Mollete
A ''mollete'' () is a type of bread in Spanish cuisine, or an open-faced sandwich with beans and cheese in Mexican cuisine. In Spanish cuisine A is a flatbread from the Andalusian region, in southern Spain. It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard (usually in the forms of '' manteca colorá'' or ') in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga. In Mexican cuisine A , native to Mexico City, is made with sliced lengthwise and partially hollowed, filled with refried beans, and topped with cheese and slices of jalapeño or serrano peppers. It is then grilled in an oven until the cheese melts. The refried beans are "" (literally, "butter beans") known outside of the region as "pinto beans". The traditional cheeses used are queso ranchero, , or queso menonita. The queso ranchero is most similar to Parmesan with less aging, the asadero is a creamy provolone, and the menoni ...
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Bolillo
A ''bolillo'' () (in Mexico) or ''pan francés'' (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country. It is roughly long, in the shape of an ovoid, with a crunchy crust and a soft inside known as ''migajón'' (). It is the main ingredient for ''tortas'' and ''molletes''. It has a slash on top made with a slashing tool or bread lame, which permits the exhaust of steam and the expansion of bread without stressing its skin. A variation of the bolillo is the 'telera', which is very similar, but in this case, is usually softer and as a current trend sweeter. Other variations include ''bolillos'' made of alternate ingredients such as whole wheat, wheat germ, or flax. Names The ''bolillo'' is a variation of the b ...
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Refried Beans
Refried beans (from es, frijoles refritos, ) is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries. In this dish, after being boiled and then mashed into a paste, the beans are fried or baked, though as they are fried only once, the term "''re''fried" is misleading. As described by Rick Bayless, "they're ''refritos''—not fried ''again'', as you might assume, but 'well fried' or 'intensely fried.'" Ingredients and preparation In northern Mexico and Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or red kidney beans. The raw beans can be cooked when dry or soaked overnight, then stewed, drained of most of the remaining liquid, and converted into a paste with a masher (such as a pot ...
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Cheese Sandwiches
A cheese sandwich is a sandwich made with cheese on bread. Typically semi-hard cheeses are used for the filling, such as Cheddar, Red Leicester, or Double Gloucester. A ''Guardian'' article called the cheese sandwich a " British lunchtime staple". Using a sandwich toaster or frying pan can transform the cheese sandwich into a cheese toastie. When a meat sandwich is prepared, the cheese becomes the accompaniment, and the sandwich is known by other names such as ham sandwich, tuna sandwich, etc. If the cheese is melted on such a sandwich, the term melt sandwich is used. Variants Popular British variants include the cheese and pickle sandwich, the cheese and tomato sandwich and the cheese and onion sandwich. A grilled cheese sandwich is a popular American cheese sandwich, in which the sandwich is heated until the cheese melts. An Italian variation is the carrozza, a mozzarella cheese sandwich coated in egg and flour and fried. Popularity By 2014 the cheese san ...
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Legume Dishes
A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock forage and silage, and as soil-enhancing green manure. Well-known legumes include beans, soybeans, chickpeas, peanuts, lentils, lupins, mesquite, carob, tamarind, alfalfa, and clover. Legumes produce a botanically unique type of fruit – a simple dry fruit that develops from a simple carpel and usually dehisces (opens along a seam) on two sides. Legumes are notable in that most of them have symbiotic nitrogen-fixing bacteria in structures called root nodules. For that reason, they play a key role in crop rotation. Terminology The term ''pulse'', as used by the United Nations' Food and Agriculture Organization (FAO), is reserved for legume crops harvested solely for the dry seed. This excludes green beans and green peas, which are ...
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Yeast Breads
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ...
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Mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence the word "mushroom" is most often applied to those fungi ( Basidiomycota, Agaricomycetes) that have a stem ( stipe), a cap ( pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. Forms deviating from the standard morphology usually have more specific names, such as " bolete", " puffball", " stinkhorn", and " morel", and gilled mushrooms themselves are often called " agarics" ...
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Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic ''*bakkon'', meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, " turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist. Curing and smoking Be ...
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Chorizo
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish and Portuguese are distinctly different products, despite both getting their smokiness and deep red color from dried, smoked, red peppers (/). Iberian chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including cider#Spain, apple cider or other strong alcoholic beverages such as . It is also used as a partial replacement for ground (minced) beef or pork. Names The word ''chorizo'' probably comes from the Late Latin 'salted', via the Portuguese ; it is a linguistic doublet, doublet of the Spanish word 'sausage', which was transmi ...
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Pico De Gallo
''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. ''Pico de gallo'' can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. The tomato-based variety is widely known as ''salsa picada'' (' minced/chopped sauce'). In Mexico it is normally called ''salsa mexicana'' ('Mexican sauce'). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called ''salsa bandera'' ('flag sauce'). In many regions of Mexico the term ''pico de gallo'' describes any of a variety of salads (inc ...
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Salsa (sauce)
Salsa is a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature. Though the word ''salsa'' means any kind of sauce in Spanish, in English, it refers specifically to these Mexican table sauces, especially to the chunky tomato-and- chili-based pico de gallo, as well as to salsa verde. Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself. History The use of salsa as a table dip was first popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-style salsas gained in popularity. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup. Tomato-based salsas later found competition from salsas made with fruit, corn, or black beans. Since the 2000s sweet salsas combining fruits with peppers like habanero, Sc ...
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Havarti
Havarti () or cream havarti ( da, flødehavarti) is a semisoft Danish cow's milk cheese. It can be sliced, grilled, or melted. History Havarti was previously called "Danish Tilsiter" after the German cheese type tilsiter. Danish production began in 1921. In 1952, the cheese was named Havarti, after Havartigården near Holte, where the Danish cheese pioneer Hanne Nielsen worked in the 19th century. Among other cheeses, Nielsen created a Tilsit cheese with cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a