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| x name | x image | x Also known as | x article | x Subjects |
| Cheese |
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Cheese, cheddar |
Cheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms.
Cheese consists of proteins and fat from milk, usually the milk of cows, buffalo, goats,...
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| Chocolate |
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Candies, milk chocolate |
Chocolate (pronounced /ˈtʃɒklət/ (help·info) or /-ˈələt/) comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America,...
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| Maize |
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Corn |
Maize (Zea mays L. ssp. mays, pronounced /ˈmeɪz/; also known in most English-speaking countries as corn), is a grass domesticated by indigenous peoples in Mesoamerica in prehistoric times. Native Americans cultivated it in numerous varieties...
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| Corn, sweet, white, raw | ||||
| Taco |
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A taco (pronounced /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for...
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| Tomato |
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Tomatoes, orange, raw |
The tomato (Solanum lycopersicum, syn. Lycopersicon lycopersicum & Lycopersicon esculentum) is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family that is typically cultivated for the purpose of harvesting its fruit for...
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| Rice |
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Rice, white, medium-grain, raw, enriched |
Rice is the seed of a monocot plant Oryza sativa. As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East, Latin America, and the West...
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| Chicken |
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The chicken (Gallus gallus domesticus) is a domesticated fowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other bird. Humans keep...
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| Plantain |
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Plantains, raw |
Musa paradisiaca, the plantain (pronounced /ˈplæntɪn/ (BrE) or /ˈplæntn/ (AmE)) is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana).
The population of...
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| Enchilada |
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An enchilada (pronounced /ˌɛntʃɨˈlɑːdə/) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or...
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| Mole |
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Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often...
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| Pork |
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Pork, fresh, separable fat, raw |
Pork is the culinary name for meat from the domestic pig (Sus domesticus). The word pork often denotes specifically the fresh meat of the pig, but can be used as an all-inclusive term which includes cured, smoked, or processed meats (ham, bacon,...
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| Tamale |
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A tamale or more correctly, tamal (Spanish tamal, from Nahuatl tamalli) is a Latin American dish consisting of a starchy dough, often corn-based, which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be...
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| Chili pepper |
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chile pepper |
Chili pepper (from Nahuatl chilli), also known as, or spelled, chilli pepper, chilli, chillie, chili, and chile, is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae.
Although botanically speaking, the...
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| Peppers, hot chili, red, raw | ||||
| Tortilla |
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Tortillas, ready-to-bake or -fry, corn |
In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (often called "corn" in the United States). In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow...
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| Tostada |
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Tostada (pronounced /tɒˈstɑːdə/ or /toʊˈstɑːdə/) is a Spanish word translating to "toasted" in English and, in Latin American cuisine, in Mexico refers to a flat or bowl shaped (like a bread bowl) tortilla that is toasted or deep fried. It also...
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| Chilaquiles |
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Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called "totopos." The mixture is simmered until the...
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| Lard |
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Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by...
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| Avocado |
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Avocados, raw, all commercial varieties |
The avocado (Persea americana), aguacate (Spanish), butter pear or alligator pear, is a tree native to the Caribbean, Mexico, South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay...
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| Guava |
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Guavas, common, raw |
Guavas are plants in the myrtle family (Myrtaceae) genus Psidium, which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America and northern South America. Most likely naturally spreading (by means...
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| Habanero chile |
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Peppers, hot chili, red, raw |
The habanero chili (Capsicum chinense) (pronounced /ˌhɑːbəˈnɛəroʊ/; Spanish: [aβaˈneɾo]) is one of the most intensely spicy species of chili peppers of the Capsicum genus. It is sometimes spelled habañero—the diacritical mark being added as a...
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| Tamarind |
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Tamarinds, raw |
Tamarind (Tamarindus indica) (from Latinization of Arabic: تمر هندي tamar hindi = Indian date) is a tree in the family Fabaceae. The genus Tamarindus is monotypic (having only a single species).
Contrary to common belief, Tamar Indicus is endemic to...
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| Burrito |
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taco de harina |
A burrito (pronounced /bəˈriːtoʊ/ in US English, [buˈriːtoʊ] in Spanish), or taco de harina, is a type of food found in Mexican and Tex-Mex cuisine. It consists of a flour tortilla wrapped or folded around a filling. The flour tortilla is usually...
