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Municipality Of Teabo
Teabo Municipality () is one of the 106 subdivisions of the State of Yucatán in Mexico. Its municipal seat is located in the town of Teabo. The Municipality of Teabo shares a boundary on the north with Mayapán-humayel, on the south with Tekax, on the east with Cantamayec-Tixméhuac and the west with Maní-Akil. It is home to indigenous Mayan people who continue to follow cultural traditions kept for hundreds of years. Vestiges of an important Mayan cemetery can be found in Teabo. Also, Teabo had two sacred buildings: the parish and ex-convent of San Pedro y San Pablo built in the 17th century and the Indian's Chapel that shows the date of 1617. Communities The municipality is made up of 20 communities the most important are: *Teabo (municipal seat) *San Higinio *Kulche Nearby cities The distances from the municipal seat to nearby cities are as follows: * Oxkutzcab, Yucatán southwest 21,508 people. * Ticul, Yucatán west 30,282 people. * Merida, Yucatán north-nor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escudo De Teabo
The escudo ( Portuguese: 'shield') is a unit of currency historically used in Portugal and its colonies in South America, Asia, and Africa. It was originally worth 16 silver . The Cape Verdean escudo and the former Portuguese escudo (PTE), each subdivided into 100 , are named after the historical currency. Its symbol is the , a letter S with two vertical bars superimposed used between the units and the subdivision (for example, ). Other currencies named "escudo" Circulating *Cape Verdean escudo Obsolete *Angolan escudo *Chilean escudo *French écu *Mozambican escudo *Portuguese escudo *Portuguese Guinean escudo *Portuguese Indian escudo *Portuguese Timorese escudo *São Tomé and Príncipe escudo *Spanish escudo The escudo was either of two distinct Spanish currency denominations. Gold escudo The first escudo was a gold coin introduced in 1535/1537, with coins denominated in escudos issued until 1833. It was initially worth 16 '' reales''. When differ ... References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ticul
Ticul is a city and the municipal seat of the Ticul Municipality, Yucatán in Mexico. It is located some 100 km south of the state capital city of Mérida. In 2000 Ticul had a population of about 28,000 people. The majority are ethnically Maya. Ticul was a town of the Pre-Columbian Maya civilization. It has been continuously occupied since at least the 7th century BC. After the Spanish conquest of Yucatán Ticul was reestablished as a Spanish colonial town in 1549. The Republic of Yucatán granted Ticul the status of a city in 1847. The city is nicknamed ''La Perla del Sur'' ("The Pearl of the South"), as it is in the southern part of Yucatán state. Ticul has long been known for the red pottery produced there. Over half the population still speaks the Maya language The Mayan languagesIn linguistics, it is conventional to use ''Mayan'' when referring to the languages, or an aspect of a language. In other academic fields, ''Maya'' is the preferred usage, serving as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pozole
Pozole (; from nah, pozoll, meaning '' cacahuazintle'', a variety of corn or maize) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, today the stew is common across Mexico and neighboring countries, and is served both as a day-to-day meal and as a festive dish. Description Pozole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Typically pork, or sometimes chicken, is included in the base. Vegetarian recipes substitute beans for the meat. The three main types of pozole are ''blanco'' (white),CookpadPozole Blanco/ref> ''verde'' (green) and ''rojo'' (red). White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ing ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balché
''Balché'' is a mildly intoxicating beverage that was commonly consumed by the ancient Maya in what is now Mexico and upper Central America. Today, it is still common among the Yucatec Maya. The drink is made from the bark of a leguminous tree, ''Lonchocarpus violaceus'', which is soaked in honey and water, and fermented. A closely related beverage, made from honey produced from the nectar of a species of morning glory ''(Turbina corymbosa)'', is called '' xtabentún''. Ritual enemas and other psychoactive substances were also taken by those who drank balché. According to food writer Sandor Katz, the ancient Maya consumed ''balché'' in enema form to maximize its inebriating effect. After the Maya were conquered by the Spanish, the drink was banned and their orchards were destroyed. Monday, 12 April 2021 See also *Pox *Pulque Pulque (; nci, metoctli), or octli, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xtabentún (liqueur)
Xtabentún is an anise liqueur made in Mexico's Yucatán region from anise seed, and fermented honey produced by honey bees from the nectar of xtabentún flowers. Rum is then added to the anise and honey mixture. Because of the rum content, the xtabentún liqueur is sometimes called a "distilled honey" beverage, which is misleading, because the honey alcohol is fermented, not distilled. It is, nonetheless, a spirit beverage, since rum, a distilled product, is added. Distilleries still survive today in the Yucatán that produce the liqueur.Ott, Jonathan (1998)The Delphic Bee: Bees and Toxic Honeys as Pointers to Psychoactive and Other Medicinal Plants. ''Economic Botany'' 52(3): 260-266. Origin Xtabentún may have its origin in ''balché'', a ceremonial liquor produced by the Maya.Grupo AMSA (Spanish) The strong flavor did not appeal to the Spanish ''conquista ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crataegus Mexicana
