade wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (food)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Smoked Foods
This is a list of smoked foods. Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and ''lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong a kind of tea. * Mattha - an Indian buttermilk or yogurt drink that is sometimes smoked * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer * Suanmeitang - a Chinese smoked plum drink * Scotch Whisky Some scotch is made from grains that have been smoked over a peat fire. File:JacksonsLapsangSouchong low.jpg, Lapsang souchong tea leaves. Lapsang sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasilla
The pasilla chile ( ) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species ''Capsicum annuum''. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile. As dried, it is generally long and in diameter. The fresh narrow chilaca can measure up to long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature. In the United States, producers and grocers sometimes incorrectly use "pasilla" to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho. Use Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom. Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guajillo Chile
Guajillo may refer to: *Guajillo Acacia, a common name for ''Acacia berlandieri'', a shrub native to the Southwestern United States *The 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 M ..., a variety of chili pepper {{Short pages monitor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poblano Chile
The poblano (''Capsicum annuum'') is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' ("wide"). Stuffed fresh and roasted it is popular in '' chiles rellenos poblanos''. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. A closely related variety is the mulato, which is darker in color, sweeter in flavor, and softer in texture. The pasilla pepper is sometimes incorrectly called "poblano", particularly in the United States, but they are distinct from true poblano peppers. Growth The bush has multiple stems and can reach in height. The fruit is long and wide. An immature poblano is dark purplish green in color, but the mature fruits even ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancho
The poblano (''Capsicum annuum'') is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' ("wide"). Stuffed fresh and roasted it is popular in '' chiles rellenos poblanos''. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. A closely related variety is the mulato, which is darker in color, sweeter in flavor, and softer in texture. The pasilla pepper is sometimes incorrectly called "poblano", particularly in the United States, but they are distinct from true poblano peppers. Growth The bush has multiple stems and can reach in height. The fruit is long and wide. An immature poblano is dark purplish green in color, but the mature fruits eve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilaquiles
Chilaquiles () are a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried. Ingredients and variations Typically, corn tortillas cut into quarters and lightly fried or baked for a lighter version are the basis of the dish. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled '' queso fresco'', sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes. As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. Etymology Regional variations In central Mexico, it is common for the tortilla chips to remain crisp. To achieve this, all ingredients ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature. In food preparation Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as . Japanese cuisine In Japanese cuisine, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying. American cuisine Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc. Bulgari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salsa (sauce)
Salsa is a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature. Though the word ''salsa'' means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and- chili-based pico de gallo, as well as to salsa verde. chips and dip, Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself. History The use of salsa as a table dip was first popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup. Tomato-based salsas later found competition from salsas made with fruit, corn, or black turtle bean, black beans. Since the 2000s sweet salsas combining fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Mexico
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmecs, Olmec and Maya civilization, 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 civilization, Huastec, Zapotec civilization, Zapotec, Mixtec, Otomi people, Otomi, Tarascan state, Purépecha, Totonac, Mazatec, Mazahua people, Mazahua, and Nahuas, 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 (bird), turkey, beans, squash (plant), squash, amaranth, Chia seed, chia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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