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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] |
Curtido
Curtido () is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, ''kimchi'', or tart coleslaw. It is commonly served alongside ''pupusas'',Bain, Jennifer and Filson, Jon (September 18, 2002). "Pupusa festival leads to Venezuelan arepas". ''Torontohello Star''. the national delicacy. Fellow Central American country Belize has a similar recipe called "curtido" by its Spanish speakers; however, it is a spicy, fermented relish made with onions, habaneros, and vinegar. It is used to top salbutes, garnaches, and other common dishes in Belizean cuisine. Curtido, in this example, is made with onions, chillies and carrots. This is in a pupusería in Olocuilta, El Salvador See also * Encurtido Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pickled Foods
This is a list of pickled foods. Many various types of foods are pickled to preserve them and add flavor. Some of these foods also qualify as fermented foods. Pickled foods A * * * * * * * * * * B * * * * * * * * * C * * * * Champoy – ''Myrica rubra'' pickled in salt, sugar, and vinegar from the Philippines * * * * * * * * * * * * * * D * * * E * * * Encurtido – a pickled vegetable appetizer, side dish and condiment in the Mesoamerican region F * * * G * * * * * * – sometimes referred to as dilly beans H * * J * File:Dilly beans.jpg, Dilly beans File:Gari ginger.jpg, Gari (pickled ginger) File:PickledGherkin1.JPG, A pickled gherkin File:Aringa-marinato.jpg, Pickled herring with onions K * * * * :* :* :* :* :* * L * * * M * * * * * * * * * * N * * * O * Onions * P * * * * * – also referred to as pickled pork * Pickled carrot – a carrot that has b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honduran Cuisine
Honduras, Honduran cuisine is a fusion of Mesoamerican (Lenca), Cuisine of Spain, Spanish, Caribbean cuisine, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include Conch Soup, ''sopa de caracol'', fried Fish (food), fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands Department, Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup (tripe soup), seafood soups and beef soups. Generally all of these soups are mixed with plantain (cooking), plantains, cassava, yuca, and cabbage, and served with Maize, corn tortillas. Other typical dishes are ''montucas'' or corn tamales, stuffed tor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Giardiniera
Giardiniera (, ) is an Italian relish of pickled vegetables in vinegar or oil. Varieties and uses Italian giardiniera is also called sottaceti ("under vinegar"), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as "hot mix". Giardiniera is a versatile condiment that can be used on a variety of different foods, such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon to use giardiniera on pasta or, in the Chicago area, pizza. In the cuisine of Chicago, an oil-based giardiniera is often used as a condiment, typically as a topping on Italian beef sandwiches, subs, and pizza. A milder variety of giardiniera is used for the olive salad in the muffuletta sandwich. Ingredients The Italian version includes bell peppers, ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled Carrot
A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the carrots in an acidic solution or through souring by lacto-fermentation. Pickled carrots are often served with Vietnamese cuisine including bánh mì or as a component in an appetizer. Common variations In Mexico, pickled carrots are known as escabeche carrots. This variation is usually pickled in vinegar with onions, peppers, and spices. They maintain a crunchy, carrot texture with flavors of peppers and other seasonings. These spicy, pickled vegetables are traditionally served with a meal. In Vietnamese culture, pickled carrots are served alongside appetizers including Vietnamese egg rolls, or as an ingredient in recipes such as bánh mì and various soups. In Vietnamese-American markets, pickled carrot and daikon are available to buy in bulk, and in Vietnam, the two pickled vegetables are sold by wet market vendors in sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickled
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesoamerican Region
The Mesoamerican region (often abbreviated MAR) is a trans-national economic region in the Americas that is recognized by the OECD and other economic and developmental organizations, comprising the united economies of the seven countries in Central America – Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, and Panama; plus nine south–eastern states of Mexico – Campeche, Chiapas, Guerrero, Oaxaca, Puebla, Quintana Roo, Tabasco, Veracruz, and Yucatán. Designated as an 'economic territory' by the OECD, the identification of the Mesoamerican region as a focus for common regional economic development has been observed since the adoption in 2001 by the signatory countries of the Puebla-Panama Plan (PPP), an initiative intended to foster regional integration and development across southeastern Mexico and the countries of Central America. The PPP also includes the country of Colombia; other than this, the territory and governments involved with the PPP are the same ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jalapeño
The jalapeño ( , , ) is a medium-sized chili pepper pod type cultivar of the species ''Capsicum annuum''. A mature jalapeño chili is long and hangs down with a round, firm, smooth flesh of wide. It can have a range of pungency, with Scoville heat units of 4,000 to 8,500. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange, or yellow. It is wider and generally milder than the similar Serrano pepper. History and etymology The jalapeño is variously named ''huachinango'', for the ripe red jalapeño, and ''chile gordo'' (meaning "fat chili pepper") also known as ''cuaresmeño.'' The name ''jalapeño'' is Spanish for "from Xalapa", the capital city of Veracruz, Mexico, where the pepper was traditionally cultivated. The name ''Xalapa'' is itself of Nahuatl origin, formed from roots ''xālli'' "sand" and ''āpan'' "water place". Genetic analysis of ''Capsicum annuum'' places jalapeños as a distinct genetic clade wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Mexican-American Cuisine
Mexican-American cuisine is the cuisine of Mexican Americans and their descendants, who have modified Mexican cuisine under the influence of American culture and immigration patterns of Mexicans to the United States. What many recognize as Mexican cuisine is the product of a storied fusion of cultures and flavors. Its culinary adaptability has impacted its spread and popularity on a global scale and its presence in the United States is no exception. Culinary staples like tortillas, salsa, chips, chili, burritos, and tacos help to formulate many Americans' notions of Mexican food. Due in part to big business, immigration, and widespread likability, Mexican food and dishes have largely become regular constituents in American homes. While some of these popular iterations of Mexican food are far removed from their Mexican origins, they make up a large portion of the diets of many Americans. Additionally, more traditional Mexican cuisine has become more common in the United State ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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