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A TAMALE (Spanish : tamal, Nahuatl : tamalli) is a traditional Mesoamerican
Mesoamerican
dish made of masa or dough (starchy, and usually corn -based), which is steamed in a corn husk or banana leaf. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses , fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

CONTENTS

* 1 Origin * 2 Etymology

* 3 Mexico
Mexico

* 3.1 Ancient Mexico
Mexico

* 3.1.1 Aztecs * 3.1.2 Pre-Columbian Mayas

* 3.2 Modern Mexico
Mexico

* 4 Central America

* 4.1 Guatemala
Guatemala
* 4.2 Belize
Belize
* 4.3 Nicaragua
Nicaragua
* 4.4 Panama
Panama
* 4.5 Costa Rica
Costa Rica

* 5 South America

* 5.1 Argentina
Argentina
* 5.2 Ecuador
Ecuador
* 5.3 Peru
Peru
* 5.4 Brazil
Brazil
* 5.5 Venezuela
Venezuela
* 5.6 Colombia
Colombia

* 6 Caribbean

* 6.1 Cuba
Cuba
* 6.2 Trinidad and Tobago
Trinidad and Tobago
* 6.3 Curaçao, Bonaire
Bonaire
and Aruba
Aruba

* 7 United States
United States
* 8 Philippines
Philippines
and Guam * 9 See also * 10 References

ORIGIN

Tamales originated in Mesoamerica
Mesoamerica
as early as 8000 to 5000 BC.

As making tamales is a simple method of cooking corn, it may have been brought from Mexico
Mexico
to Central and South America. However, according to archaeologists Karl Taube, William Saturn and David Stuart the tamales date from the year 100 A.C. They found pictorial references in the Mural of San Bartolo, in Petén, Guatemala. Although the tamales may have moved from one country to another, there is no evidence of where the migration of the tamales went from north to south ( Mexico
Mexico
to Central and South America).

The Aztec
Aztec
and Maya civilizations, as well as the Olmeca and Tolteca before them, used tamales as easily portable food, for hunting trips, and for traveling large distances, as well as supporting their armies. Tamales were also considered sacred as it is the food of the gods. Aztec, Maya, Olmeca, and Tolteca all considered themselves to be people of corn and so tamales played a large part in their rituals and festivals.

ETYMOLOGY

The diversity of native languages in Mesoamerica
Mesoamerica
led to a number of local words for the tamal, many of which remain in use. The Spanish singular of tamales is tamal. The English word tamale differs from the Spanish word by having a final vowel.

MEXICO

ANCIENT MEXICO

Aztecs

In the pre-Columbian era , the Aztecs ate tamales with these ingredients: turkey, flamingo, frog, axolotl , pocket gopher, rabbit, fish, turkey eggs, honey, fruits, squash and beans, as well as with no filling. Aztec
Aztec
tamales differed from modern tamales by not having added fat.

One of the most significant rituals for the Aztecs was the feast of Atamalcualiztli (Eating of Water tamales). This ritual, held every eight years for a whole week, was done by eating tamales without any seasoning, spices, or filling which allowed the maize freedom from being overworked in the usual tamale cooking methods.

Pre-Columbian Mayas

In the pre-Columbian era, the Mayas ate tamales and often served them at feasts and festivals. The Classic Maya hieroglyph for tamales has been identified on pots and other objects dating back to the Classic Era (200–1000 CE), although it is likely they were eaten much earlier. Several different types of tamales are mentioned in Dresden Codex : iguana tamales, turkey tamales, deer tamales, and fish tamales.

MODERN MEXICO

A batch of Mexican tamales in the tamalera

In Mexico
Mexico
, tamales begin with a dough made from nixtamalized corn (hominy ), called masa , or a masa mix, such as Maseca , and lard or vegetable shortening. Tamales are generally wrapped in corn husks or plantain leaves before being steamed, depending on the region from which they come. They usually have a sweet or savory filling and are usually steamed until firm.

Tamale-making is a ritual that has been part of Mexican life since pre-Hispanic times, when special fillings and forms were designated for each specific festival or life event. Today, tamales are typically filled with meats, cheese or vegetables, especially chilies. Preparation is complex, time-consuming and an excellent example of Mexican communal cooking, where this task usually falls to the women. Tamales are a favorite comfort food in Mexico, eaten as both breakfast and dinner, and often accompanied by hot atole or champurrado and arroz con leche (rice pudding ) or maize-based beverages of indigenous origin. Street vendors can be seen serving them from huge, steaming, covered pots (tamaleras) or ollas .

The most common fillings are pork and chicken, in either red or green salsa or mole . Another traditional variation is to add pink-colored sugar to the corn mix and fill it with raisins or other dried fruit and make a sweet tamal de dulce. Commonly, a few "deaf", or fillingless, tamales (tamales sordos), might be served with refried beans and coffee . Most recently the roasted pepper and Monterey Jack cheese (chile con queso) tamales have become a favorite recipe.

The cooking of tamales is traditionally done in batches of tens or sometimes hundreds, and the ratio of filling to dough (and the coarseness of the filling) is a matter of preference.

Instead of corn husks, banana or plantain leaves are used in tropical parts of the country, such as Oaxaca
Oaxaca
, Chiapas
Chiapas
, Veracruz
Veracruz
, and the Yucatán Peninsula
Yucatán Peninsula
. These tamales are rather square in shape, often very large— 15 inches (40 cm) and these larger tamales are commonly known as "pibs" in the Yucatán Peninsula. Another very large type of tamale is zacahuil, made in the Huasteca region of Mexico. Depending on the size can feed anywhere between 50 and 200 people, it is made during festivals, holidays, quinceañeras , and on Sundays to be sold at the markets. Another less-common variation is to use chard or avocado leaves, which can be eaten along with the filling.

