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Oaxacan Cuisine
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate (often drunk in a hot preparation with spices and other flavorings), Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's app ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mole Du Marche De Oaxaca
Mole (or Molé) may refer to: Animals * Mole (animal) or "true mole", mammals in the family Talpidae, found in Eurasia and North America * Golden moles, southern African mammals in the family Chrysochloridae, similar to but unrelated to Talpidae moles * Marsupial moles, Australian mammals in the family Notoryctidae, similar to but unrelated to Talpidae moles Other common meanings * Mole, colloquial name for a nevus, a growth on human skin ** Melanocytic nevus, another term for mole * Mole (architecture), a pier, jetty, breakwater, or junction between places separated by water * Mole (espionage), a spy who inserts himself into an organisation in order to spy on it. * Mole (sauce), Mexican sauce made from chili peppers, often including fruits, other spices, or chocolate Arts and entertainment * Adrian Mole, the central character in a series of novels by Sue Townsend * Mole, a main character in the children's novel ''The Wind in the Willows'' by Kenneth Grahame * Mole (Zden ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortilla
A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Varieties Corn tortilla Tortillas made from nixtamalized maize meal—masa de maíz— are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BC). Towards the end of the 19th century, the first mechanical utensils for making tortillas, called tortilla presses, tortilleras, or tortilladoras, were invented and manufactured in Mexico. Wheat tortilla Europeans introduced wheat and its cultivation to the America ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zapotec Peoples
The Zapotecs ( Valley Zapotec: ''Bën za'') are an indigenous people of Mexico. The population is concentrated in the southern state of Oaxaca, but Zapotec communities also exist in neighboring states. The present-day population is estimated at approximately 400,000 to 650,000 persons, many of whom are monolingual in one of the native Zapotec languages and dialects. In pre-Columbian times, the Zapotec civilization was one of the highly developed cultures of Mesoamerica, which, among other things, included a system of writing. Many people of Zapotec ancestry have emigrated to the United States over several decades, and they maintain their own social organizations in the Los Angeles and Central Valley areas of California. There are four basic groups of Zapotecs: the ', who live in the southern Isthmus of Tehuantepec, the ', who live in the northern mountains of the Sierra Madre de Oaxaca, the southern Zapotecs, who live in the southern mountains of the Sierra Sur, and the Central Va ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barro Comal
Barro (Spanish and Portuguese for ''mud'' or ''clay'') may refer to: Arts, entertainment, and media * '' Barro Humano'', a 1929 Brazilian film * '' El Dios de barro'', a 1970 Mexican telenovela * '' Entre el barro'', a 1939 Argentine musical film * ''Barro'', a 1951 Honduran novel by Paca Navas People * Aboubacar Barro (born 1991), Burkinabé professional footballer * Adama Barro (born 1996), Burkinabé international footballer * Analyn Barro (born 1996), Filipina actress and model * Andrés do Barro (1947–1989), Spanish singer-songwriter * Joaquín Barro (born 2001), Argentinian professional football player * Josh Barro (born 1984), American journalist * Juan Barro (born 1956), Spanish former swimmer * Oumar Barro (born 1974), Burkinabé former professional football player * Ousmane Barro (born 1984), Senegalese professional basketball player * Robert Barro (born 1944), American classical liberal macroeconomist Places Europe * Barro, Charente, France, a commune * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chapulines De Oaxaca
Chapulines, plural for chapulín (), are grasshoppers of the genus '' Sphenarium'' that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America, and derives from the Nahuatl word '' chapolin'' (singular) or '' chapolimeh'' (plural). They are collected only at certain times of year (from their hatching in early May through the late summer/early autumn). They are toasted on a comal. Often they are seasoned with garlic, lime juice, chilies and/or salt. One of the regions of Mexico where chapulines are most widely consumed is Oaxaca, where they are sold as snacks at local sports events and are becoming revived among foodies. There is one reference to grasshoppers that are eaten in early records of the Spanish conquest, in early to mid 16th century. Besides Oaxaca, chapulines are popular in areas surrounding Mexico City, such as Tepoztlán, Cuernavaca and Puebla. They may be eaten individually as a ''botana'' (snack) or as a filling, e. ... [...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''. Cham ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atole
