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Gordita
A ''gordita'' () in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan arepa. ''Gordita'' means "chubby" in Spanish. There are two main variations of this dish, one of which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the ''"gordita de chicharrón"'', filled with chicharron (a spiced stew of pork rind) which is widely consumed throughout Mexico. Gorditas are often eaten as a lunch dish and accompanied by several types of sauce. Variations A gordita is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border. An old variant of corn gorditas uses ''masa quebrada'' (broken dough) where the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Tortilla
In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an ''arepa'' (though ''arepas'' are made with ground maize, not hominy, and are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called ''tortilla'' by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli (''Nahuatl Dictionary.'' (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, frolink/r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Tortilla
In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an ''arepa'' (though ''arepas'' are made with ground maize, not hominy, and are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called ''tortilla'' by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America). The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli (''Nahuatl Dictionary.'' (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, frolink/r ... [...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] |
Picadillo
Picadillo (, "mince") is a traditional dish in many Latin American countries and the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. It is often served with rice (hence it is commonly known in the Philippines as ''arroz a la cubana'', "Cuban-style rice") or used as a filling in dishes such as tacos, savory pastries or croquettes. The name comes from the Spanish word ''picar'', meaning "to mince". Picadillo can be eaten alone or incorporated into other dishes, like tacos, empanadas, pastelón, chiles en nogada, or alcapurrias. History Although the dish was common in Hispanic cultures before the 19th century, a 19th-century recipe from California for pasteles ''a la argentina'' is given for a filled pastry with layers of beef picadillo and chicken cooked in a green chili and onion sauce with olive oil and raisins. "Picadillo" was not always made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepa
''Arepa'' () is a type of food made of ground maize dough stuffed with a filling, eaten in the northern region of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in the cuisines of Bolivia, Panama and other countries. It is commonly eaten in those countries and can be served with accompaniments such as cheese, ''cuajada'' (fresh cheese), various meats, chicken, avocado, or ''diablito'' (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. It is similar to the Mexican ''gordita,'' the Salvadoran ''pupusa'', the Ecuadorian ''tortilla de maíz'' and the Panamanian ''tortilla'' or ''changa''. Origins The ''arepa'' is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the ''arepas'', and the clay slabs on which they were cooked, were often found at archaeological sites in the a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masa
''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalization, nixtamalized corn. It is used for making corn tortillas, ''gorditas'', ''tamales'', ''pupusas'', and many other Latin American cuisine, Latin American dishes. It is dried and powdered into a maize flour, flour form called ''masa harina''. Masa is reconstituted from masa harina by mixing with water before use in cooking. In Spanish language, Spanish, ''masa harina'' translates to "dough flour", which can refer to many other types of dough. Preparation Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. It is the world's third-largest country by both land and total area. The United States shares land borders with Canada to its north and with Mexico to its south. It has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital is Washington, D.C. and the most populous city and financial center is New York City. Paleo-Americans migrated from Siberia to the North American mainland at least 12,000 years ago, and advanced cultures began to appear later on. These advanced cultures had almost completely declined by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nopal
Nopal (from the Nahuatl word for the pads of the plant) is a common name in Spanish for ''Opuntia'' cacti (commonly referred to in English as ''prickly pear''), as well as for its pads. There are about 114 known species in Mexico, where it is a common ingredient in numerous Mexican cuisine dishes. The nopal pads can be eaten raw or cooked, used in marmalades, soups, stews and salads, as well as being used for traditional medicine or as fodder for animals. Farmed nopales are most often of the species ''Opuntia ficus-indica'' or ''Opuntia matudae'' although the pads of almost all ''Opuntia'' species are edible. The other part of the nopal cactus that is edible is the fruit, called the in Spanish and the "prickly pear" in English. Nopales are generally sold fresh in Mexico, cleaned of thorns, and sliced to the customer's desire on the spot. They can also be found canned or bottled as nopalitos, and less often dried, especially for export. Cut into slices or diced into cubes, n ... [...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] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexico
Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatemala, Belize, and the Caribbean Sea; and to the east by the Gulf of Mexico. Mexico covers ,Mexico ''''. . making it the world's 13th-largest country by are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken (food)
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just "chicken") and chicken eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
