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Pixtle
Pixtle is the name given to the processed seed of the mamey sapote (''Pouteria sapota''), a tropical tree native to Mexico and Central America. The seed is encased within the mamey sapote fruit, which is known for its sweet, creamy flesh. The term "pixtle" comes from the Nahuatl word "pitztli", meaning "bone" or "seed". Use Pixtle, the name given to the mamey seed after it has been treated and processed, has a significant role in traditional Mexican cuisine, particularly in the preparation of beverages, desserts, and regional dishes. It is often used to flavor traditional drinks such as atole, tejate, or added to other chocolate-based beverages. The flavor of the Pixtle is described as slightly bitter and nutty, providing a contrast to the sweetness of the mamey flesh. The aroma is often compared to that of almonds or almond extract. Pixtle is traditionally used in ''tejate'', a pre-Hispanic beverage that contains ingredients such as roasted corn flour, fermented cacao beans, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pouteria Sapota
''Pouteria sapota'', the mamey sapote, is a species of tree native to southern Mexico and Central America. It is now cultivated throughout Mexico, Central America, and the Caribbean, as well as Florida and parts of South America. Its fruit is eaten raw in many Latin American countries, and is added to smoothies, milkshakes, ice cream, and other foods. Some of its names in Latin American countries, such as (Cuba), (Costa Rica) and (South America), refer to the reddish colour of its flesh to distinguish it from the unrelated but similar-looking ''Mammea americana'', whose fruit is usually called "yellow mamey" (). Description Mamey sapote is a large and highly ornamental plant, ornamental evergreen tree that can reach a height of at maturity. The fruit, botanically a berry, is about long and wide and has flesh ranging in color from pink to orange to red. The brown skin has a texture somewhat between sandpaper and the fuzz on a peach. The fruit's texture is creamy and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nahuatl
Nahuatl ( ; ), Aztec, or Mexicano is a language or, by some definitions, a group of languages of the Uto-Aztecan language family. Varieties of Nahuatl are spoken by about Nahuas, most of whom live mainly in Central Mexico and have smaller populations Nahuatl language in the United States, in the United States. Nahuatl has been spoken in central Mexico since at least the seventh century CE. It was the language of the Mexica, who dominated what is now central Mexico during the Late Postclassic period of Mesoamerican chronology, Mesoamerican history. During the centuries preceding the Spanish conquest of the Aztec Empire, the Aztecs had expanded to incorporate a large part of central Mexico. Their influence caused the variety of Nahuatl spoken by the residents of Tenochtitlan to become a prestige language in Mesoamerica. Following the Spanish conquest, Spanish colonists and missionaries introduced the Latin script, and Nahuatl became a literary language. Many chronicles, gram ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmecs, Olmec and Maya civilization, Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec civilization, Huastec, Zapotec civilization, Zapotec, Mixtec, Otomi people, Otomi, Tarascan state, Purépecha, Totonac, Mazatec, Mazahua people, Mazahua, and Nahuas, 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 seed, chia, avocados, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Atole
''Atole'' (, believed to come from Nahuatl ''Aztec cuisine, ātōlli'' or from Mayan), also known as ''atolli'', ''atol'' and ''atol de elote'', is a traditional hot masa-based beverage of Mexicans, Mexican origin. Atole can have different flavors added, such as vanilla, cinnamon, and guava. Chocolate ''atole'' is known as ''champurrado'' or simply ''atole''. It typically accompanies tamales and is very popular during Day of the Dead (observed November 2) and ''Las Posadas'' (Christmas holiday season). Mayan origin Many Classic Maya painted vessels feature a genre of inscriptions known as the “dedicatory formula” or the “primary standard sequence” (PSS) and the two main ingredients mentioned in the contents section of the PSS were cacao and atole. Regional variations Mexico In Mexico, the drink typically includes ''masa'' (corn hominy flour), water, ''piloncillo'' (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tejate
Tejate is a non-alcoholic maize and Cocoa bean, cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is also very popular in Oaxaca and the surrounding regions. Principal ingredients include toasted maize, fermented cacao beans, toasted Pouteria sapota, mamey pits (pixtle) and ''Quararibea funebris, flor de cacao'' (also known as ''rosita de cacao''). These are finely ground into a paste. The paste is mixed with water, usually by hand, and when it is ready, the flor de cacao rises to the top to form a pasty foam. It can be served as-is or with some sugar syrup to sweeten it. The drink is served cold. The origin of the Mexican Spanish name is not known for certain, but is thought to derive from the Nahuatl "floury water" , compounded from "flour" and "water" . The Zapotec language, Zapotec name for tejate is . Ingredients and prepar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sapotaceae
240px, '' Madhuca longifolia'' var. ''latifolia'' in Narsapur, Medak district, India The Sapotaceae are a family of flowering plants belonging to the order (biology)">order Ericales">family (biology)">family of flowering plants belonging to the order (biology)">order Ericales. The family includes about 800 species of evergreen trees and Shrub, shrubs in around 65 genera (35–75, depending on generic definition). Their distribution is Tropics, pantropical. Many species produce edible fruits, or white blood-sap that is used to cleanse dirt, organically and manually, while others have other economic uses. Species noted for their edible fruits include '' Manilkara'' ( sapodilla), '' Chrysophyllum cainito'' (star-apple or golden leaf tree), '' Gambeya africana'' and '' Gambeya albida'' (star-apple), and '' Pouteria'' ('' abiu, canistel, lúcuma'', mamey sapote). '' Vitellaria paradoxa'' (''shi'' in several languages of West Africa and ''karité'' in French; also anglicized as s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pouteria
''Pouteria'' is a genus of flowering plant, flowering trees in the gutta-percha family (biology), family, Sapotaceae. The genus is widespread throughout the tropical Americas, with outlier species in Cameroon and Malesia. It includes the canistel (''Pouteria campechiana, P. campechiana''), the mamey sapote (''Mamey sapote, P. sapota''), and the lucuma (''Lucuma, P. lucuma''). Commonly, this genus is known as pouteria trees, or in some cases, eggfruits. ''Pouteria'' is related to ''Manilkara'', another genus that produces hard and heavy woods (e.g. ''balatá'', ''M. bidentata'') used commonly for tropical construction, as well as edible fruit (such as sapodilla, ''M. zapota''). Range ''Pouteria'', as currently delineated, has over 200 species in the tropical Americas, from Mexico to northern Argentina and central Chile, including Florida and the Caribbean islands. Four species are found outside the Americas. ''Pouteria hexastemon'' is native to Cameroon in west-central Africa, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
