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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

* 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 . 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 to 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 .

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 . 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
Chile
, Ecuador
Ecuador
, Bolivia
Bolivia
and 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 , 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 .

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

_ This section DOES NOT CITE ANY SOURCES . Please help improve this section by adding citations to reliable sources . Unsourced material may be challenged and removed . (September 2016)_ _(Learn how and when to remove this template message )_

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
Conkies
* Humitas * List of maize dishes
List of maize dishes
* List of pork dishes * List of stuffed dishes
List of stuffed dishes
* 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 ed.). Salt Lake City, Utah: Gibbs Smith. ISBN 9781423603191 . OCLC
OCLC
199465927 . CS1 maint: Extra text (link ) * ^ 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
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

LATIN AMERICA

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

ASIAN CUISINE

EAST ASIA

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

SOUTH EAST ASIA

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

SOUTH ASIA

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

CENTRAL ASIA

* Chebureki * Chuchvara * Manti * Oromo * Samsa

WEST ASIA

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

NORTH ASIA

* Pelmeni

EUROPEAN CUISINE

EASTERN EUROPE

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

SOUTHERN EUROPE

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

CENTRAL EUROPE

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

WESTERN EUROPE

* Rissole

NORTHERN EUROPE

* Cepelinai
Cepelinai
* Kroppkaka * Palt * Pitepalt * Raspeball

AFRICAN CUISINE

* Kenkey * Sambusa

* v * t * e

Mexican cuisine

LIST OF MEXICAN DISHES

SOUPS AND STEWS

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

_

RICE DISHES

* Arroz a la tumbada * Arroz blanco * Arroz negro * Arroz poblano * Arroz rojo * 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 * Chipotle
Chipotle
* Elote * Esquites * Frijoles charros * Frijoles negros * Frijoles Puercos * Guasanas * Nopal asado * Pepita * Rajas con crema * Refried beans * Romeritos

POULTRY DISHES

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

PORK DISHES

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

BEEF DISHES

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

SEAFOOD DISHES

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

OTHER PROTEIN DISHES

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

CHEESE DISHES

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

ANTOJITOS OF CORN DOUGH

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

ANTOJITOS OF WHEAT DOUGH

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

SAUCES AND CONDIMENTS

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

DESSERTS AND SWEETS

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

SALADS

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

BREADS

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

* Rosca

* de reyes

BEVERAGES

* Agave nectar * Beer * Café de olla * Chamoyada * Champurrado * 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 * Taco stand * Tex-Mex

* Category
Category
* Commons * Cookbook * Food portal * WikiProject

* v * t * e

Street food
Street food

STREET FOODS

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

* Burrito
Burrito

* Breakfast burrito

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

* Kebab
Kebab

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

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

* Taco

* Korean taco

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

FOOD TRUCKS

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

BY LOCATION

* Hong Kong street food
Hong Kong street food
* Indonesian street food * Thai street food * Mexican street food * Regional street food * Street food
Street food
of Chennai * Street food
Street food
of Mumbai * South Korea

MOBILE CATERING

* Field kitchen * Food booth * Food cart

* Food truck

* Food truck rally

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

LISTS

* List of street foods

* List of food trucks

* Food trucks in Tampa, Florida

SEE ALSO

* Food street

* v * t * e

Christmas
Christmas

* Christmas
Christmas
Eve * Children\'s Day * Boxing Day * Nochebuena
Nochebuena
* Saint Nicholas Day * St. Stephen\'s Day * Sol Invictus * 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 * Christmastide
Christmastide
* Epiphany * Herod the Great
Herod the Great
* Jesus
Jesus
* Joseph * Mary

* Massacre of the Innocents

* flight into Egypt

* Nativity Fast

* Nativity of Jesus
Jesus

* in art * in later culture

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

IN FOLKLORE

* Badalisc * La Befana
Befana
* Belsnickel
Belsnickel
* Caganer * Christkind * Ded Moroz * Elves * Father Christmas
Christmas
* Grýla * Jack Frost
Jack Frost
* Joulupukki * Knecht Ruprecht * Korvatunturi
Korvatunturi
* Krampus
Krampus
* Mikulás * Miner\'s figure * Mrs. Claus * Nisse/Tomte * North Pole
North Pole
* Old Man Winter * Olentzero
Olentzero
* Père Fouettard * Père Noël * Rudolph the Red-Nosed Reindeer
Rudolph the Red-Nosed Reindeer
* Saint Lucy
Saint Lucy
* Santa\'s reindeer * Santa\'s workshop * Sinterklaas
Sinterklaas
* Tió de Nadal * Vertep * Yule Cat * 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 * Crackers * Decorations * Events and celebrations * Feast of the Seven Fishes * Flying Santa * Hampers * Las Posadas
Las Posadas
* Letters * Lights * Markets * Meals and feasts * Moravian star
Moravian star
* Nine Lessons and Carols * NORAD Tracks Santa

* Nutcrackers

* dolls

* Ornaments

* Parades

* list

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

* Television

* specials * _ Yule Log _

In modern society

* Advent
Advent
Conspiracy * Black Friday (partying) * Black Friday (shopping) * Cyber Monday * 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 * 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 * Santa\'s Candy Castle * Super Saturday * Virginia O\'Hanlon * White Christmas
Christmas
* Winter festivals * WWE Tribute to the Troops
WWE Tribute to the Troops
* Xmas
Xmas

Food and drink

* Dinner

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

* Sweets

* bûche de Noël * Cake * Candy cane
Candy cane
* Cookies * Fruitcake
Fruitcake
* Gingerbread