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A paste (Spanish:) (known as an empanada or Inglesa in other Latin American countries: Argentina and Guatemala, UK diaspora 1880s [clarification needed]) is a small pastry produced in the state of Hidalgo in central Mexico and in the surrounding area. [1]
A tlacoyo [tɬaˈkoʝo] is a Mexican dish of pre-Hispanic origin made of masa.Tlacoyos are thicker than fresh corn tortillas and are stuffed with cheese, fava beans, cooked ground beans, chicharron, and other ingredients before being fried or toasted.
Memelas, also known as memelitas, [1] are fried or toasted cakes made of masa topped with different fresh ingredients eaten as antojitos or snacks in the states of Guerrero, Oaxaca, Tlaxcala, [2] and Puebla, Mexico, which has its origins in prehispanic food.
Rajas con crema. Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish). [1] It is very popular in Mexico, particularly in the central and southern parts of the country.
These include españolas, bolos, pan de agua, violines, estribos, cuernos, pan de mesa, virotes, juiles, pambazos and teleras. [9] The most variety comes in sweet breads because of the wide variety of flavorings and fillings. Vanilla and cinnamon are important ingredients in many of the sweet breads.
Mexican gelatin desserts at a local shop. Barbacoa de borrego (a slow-cooked lamb dish) is one of the most popular traditional dishes.It is more commonly prepared in the suburban outskirts in the Mexico City environs, such as Texcoco, where there is a centuries-old barbacoa tradition.
Huachinango a la Veracruzana (Snapper Veracruz style) The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico.Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean.
Ingredients for the preparation of the dish Restaurant in Puebla. Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature.