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Corn Tortillas
In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an ''arepa'' (though ''arepas'' are made with ground maize, not hominy, and are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called ''tortilla'' by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli (''Nahuatl Dictionary.'' (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, frolink/r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexico
Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is 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 ''''. . making it the world's 13th-largest country by are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like custard, jelly, cooked fruit, whipped cream or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasions, such as wedd ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tlacoyo
A tlacoyo is an oval-shaped Mexican dish of pre-Hispanic origin made of masa. Tlacoyos are thicker than fresh corn tortillas and are stuffed with cheese, fava beans, cooked ground beans, chicharron, and other ingredients before being fried or toasted. Tlacoyos can be served as an accompaniment to soups and stews or as appetizers for celebrations. Most traditional tlacoyos do not have lard or salt in the masa, and if not eaten soon after they are cooked, they become very tough and dry, even if reheated. In Mexican markets, vendors keep their tlacoyos warm by putting them in a covered basket, with the additional effect that the steam keeps them moist for a longer time. Etymology The word ''tlacoyo'' derives from the Nahuatl word ''tlahtlaōyoh'' ),''Nahuatl Dictionary.'' (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, frolink/ref> a name given to an antojito ('snack' or appetizer) typical of central Mexico. Spelling variations include ''tla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gordita
A ''gordita'' () in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan arepa. ''Gordita'' means "chubby" in Spanish. There are two main variations of this dish, one of which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the ''"gordita de chicharrón"'', filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico. Gorditas are often eaten as a lunch dish and accompanied by several types of sauce. Variations A gordita is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border. An old variant of corn gorditas uses ''masa quebrada'' (broken dough) where t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Totopo
''Totopo'', in Mexican cuisine, is a flat, round, or triangular corn item similar to a tortilla, that has been toasted, fried or baked, but it may be prepared with nixtamalized corn masa. Totopos are best known as originating from Zapotec peoples of the isthmus of Tehuantepec region of the Mexican state of Oaxaca. There, the Zapotec women bake totopos in a clay oven known as a . Totopos resemble a round, baked tortilla chip or certain types of Scandinavian flat bread; however, unlike tortillas, salt is added to the masa and holes are made in the disk prior to baking. ''Totopo'' may also refer to triangular fried tortillas (), which are essentially tortilla chips. When the whole round tortilla is baked or fried it is generally known as a '' tostada''. An important feature of the baking and salting process is preservation. To prevent the decomposition of the corn and growth of mold, regular tortillas generally need to be eaten the same day as they are made (or stored cold) d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sope (food)
A ''sope'' () is a traditional Mexican dish consisting of a fried masa base with savory toppings. Also known as ''picadita'' (in Tierra Caliente, Guerrero), it originates in the central and southern parts of Mexico, where it was sometimes first known as ''pellizcadas''. It is an ''antojito'', which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The masa base is fried with pinched sides and topped with refried beans, crumbled cheese, lettuce, onions, red or green sauce and sour cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles. Traditional sopes The ''sope'' has spread throughout all Mexico's territory, and thousands of regional variants are made. Even though ''sopes'' are traditionally from Mexico, many Central American countries have adopted this dish into their cuisine, with slightly different ingredients, and very similar to Salvadoran enchiladas. While the pinched sides of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey (bird)
The turkey is a large bird in the genus ''Meleagris'', native to North America. There are two extant turkey species: the wild turkey (''Meleagris gallopavo'') of eastern and central North America and the ocellated turkey (''Meleagris ocellata'') of the Yucatán Peninsula in Mexico. Males of both turkey species have a distinctive fleshy wattle, called a snood, that hangs from the top of the beak. They are among the largest birds in their ranges. As with many large ground-feeding birds (order Galliformes), the male is bigger and much more colorful than the female. Native to North America, the wild species was bred as domesticated turkey by indigenous peoples. It was this domesticated turkey that later reached Eurasia, during the Columbian exchange. In English, "turkey" probably got its name from the domesticated variety being imported to Britain in ships coming from the Turkish Levant via Spain. The British at the time therefore associated the bird with the country Turkey a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Food Timeline
Lynne Olver (1958–2015) was a librarian and food historian, and the sole author of the Food Timeline website. Personal life Olver graduated from the University of Albany (SUNY). She was a librarian at the Morris County Library, New Jersey, and became its director in 2009. The Food Timeline In 1999, Olver created ''The Food Timeline'', a history website documenting culinary history, food history and recipes. The website has since become a major information source for culinary history. Almost all of the website's information comes from Lynne's personal library of over 2,000 books. Unlike many other food related websites, Olver gave citations to almost every statement on her site so that readers can verify her claims. Her research has been cited in peer-reviewed journals. Following her death, the site was given to her family, who chose to remove social media accounts associated with the Food Timeline, but kept the website running in a state of dormancy. As such, the website ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...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] |
Flour Tortilla (Mexico)
A flour tortilla (, ) or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. It was originally inspired by the corn tortilla of Mexican cuisine, a flatbread of maize which predates the arrival of Europeans to the Americas. Made with a flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially-made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients. History The flour tortilla is a variant of the corn tortilla. The word tortilla comes from Spanish meaning "small cake". The oldest found tortillas date back as far as 10,000 years BCE and were made of native maize with dried kernels. The corn tortilla was the principal food of the Aztecs and other Mesoamerican civilizations. The flour tortilla is a much more recent invention. It is said by some that flour tortillas originated in the northern Mex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Tortilla Tlaxcalli Codex Mendoza Aztec Glyph Symbol
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and corn syr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