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| Fajita |
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A fajita (pronounced /fəˈhiːtə/) (Spanish pronunciation: [faxita]) is a generic term used in Tex-Mex cuisine, referring to grilled meat served on a flour or corn tortilla. Though originally only skirt steak, popular meats today also include chicken,...
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| Corn smut |
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huitlacoche |
Corn smut is a disease of maize caused by the pathogenic plant fungus Ustilago maydis. U. maydis causes smut disease on maize (Zea mays) and teosinte (Euchlena mexicana). Known in Latin America as huitlacoche (literally, "raven's excrement"), it is...
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| Annatto |
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Achuete |
Annatto, sometimes called Roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as...
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| Refried beans |
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Refried beans, canned, traditional style (includes USDA commodity) |
Refried beans (frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine.
Refried beans are traditionally prepared with pinto beans, but many other varieties of bean can be used, such as black...
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| Chorizo |
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Chorizo, pork and beef |
Chorizo (Spanish pronunciation: [tʃoˈɾiθo]; Galician: Chourizo [tʃowˈɾiθo]; Portuguese: Chouriço [ʃoˈɾisu]; Catalan: Xoriço [ʃuˈɾisu]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. In English it is...
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| Coriander |
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cilantro |
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley or, particularly in the Americas, cilantro. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft,...
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| Coriander (cilantro) leaves, raw | ||||
| Nachos |
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Nachos are a popular snack food, originating in Mexico and associated with Tex-Mex cuisine. In their simplest form, nachos are usually tortilla chips or totopos covered in melted cheese. First created circa 1943 by Ignacio "Nacho" Anaya, the...
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| Churro |
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Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, the United States, and Spanish-speaking...
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| Nopal |
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nopales |
Nopales (from the Nahuatl word nōpalli for the pads, or nostle, from the Nahuatl word nōchtli for the fruit) are a vegetable made from the young cladophyll (pad) segments of prickly pear, carefully peeled to remove the spines. These fleshy pads are...
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| Nopales, raw | ||||
| Salsa |
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Sauce, salsa, ready-to-serve |
Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Hispanic cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda,...
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| Huevos motuleños |
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Huevos motulenos |
Huevos motuleños is a breakfast food originated in the town of Motul (Yucatán). The dish is made with eggs on tortillas with black beans and cheese, often with other ingredients such as ham, peas, plantains, and salsa picante. In addition to being...
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| Jalapeño |
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Jalapeno |
The jalapeño (pronounced /ˌhaləˈpeɪnjoʊ/; /ˌhæləˈpeɪnjoʊ/; or /ˌhæləˈpiːnoʊ/; Mexican pronunciation /xalaˈpɛɲo/) is a medium- to large-sized chili pepper which is prized for its warm, burning sensation when eaten. Ripe, the jalapeño can be 2–3½...
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| Peppers, jalapeno, raw | ||||
| Chipotle |
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Peppers, jalapeno, canned, solids and liquids |
A chipotle (pronounced /tʃɨˈpoʊtleɪ/ chi-POET-lee; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried jalapeño chili used primarily in Mexican and Mexican-inspired cuisine, such as Mexican-American and Tex-Mex.
There are many varieties of...
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| Guacamole |
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Guacamole is an avocado-based dip which originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) and adding tomatoes and seasonings.
Guacamole was made by the Aztecs as early as the 1500s. After...
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| Quesadilla |
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A quesadilla (Spanish pronunciation: [kesaˈðiʎa], usually anglicized as /ˌkeɪsəˈdiː.ə/) is a Mexican snack food made of cheese (and occasionally other ingredients) on a folded corn or wheat tortilla and cooked until the cheese melts. The word comes...
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| Tomatillo |
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Tomatillos, raw |
The tomatillo (Physalis philadelphica) is a plant of the Solanaceae (nightshade) family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish:...
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| Masa |
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Corn flour, masa, enriched, yellow |
Masa is Spanish for dough, but in Mexico it sometimes refers to cornmeal dough (masa de maíz in Spanish). It is used for making tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa de...
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| Agave azul |
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blue agave, tequila agave |
Agave tequilana, commonly called blue agave or tequila agave, is an agave plant that is an important economic product of Jalisco state in Mexico, due to its role as the base ingredient of tequila, a popular distilled spirit.
