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Cuerito
Cuerito is pig skin (pork rind) from Mexican cuisine, Venezuelan cuisine and Spanish cuisine. ''Cuero'' is the Spanish-language word for skin, leather or hide, so ''cueritos'' means "little skins". They are usually pickled in vinegar Cueritos: Pickled Pork Rinds from Tortas Paquime] by Erica O'Neil Wed., Apr. 13 2011 ''Phoenix New Times'' (''cueritos de vinagre'') and can be made with a spicy sauce. The vinegar can be seasoned with pineapple, dulce macho (piloncillo), cloves, peppercorns, chile de árbol and oregano. There are also family recipes. Cueritos are used to make a type of cemita and can be used in other dishes like tostada (tortilla), tostadas. Cueritos are sometimes served in a glass with strips of the pickled pork rind alongside a slaw of cabbage, cucumber, lime, and chile sauce. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tostilocos
Tostilocos (also Dorilocos) are a popular Mexican antojito (street food) that consists of Tostitos tortilla chips topped with cueritos (pickled pork rinds), cucumber, jícama, lime juice, Valentina hot sauce, chamoy, Tajín chili powder, salt, and " Japanese peanuts" (sometimes referred to as "cracker nuts"). The dish was first conceived in the late 1990s by street vendors in Mexico. In the 21st century, Tostilocos are now commonly sold by street vendors, stadium vendors, and at Mexican juice bars in both Mexico and the Southwestern United States. Origin The original Tostilocos were created in Tijuana, Mexico. The original mix contained tortilla chips, cueritos, cucumber, jícama, rueditas (little wheel-shaped pieces of fried flour), Japanese peanuts, lime juice, chamoy, and hot sauce. The word tostilocos is a combination of the name of Tostitos-brand tortilla chips and the Spanish word ''loco'', meaning "crazy". So the name essentially means "crazy chips" or "crazy Tost ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Rind
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small pieces as a snack or side dish. The frying renders much of the fat, making it much smaller. Snack Often a byproduct of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and they were common in many people's diets until the industrial revolution made vegetable oils more common and more affordable. Microwaveable pork rinds are sold in bags that resemble microwaveable popcorn and can be eaten still warm. Pickled pork rinds, though, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like ''foie gras''. Preparation For the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicharrón
(, , plural ; pt, torresmo ; fil, chicharon; ch, chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef. Name , as a dish with sauce, or as finger-food snacks, are popular in Andalusia and Canarias in Spain, Latin America and other places with Spanish influence including the Southwestern United States. It is part of the traditional cuisines of Bolivia, Brazil, Portugal (where it is called ), Chile, Colombia, Costa Rica, Cuba, the Dominican Republic, Ecuador, Guam, Guatemala, Haiti, Honduras, El Salvador, Mexico, Nicaragua, Panama, Peru, the Philippines, Puerto Rico, Venezuela, Belize and others. The singular form of the term or a variant of it is also used as a mass noun in Filipino and Tagalog, in which stand-alone plurals do not exist. are usually made from various cuts of pork but sometimes with mutton, chicken or other meats. In some places they are made from pork ribs with skin attac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acatlán, Hidalgo
Acatlán is a town and municipality located in the Mexican state of Hidalgo, about 10 km northwest of the city of Tulancingo and 147 km from Mexico City. The main landmark is the San Miguel monastery which was built in the 16th century. It is partially in ruins but there have been efforts since the 1980s to restore it. Acatlán comes from a Nahuatl phrase which means “near the reeds”. History Before the arrival of the Spanish, this area was part of an Aztec tributary province. After the Conquest, it became part of the encomienda controlled b D. Pedro de Paz, which encompassed the area of what is now the municipalities of Atotonilco, Huasca de Ocampo and Acatlán. Later in the colonial period, it became part of an "Indian Republic", meaning the Otomi and Mexicas here had some amount of autonomy from Spanish rule. The town's founding is dated as 1518, but the first records in which the town appears date to 1564 when governor Domingo de Alvardo has a color map drawn. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Rind
