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Guarapo (drink)
Guarapo (from the Quechuan languages, Quechua ''warapu'') is a Latin Americans, Latin American Fermentation, fermented drink derived from sugarcane juice. "Guarapo" is also a Spanish language, Spanish word for sugarcane juice itself, but in much of Latin America it is used to refer specifically to the fermented product. The Quechua word ''warapu'' signifies the juice of crushed cane. Variations Mexico In the Mexican state of Tabasco, during the Spanish colonial period in the 16th century, when sugarcane was introduced from the Caribbean, the Chontal Maya people began to produce the drink by fermenting sugarcane juice. It became very popular among the Indigenous population, who consume it primarily at parties and celebrations, including Day of the Dead. They also produce ''guarapo de maíz'', or corn guarapo, which is made by fermenting toasted corn, panela, and water. Cuba In Cuba, the drink is prepared in rural communities by dissolving honey or panela in water and ferme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Beverage
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seafood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panela
Panela () or rapadura (Portuguese pronunciation: ) is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as ''chancaca'' in Chile, Bolivia, and Peru, ''piloncillo'' in Mexico (where ''panela'' refers to a type of cheese, ''queso panela''). The name ''piloncillo'' means "little loaf", because of the traditional shape in which this smoky, caramelly, and earthy sugar is produced. Just like brown sugar, two varieties of ''piloncillo'' are available; one is lighter (''blanco'') and one darker (''oscuro''). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled, and poured into molds, where it hardens into blocks. Elsewhere in the world, the word ''jaggery'' describes a similar foodstuff. Both are considered non-centrifugal can ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombian Cuisine
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region. History of Colombian food Colombian food is a unique blend of indigenous and European traditions with a strong Afro-Caribbean influence. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, are one of the oldest cooked dishes in Colombian cuisine. It is believed that the name derives from the word for corn in the Chibcha languages. Arepas are a popul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuban Cuisine
Cuban cuisine is largely based on Spanish cuisine with influence from African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, African and Taino cooking, with some Caribbean influence in spice and flavor. This results in a blend of the several different cultural influences. A small but noteworthy Chinese influence can also be accounted for, mainly in the Havana area. There is also some Italian influence. During colonial times, Cuba was an important port for trade, and the Spanish ancestors of Cubans brought with them the culinary traditions of different parts of Spain.Rodriguez, H. ''Cuban Food Profile: Cuban Food History'' Overview As a result of the colonization of Cuba by Spain, one of the main influences on the cuisine is from Spain. Other culinary influences include the Taíno, the indigenous people of Cuba, Africa, from the Africans who were brought to Cuba as slaves, and French, from the French colonists who came to Cuba from Hait ... [...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] |
Fermented Drinks
This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut. Many fermented foods are mass produced using industrial fermentation processes. The science of fermentation is known as zymology. Many pickled or soured foods are fermented as part of the pickling or souring process, but many are simply processed with brine, vinegar, or another acid such as lemon juice. __TOC__ Fermented foods Fermented beans and seeds Fermented cheeses Most cheeses (all but fresh cheeses) are fermented as part of their production. Fermented condiments Fermented creams and yogurts Fermented grains and grain-based foods Fermented fruits and vegetables Fermented meat and seaf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuluá
Tuluá (), is a city located in the heart of Valle del Cauca, Colombia. A major industrial and commercial center, it is the region's fourth-largest city after Cali—the department capital— Buenaventura and Palmira. Founded around 1741 by Juan de Lemos y Aguirre, it has a population of approximately 220,000. It is also known as the ''Corazón del Valle'' (meaning 'The Heart of Valle'), as ''La Villa de Céspedes'' ('Town of Céspedes', named after the naturalist Juan María Céspedes) and ''Tierra Fácil'' ('Easy Land' in the native language). It is well known throughout Colombia and many parts of South America as a major center of salsa dancing. Geography The Tuluá River runs through Tuluá's urban area. The city is located 269 miles from Bogotá, the capital of Colombia, 63 miles northeast of Cali and 108 miles from the important harbor city of Buenaventura, which lies on the coast of the Pacific Ocean. Although it has a relatively small urban area, Tuluá's metropoli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aguardiente