''Crataegus mexicana'' is a species of hawthorn known by the common names , , and Mexican hawthorn. It is native to the mountains of Mexico and parts of Guatemala, and has been introduced in the Andes. The fruit of this species is one of the most useful among hawthorns. ''Crataegus pubescens'' Steud. is a nomenclaturally illegitimate name (for ''Crataegus gracilior'' J.B.PhippsPhipps JB (1997) Monograph of Northern Mexican ''Crataegus'' (Rosaceae, subfam. Maloideae). Botanical Research Institute of Texas, Fort Worth, Texas, U.S.A.) that is commonly misapplied to this species. Etymology , the Mexican name for this fruit, comes from the Nahuatl word which means 'stone fruit'. The alternative (and ambiguous) name means 'little apple' in Spanish. The generic name, '' Crataegus'', is derived from a Latinized Greek compound word literally meaning 'strong sharp,' in reference to the strong wood, and thorny habitus of several species. Description The plant is a large shrub o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cochinita Pibil
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib while it is wrapped in banana leaf. Methods ''Cochinita'' means baby pig, so true cochinita pibil involves roasting a whole suckling pig. Alternatively, pork shoulder (butt roast), or pork loin is used in many recipes. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes, or vinegar are employed to approximate the effect of the bitter orange on the meat. Another important in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Longaniza
Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Guatemala, Mexico and Chile. In the Philippines, it is called longganisa and has hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups of the archipelago. Varieties by country Spain In Spain, ''longaniza'' is similar to '' salchichón'', though thinner; both differ from chorizo in that black pepper is used for them instead of paprika and may have different spices in them like nutmeg. Argentina and Uruguay In Argentina and Uruguay, longaniza is a very long, cured and dried pork sausage that gets its particular flavour from ground anise seeds. This results in a very particular aroma, and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Papadzules
Papadzules (; Mexican Spanish, from Mayan ) is a traditional dish from the Yucatán Peninsula resembling enchiladas. In its simplest form it consists of corn tortillas dipped in a sauce of ''pepita'' (pumpkin seeds) filled with hard-boiled eggs, and garnished with a cooked tomato-pepper sauce. Etymology Two theories exist about the origin of the name. Diana Kennedy says it derives from a phrase meaning "food of the lords" because this dish was reportedly fed to the Spaniards. Variations of this etymology appear elsewhere. The second theory posits that it derives from Mayan ''papakʼ'', to anoint or smear, and ''sul'', to soak or drench, making the meaning something along the lines of "smeared and drenched". History Papadzules are said to be a very ancient dish, the forerunner of modern enchiladas, even. However, it is not clear that this dish was actually made in pre-Hispanic times, at least in the way it is made today. First, there is a lack of comals in the archaeological r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panucho
A Panucho is a Mexican food specialty from the Yucatán made with a refried tortilla that is stuffed with refried black beans and topped with chopped cabbage, pulled chicken or turkey, tomato, pickled red onion, avocado, and pickled jalapeño pepper. Panuchos are mostly sold in the evenings when parties of friends or family go out to eat. Panuchos are served at fast food restaurants called panucherias which also serve salbutes, tostadas, tortas, and caldo Caldo may refer to: Food * Broth, whose Spanish name is ''caldo'' * Caldo de costilla ("rib broth"), served as breakfast in Colombia * Caldo de pollo, Latin American chicken soup * Caldo de queso, also known as Sonoran cheese soup, served in centr ...s. Panuchos are fried and topped to order and often served with soda. References {{Mexican cuisine Cuisine of Yucatán Tortilla-based dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salbut
A salbut (from the Yucatec maya 'Zaal' light and 'But' stuffed) is a puffed deep fried tortilla that is topped with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion. Salbutes originate from the Yucatán peninsula and are a staple in Belize. Salbutes are mostly sold in the evenings when parties of friends or family go out to eat. Salbutes are served at fast food restaurants called ''panucherias'' which also serve panuchos, tostadas, tortas Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * ..., and caldos. Salbutes are fried and topped to order and often served with soda drink. References Bayless, Rick. Mexican Kitchen. (1996). . {{Mexican cuisine Mexican cuisine Belizean cuisine Tortilla-based dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carludovica Palmata
''Carludovica palmata'' (Panama hat plant or toquilla palm) is a palm-like monocot plant. It is not a true palm. Its leaves are different from the leaves of true palms, and unlike true palms it does not develop a woody trunk. Its female flowers (which mature first) have large stigmas, and its male flowers (which mature later) have a lot of pollen. The Panama hat palm is cultivated from Central America to Bolivia. Its soft, flexible, and durable fibers are used to weave Panama hats Panama ( , ; es, link=no, Panamá ), officially the Republic of Panama ( es, República de Panamá), is a transcontinental country spanning the southern part of North America and the northern part of South America. It is bordered by Cost ... and other items. References {{Taxonbar, from=Q4745262 Cyclanthaceae Flora of Central America Flora of South America Plants described in 1798 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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