Tamales became one of the representatives of Mexican culinary tradition in Europe, being one of the first samples of the culture the Spanish conquistadors took back to Spain as proof of civilization, according to Fray Juan de Zumárraga
Juan de Zumárraga
.

Tamales are usually eaten during festivities, such as Christmas, the Day of the Dead, Las Posadas, La Candelaria Day (February 2) and Mexican Independence Day.

CENTRAL AMERICA

Nicaraguan nacatamales Salvadorean tamales are made in banana or plantain leaves, and the masa (corn meal) is often seasoned with chicken stock.

In Belize
Belize
, El Salvador
El Salvador
, Guatemala
Guatemala
, Costa Rica
Costa Rica
, Honduras
Honduras
, Nicaragua
Nicaragua
, and Panama
Panama
, tamales are also wrapped in plantain leaves. The masa is usually made from maiz (dent corn in the US, not sweet corn, which is called elote ).

In Guatemala, Belize, El Salvador, and Honduras, tamales without filling are served as the bread or starch portion of a meal:

* Tamal de elote (made with yellow corn, sometimes with a sweet or dry taste) * Tamal de chipilín (made with chipilín , a green leaf) * Tamal blanco (simple, made with white corn)

During the Christmas
Christmas
holidays, tamales made with corn flour are a special treat for Guatemalans and Hondurans. The preparation time of this type of tamale is long, due to the amount of time required to cook down and thicken the flour base

GUATEMALA

Guatemalan cuisine is known in particular for its hundreds of varieties of tamales; some popular ones include tamales de gallina (chicken), tamales dulces (sweet), and tamales de elote (in Costa Rica, the name can also refer to a type of corn pastry). In Guatemala, a variety of tamales is called tamales colorados, which have chicken or pork filling and a tomato-based sauce (recado), (hence the colorado, which means 'to blush'). It may also contain olives, red bell pepper, prunes or raisins, capers, and almonds.

BELIZE

The tamale is a staple in Belize
Belize
, where it is also known by the Spanish name bollo or dukunu, a green corn tamale.

NICARAGUA

Nicaragua
Nicaragua
has a large form known as nacatamales .

PANAMA

In Panama, where they are considered one of the main national dishes, tamales are fairly large. The most common fillings are chicken, raisins, onions, tomato sauce, and sometimes sweet peas. Pork
Pork
is also used. Another variation is Tamal en olla , or tamal in pot, which simply is the tamal mixture, not wrapped in either plantain or banana leaves, and served directly from the pot onto plates. Tamales are usually served for all special occasions, including weddings and birthday parties, and are always found on the Christmas
Christmas
dinner table.

COSTA RICA

Tamales in Costa Rica
Costa Rica
vary according to region and season. Most notable are the varieties from the Central Valley and Guanacaste. One sort of tamales, "tamales mudos" (mute tamales) are typically served during certain festivities throughout the year. Sweet tamales and corn tamales are popular during Holy Week
Holy Week
. Tamales in Costa Rica
Costa Rica
are typically eaten with Salsa Inglesa (English sauce), usually Salsa Lizano , a locally prepared Worcester kind of sauce.

SOUTH AMERICA

One version of tamales, called humita , is found in Argentina
Argentina
, Chile , Ecuador
Ecuador
, Bolivia
Bolivia
and Peru
Peru
. It can be either savoury or sweet. Sweet ones have raisins, vanilla, oil, and sugar; salty ones can be filled with cheese (queso fresco ) or chicken.

ARGENTINA

Tamales are found in northwestern Argentina
Argentina
(the provinces of Jujuy , Salta
Salta
, Catamarca and Tucumán ). Tamales salteños are made with shredded meat of a boiled lamb or pork head, and corn flour wrapped in chalas. Tamales jujeños use minced meat, corn and red peppers.

ECUADOR

Ecuadorian humitas can be filled with fresh cheese, pork, chicken or raisins , and they are usually wrapped in corn husk or achira (canna) leaves. Humitas are cooked in the oven or in the pachamanca . They are not tamales by Peruvian and Argentine standards. In Chile, the food known as humitas is almost identical to tamales.

PERU

In Peru
Peru
and Bolivia
Bolivia
the tamales tend to be spicy, large and wrapped in banana leaves. In Lima
Lima
, common fillings are chicken or pork, usually accompanied by boiled eggs, olives, peanuts or a piece of chili pepper. In other cities, tamales are smaller, wrapped in corn husks and use white instead of yellow corn.

BRAZIL

In Brazil
Brazil
, a similar food is called "pamonha ", but is more similar to the humita than the tamale, and has different origins.

VENEZUELA

In Venezuela
Venezuela
, another variant similar to tamale is called hallaca , which is also a popular dish in Ecuador
Ecuador
. They are wrapped in plantain leaves and filled with a stew that may contain beef, chicken, pork, almonds, raisins and olives. They are traditionally eaten for Christmas. Also, the Venezuelan bollos are similar to tamales, wrapped in corn husks, filled with hot peppers or plain, and eaten as a side dish.

COLOMBIA

In Colombia
Colombia
, they are wrapped in plantain leaves. The several varieties include the most widely known tolimense, as well as boyacense and santandereano. Like other South American varieties, the most common are very large compared to Mexican tamales — about the size of a softball — and the dough is softer and wetter, with a bright yellow color. A tamal tolimense is served for breakfast with hot chocolate , and may contain large pieces of cooked carrot or other vegetables, whole corn kernels, rice , chicken on the bone and/or chunks of pork . Related foods are the envuelto and bollo limpio which are made of corn, cooked in a corn husk, and resemble a Mexican tamale more closely but have simpler fillings or no filling at all for they are often served to accompany various foods, and the bollo de yuca made of yuca flour, also cooked in a corn husk, eaten with butifarra and sour milk (known in the country as suero costeño).

CARIBBEAN

A tamal dulce breakfast tamal from Oaxaca
Oaxaca
, Mexico. It contains pineapple , raisins and blackberries .

CUBA

In Cuba
Cuba
, before the 1959 Revolution, street vendors sold Mexican-style tamales wrapped in corn husks, usually made without any kind of spicy seasoning. Cuban tamales being identical in form to those made in Mexico
Mexico
City suggests they were brought over to Cuba during the period of intense cultural and musical exchange between Cuba
Cuba
and Mexico, between the 1920s and 2000s.

A well-known Cuban song from the 1950s, "Los Tamalitos de Olga", (a cha-cha-cha sung by Orquesta Aragón ) celebrated the delicious tamales sold by a street vendor in Cienfuegos. A peculiarly Cuban invention is the dish known as tamal en cazuela, basically consisting of tamale masa with the meat stuffing stirred into the masa, then cooked in a pot on the stove to form a kind of hearty cornmeal porridge.

TRINIDAD AND TOBAGO

In Trinidad and Tobago
Trinidad and Tobago
, it is called a pastelle and is associated almost entirely with Christmas. Raisins and capers along with other seasonings are added to the meat filling. The entire thing is wrapped in a banana leaf, bound with twine and steamed. The sweet version is called paymee.

CURAçAO, BONAIRE AND ARUBA

On Curaçao
Curaçao
, Bonaire
Bonaire
and Aruba
Aruba
, it is called "Ayaka" in Papiamento . The name is derived from the Venezuelan "Hallaca". It is usually eaten with Christmas. They are made with corn meal and there are different kinds of filling, usually consisting of a tomato based sauce with meat such as chicken, tuna or beef. Fruits, nuts, capers, olives, etc. can be added depending on family recipes and kind of meat used. The Ayakas are usually wrapped in banana leaves.

UNITED STATES

Tamales have been eaten in the United States
United States
since at least 1893, when they were featured at the World\'s Columbian Exposition . A tradition of roving tamale sellers was documented in early 20th-century blues music . They are the subject of the well-known 1937 blues/ragtime song "They\'re Red Hot " by Robert Johnson . Delta-style tamales from Clarksdale, Mississippi
Clarksdale, Mississippi
.

While Mexican-style and other Latin American-style tamales are featured at ethnic restaurants throughout the United States, there are also some distinctly indigenous styles.

Cherokee tamales, also known as bean bread or "broadswords", were made with hominy (in the case of the Cherokee, the masa was made from corn boiled in water treated with wood ashes instead of lime) and beans, and wrapped in green corn leaves or large tree leaves and boiled, similar to the meatless pre-Columbian bean and masa tamales still prepared in Chiapas, central Mexico, and Guatemala.

In the Mississippi Delta
Mississippi Delta
, African Americans developed a spicy tamale made from cornmeal (rather than masa), which is boiled in corn husks. In northern Louisiana, tamales have been made for several centuries. The Spanish established presidio Los Adaes in 1721 in modern-day Robeline , Louisiana. The descendants of these Spanish settlers from central Mexico
Mexico
were the first tamale makers to arrive in the eastern US. Zwolle, Louisiana , has a Tamale
Tamale
Fiesta every year in October.

In Chicago
Chicago
, unique tamales made from machine-extruded cornmeal wrapped in paper are sold at Chicago-style hot dog
Chicago-style hot dog
stands. Tamale pie
Tamale pie

Around the beginning of the 20th century, the name "tamale pie " was given to meat pies and casseroles made with a cornmeal crust and typical tamale fillings arranged in layers. Although characterized as Mexican food, these forms are not popular in Mexican American culture in which the individually wrapped style is preferred.

The Indio International Tamale
Tamale
Festival held every December in Indio, California has earned two Guinness World Records: the largest tamale festival (120,000 in attendance, Dec. 2–3, 2000) and the world's largest tamale, over 1 foot (0.3 m) in diameter and 40 feet (12.2 m) in length, created by Chef John Sedlar. The 2006 Guinness book calls the festival "the world's largest cooking and culinary festival."