(Spanish), or (Portuguese) ( eu, pattar; ca, aiguardent; gl, augardente), is a generic term for alcoholic beverages that contain between 29% and 60% alcohol by volume (ABV). It originates in the Iberian Peninsula (Portugal and Spain) and in Iberian America (Spanish- and Portuguese-speaking countries of the Americas). Etymology The word is a compound of the Iberian languages' words for "water" ( in Castilian; in Catalan; in Portuguese; in Galician) and "burning"/"fiery" ( in Castilian; in Catalan; in Portuguese and Galician). The equivalent in English is “firewater”. Definition Aguardientes are strong alcoholic beverages, obtained by fermentation and later distillation of sugared or sweet musts, vegetable macerations, or mixtures of the two. This is the most generic level; by this definition, aguardientes may be made from a number of different sources. Fruit-based aguardientes include those made from oranges, grapes, bananas, or medronho ("cane apple"). Grain-based ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trapiche
A trapiche is a mill made of wooden rollers used to extract juice from fruit, originally olives, and since the Middle Ages, sugar cane as well. By extension the word is also sometimes applied to the location of the mill, whether the workshop or the entire plantation. Etymology The word has its origin in the Latin '' trapetum'' that means oil mill. From the Sicilian language ''trappituCharles Verlinden & Eberhard Schmitt, ''Die mittelalterlichen Ursprünge der europäischen Expansion,'' tom I de ''Dokumente zur Geschichte der europäischen Expansion,'' Wiesbaden, Otto Harrassowitz Verlag, 1986, pàgina 169, '' the term, crossing the Mozarab Valencia, with its typical change of termination to «-ig» via the Catalan language (''trapig'' -Gandía, 1536-, ''trapitz de canyamel'' -Mallorca, 1466-) has arrived to the other languages of the Iberian peninsula as ''trapiche.'' In the documents of the Duke of Gandía from the beginning of the fifteen century, one can see the term «trapig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Day Of The Dead
The Day of the Dead ( es, Día de Muertos or ''Día de los Muertos'') is a holiday traditionally celebrated on November 1 and 2, though other days, such as October 31 or November 6, may be included depending on the locality. It is widely observed in Mexico, where it largely developed, and is also observed in other places, especially by people of Mexican heritage. Although related to the simultaneous Christian remembrances for Hallowtide, it has a much less solemn tone and is portrayed as a holiday of joyful celebration rather than mourning. The multi-day holiday involves family and friends gathering to pay respects and to remember friends and family members who have died. These celebrations can take a humorous tone, as celebrants remember funny events and anecdotes about the departed. Traditions connected with the holiday include honoring the deceased using calaveras and marigold flowers known as ''cempazúchitl'', building home altars called '' ofrendas'' with the favorite fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin America
Latin America or * french: Amérique Latine, link=no * ht, Amerik Latin, link=no * pt, América Latina, link=no, name=a, sometimes referred to as LatAm is a large cultural region in the Americas where Romance languages — languages derived from Latin — are predominantly spoken. The term was coined in the nineteenth century, to refer to regions in the Americas that were ruled by the Spanish, Portuguese and French empires. The term does not have a precise definition, but it is "commonly used to describe South America, Central America, Mexico, and the islands of the Caribbean." In a narrow sense, it refers to Spanish America plus Brazil (Portuguese America). The term "Latin America" is broader than categories such as ''Hispanic America'', which specifically refers to Spanish-speaking countries; and ''Ibero-America'', which specifically refers to both Spanish and Portuguese-speaking countries while leaving French and British excolonies aside. The term ''Latin America'' was f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabasco
Tabasco (), officially the Free and Sovereign State of Tabasco ( es, Estado Libre y Soberano de Tabasco), is one of the 32 Federal Entities of Mexico. It is divided into 17 municipalities and its capital city is Villahermosa. It is located in the southeast of the country, bordering the states of Campeche to the northeast, Veracruz to the west, and Chiapas to the south and the Petén department of Guatemala to the southeast. It has a coastline to the north with the Gulf of Mexico. Most of the state is covered in rainforest as, unlike most other areas of Mexico, it has plentiful rainfall year-round. The state is also home to La Venta, the major site of the Olmec civilization, considered to be the origin of later Mesoamerican cultures. It produces significant quantities of petroleum and natural gas. Geography The state is located in the southeast of Mexico, bordering the states of Campeche, Chiapas, and Veracruz, with the Gulf of Mexico to the north and the country of Guatemala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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