Pulpo A La Campechana
Pulpo a la campechana is a traditional dish in Mexican cuisine. It consists of chopped octopus that is slowly boiled in water with its ink, vinegar, onion, garlic. The cooked octopus is mixed with a preparation of tomatoes, onion, garlic, coriander Coriander (;

Mexican Cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and 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, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and 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, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuisines based on ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Octopus As Food
People of some cultures eat octopus. The arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. Octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain. Dishes by geography Japan Octopus is a common ingredient in Japanese cuisine, including ''sushi'', ''sashimi'', ''karaage'', stew, sour salad, ''takoyaki'' and ''akashiyaki''. Takoyaki is a ball-shaped snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus, tempura scraps (''tenkasu''), pickled ginger, and green onion. Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with small strips of laver and shavings of dried bonito. Korea Giant octopus, long arm octopus, and webfoot octopus are common food ingredient in Korean cuisine. In Korea, ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Octopus Ink
Cephalopod ink is a dark-coloured or luminous ink released into water by most species of cephalopod, usually as an escape mechanism. All cephalopods, with the exception of the Nautilidae and the Cirrina (deep-sea octopuses), are able to release ink to confuse predators. The ink is released from the ink sacs (located between the gills) and is dispersed more widely when its release is accompanied by a jet of water from the siphon. Its dark color is caused by its main constituent, melanin. Each species of cephalopod produces slightly differently coloured inks; generally, octopuses produce black ink, squid ink is blue-black, and cuttlefish ink is a shade of brown. A number of other aquatic molluscs have similar responses to attack, including the gastropod clade known as sea hares. Types of ink shapes The shapes taken by ink releases are classified as six types: * pseudomorphs; * pseudomorph series; * ink ropes; * clouds/smokescreens; * diffuse puffs; * mantle fills. Inking be ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Coriander
Coriander (;coriander
in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an herb in the family . It is also known as Chinese parsley, dhania, or cilantro ().
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]  

Chile 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 even ...
[...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]