PHILIPPINES AND GUAM

Binaki
Binaki
, a type of sweet tamale from Bukidnon
Bukidnon
, Philippines
Philippines

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In the Philippines
Philippines
and Guam, which were governed by Spain as a province of Mexico, different forms of "tamales" exist. Some are made with a dough derived from ground rice and are filled with seasoned chicken or pork with the addition of peanuts and other seasonings such as sugar. In some places, such as the Pampanga and Batangas provinces, the tamales are wrapped in banana leaves, but sweet corn varieties from the Visayas region are wrapped in corn husks similar to the sweet corn tamales of the American Southwest and Mexico. Because of the work involved in the preparation of tamales, they usually only appear during the special holidays or other big celebrations. Various tamal recipes have practically disappeared under the pressures of modern life and the ease of fast food. Several varieties of tamales are also found in the Philippines. Tamales, tamalis, tamalos, pasteles, are different varieties found throughout the region. Some are sweet, some are savory, and some are sweet and savory. Mostly wrapped in banana leaves and made of rice, either the whole grain or ground and cooked with coconut milk and other seasonings, they are sometimes filled with meat and seafood, or are plain and have no filling. There are certain varieties, such as tamalos, that are made of a sweet corn masa wrapped in a corn husk or leaf. There are also varieties made without masa, like tamalis, which are made with small fish fry wrapped in banana leaves and steamed, similar to the tamales de charal from Mexico, where the small fish are cooked whole with herbs and seasonings wrapped inside a corn husk without masa. The number of varieties have unfortunately dwindled through the years so certain types of tamales that were once popular in the Philippines
Philippines
have become lost or are simply memories. The variety found in Guam, known as tamales guiso, is made with corn masa and wrapped in corn husks, and as with the Philippine tamales, are clear evidence of the influence of the galleon trade that occurred between the ports of Manila and Acapulco.

SEE ALSO

* Food portal * Latin America portal

* Botok * Conkies * Humitas * List of maize dishes
List of maize dishes
* List of pork dishes * List of stuffed dishes * Pasteles
Pasteles
* Pepes
Pepes
* Suman (food) * Zongzi
Zongzi

REFERENCES

* ^ "tamale - English-Spanish Dictionary - WordReference.com". www.wordreference.com. Retrieved 2016-02-26. * ^ A B Daniel., Hoyer, (2008). Tamales (1st ed.). Salt Lake City, Utah: Gibbs Smith. ISBN 9781423603191 . OCLC
OCLC
199465927 . * ^ William A. Saturno, Karl A. Taube and David Stuart 2005 The Murals of San Bartolo, EI Peten, Guatemala, Part 1: The North Wall. Ancient America, Number 7. Center for Ancient American Studies, Barnardsville, NC. * ^ Tamales, comadres and the meaning of civilization : secrets, recipes, history, anecdotes, and a lot of fun. Clark, Ellen Riojas., Tafolla, Carmen, 1951-. San Antonio, Tex.: Wings Press. 2011. ISBN 9781609401344 . OCLC
OCLC
714645014 . * ^ A B Olver, L. (2000). Food Timeline. Food Timeline FAQs: Aztec, Maya, & Inca foods and recipes. Retrieved August 30, 2012, from link * ^ Manuel., Aguilar-Moreno, (2007). Handbook to life in the Aztec world. Oxford: Oxford University Press. ISBN 9780195330830 . OCLC 81150666 . * ^ LeCount, Lisa J. (December 2001). "Like Water for Chocolate: Feasting and Political Ritual among the Late Classic Maya at Xunantunich, Belize". American Anthropologist. 103 (4). doi :10.1525/aa.2001.103.4.935 . Retrieved 2013-12-15. * ^ Staller, John Edward; Carrasco, Michael (2010). Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica. New York: Springer. pp. 349–354. ISBN 978-1-4419-0470-6 . * ^ Staller, John Edward; Carrasco, Michael (2010). Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica. New York: Springer. p. 236. ISBN 978-1-4419-0470-6 . * ^ Lawson Gray, Andrea (Jan 28, 2016). "Mexican foodways: Tamales and Candlemas". My Mission: Tastes of San Francisco. wordpress. * ^ "Mexican tamale called the zacahuil is three feet long". Puerto Vallarta News. 2014-09-15. Retrieved 2017-07-26. * ^ ComidasDe Mexico
Mexico
(2013-09-15), El Zacahuil, El Tamal Gigante de la Huasteca, La Ruta del Sabor, Axtla de Terrazas SLP, retrieved 2017-07-26 * ^ Ken Albala (31 May 2011). Food Cultures of the World Encyclopedia: . ABC-CLIO. p. 34. ISBN 978-0-313-37627-6 . Retrieved November 20, 2012. * ^ Three Guys From Miami. "Cuban Tamal en Cazuela". Three Guys From Miami. Retrieved 27 January 2017. * ^ Ken Albala (25 May 2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 300. ISBN 978-0-313-37626-9 . Retrieved 4 August 2012. * ^ A B C D Zeldes, Leah A. (Dec 18, 2009). "The unique Chicago tamale, a tuneful mystery". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved Dec 18, 2009. * ^ "Hot Tamale
Tamale
Trail – Tamales in the Mississippi Delta". Tamaletrail.com. 2011-08-26. Retrieved 2013-12-15. * ^ All Things Considered. "Tamales, Another Treat from the Delta". Npr.org. Retrieved 2013-12-15. * ^ Zanger, Mark H. (May 1, 2007). " Tamale
Tamale
pie". In Andrew F. Smith. The Oxford Companion to American Food and Drink. Oxford University Press. p. 581. ISBN 978-0-19-530796-2 . Retrieved December 27, 2012.