The tequila agave grows...
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| Agave, raw (Southwest) | ||||
| Pozole |
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Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain...
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| Menudo |
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The soup menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover since it tends to instigate sweating, causing the body to release toxins. Is traditionally served on special...
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| Milanesa |
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The milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Paraguay, Peru and Uruguay as well as in other American countries to a lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa (In...
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| Vanilla |
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Vanilla, the vanilla orchids, form a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the Flat-leaved Vanilla (V. planifolia), from which commercial vanilla flavoring is derived. It is...
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| Champurrado |
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Champurrado is a chocolate-based atole, a warm and thick Mexican drink, based on masa (hominy flour), piloncillo, water or milk and occasionally containing cinnamon, anise seed and or vanilla bean (tasting somewhat like a thick chai tea) . Atole...
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| Chayote |
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chow-chow |
The chayote (Sechium edule), also known as sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, alligator pear, and vegetable pear, is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and...
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| merliton | ||||
| chocho | ||||
| christophine | ||||
| choko | ||||
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| Chimichanga |
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Chimichanga (pronounced /tʃɪmiˈtʃɑːŋɡə/; Spanish pronunciation: [tʃimiˈtʃaŋɡa]), or chivichanga, is a deep-fried burrito that is popular in Southwestern cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically...
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| Epazote |
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Epazote, raw |
Epazote, Wormseed, Jesuit's Tea, Mexican Tea, or Herba Sancti Mariæ (Dysphania ambrosioides, formerly Chenopodium ambrosioides) is an herb native to Central America, South America, and southern Mexico.
It is an annual or short-lived perennial plant,...
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| Carne asada |
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Carne asada is a roasted beef dish, literally meaning "roasted meat". The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices,...
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| Coyotas |
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Coyotas are sugar cookies: large, flat and traditionally filled with brown sugar. Coyotas originated in the 19th Century in El Fuerte, Sinaloa, Mexico. The version most commonly today dates from 1954 as prepared at Villa de Seris in Hermosillo,...
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| Tlacoyo |
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Tlacoyos are oval shaped fried or toasted cakes made of masa. They are similar to fresh corn tortillas, but are somewhat torpedo shaped and fatter. Tlacoyos are stuffed with refried beans, cheese, fava beans, chicharron or other ingredients....
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| Cochinita pibil |
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Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán Península. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto...
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| Oaxaca cheese |
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Queso Oaxaca |
Queso Oaxaca or Quesillo Oaxaca is a white, semi-hard cheese from Mexico, similar to unaged Monterey Jack but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern Mexico, where it was first made. It is...
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| Cheese, mexican, queso asadero | ||||
| Chicharrones |
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Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.
Chicharrón is popular in Andalusia, Spain, and in Latin America is part of the traditional cuisines of Argentina, Belize, Bolivia, Brazil (where it is...
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| Chalupa |
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Sope |
A chalupa is a tostada platter in Mexican cuisine. It is a specialty of south-central Mexico, such as the states of Puebla, Guerrero and Oaxaca. It is made by pressing a thin layer of masa dough around the outside of a small mold and deep frying to...
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| Barbacoa |
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Barbacoa originates in Mexico and generally refers to meats or a whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day...
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| Gordita |
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A gordita in Mexican cuisine is a food which is characterized by a small, thick tortilla made with masa harina (corn flour). The gordita is in contrast to a taco, which uses a thinner tortilla. Gordita means "fatty" in Spanish. The gordita is...
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| Huevos rancheros |
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Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish similar to Huevos motuleños which has become popular throughout much of the Americas.
Huevos rancheros means "eggs ranch-style" or "eggs country-style" in Spanish. The dish...
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| Machaca |
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Machaca, which comes from the verb form machacado (pounded or crushed), is a dish that was prepared originally from dried, spiced meat (most commonly beef) that had been rehydrated and pounded to make it tender. The reconstituted meat would then be...
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| Cajeta |
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Cajeta is a Mexican confection of thickened syrup usually made of sweetened caramelized milk.
According to chef Rick Bayless, the name for cajeta came from the Spanish phrase al punto de cajeta, which means a liquid thickened to the point at which a...
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