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Aztec men sharing a meal. Florentine Codex, late 16th century.. Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519.
The fleshy green leaves, usually spotted or speckled with maroon, are 10–46 cm (4–18 in) long and 1–6 cm (0.5–2.25 in) across. [6] The leaf margins have fine teeth and leaves taper to a non-spiny tip. [7] Leaf shape and size in Agave virginica vary with soil type, amount of shade, length of cold period, and position of leaf in the ...
Tequila-based margaritas and palomas have long been cocktail-menu staples, but their base ingredient — agave — is working its way into other cocktails for a modern twist on traditional drinks.
Agave atrovirens, called maguey verde grande is a type of century plant (family Agavaceae) native to Oaxaca, Puebla and Veracruz states in Mexico. It is the largest of all the Agaves (approached only by Agave missionum), occasionally reaching a weight of two long tons (2 metric tonnes). Each succulent leaf can be up to 14 feet 9 inches (4.50 ...
Agave amica, formerly Polianthes tuberosa, the tuberose, is a perennial plant in the family Asparagaceae, subfamily Agavoideae, extracts of which are used as a note in perfumery. Now widely grown as an ornamental plant , the species is native to Mexico.
Meet amaranth, an ancient grain originally eaten by the Aztecs in what's now central Mexico. Today, it's making its way into all sorts of modern dishes. We love to substitute it for rice or quinoa ...
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A. chiapensis. Agave cacozela Trel. - Bahamas (Eleuthera) Agave cajalbanensis A.Álvarez - Cuba †Agave calodonta A.Berger - extinct Agave cantala (Haw.) Roxb. ex Salm-Dyck – Cantala, Maguey de la India - Mexico, El Salvador, Honduras