* v * t * e

Dumplings

List of dumplings

AMERICAN CUISINE

NORTH AMERICA

* Apple dumpling * Chicken and dumplings * Crab Rangoon * Knoephla * Poutine râpée
Poutine râpée

LATIN AMERICA

* Chapalele
Chapalele
* Corunda
Corunda
* Ducana * Hallaca
Hallaca
* Pamonha * Pasteles
Pasteles
* Tamale

ASIAN CUISINE

EAST ASIA

* CHINESE : Baozi
Baozi
* Caozaiguo * Cha siu bao
Cha siu bao
* Cifantuan
Cifantuan
* Dim sum
Dim sum
* Fun guo * Har gow
Har gow
* Hujiao bing * Jiaozi
Jiaozi
* Kibi dango * Lo mai gai
Lo mai gai
* Qingtuan
Qingtuan
* Shengjian mantou
Shengjian mantou
* Shumai
Shumai
* Siopao
Siopao
* Suanla chaoshou
Suanla chaoshou
* Tangbao
Tangbao
* Tangyuan * Taro dumpling * Wonton * Xiaolongbao
Xiaolongbao
* Yau gok * Zhaliang
Zhaliang
* Zongzi
Zongzi
* OTHER: Akashiyaki * Buuz
Buuz
* Dango
Dango
* Gyōza * Khuushuur * Mandu * Mandu-guk
Mandu-guk
* Mandugwa * Mitarashi dango * Nikuman
Nikuman

SOUTH EAST ASIA

* VIETNAMESE : Ba-wan
Ba-wan
* Bánh bao * Bánh chưng * Bánh lá * Bánh tẻ
Bánh tẻ
* Bánh tét * OTHER: Caozaiguo * Kue putu mangkok * Kuih kochi * Nagasari

SOUTH ASIA

* Ada * Gujia * Kozhukkatta
Kozhukkatta
* Lukhmi
Lukhmi
* Modak * Momo * Munthiri Kothu
Munthiri Kothu
* Samosa
Samosa

CENTRAL ASIA

* Chebureki * Chuchvara * Manti * Oromo * Samsa

WEST ASIA

* Dushbara * Gondi * Gürzə * Knish
Knish
* Kreplach * Manti * Matzah ball
Matzah ball
* Sambusak * Shishbarak

NORTH ASIA

* Pelmeni

EUROPEAN CUISINE

EASTERN EUROPE

* Chebureki * Colțunași * Kalduny (Kundumy) * Khinkali
Khinkali
* Knish
Knish
* Kreplach * Mataz * Matzah ball
Matzah ball
* Pelmeni * Pierogi
Pierogi
* Pirozhki
Pirozhki
* Scovardă * Shlishkes * Uszka
Uszka

SOUTHERN EUROPE

* Agnolotti
Agnolotti
* Casoncelli * Casunziei * Gnocchi
Gnocchi
* Mantı * Mezzelune
Mezzelune
* Ravioli
Ravioli
* Tortellini * Tortelloni

CENTRAL EUROPE

* Bryndzové halušky
Bryndzové halušky
* Capuns * Germknödel
Germknödel
* Halušky
Halušky
* Kluski * Knedle * Knödel * Kopytka * Maultasche * Mohnnudel * Pampuchy * Pickert * Pierogi
Pierogi
* Pyzy * Schlutzkrapfen * Schupfnudel * Silesian dumplings
Silesian dumplings
* Strapačky * Uszka
Uszka

WESTERN EUROPE

* Rissole
Rissole

NORTHERN EUROPE

* Cepelinai
Cepelinai
* Kroppkaka
Kroppkaka
* Palt * Pitepalt
Pitepalt
* Raspeball
Raspeball

AFRICAN CUISINE

* Kenkey
Kenkey
* Sambusa

* v * t * e

Mexican cuisine
Mexican cuisine

LIST OF MEXICAN DISHES

SOUPS AND STEWS

* Birria * Caldo de pollo
Caldo de pollo
* Caldo de queso * Caldo de siete mares * Caldo tlalpeño * Caldo Xóchitl
Caldo Xóchitl
* Clemole * Cocido
Cocido
* Lime soup * Mancha manteles
Mancha manteles
* Menudo * Mole de olla
Mole de olla
* Pinole
Pinole
* Pozole
Pozole
* Sopa de fideo
Sopa de fideo
* Sopa de nopal * Tortilla soup * Walnut soup
Walnut soup

RICE DISHES

* Arroz a la tumbada
Arroz a la tumbada
* Arroz blanco * Arroz negro * Arroz poblano * Arroz rojo * Morisqueta
Morisqueta

EGG DISHES

* Huevos a la mexicana * Huevos divorciados * Huevos motuleños * Huevos rancheros * Machacado con huevo

VEGETABLE DISHES

* Chile
Chile
relleno * Chiles en escabeche * Chiles en nogada
Chiles en nogada
* Chipotle
Chipotle
* Elote * Esquites
Esquites
* Frijoles charros
Frijoles charros
* Frijoles negros
Frijoles negros
* Frijoles Puercos * Guasanas
Guasanas
* Nopal
Nopal
asado * Pepita
Pepita
* Rajas con crema
Rajas con crema
* Refried beans * Romeritos
Romeritos

POULTRY DISHES

* Arroz con pollo
Arroz con pollo
* Chicken feet
Chicken feet
* Escabeche
Escabeche
oriental * Mole poblano
Mole poblano
* Pollo motuleño * Tinga de pollo

PORK DISHES

* Adobada * Calabacitas con puerco * Carne de chango
Carne de chango
* Carnitas
Carnitas
* Chicharrón en salsa * Chileajo de cerdo * Chilorio * Chorizo * Cochinita pibil
Cochinita pibil
* Cueritos
Cueritos
* Poc Chuc

