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Tacos Al Carbón
A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/ tostadas, in which the tortilla is fried before filling. Etymology The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical. ''Taco'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carnitas
Carnitas, literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (''frijoles refritos''). Description Pork carnitas are traditionally made using the heavily marbled, rich Boston butt or picnic ham cuts of pork. Food Resource Oregon State University. Accessed June 2011. The 6–16 lb (3–7 kg) sections are usually cut down to a workable (6–10 lb) size and [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Street Food
Mexican street food, called ''antojitos'' (literally "little cravings"), is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and ''Forbes'' named Mexico City as one of the foremost cities on the world in which to eat on the street. Definition In Mexican Spanish, the fast foods prepared on the streets and in market stalls are called ''antojitos'' (literally "little cravings") because they are typically foods not eaten at a formal meal, especially not the main meal of the day, ''comida'', which is served in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empanadas
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, ''Llibre del Coch'' by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. By country and region Argentina Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly made e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stews
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelettes
In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History The earliest omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmorejo
Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from Andalusia, southern Spain, made of tomato, bread, extra virgin olive oil and garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. The salmorejo is served cold and may be garnished with diced Spanish ibérico ham and diced hard-boiled eggs.Teresa Barrenechea, Christopher Hirsheimer, Jeffrey Koehler, (2005), ''The cuisines of Spain: exploring regional home cooking'', New York, Ten Speed Press, , pag. 67 The bread used for salmorejo is called '' pan de telera'', which is equivalent to Castilian pan candeal. This is a bread with a very dense and white crumb (as it is made with a variety of wheat flour that has a high protein content and less water and gluten content than other flours) and thin crust. Using this kind of bread is important to give salmorejo its characteristic texture. It is believed that the original recipe was brought from the region of Alentej ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tapas
A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In some bars and restaurants in Spain and across the globe, tapas have evolved into a very sophisticated cuisine. In some Central American countries, such snacks are known as ''bocas''. In parts of Mexico, similar dishes are called ''botanas''. History The word "tapas" is derived from the Spanish verb ''tapar'', "to cover", a cognate of the English ''top''. In pre-19th-century Spain tapas were served by ''posadas'', ''albergues'' or ''bodegas'', offering meals and rooms for travellers. Since few innkeepers could write and few travellers read, inns offered their guests a sample of the dishes available, on a "tapa" (the word for pot cover in Spanish). According to ''Joy of Cooking'', the original tapas were thin slices of bread or meat wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Real Academia Española
The Royal Spanish Academy ( es, Real Academia Española, generally abbreviated as RAE) is Spain's official royal institution with a mission to ensure the stability of the Spanish language. It is based in Madrid, Spain, and is affiliated with national language academies in 22 other Hispanophone nations through the Association of Academies of the Spanish Language. The RAE's emblem is a fiery crucible, and its motto is ("It purifies, it fixes, and it dignifies"). The RAE dedicates itself to language planning by applying linguistic prescription aimed at promoting linguistic unity within and between various territories, to ensure a common standard. The proposed language guidelines are shown in a number of works. History The Royal Spanish Academy was founded in 1713, modeled after the Accademia della Crusca (1582), of Italy, and the Académie Française (1635), of France, with the purpose "to fix the voices and vocabularies of the Spanish language with propriety, elegance, an ... [...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] |
Maize
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tostada (tortilla)
Tostada ( or ; , ) is the name given to various dishes in Mexico and other parts of Latin America which include a toasted tortilla as the main base of their preparation. The name usually refers to a flat or bowl-shaped tortilla that is deep-fried or toasted, but may also refer to any dish using a ''tostada'' as a base. It can be consumed alone, or used as a base for other foods. Corn tortillas are usually used for tostadas, although tostadas made of wheat or other ingredients can also be found. Preparation Just like stale bread can be made palatable as toast, a stale tortilla can be repurposed as a tostada by frying it in boiling oil until it becomes golden, rigid, and crunchy. Commercial tostadas are similar in taste and consistency to tortilla chips. Tostadas are a standalone dish in Mexico and the American Southwest, and are also served as a companion to various Mexican foods, mostly seafood and stews, such as menudo, birria and pozole. Tostadas can be found across Mex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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