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Champurrado
Champurrado is a chocolate-based ''atole'', a warm and thick Mexican beverage. It is prepared with either '' masa de maíz'' (lime-treated corn dough),'' masa harina'' (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for ''atole''); ''piloncillo''; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. ''Atole'' drinks are whipped up using a wooden whisk called a '' molinillo''. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy; a blender may also be used. Champurrado is traditionally served with ''churros'' in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at ''Las Posadas'' (during the Christmas season), where it is served alongside ''tamales''. Champur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champurrado Thenewplace Sf
Champurrado is a chocolate-based ''atole'', a warm and thick Mexican cuisine, Mexican beverage. It is prepared with either ''masa de maíz'' (Limewater#Food Preparation, lime-treated corn dough),'' masa harina'' (a dried version of this dough), or maize flour, corn flour (simply very finely ground dried corn, especially local varieties grown for ''atole''); ''piloncillo''; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. ''Atole'' drinks are whipped up using a wooden whisk called a ''molinillo (whisk), molinillo''. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy; a blender may also be used. Champurrado is traditionally served with ''churros'' in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at ''Las Posadas'' (durin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champurrado
Champurrado is a chocolate-based ''atole'', a warm and thick Mexican beverage. It is prepared with either '' masa de maíz'' (lime-treated corn dough),'' masa harina'' (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for ''atole''); ''piloncillo''; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be added to thicken and enrich the drink. ''Atole'' drinks are whipped up using a wooden whisk called a '' molinillo''. The whisk is rolled between the palms of the hands, then moved back and forth in the mixture until it is aerated and frothy; a blender may also be used. Champurrado is traditionally served with ''churros'' in the morning as a simple breakfast or as a late afternoon snack. Champurrado is also very popular during Day of the Dead and at ''Las Posadas'' (during the Christmas season), where it is served alongside ''tamales''. Champur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Champorado2
Champorado or tsampurado Almario, Virgilio, et al. 2010. '' UP Diksiyonaryong Filipino'', 2nd ed. Anvil: Pasig. (from es, champurrado) is a sweet chocolate rice porridge in Philippine cuisine. Ingredients It is traditionally made by boiling sticky rice with '' tablea'' (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or ''merienda'', with milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (''daing'' or ''tuyo''). ''Tinughong'' is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it. History Its history can be traced back from the Spanish colonial period of the Philippines. During the galleon trade between Mexico and the Philippines, Mexican traders brought the knowledge of making ''champurrado'' to the Philippines ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anise
Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and tarragon. It is widely cultivated and used to flavor food, candy, and alcoholic drinks, especially around the Mediterranean. Description Anise is an herbaceous annual plant growing to or more. The leaves at the base of the plant are simple, long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, long, usually called "aniseed".Anise (''Pimpinella anisum'' L.) from Gernot K ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexico
Mexico (Spanish language, Spanish: México), officially the United Mexican States, is a List of sovereign states, country in the southern portion of North America. It is borders of Mexico, bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatemala, Belize, and the Caribbean Sea; and to the east by the Gulf of Mexico. Mexico covers ,Mexico ''The World Factbook''. Central Intelligence Agency. making it the world's List of countries by area, 13th-largest country by area; with approximately 126,014,024 inhabitants, it is the List of countries by population, 10th-most-populous country and has the hispanophone#Hispanosphere, most Spanish-speakers. Mexico is organized as a federation, federal republic comprising 31 list of states of Mexico, states an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Day Of The Dead
The Day of the Dead ( es, Día de Muertos or ''Día de los Muertos'') is a holiday traditionally celebrated on November 1 and 2, though other days, such as October 31 or November 6, may be included depending on the locality. It is widely observed in Mexico, where it largely developed, and is also observed in other places, especially by people of Mexican heritage. Although related to the simultaneous Christian remembrances for Hallowtide, it has a much less solemn tone and is portrayed as a holiday of joyful celebration rather than mourning. The multi-day holiday involves family and friends gathering to pay respects and to remember friends and family members who have died. These celebrations can take a humorous tone, as celebrants remember funny events and anecdotes about the departed. Traditions connected with the holiday include honoring the deceased using calaveras and marigold flowers known as ''cempazúchitl'', building home altars called ''ofrendas'' with the favorite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churros
A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Southwestern United States and France. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as or ''jeringos'' in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Cinnamon sugar is often sprinkled on top. There are also two slightly different snacks in Portugal, called ''porra'' and fartura, which are filled with jelly instead of the ''doce de leite'', traditional to Brazilian churros. History The origin of churros is unclear. One theory suggests the concept was brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and as they returned from Ming-dynasty China to Portugal, they brought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molinillo (whisk)
A ''molinillo'' is a traditional turned wood whisk used in Latin America, as well as the Philippines, where it is also called a ''batirol'' or ''batidor''. Its use is principally for the preparation of hot beverages such as hot chocolate, ''atole'', '' cacao'', and ''champurrado''. The molinillo is held between the palms and rotated by rubbing the palms together; this rotation creates the froth in the drink. This process is the subject of a popular children's nursery rhyme A nursery rhyme is a traditional poem or song for children in Britain and many other countries, but usage of the term dates only from the late 18th/early 19th century. The term Mother Goose rhymes is interchangeable with nursery rhymes. From ... in Mexico. References External links Latin American cuisine Mexican cuisine Mexican food preparation utensils {{cooking-tool-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masa
''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into a flour form called ''masa harina''. Masa is reconstituted from masa harina by mixing with water before use in cooking. In Spanish, ''masa harina'' translates to "dough flour", which can refer to many other types of dough. Preparation Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamale
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation of , with English speakers interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America. According to archaeologists Karl Taube, William Saturno, and David Stuart, tamales may date from arou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piloncillo
Panela () or rapadura (Portuguese pronunciation: ) is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as ''chancaca'' in Chile, Bolivia, and Peru, ''piloncillo'' in Mexico (where ''panela'' refers to a type of cheese, ''queso panela''). The name ''piloncillo'' means "little loaf", because of the traditional shape in which this smoky, caramelly, and earthy sugar is produced. Just like brown sugar, two varieties of ''piloncillo'' are available; one is lighter (''blanco'') and one darker (''oscuro''). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled, and poured into molds, where it hardens into blocks. Elsewhere in the world, the word ''jaggery'' describes a similar foodstuff. Both are considered non-centrifugal ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masa Harina
''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', ''pupusas'', and many other Latin American dishes. It is dried and powdered into a flour form called ''masa harina''. Masa is reconstituted from masa harina by mixing with water before use in cooking. In Spanish, ''masa harina'' translates to "dough flour", which can refer to many other types of dough. Preparation Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa har ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