BEEF DISHES

* Alambre * Albóndigas al chipotle * Beef brain * Beef tongue
Beef tongue
* Cabeza
Cabeza
* Carne a la tampiqueña * Carne asada
Carne asada
* Carne seca * Criadillas
Criadillas
* Machaca * Milanesa
Milanesa
* Pachola * Picadillo
Picadillo
* Puntas * Salpicón * Tinga de res

SEAFOOD DISHES

* Aguachile * Cahuamanta * Camarones al ajillo * Ceviche
Ceviche
* Huachinango a la Veracruzana * Mixmole de pescado * Mojarra frita
Mojarra frita
* Pan de cazón * Pescado al ajillo * Pescado a la talla * Pescado zarandeado * Pulpo a la campechana
Pulpo a la campechana

OTHER PROTEIN DISHES

* Al pastor
Al pastor
* Barbacoa * Cabrito
Cabrito
* Chahuis * Chapulines
Chapulines
* Discada * Entomatada
Entomatada
* Escamoles * Jumiles
Jumiles
* Maguey worm
Maguey worm
* Mixiote * Moronga * Pastel azteca * Tripas

CHEESE DISHES

* Chicharrón de queso * Queso en salsa
Queso en salsa
* Queso flameado
Queso flameado

ANTOJITOS OF CORN DOUGH

* Cazuelita * Chalupa * Chilaquiles * Chimichanga
Chimichanga
* Chochoyote * Corn
Corn
tortilla * Corunda
Corunda
* Doblada * Duros * Empalme * Enchilada * Gordita * Guajolota
Guajolota
* Huarache * Molote * Nachos
Nachos
* Panucho * Papadzules * Piedra * Quesadilla
Quesadilla
* Salbute * Sope
Sope
o Memela * Taco
Taco
* Tamale * Taquito * Tlacoyo * Tlayuda * Tostada * Totopo

ANTOJITOS OF WHEAT DOUGH

* Burrito * Cemita
Cemita
* Empalme * Enchilada * Gringas * Guajolota
Guajolota
* Mollete
Mollete
* Nachos
Nachos
* Pambazo * Paste * Quesadilla
Quesadilla
* Sincronizada
Sincronizada
* Taco
Taco
* Taquito * Torta * Wheat tortilla

SAUCES AND CONDIMENTS

* Adobo
Adobo
* Mole negro * Mole blanco * Mole poblano
Mole poblano
* Mole sauce
Mole sauce
* Mole verde
Mole verde
* Recado rojo
Recado rojo
* Salsa * Salsa roja cocida * Sala roja cruda * Salsa verde cocida * Salsa verde cruda * Caldillo rojo * Caldillo verde * Salsa pasilla * Salsa guajillo

DESSERTS AND SWEETS

* Alegría * Arroz con leche * Bionico * Cajeta * Capirotada * Chongos zamoranos * Churros * Cocadas * Coyotas * Flan
Flan
* Fried ice cream
Fried ice cream
* Mango
Mango
con chile * Mazapán * Nicuatole * Panela
Panela
* Qurabiya
Qurabiya
* Tres leches cake

SALADS

* Caesar salad * Curtido * Ensalada de nopalitos * Guacamole * Pico de gallo

BREADS

* Bolillo * Buñuelo
Buñuelo
* Cemita
Cemita
* Cochinito de Piloncillo * Cocol
Cocol
* Concha * Pan de muerto
Pan de muerto
* Pan dulce
Pan dulce

* Rosca

* de reyes

BEVERAGES

* Agave nectar * Beer * Café de olla * Chamoyada * Champurrado
Champurrado
* Horchata
Horchata
* Mangonada * Margarita
Margarita
* Mexican tea culture * Pópo * Pozol

RELATED TOPICS

* Aztec
Aztec
cuisine * Baja Med * Comal * Cuisine of Chiapas
Chiapas
* Cuisine of Veracruz
Veracruz
* Escuela de Gastronomía Mexicana * Oaxacan cuisine
Oaxacan cuisine
* Taco
Taco
stand * Tex-Mex
Tex-Mex

* Category * Commons * Cookbook * Food portal * WikiProject

* v * t * e

Street food
Street food

STREET FOODS

* Acarajé
Acarajé
* Aloo chaat
Aloo chaat
* Aloo tikki * Anticucho * Apam balik * Arancini
Arancini
* Arepa
Arepa
* Asinan
Asinan
* Bagel
Bagel
* Bakpau * Bakso
Bakso
* Balık ekmek
Balık ekmek
* Banana
Banana
cue * Bánh canh
Bánh canh
* Bánh hỏi
Bánh hỏi
* Bánh mì
Bánh mì
sandwich * Bánh xèo
Bánh xèo
* Batagor
Batagor
* Beguni
Beguni
* Belgian waffle
Belgian waffle
* Beondegi
Beondegi
* Bhelpuri
Bhelpuri
* Binaki
Binaki
* Biryani
Biryani
* Bourekas * Bratwurst
Bratwurst
* Brochette
Brochette
* Bublik * Bubur ayam
Bubur ayam
* Bun cha
Bun cha
* Bungeo-ppang
Bungeo-ppang
* Bunny chow