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US) or scratchings (UK); these are served in small pieces as a snack or side dish. The frying renders much of the fat, making it much smaller. Snack Often a byproduct of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and they were common in many people's diets until the industrial revolution made vegetable oils more common and more affordable. Microwaveable pork rinds are sold in bags that resemble microwaveable popcorn and can be eaten still warm. Pickled pork rinds, though, are often enjoyed refrigerated and cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds are very rich and buttery, much like ''foie gras''. Preparation For the la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valentina Hot Sauce
Valentina is a brand of "pourable" hot sauce manufactured by Salsa Tamazula, a company based in Guadalajara, Mexico. The sauce, like the parent company's Tamazula hot sauce, is made with puya chilis from Jalisco state, similar to the Guajillo chili and known by the name ''guajillo puya''. It is typically sold in 12.5-ounce and large (one-liter or 34-ounce) glass bottles, with a flip-top cap permanently attached to the bottle. The cap does not unscrew. The red shape on the label is an outline of the Mexican state of Jalisco. Valentina is described as thicker than Tabasco sauce and less vinegary, with more chili flavor. It comes in two varieties: hot (900 Scoville Heat Units) and extra hot (2100 SHU). The sauce is known for its use as a condiment on several Mexican foods, especially street fare, and its taste, not only for its heat. Valentina's ingredients are water, chili peppers, vinegar, salt, spices and sodium benzoate (as a preservative). The sauce is named for Valentina R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encurtido
Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so the vegetables remain crunchy and firm to the bite. When used as a condiment, it is added to many various dishes to add flavor. It is typically served cold. Encurtido is a common dish in Honduran cuisine, and is sometimes used to add spiciness to various foods. It is also a common condiment "throughout coastal Central America" that is used as an "all-purpose" sauce in these areas. It is also commonly used in Mexican cuisine and Mexican-American cuisine as a table condiment. In the United States and other areas, mass-produced jarred or canned encurtido consisting of chili peppers, carrot and onion is sold in Mexican markets. It is a relatively simple dish to prepare, in which denser vegetables such as carrots and beets are gently boiled or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tacos
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'' in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pulque
Pulque (; nci, metoctli), or octli, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico, where it has been produced for millennia. It has the color of milk, a rather viscous consistency and a sour yeast-like taste. The drink's history extends far back into the Mesoamerican period, when it was considered sacred, and its use was limited to certain classes of people. After the Spanish Conquest of the Aztec Empire, the drink became secular and its consumption rose. The consumption of pulque reached its peak in the late 19th century. In the 20th century, the drink fell into decline, mostly because of competition from beer, which became more prevalent with the arrival of European immigrants. There are some efforts to revive the drink's popularity through tourism. Similar drinks exist elsewhere in Latin America, such as ''guarango'' in Ecuador (see miske). Description Pulque is a milk-colored, somewhat viscous liqui ... [...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] |
Archangel Michael
Michael (; he, מִיכָאֵל, lit=Who is like El od, translit=Mīḵāʾēl; el, Μιχαήλ, translit=Mikhaḗl; la, Michahel; ar, ميخائيل ، مِيكَالَ ، ميكائيل, translit=Mīkāʾīl, Mīkāl, Mīkhāʾīl), also called Saint Michael the Archangel, Saint Michael the Taxiarch in Orthodoxy and Archangel Michael is an archangel in Judaism, Christianity, Islam and the Baha'i faith. The earliest surviving mentions of his name are in 3rd- and 2nd-century BC Jewish works, often but not always apocalyptic, where he is the chief of the angels and archangels and responsible for the care of Israel. Christianity adopted nearly all the Jewish traditions concerning him, and he is mentioned explicitly in Revelation 12:7–12, where he does battle with Satan, and in the Epistle of Jude, where the author denounces heretics by contrasting them with Michael. Second Temple Jewish writings The earliest surviving mention of Michael is in a 3rd century BC Jewish a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
