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Mexican rice is prepared by rinsing and briefly soaking medium-grained white rice and then toasting the rice in a heavy saucepan with fat, such as lard or cooking oil.After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in either chicken broth, vegetable stock or a solution of water and chicken soup flavoring to make a sauce which is added to ...
There are several theories about the origin of the name "guajolota". Some attribute it to the barley and rounded shape similar to the breast of a guajolote (a variety of turkey consumed in Mexico).6 Also, since it is a highly caloric snack (between 800 and 1000 calories4), those who eat it are told that it will "fatten them up like a guajolote".6 Other sources affirm that its name comes from a ...
La Cocina del Banco Nacional de México [The Cuisine of the National Bank of Mexico] (in Spanish). Mexico City: Fomento Cultural Banamex. ISBN 968-7009-94-2. Malat, Randy, ed. (2008). Passport Mexico : Your Pocket Guide to Mexican Business, Customs and Etiquette. Barbara Szerlip. Petaluma, CA, US: World Trade Press.
The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical. [3] [4] Taco in the sense of a typical Mexican dish comprising a maize tortilla folded around food is just one of the meanings connoted by the word, according to the Real Academia Española, publisher of Diccionario de la Lengua Española. [5]