* Burrito

* Breakfast burrito

* Calzone
Calzone
* Camote cue
Camote cue
* Cart noodle
Cart noodle
* Chaat
Chaat
* Chebureki * Chiko Roll
Chiko Roll
* Chimichanga
Chimichanga
* Chinese bhel
Chinese bhel
* Cockle (bivalve) * Cōng yóu bǐng * Covrigi * Coxinha
Coxinha
* Crêpe
Crêpe
* Currywurst
Currywurst
* Dahi puri * Dak-kkochi * Dim sum
Dim sum
* Dosa
Dosa
* Douhua
Douhua
* Empanada
Empanada
* Enchilada * Esquites
Esquites
* Falafel
Falafel
* Farinata * Fish ball
Fish ball
* Focaccia
Focaccia
* French fries * Fried chicken
Fried chicken
* Navajo frybread * Galette-saucisse
Galette-saucisse
* Ginanggang
Ginanggang
* Gorengan * Ghugni * Gukhwappang * Gyeranppang * Gyro * Haleem
Haleem
* Hot dog
Hot dog
* Isaw
Isaw
* Idli
Idli
* Jhalmuri
Jhalmuri
* Jiaozi
Jiaozi
* Kaassoufflé * Kachori
Kachori
* Kapsalon
Kapsalon
* Kati roll

* Kebab
Kebab

* Chapli kebab
Chapli kebab
* Doner kebab * Kyinkyinga * Shami kebab * List of kebabs
List of kebabs

* Kerak telor * Ketoprak * Khachapuri
Khachapuri
* Khanom Tokyo * Knish
Knish
* Laksa
Laksa
* Lángos
Lángos
* Luchi
Luchi
* Malatang
Malatang
* Maruya * Masala puri * Meat pie
Meat pie
* Mie ayam
Mie ayam
* Murtabak
Murtabak
* Naan
Naan
* Nem chua rán * Obwarzanek krakowski * Pad thai
Pad thai
* Pajeon
Pajeon
* Pakora * Paneer tikka * Pani ca meusa
Pani ca meusa
* Panini * Panipuri
Panipuri
* Panzerotti
Panzerotti
* Panzarotti * Papri chaat
Papri chaat
* Paratha * Pasty
Pasty
* Pav Bhaji
Pav Bhaji
* Pempek
Pempek
* Pepito * Peremech
Peremech
* Pho
Pho
* Picarones
Picarones
* Pilaf
Pilaf
* Pirozhki
Pirozhki
* Pizza al taglio
Pizza al taglio
* Pizzetta
Pizzetta
* Plăcintă
Plăcintă
* Poutine
Poutine
* Pretzel
Pretzel
* Punugulu * Puri * Quail eggs * Quesadilla
Quesadilla
* Rat-on-a-stick
Rat-on-a-stick
* Ražnjići
Ražnjići
* Rogan josh * Rojak
Rojak
* Roti
Roti
* Rumali roti
Rumali roti
* Rustico * Sabich
Sabich
* Samosa
Samosa
* Sandwich
Sandwich
* Sardenara
Sardenara
* Satay
Satay
* Scaccia
Scaccia
* Seblak * Sevpuri
Sevpuri
* Sfenj
Sfenj
* Shao Kao * Shashlik
Shashlik
* Shawarma
Shawarma
* Sicilian pizza
Sicilian pizza
* Siomay
Siomay
* Soto * Souvlaki
Souvlaki
* Stigghiola

* Taco
Taco

* Korean taco

* Tahri * Tahu gejrot * Tahu sumedang
Tahu sumedang
* Takoyaki
Takoyaki
* Tamale * Tandoori chicken
Tandoori chicken
* Tangbao
Tangbao
* Taquito * Tauge goreng * Tokneneng * Tornado potato * Turon * Vada * Vada pav
Vada pav
* Vastedda
Vastedda
* Vietnamese noodles * Xôi
Xôi
* Yakitori
Yakitori
* Zapiekanka
Zapiekanka

FOOD TRUCKS

* Big Gay Ice Cream Truck * Chef Jeremiah * Chi\'Lantro BBQ * Clover Food Lab * Coolhaus
Coolhaus
* Don Chow Tacos * Grease trucks
Grease trucks
* The Grilled Cheese Truck
The Grilled Cheese Truck
* The Halal Guys
The Halal Guys
* Harry\'s Cafe de Wheels * Honeysuckle Gelato * Kelvin Natural Slush Co.
Kelvin Natural Slush Co.
* KIND Movement * Kogi Korean BBQ
Kogi Korean BBQ
* Korilla BBQ * Maximus/Minimus * Off the Grid * Philadelphia Mobile Food Association * Pincho Man * Pølsevogn
Pølsevogn
* Taco
Taco
Bus

BY LOCATION

* China

* Hong Kong

* India

* Chennai * Mumbai

* Indonesia * Mexico
Mexico
* South Korea * Thailand

MOBILE CATERING

* Field kitchen * Food booth
Food booth
* Food cart

* Food truck
Food truck

* Food truck
Food truck
rally

* Hot dog
Hot dog
cart * Hot dog
Hot dog
stand * Ice cream van * Sausage wagon * Taco
Taco
stand * Yatai * Pojangmacha * Würstelstand
Würstelstand

LISTS

* List of street foods

* List of food trucks

* Food trucks in Tampa, Florida

SEE ALSO

* Food street
Food street

* v * t * e

Christmas
Christmas

* Christmas
Christmas
Eve * Children\'s Day * Boxing Day
Boxing Day
* Nochebuena
Nochebuena
* Saint Nicholas Day
Saint Nicholas Day
* St. Stephen\'s Day * Sol Invictus
Sol Invictus
* Yule
Yule