''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate ''atole'' is known as ''champurrado'' or ''atole''. It typically accompanies tamales, and is very popular during Day of the Dead (observed November 2) and ''Las Posadas'' (Christmas holiday season). In Mexico In Mexico, the drink typically includes'' masa ''(corn hominy flour), water, ''piloncillo'' (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. ''Atole'' is made by toasting ''masa'' on a ''comal'' (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin, liquid consistency. ''Atole'' can also be prepared with rice, wheat, or oatmeal in place of masa. In northern Mexico, a variation is also made using ''pinole'' (sweetened toasted corn meal). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tasajo
Tasajo is a cut of dried beef, normally cooked over a wood fire. Tasajo in Spain In Spain, specifically in Toledo, it consists of marinated deer loin that is smoked over a slow fire of holm oak wood, typical of hunting regions. íaz Sánchez, Lorenzo (2005). Alianza Editorial, ed. La cocina del Quijote (cuarta edición). Madrid. p. 85. ./ref> In the region of La Vera (in the province of Cáceres), and in the neighboring town of Candeleda (in Ávila province), it consists of marinated goat meat that has been macerated and dried. It is usually served as an appetizer in the bars of the area, and it is a good accompaniment with pitarra wine. Tasajo in Mexico In Mexican cuisine, tasajo is a cut of beef, typically from the Central Valley of Oaxaca in Oaxaca state. It is similar to pork jerky and is often made with organ meat including that of the head and back, but also can be made with flank or skirt steak. In the historic quarter of the city of Oaxaca, it is customary to eat ta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iguana
''Iguana'' (, ) is a genus of herbivorous lizards that are native to tropical areas of Mexico, Central America, South America, and the Caribbean. The genus was first described in 1768 by Austrian naturalist Josephus Nicolaus Laurenti in his book ''Specimen Medicum, Exhibens Synopsin Reptilium Emendatam cum Experimentis circa Venena''. Two species are placed in the genus, the green iguana, which is widespread throughout its range and a popular pet, and the Lesser Antillean iguana, which is native to the Lesser Antilles. Genetic analysis indicates that the green iguana may comprise a complex of multiple species, some of which have been recently described, but the Reptile Database considers all of these as subspecies of the green iguana. The word "iguana" is derived from the original Taino name for the species, ''iwana''. In addition to the two species in the genus ''Iguana'', several other related genera in the same family have common names of the species including the word "ig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isthmus Of Tehuantepec
The Isthmus of Tehuantepec () is an isthmus in Mexico. It represents the shortest distance between the Gulf of Mexico and the Pacific Ocean. Before the opening of the Panama Canal, it was a major overland transport route known simply as the Tehuantepec Route. The name is taken from the town of Santo Domingo Tehuantepec in the state of Oaxaca; this was derived from the Nahuatl term (" jaguar mountain"). Geography The isthmus includes the part of Mexico lying between the 94th and 96th meridians west longitude, or the southeastern parts of Veracruz and Oaxaca, including small areas of Chiapas and Tabasco. The states of Tabasco and Chiapas are east of the isthmus, with Veracruz and Oaxaca on the west. At its narrowest point, the isthmus is across from gulf to gulf, or to the head of Laguna Superior on the Pacific coast. The Sierra Madre del Sur mountain range breaks down at this point into a broad, plateau-like ridge, whose elevation, at the highest point reached by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guacamole
Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment and salad ingredient. Etymology and pronunciation The name comes from Classical Nahuatl , which literally translates to 'avocado sauce', from ''āhuacatl'' 'avocado' + ''mōlli'' 'sauce'. In Mexican Spanish, it is pronounced . In American English, it tends to be pronounced , and this pronunciation is also common in British English, but is more common. History Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BCE) and had been domesticated by various Mesoamerican groups by 5000 BCE. They were likely cultivated in the Supe Valley in Peru as early as 3100 BCE. In the early 1900s, avocados frequently went by the name ''alligator pear''. In the 1697 bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