In Christianity

* Biblical Magi
Biblical Magi

* Adoration of the Magi
Adoration of the Magi

* Adoration of the Shepherds
Adoration of the Shepherds
* Advent
Advent
* Angel Gabriel
Gabriel
* Annunciation
Annunciation
* Annunciation
Annunciation
to the shepherds * Baptism of the Lord
Baptism of the Lord
* Bethlehem
Bethlehem
* Christingle
Christingle
* Christmastide
Christmastide
* Epiphany * Herod the Great
Herod the Great
* Jesus
Jesus
* Joseph * Mary

* Massacre of the Innocents
Massacre of the Innocents

* flight into Egypt

* Nativity Fast
Nativity Fast

* Nativity of Jesus
Jesus

* in art * in later culture

* Nativity scene
Nativity scene
* Saint Nicholas
Saint Nicholas
* Star of Bethlehem
Bethlehem
* Twelfth Night

IN FOLKLORE

* Badalisc
Badalisc
* La Befana
Befana
* Belsnickel
Belsnickel
* Caganer
Caganer
* Christkind
Christkind
* Ded Moroz
Ded Moroz
* Elves * Father Christmas
Christmas
* Grýla * Jack Frost
Jack Frost
* Joulupukki * Knecht Ruprecht
Knecht Ruprecht
* Korvatunturi * Krampus
Krampus
* Mikulás
Mikulás
* Miner\'s figure * Mrs. Claus
Mrs. Claus
* Nisse/Tomte * North Pole
North Pole
* Old Man Winter * Olentzero
Olentzero
* Père Fouettard * Père Noël
Père Noël
* Rudolph the Red-Nosed Reindeer
Rudolph the Red-Nosed Reindeer
* Saint Lucy * Santa\'s reindeer * Santa\'s workshop * Sinterklaas
Sinterklaas
* Tió de Nadal * Vertep * Yule
Yule
Cat * Yule
Yule
Lads * Zwarte Piet

GIFT-BRINGERS

* Saint Nicholas
Saint Nicholas
* Santa Claus
Santa Claus
* List of Christmas
Christmas
gift-bringers by country

TRADITIONS

* Advent
Advent
calendar * Advent
Advent
candle * Advent
Advent
wreath * Boar\'s Head Feast * Candle arches * Cards * Carols by Candlelight * Cavalcade of Magi
Cavalcade of Magi
* Crackers * Decorations * Events and celebrations * Feast of the Seven Fishes
Feast of the Seven Fishes
* Flying Santa * Hampers * Las Posadas
Las Posadas
* Letters * Lights * Markets * Meals and feasts * Moravian star * Nine Lessons and Carols
Nine Lessons and Carols
* NORAD Tracks Santa

* Nutcrackers

* dolls

* Ornaments

* Parades

* list

* Piñatas * Pyramids * Räuchermann * Seals * Secret Santa * Spanbaum
Spanbaum
* Stamps * Stockings * Tree * Twelve Days * Wassailing
Wassailing
* Windows * Yule
Yule
Goat * Yule
Yule
log

BY COUNTRY

* Australia and New Zealand * Denmark * Germany * Hawaii * Hungary * Iceland * Indonesia * Ireland * Mexico
Mexico
* Norway * Philippines
Philippines
* Poland * Romania * Russia * Scotland * Serbia * Sweden * Ukraine

MUSIC

* Carols

* list

* Hit singles UK * Hit singles US

OTHER MEDIA

* Films

* Poetry

* " Old Santeclaus with Much Delight " * " A Visit from St. Nicholas
A Visit from St. Nicholas
"

* Television

* specials * Yule
Yule
Log

In modern society

* Advent
Advent
Conspiracy * Black Friday (partying) * Black Friday (shopping)
Black Friday (shopping)
* Bronner\'s Christmas
Christmas
Wonderland * Christmas
Christmas
club * Christmas
Christmas
creep * Christmas
Christmas
Day (Trading) Act 2004 * Christmas
Christmas
Lectures * Christmas
Christmas
Mountains * Christmas
Christmas
truce * Controversies * Cyber Monday * Economics * Giving Tuesday * El Gordo * Holiday season * In July * In August * Leon Day * NBA games * NFL games * Puritan New England * American Civil War * Post-War United States
United States
* Running of the Santas * SantaCon
SantaCon
* Santa\'s Candy Castle * Small Business Saturday * Super Saturday * Virginia O\'Hanlon * White Christmas
Christmas
* Winter festivals * WWE Tribute to the Troops * Xmas
Xmas

Food and drink

* Dinner

* Joulupöytä
Joulupöytä
* Julebord * Kūčios * Réveillon * Twelve-dish supper * Smörgåsbord
Smörgåsbord
* Wigilia
Wigilia

* Sweets

* bûche de Noël * Cake * Candy cane
Candy cane
* Cookies * Fruitcake * Gingerbread
Gingerbread
* Kourabiedes * Melomakarono
Melomakarono
* Mince pie
Mince pie
* Pavlova * Pecan pie
Pecan pie
* Pumpkin pie
Pumpkin pie
* Pudding * Rosca de reyes * Szaloncukor
Szaloncukor
* Turrón

* Soup

* Menudo

* Sauce

* Cranberry sauce
Cranberry sauce

* Beverages

* Apple cider
Apple cider
* Champurrado
Champurrado
* Eggnog
Eggnog

* Mulled wine
Mulled wine

* Smoking Bishop

* Ponche crema

* Dumpling
Dumpling

* Hallaca
Hallaca
* Tamale

* Meat

* Ham * Roast goose
Roast goose
* Romeritos
Romeritos
* Turkey * Stuffing
Stuffing

* Category * Commons *